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$'resh Vegetables
LWeights g ivenforfreshvegetables t irepurctmcweights, b efore peeling,trimming, C W.
2. Pierceskinsofvegetables t obeheatedwholeandunpcclcd (i,c,pottitocs, s quash, c ggplunt), ' l%is U IIOWS
titetun toe.wape andpreven[k h unting
or popping.
3.Addonly2 to3 tablespoons o fwaterper pound,Rinsing vcgctnblcs b efore coakingis
usuallymfileknt, Stiltjti~(
Wbre *@Mt&
4. Heat,covered, i ncasserole dish;stirringonce,Letstandcovcrcd 5 minutes unlessotlwrwiwqmciilx!,
Frozen Vegetables
1.Frozenvegetables m aybeheatedinpouch,package or freezercontainer, J %mture pouchhckm heatingandIIMMf wiiy throughmmking 10
distribute heat.
2. Placefrozenvegetables i ncovered casserole dish,Add2 tablcspmms o fwaterunkxsothmwiscindicutml inguide,
3. Stironceduringcooki~, Saltvegetables a ftercooking or putsaltintlwcnssero]e withtlwwmr hc%mridding v&gMtbh%
Vegdabk!
Amount
Tim
Cornmcnts
Asparagus
Fresh
1lb.
7%-9%min.
Cutinto1%inch
pkccs,
Addl/4
cup waftir,
Frozen,spears
100Z,'
8-1OM rein,
-..=-
Bf%3m
Fresh,Greenor Wax
1lb,
9%-nVirein,
Cutinto1%-inch piccws, A dd1/4cupwater,
Frozen
9 oz.
8-11 min.
——,
Brwcoli
Fresh,spears
1lb.
8-10min.
Acid1/4cupwater.
Frozen,choppedor spears
10oz.
10-12fi m in.
cabbage
Fresh,chopped,shredded
4 cups
11-13 m in.
Add1/4cupwater.
Wedges
4
11-13 m in.
Add1/4cup water.
Ckr'ds
Sliced,Fresh
1lb.
13-15 m in.
Cutcarrotsintoslices 1/2inchthick.Add1/4cupwater.
Frozen
10oz.
8%-1OM min.
Fresh,flowerets
1lb.
9%-12 min.
Add1/4cup water.
Whole
i lb.
16-18 m in.
Frozen,flowerets
10oz.
9%-11 min.
Cmll
Wholekernel,frozen
10oz.
7-8min.
Onthecob,fresh
1ear
5-7min.
Add2 to4 tablespoons ofwater.
2 ears
7-9%min.
4 ears
15ti-17% min.
Fresh
Cubed
1
lb.
11-13% min.
Add2 tablespoonswater.
Whole
1lb.
7-10 min.
Pierceskin. Turnoverafterhalfoftime.
Lha
Frozen
10oz.
8-10min.
Add 1/4cup water.
oh
Frozen
Sliced
10oz.
8-9fi min.
Whole
10oz.
9-ii min.
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