Vegetable Combo-Cauliflow

Vegetable Combo-Cauliflow Ingredients

2 c RESERVED LIQUID	5 lb CAULIFLOWER FZ
15 lb PEAS & CARROTS FZ

Instructions for Vegetable Combo-Cauliflow

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600. 2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4. 3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN. 4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200). : **ALL NOTES ARE PER 100 PORTIONS. 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 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES. NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELLERY A.P. WILL YIELD 2 LB CELERY. NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED. Recipe Number: Q08003 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot

Cauliflower

for flavor and categorization

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