Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

6 9/16 lb CARROTS FRESH
6 5/8 lb CORN WHOLE CN #10
6 9/16 lb PEAS #10
6 1/3 lb BEANS GREEN #10
1 ts PEPPER BLACK 1 LB CN

Servings

INSTRUCTIONS

1. POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM STYLE CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES. 2. PLACE IN STEAM-JACKETED KETTLE OR STOCK POT. 3. HEAT TO SIMMER. SIMMER ABOUT 10 MINUTES, STIRRING GENTLY. DO NOT BOIL. 4. PLACE IN SERVING PANS. GARNISH AS DESIRED. : NOTE: 1. PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING. 2. IN STEP 2, VEGETABLES (GREEN BEANS, LIMA BEANS, AND BLACKEYED PEAS) MAY BE SEASONED WITH 1 LB (3 CUPS) DICED RAW BACON. COOK UNTIL CRISP; DRAIN. ADD TO VEGETABLES. SIMMER BLACKEYED PEAS 45 MINUTES. 3. IN STEP 2, VEGETABLES MAY BE SEASONED WITH 1 TO 2 TSP BLACK PEPPER. 4. IN STEP 4, 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE MAY BE ADDED TO ASPARAGUS, GREEN OR LIMA BEANS, CARROTS, WHOLE KERNEL CORN, OKRA, ONIONS, SWEET OR WHITE POTATOES, OR SPINACH. 5. VEGETABLES MAY BE STEAMED. SEE GUIDELINES FOR STEAM COOKING VEGETABLES (RECIPE NO. QG6000) FOR DIRECTIONS. 6. FOR OTHER CAN SIZES, SEE RECIPE NO. A00500. 7. TO HEAT VACUUM PACKED WHOLE KERNEL CORN, ADD 2 CUPS WATER. 8. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: QG1007 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

Alert editor

Seasoned Mixed Vegetables

6 9/16 lb CARROTS FRESH
6 5/8 lb CORN WHOLE CN #10
6 9/16 lb PEAS #10
6 1/3 lb BEANS GREEN #10
1 ts PEPPER BLACK 1 LB CN

1.  POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM STYLE  CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES.    2.  PLACE IN STEAM-JACKETED KETTLE OR STOCK POT.    3.  HEAT TO SIMMER. SIMMER ABOUT 10 MINUTES, STIRRING GENTLY.  DO NOT  BOIL.    4.  PLACE IN SERVING PANS.  GARNISH AS DESIRED.  :    NOTE:    1.  PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR  DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING.    2.  IN STEP 2, VEGETABLES (GREEN BEANS, LIMA BEANS, AND BLACKEYED PEAS)  MAY BE SEASONED WITH 1 LB (3 CUPS) DICED RAW BACON.  COOK UNTIL CRISP;  DRAIN.  ADD TO VEGETABLES.  SIMMER BLACKEYED PEAS 45 MINUTES.    3.  IN STEP 2, VEGETABLES MAY BE SEASONED WITH 1 TO 2 TSP BLACK PEPPER.    4.  IN STEP 4, 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE MAY BE ADDED TO  ASPARAGUS, GREEN OR LIMA BEANS, CARROTS, WHOLE KERNEL CORN, OKRA, ONIONS,  SWEET OR WHITE POTATOES, OR SPINACH.    5.  VEGETABLES MAY BE STEAMED.  SEE GUIDELINES FOR STEAM COOKING VEGETABLES  (RECIPE NO. QG6000) FOR DIRECTIONS.    6.  FOR OTHER CAN SIZES, SEE RECIPE NO. A00500.    7.  TO HEAT VACUUM PACKED WHOLE KERNEL CORN, ADD 2 CUPS WATER.    8.  ONE NO. 8 SCOOP MAY BE USED.  SEE RECIPE NO. A00400.    Recipe Number: QG1007    SERVING SIZE: 1/2 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

Add Photo

makes a great lunch!
CCheryl

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (402g)
Recipe Makes: 100 Servings

Calories: 128
Calories from Fat: 7 (5%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 216mg		7 %
Potassium 1001.5mg		26 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 21.2g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 128

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe