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).

A.P. Will Yield 4 Lb Carrot Pieces.

A.P. Will Yield 5 Lb Carrot Pieces.

Will

Yield 5 Lb Celery.

Will

6 Lb Carrots. 2 Lb 12 Oz Fresh Celery A.P. Will Yield 2 Lb Celery.

Following

Alternated Descriptions Are Suggested: Garden Medley, Harvest, Printaniere,

Bouquetiere, Jardiniere, And Corn Beanie Blend.

Small

Amount Of Chicken Or Beef Stock, Or Boiling Salted Water For 10 Minutes, Or Until Tender.

Be

Used; However, Color, Shape, And Texture Should Be Considered.