Vegetable

Amount

Time

Comments

 

 

 

 

Corn

 

 

 

(frozen kernel)

10-oz. package

4 to 8 min.

In 1-qt. casserole, place 2 tablespoons

 

 

 

water.

Corn on the cob

 

 

 

(fresh)

1 to 5 ears

3 to 5 min.

In 2-qt. glass baking dish, place corn.

 

 

per ear

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

5 to 7 min.

Place in 2-qt. glass baking dish.

 

2 to 6 ears

2 to 4 min.

Cover with vented plastic wrap.

 

 

per ear

Rearrange after half of time.

Mixed

 

 

 

vegetables

 

 

 

(frozen)

10-oz. package

4 to 8 min.

In 1-qt. casserole, place 3 tablespoons

 

 

 

water.

Peas

 

 

 

(fresh, shelled)

2 lbs. unshelled

9 to 12 min.

In 1-qt. casserole, place 1/4 cup water.

(frozen)

10-oz. package

4 to 8 min.

In 1-qt. casserole, place 2 tablespoons

 

 

 

water.

Potatoes

 

 

 

(fresh, cubed,

4 potatoes

11 to 14 min.

Peel and cut into 1 inch cubes. Place in

white)

(6 to 8 oz. each)

 

2-qt. casserole with 1/2 cup water. Stir

 

 

 

after half of time.

(fresh, whole,

1 (6 to 8 oz.)

2 to 5 min.

Pierce with cooking fork. Place in

sweet or white)

 

 

center of the oven. Let stand 5 minutes.

Spinach

 

 

 

(fresh)

10 to 16 oz.

5 to 8 min.

In 2-qt. casserole, place washed spinach.

(frozen,

10-oz. package

5 to 8 min.

In 1-qt. casserole, place 3 tablespoons

chopped

 

 

water.

and leaf)

 

 

 

Squash

 

 

 

(fresh, summer

1 lb. sliced

4 to 7 min.

In 11⁄2-qt. casserole, place 1/4 cup water.

and yellow)

 

 

 

(winter, acorn

1 to 2 squash

7 to 11 min.

Cut in half and remove fibrous

or butternut)

(about 1 lb. each)

 

membranes. In 2-qt. glass baking dish,

 

 

 

place squash cut-side-down. Turn

 

 

 

cut-side-up after 4 minutes.

 

 

 

 

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