Vegetable cooking table (continued)
VEGETABLES
sotatoes, white cut up
(6-8 oz each) 4 medium
White, whole baking
1potato
2potatoes
4potatoes
Rutabaga Fresh, whole (1 lb)
Spinach Fresh, leaf (1 lb)
Frozen, chopped (9 oz pouch)
(10 oz)
Frozen, leaf (10 oz)
Squash, spaghetti Fresh
(2-3 Ibs)
1 medium whole
Succotash
Frozen (10 oz)
Turnips Fresh (1 lb)
Zucchini Fresh, sliced
(1 lb)
4 cups
Fresh, whole (1 lb)
Frozen, sliced (16 oz)
COOKING TIME
HIGH
HIGH
3%5% minutes
HIGH
9X-l 0% minutes
HIGH
HIGH 4%5% minutes
HIGH 6%.7% minutes
HIGH
11-l 2 minutes
HIGH
HIGH
HIGH
HIGH
HIGH
SPECIAL INSTRUCTIONS
Place potatoes and 2 tablespoons water in
Pierce potatoes several times with fork. Place in circle on 2 paper towels. Turn over potatoes and rearrange halfway through cooking. Remove potatoes when soft to.touch.
Wrap in foil and let stand 5 minutes.
Pierce rutabaga through waxy coating several times with fork. Place on 2 paper towels. Remove halfway through cooking. Cut into quarters, peel and dice. Place diced rutabaga and 2 tablespoons water in
Place spinach and 2 tablespoons water in
Remove outer wrapping from box or pouch. Place box on 2 paper towels. Pierce pouch with fork and place in
Pierce squash several times with fork. Place squash on 2 paper towels. Turn over several times during cooking. Let stand 2 minutes. Cut in half. Remove fibrous strands and seeds from center.
Remove outer wrapping from box. Place box on 2 paper towels. After cooking let stand 2 minutes.
Wash and cut off the outer skin. Cut into quarters. Cook in covered
Place zucchini and 2 tablespoons water in
Pierce zucchini several times with fork. Place on 2 paper towels. Turn zucchini over and rearrange halfway through cooking. Let stand 2 minutes.
Remove outer wrapping from box. Place box on 2 paper towels. After cooking let stand 2 minutes.
NOTE: Frozen vegetables, in larger or smaller quantities than listed in the chart, may be cooked approxi- mately 3 to 4 minutes per cup of vegetables. Measure desired amount of vegetables into microwavable covered casserole and cook.
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