This is a print preview of "Seasoned Peas And Carrots" recipe.

Seasoned Peas And Carrots Recipe
by Global Cookbook

Seasoned Peas And Carrots
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 12

Ingredients

  • 1 1/2 gal WATER, BOILING
  • 2 c. RESERVED LIQUID
  • 18 lb PEAS & CARROTS FZ
  • 1 tsp PEPPER BLACK 1 LB CN
  • 1 Tbsp. SALT TABLE 5LB

Directions

  1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE Or possibly STOCK POT.
  2. Add in VEGETABLES AND STIR WELL.
  3. Add in 1 TBSP SALT.
  4. RETURN TO A BOIL AND COVER.
  5. REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW Or possibly Till VEGETABLE IS JUST TENDER.
  6. VEGETABLE COOKING TIME Min (APPROX)
  7. ASPARAGUS 5 TO 8 BEANS, GREEN, WAX, Or possibly FRENCH STYLE 5 TO 8 BEANS, LIMA 6 TO 12 BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS, SLICES 10 TO 13 CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 - 10 GREENS, COLLARD, MUSTARD, Or possibly TURNIP 15 TO 30 OKRA 4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS 6 TO 8 SPINACH 4 TO 6 SQUASH, SUMMER 7 TO 9 SUCCOTASH 6 TO 12 VEGETABLES, MIXED 7 TO 8
  8. DRAIN AND RESERVE 2 C. OF COOKING LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PAN.
  9. COMBINE MELTED BUTTER Or possibly MARGARINE WITH COOKING LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN.
  10. NOTE:1. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE THEMAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
  11. COOKING TIME REFERS TO THE TIME AFTER WATER HAS RETURNED TO A SECOND BOIL.
  12. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME AND SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS. COOK NO MORE THAN 50 PORTIONS AT A TIME.
  13. TAP LIGHLTY TO BREAK UP SOLID BLOCKS. PARTIALLY THAW SPINACH AND OTHER LEAFY GREEN VEGETABLES.
  14. TO PREVENT BREAKING UP, PLACE ASPARAGUS, BROCCOLI, BRUSSELS SPROUTS, AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4 TO 5 ASPARAGUS SPEARS, 1 TO 2 BROCCOLI SPEARS, 5 BRUSSELS SPROUTS, Or possibly 3 TO 4 CAULIFLOWER FLOWERETS.
  15. TO COOK IN STEAMER, SEE GUIDELINES FOR STEAM COOKING VEGETABLES
  16. LIMA BEANS REQUIRE 2 C. ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM TABLE.
  17. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS, BEANS, CORN, AND PEAS. SEE
  18. IN STEP 7, 1 TO 2 TSP BLACK PEPPER MAY BE ADDED.
  19. IN STEP 7, 2 Ounce (1 C.) FRESH Minced PARSLEY MAY BE ADDED TO CARROTS, CAULIFLOWER, SQUASH, AND SUCCOTASH.
  20. SERVING SIZE: 1/2 C.