Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE CARD Q-G0300 AND FRESH VEGETABLES ACCORDING TO RECIPE CARD Q-G0200. TO COOK IN STEAM COOKER, FOLLOW

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHLTY; PLACE IN SERVING PANS.

4. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD A02200).

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 7, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBO 5, 6 LB 14 OZ FRESH CELERY A.P. WILL
YIELD 5 LB CELERY.

NOTE: 4. IN STEP 1, OF VEGETABLE COMBO 6, 7 LB 5 OZ FRESH CARROTS A.P. WILL
6 LB CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CELERY.

NOTE:

5. TO AVOID REPETITIVE USE OF THE TERM "COMBO" ON MENUS, THE FOLLOWING
ALTERNATED DESCRIPTIONS ARE SUGGESTED: GARDEN MEDLEY, HARVEST, PRINTANIERE,
BOUQUETIERE, JARDINIERE, AND CORN BEANIE BLEND.

NOTE:

6. TO COOK CELERY FOR VEGETABLE COMBOS 5 AND 6, COOK COVERED IN SMALL
AMOUNT OF CHICKEN OR BEEF STOCK, OR BOILING SALTED WATER FOR 10 MINUTES, OR UNTIL TENDER.

NOTE:

7. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE
USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

SERVING SIZE: 1/2 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.