VEGETABLE COOKING TABLE (continued) Vegetables
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.)
HIGH
7-8 minutes
Frozen, sliced Remove outer wrapping from box. Place box on 2 paper
(16 oz.) towels. After cooking let stand 2 minutes.
NOTE: Frozen vegetables in larger or smaller quantities than listed in the chart or those in non-microwavable
bags may be cooked approximately 3 to 4 minutes per cup of vegetables. Measure desired amount of
vegetables into microwavable covered casserole and cook.
Cooking Time
HIGH
11-12 minutes
HIGH
5-6 minutes
HIGH
9-10 minutes
HIGH
7-6 minutes
HIGH
6-7 minutes
Special Instructions
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.
Pierce turnips through waxy coating several times with fork.
Place on paper towel. Remove halfway through cooking. Cut
into quarters, peel and dice. Place diced turnips and
2 tablespoons water into l&quart microwavable covered
casserole. After cooking let stand covered 2 minutes.
Place zucchini and 2 tablespoons water in l&quart
microwavable covered casserole. Stir halfway through
cooking. Let stand covered 2 minutes.
Pierce zucchini several times with fork. Place on 2 paper
towels. Turn zucchini over and rearrange halfway through
cooking. Let stand 2 minutes.