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Vegetable

Amount

Time

Comments

Corn

 

 

 

(frozen kernel)

10-oz. package

2 to 6 min.

In 1-qt. casserole, place

 

 

 

2 tablespoons water.

 

 

 

 

Corn on the cob

 

 

 

(fresh)

1 to 5 ears

11/4 to 4 min.

In 2-qt. oblong glass baking

 

 

per ear

dish, place corn. If corn is in

 

 

 

husk, use no water; if corn has

 

 

 

been husked, add 1/4 cup

 

 

 

water. Rearrange after half of

 

 

 

time.

(frozen)

1 ear

3 to 6 min.

Place in 2-qt. oblong glass

 

2 to 6 ears

2 to 3 min.

baking dish. Cover with vented

 

 

per ear

plastic wrap. Rearrange after

 

 

 

half of time.

 

 

 

 

Mixed

 

 

 

vegetables

 

 

 

(frozen)

10-oz. package

2 to 6 min.

In 1-qt. casserole, place

 

 

 

3 tablespoons water.

 

 

 

 

Peas

 

 

 

(fresh, shelled)

2 lbs. unshelled

7 to 10 min.

In 1-qt. casserole, place

 

 

 

1/4 cup water.

(frozen)

10-oz. package

2 to 6 min.

In 1-qt. casserole, place

 

 

 

2 tablespoons water.

 

 

 

 

Potatoes

 

 

 

(fresh, cubed,

4 potatoes

9 to 12 min.

Peel and cut into 1-inch cubes.

white)

(6 to 8 oz. each)

 

Place in 2-qt. casserole with 1/2

 

 

 

cup water. Stir after half of time.

(fresh, whole,

1 (6 to 8 oz.)

2 to 4 min.

Pierce with cooking fork. Place

sweet or white)

 

 

in center of the oven. Let stand

 

 

 

5 minutes.

 

 

 

 

Spinach

 

 

 

(fresh)

10 to 16 oz.

3 to 6 min.

In 2-qt. casserole, place washed

 

 

 

spinach.

(frozen, chopped

10-oz. package

3 to 6 min.

In 1-qt. casserole, place

and leaf)

 

 

3 tablespoons water.

 

 

 

 

Squash

 

 

 

(fresh, summer

1 lb. sliced

3 to 5 min.

In 11⁄2-qt. casserole, place 1/4

and yellow)

 

 

cup water.

(winter, acorn,

1 or 2 squash

5 to 9 min.

Cut in half and remove fibrous

or butternut)

(about 1 lb. each)

 

membranes. In 2-qt. oblong

 

 

 

glass baking dish, place squash

 

 

 

cut-side-down. Turn cut-side-up

 

 

 

after 4 minutes.

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