xt7h707wq95s https://exploreuk.uky.edu/dips/xt7h707wq95s/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Vegetables, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Vegetables, 1986 1986 1986 2022 true xt7h707wq95s section xt7h707wq95s O. VEGETABLES

 

 Q—G. VEGETABLES No. 1(1)
GUIDELINES FOR HEATING CANNED VEGETABLES

YIELD: 100 Portions EACH PORTION: 1/2 Cup (See Note 6)

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Asparagus, spears 31 lb 11 oz 35—No. 300 . Pour off half the liquid.
and stalks or cut cn . Place vegetables and remaining
spears liquid in steam—jacketed kettle or
Beans, green or wax 25 lb 4 oz 4—No. 10 stock pot.
cn . Simmer about 10 minutes, stir-
Beets .............. 26 lb ..... 4—No. 10 ring gently. DO NOT ALLOW TO

cn BOIL.
Cabbage, red, sweet 26 lb ..... 4—No. 10 . Place in serving pans.
and sour cn
Carrots ............ 26 lb 4 oz 4—No. 10
on
Corn, whole kernel 26 lb 8 oz 4—No. 10
en
Okra .............. 27 lb 2 oz 28—No.
303 cn

 

 

 

 

 

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD
Onions ............ 25 lb 4 oz 4—No. 10

on
26 lb 4 oz 4—No. 10
on
Potatoes, sweet . . . . 22 lb 8 oz 21—No. 3
vac on,
or
lS—No.
21/2 cn
Potatoes, White, 25 lb 8 oz 4—No. 10

Whole cn
Spinach ........... 24 lb 8 oz 4—No. 10
cn

 

 

Butter or margarine, 1 lb ...... 2 cups . . . 5. Pour an equal amount of butter or
melted (optional) margarine over vegetables in
each pan. Garnish as desired.

 

 

 

 

 

 

 

(CONTINUED)

 

 Q—G. VEGETABLES No. 1(2)
GUIDELINES FOR HEATING CANNED VEGETABLES

Prepare vegetables in small batches to prevent mushy, broken, or discolored vegeta-
bles because of overcooking.

. Leftover liquid may be used in making soups, sauces, and gravies. Refrigerate until
ready to use.

. To heat in steamer, place vegetables and liquid in pans. See Guidelines for Steam
Cooking Vegetables (Recipe No. Q—G—G). Follow Step 5.

. For other size cans, See Recipe No. A—5.

. To heat vacuum packed corn, add 2 cups water.

. One—No. 8 scoop may be used. See Recipe No. A—4.

 

 GUIDELINES FOR HEATING CANNED VEGETABLES

(Seasoned)

 

YIELD: 100 Portions EACH PORTION: 1/2 Cup (See Note 6)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Beans, lima ........ 26 lb 4 oz 4—No. 10 . Place vegetables and liquid in
cn steam—jacketed kettle or stock
Beans, White, in 27 lb 8 oz 4—No. 10 pot.

tomato sauce with cn . Add seasonings as desired. Heat

pork to a simmer; simmer about 10
Corn, cream style . . 26 lb 8 oz 4—No. 10 minutes stirring occasionally. DO
cn NOT ALLOW TO BOIL.
Peas, blackeye ..... 26 lb 8 oz 4—No. 10
cn
Sauerkraut 24 lb 12 4—No. 10
oz cn
Tomatoes .......... 25 lb 8 oz 4—No. 10
en

 

 

 

 

 

 

 

(CONTINUED)

 

 Q—G. VEGETABLES No. 1(3)

GUIDELINES FOR HEATING CANNED VEGETABLES
(Seasoned)

In Step 2, vegetables may be seasoned with: 1 lb (2 cups) bacon fat, butter, or mar—
garine, 1 lb (3 cups) diced bacon, cooked until crisp; l to 2 tsp black pepper.

. In Step 2, black-eye peas may be seasoned with 1 lb (3 cups) diced raw bacon. Simmer
45 minutes.

. For additional seasoning variations, see Recipe No. Q—G—4.

. To heat in steamer, place vegetables and liquid in pans. See Guidelines for Steam
Cooking Vegetables (Recipe No. Q—G——6).

. For other size cans, see Recipe No. A—5.

. One—No. 8 scoop may be used. See Recipe No. A—4.

 

 Q—G. VEGETABLES No. 2(1)

GUIDELINES FOR COOKING FRESH VEGETABLES

 

YIELD: 100 Portions

EACH PORTION: See PertiOn Size Below

 

VEGETABLE

AS PUR-
CHASED
(A.P.)

EDIBLE
PORTION
(E.P.) LBS

AMOUNT
OF
WATER

COOK-
ING TIME
MINUTES
(APPROX)

PORTION
SIZE

 

 

Asparagus .................
Broccoli

Carrots, sliced .............
Cauliflower ................
Corn-on-the—cob (100 ears) . .
Greens, collard ............
Greens, kale ...............

 

37 lb 13 oz
25 lb 10 oz
25 lb .....
24 lb 6 oz

24 lb .....
55 lb .....
27 lb .....
28 lb 3 oz

 

20 .......
20 .......

 

11/2ga1...
3gal
3gal
Zgal
3gal
tocover..
Zgal
2qt ......

 

10 to 20
10 to 15
10

25

12

5 to 10
20 to 30
10 to 12

 

4 to 5 spears

2 to 3 spears

3 oz wedge

1/2 cup

3 to 4 flowerets
l ear

1/2 cup

1/2 cup

 

 

 

  

YIELD: 100 Portions

EACH PORTION: See Portion Size Below

 

VEGETABLE

AS PUR-
CHASED
(A.P.)

EDIBLE
PORTION
(E. P.) LBS

AMOUNT
OF
WATER

COOK-
ING TIME
MINUTES
(APPROX)

PORTION
SIZE

 

 

Onions ....................
Parsnips ...................
Potatoes, sweet ............
Potatoes, White ............

Rutabagas .................
Spinach ...................
Squash, summer ...........
Squash, fall and Winter .....
Turnips ....................

 

22 lb 3 oz

23 lb 10 oz
28 lb 12 oz
43 lb .....

23 lb 10 oz
19 lb 10 oz
25 lb 3 oz

23 lb .....
24 lb 10 oz

 

20 .......
20 .......

 

3 gal . . . .
to cover . .
to cover . .
to cover . .

Zgal
2qt ......
2cups
3qt.......
Zgal

 

15 to 20
20

25 to 30
20 to 25

20 to 30
3 to 10
20

15 to 20
20 to 30

 

1/2 cup

3 to 4 pieces

2 to 3 pieces

1 potato or 2 to

3 pieces

1/2 cup

1/2 cup

1/2 cup

1/2 cup

1/2 cup

 

 

(CONTINUED)

 

 Q—G. VEGETABLES No. 2(2)
GUIDELINES FOR COOKING FRESH VEGETABLES

 

METHOD

. Bring water to a boil in steam-jacketed kettle or stock pot.
2. Add 1 tsp salt.
. Add vegetables (E.P. ); bring water back to a boil. Cover; cook for the indicated time or until
vegetable is just tender.
. Drain; reserving 2 cups of cooking liquid for use in Step 5; place vegetables in serving
pans.
. Garnish as desired. OPTIONAL: (Melt 1 lb (2 cups) butter or margarine, combine with

 

 

reserved cooking liquid; pour an equal amount over vegetables in each pan.)

 

NOTE: 1. See Recipe No. A—7 for conversion factor of A.P. (As Purchased) to ER (Edible Portion).
. Cut vegetables into bite size pieces. Cooking time will vary according to the thickness
(size) of pieces.
. Vegetables should be cooked in prescribed amounts of water to ensure the maximum
amount of nutrients are retained.
. Schedule completion of cooking of fresh vegetables as near serving time as possible,
never more than 20 minutes before serving.

(OVER)

 

 . Cook asparagus, broccoli, cauliflower, collards, kale, spinach, and squash in quan—
tities no larger than 50 portion batches.

. To cook in steamer, place vegetables in pans. See Guidelines for Steam Cooking
Vegetables (Recipe No. Q—G—B). Follow Step 5.

. Leftover liquid may be used in making soups, sauces, and gravies.

. One—No. 8 scoop may be used to portion some vegetables e.g. carrots, onions,
rutabagas, spinach, squash and turnips. See Recipe No. A—4.

 

 Q-G. VEGETABLES No. 3(1)

GUIDELINES FOR COOKING FROZEN VEGETABLES

 

YIELD: 100 Portions

EACH PORTION: About 1/2 Cup (See Notes 5 and 8)

 

VEGETABLES

APPROX.
AMT. OF
WATER

APPROX.
COOKING
TIME

METHOD

 

Asparagus ......

Beans, green,
wax or French
style

Beans, lima .....

Broccoli
Brussels sprouts

Carrots, slices . .

 

 

 

to cover . .

to cover . .

to cover . .

to cover . .
to cover . .

lgal ...

8 to 10
min
5 to 10

mm

12 to 18
min

7 to 9 min

8 to 10
min

10 to 15

mm

 

. Place vegetables in steam-jacketed
. Add hot water to just cover or as

. Add 1 tsp salt.
. Bring to a boil; cover.
. Reduce heat; cook gently for the

 

kettle or stock pot.

indicated.

indicated time or until vegetable is
just tender.

 

 

CH-l

 

  

VEGETABLES

l

‘ APPROX.

AMT. OF
WATER

APPROX.
COOKING
TIME

METHOD

 

 

Cauliflower .......
Corn—on—the—cob
(100 ears)
Corn, Whole kernel
Greens, collard,
mustard or turnip
Okra .............
Peas .............
Peas and carrots . .
Spinach ..........
Squash, summer . . .

Succotash ........

Vegetables, mixed . '1 18 lb . . .

 

201b
32—37 lb.

18lb....
18lb....

181b....
18lb...
1811)....
181b....
201b....

181b....

 

to cover .
to cover .

lgal....
1gal....

lgal....
.tocover.

to cover

2 cups .

lgal....

. to cover .

 

4 to 8 min

5 to 10
min

4 to 8 min

30 to 40
min

3 to 5 min

6 to 8 min

.6t08min
1/2gal

4 to 6 min

10 to 12
min

12 to 18
min

7 to 8 min

 

6. Drain; reserving 2 cups of cooking
liquid for use in Step 7. Place
vegetables in serving pan.

 

(CONTINUED)

 

 

 Q—G. VEGETABLES No. 3(2)

GUIDELINES FOR COOKING FROZEN VEGETABLES

 

VEGETABLES

LB

APPROX.
AMT. OF
WATER

APPROX.
COOKING

METHOD

 

Butter or
margarine,
melted
(optional)

Cooking liquid . .

 

 

 

2cups

2 cups .

 

 

7. Combine melted butter or margarine
and cooking liquid. Pour an equal
amount over cooked vegetables.
Garnish as desired.

 

 

NOTE: 1. Vegetables should be cooked in prescribed amounts of water to ensure the maximum
amounts of nutrients are retained.

2. Cooking time refers to time after water has returned to second boil.

3. Use progressive cooking for vegetables. Calculate cooking time; schedule preparation
for quantity needed at 30 minute intervals; usually no more than a 50 portion batch
should be cooked at a time.

. Tap vegetable packages lightly to break up solid blocks. Partially thaw spinach and
other leaty green vegetables.

(OVER)

 

 . To prevent breaking up, asparagus, broccoli, Brussels sprouts and cauliflower should
be placed in a Wire basket for immersion in boiling water. Serve 4 to 5 spears
asparagus, 2 to 3 broccoli spears, 4 to 6 Brussels sprouts (depending on size) or 3 to 4
cauliflower flowerets per serving.

. To cook in steamer, place vegetables in pans. See Guidelines for Steam Cooking
Vegetables (Recipe No. Q—G—B). Proceed with Step 7.

. Lima beans require 2 cups additional cooking liquid When held on steam table.

. One—No. 8 scoop may be used for some vegetables e.g. carrots, beans, corn, peas. See
Recipe No. A—4.

 

 Q-G VEGETABLES No. 5

GUIDELINES FOR HEATING DEHYDRATED, COMPRESSED VEGETABLES

 

YIELD: 100 Portions

EACH PORTION: 1/2 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

APPROX.
AMT. OF
WATER

APPROX.
REHYDRA-
TION TIME

METHOD

 

 

Beans, green,
dehydrated,
compressed

Carrots, dehydrated,
diced, compressed

Peas, dehydrated,
sweet (green),
compressed

 

llb202

 

Z-No 21/2
cn

Z-No. 21/2

cn
4-No. 21/2
on

 

31/2 gal . ..

31/2gal...

4gal,....

 

10 min.

10-13 min.

5-7 min.

. Add vegetables to

. Add 1 tbsp salt for

. Stir peas; simmer

. Turn off heat.

. Drain, reserving 2

 

boiling water.
each gallon of water.

other vegetables
until discs break
apart.

Let
stand to rehydrate.

cups of cooking liquid
for use in Step 6.
Place in serving
pans.

 

 

(OVER)

 

  

APPROX. APPROX.
AMT. OF REHYDRA-
INGREDIENTS WEIGHTS MEASURES WATER TION TIME METHOD

 

Vegetables, mixed, 3 lb ...... 3-No. 21/2 5—10 min. . Pour an equal
dehydrated, on amount of butter or
compressed margarine over vege-

Butter or margarine, 1 lb ...... 2 cups . . . tables in each pan.
melted (optional) Garnish as desired.

 

 

 

 

 

 

 

 

NOTE: One-No. 8 scoop may be used. See Recipe No. A-4.

 

 Q—G. VEGETABLES No. 6(1)
GUIDELINES FOR STEAM COOKING VEGETABLES

Canned Vegetables
Place vegetables not more than 2 inches deep in shallow perforated or solid steamer or steam table pans. Add
enough liquid for serving. At 5 lb pressure, heat 3 to 5 minutes; at 15 lb pressure, heat 3 to 4 minutes.

Fresh and Frozen Vegetables
For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables,
place vegetables no more than 2 inches deep in shallow pans. Use steam table pans if available. Follow manufac—
turer’s directions for cooking times or the guidelines below. In some cases, it may be necessary to establish your own
cooking time; note time on appropriate recipe card.

Approximate Cooking Time
(Minutes)
15 lb pressure
(high speed

Vegetable Directions for Cooking 5 lb pressure

 

Asparagus, fresh Place whole stalks in single layers in a 6—8
solid pan, or place stalks flat 2 inches
deep in perforated pan.
Asparagus frozen, Partially thaw. Arrange in single layers in 5—8
cuts and tips shallow solid pan or perforated pan.

NOTE: See Guidelines For Steam Cookers Recipe No. A—Zl.
CH-l

 

 Vegetable

Beans, green or wax,
frozen

Beans, lima, frozen
Broccoli, frozen

Brussels sprouts,
frozen

Cabbage, wedges,
fresh (3 ounces
each)

Carrots, fresh, cut in 2
inch length-wise
strips

Carrots, slices, frozen

Cauliflower, fresh,
flowerets

Cauliflower, frozen,
flowerets

Directions for Cooking

 

Break frozen blocks into pieces. Place in
shallow perforated pan or shallow solid
pan filled 2/3 full.

Place loose frozen beans in perforated pan
or shallow solid pan.

Place partially thawed in shallow solid
pan or perforated pan.

Place partially thawed sprouts in shallow
solid pan or perforated pan.

Place in shallow solid pan or perforated
pan.

Place in shallow solid pan filled 1/2 full or
perforated pan.

Place in shallow solid pan filled 1/2 full or
perforated pan.

Place in shallow solid pan or perforated
pan.

Partially thaw. Break blocks in pieces.

Place in shallow solid pan or perforated pan.

Approximate Cooking Time

5 lb pressure
20—30

20—25
8—10

5—10

8—15

(Minutes)

15 lb pressure
(high speed

8—10

3—3 1/2
(CONTINUED)

 

 Q—G. VEGETABLES No. 6(2)

GUIDELINES F OR STEAM COOKING VEGETABLES

Approximate Cooking Time
(Minutes)
15 lb pressure
(high speed
Vegetable Directions for Cooking 5 lb pressure type)
Corn, fresh, on—the- Place in perforated pan. 10—12 8—10
cob

Corn, frozen, on-the- Place in perforated pan. 7—9
cob
Corn, frozen, whole Place in shallow solid pan.

kernel

Okra, frozen Place in shallow solid pan. 2—3

Onions, dry, whole Place in perforated pan. 10—20

Parsnips, fresh, Place in perforated pan. 10—20
quartered

Peas, frozen Place in shallow solid pan. 11/2—21/2

Peas and carrots, Place in shallow solid pan. 11/2—21/2
frozen

Potatoes, sweet, fresh, Place in perforated pan. 20—30
whole, unpeeled

Potatoes, white, fresh, Place in perforated pan. 20—30
halves or quarters

CH—l (OVER)

 

 Vegetable

Rutabagas, fresh, cut
in 1/2 inch dices or
slices

Spinach, frozen

Squash, fresh,
summer

Squash, frozen,
summer

Squash, fresh, fall
and winter, cut in 2
inch pieces

Turnips, fresh, white,
cut in 1/8 inch slices

Directions for Cooking

 

Place in shallow solid pan or perforated
pan.

Partially thaw and divide into 3 to 4
blocks. Place in shallow solid pan.

Place in shallow solid pan.

Place in shallow solid pan.

Place in shallow solid pan or perforated
pan.

Place in shallow solid pan 1/2 full or
perforated pan.

Approximate Cooking Time

5 lb pressure
25———30
5—10
8~—12
8—12

20—25

15—20

(Minutes)

15 lb pressure
(high speed
type)
15——20

 

 Q. VEGETABLES No. 0(1)

 

Canned Vegetables.
Guidelines for Heating .....
Dehydrated, Compressed
Vegetables, Guidelines for
Heating
Fresh Vegetables, Guidelines
for Cooking ................
Frozen Vegetables, Guidelines
for Cooking ................
Steam Cooking Vegetables.
Guidelines for
Asparagus, Canned,
Creamed
Asparagus, Frozen
Au Gratin
Creamed

CH—Z

Q—G—Z

Q—G—3

 

Beans, Canned, Green
Herbed
Parisienne .................
with Corn

Beans, Canned, Kidney

Italian Style .............
Ranch Style
Beans, Canned, Pinto

Italian Style . . . , .........
Ranch Style
Refried with Cheese
Beans, Canned, Refried with
Cheese ....................
Beans, Canned, White,
with Pork ..................

 

  

Beans, Dry (Kidney, Lima,
Pinto, or White)
Baked
Boston Baked
Italian—Style .............
Savory
Ranch Style
Refried with Cheese
Retried
Savory Style Beans
Simmered Dry .............
without Bacon
Spanish Style Lima Beans . .
Beans, Green, Dehydrated,
Compressed
Green Beans with Corn
Beans, Frozen, Green or Wax
Green Beans Creole

 

Beans, Frozen, Green or Wax—

Continued
Green Beans Nicoise ....... Q—7—3
Green Beans Southern

Style .................... Q—7—4
Green Beans with Corn . . . . Q—39
Green Beans with

Mushrooms .............. Q—7—2
Lyonnaise Green or Wax

Beets

Harvard

Hot Spiced

In Orange-Lemon Sauce . . . .
Broccoli

Parmesan
Polonaise

(CONTINUED)

 

 Q. VEGETABLES No. 0(2)

 

Broccoli—Continued

Tempura Fried .............
Brussels Sprouts

Parmesan

Polonaise

Sprouts Superba ...........
Cabbage, Canned, Red with

Sweet and Sour Sauce
Cabbage, Dehydrated.

Compressed

Bavarian

Buttered ...................

Chinese Fried

Piquant

with Bacon
Cabbage, Fresh

Calico .....................

Fried ......................
CH—Z

 

Cabbage, Fresh—Continued
Chinese
with Bacon
with Precooked Bacon . . . .
Cabbage, Fresh, Red with
Sweet and Sour Sauce
Carrots
Amandine
and Celery Amandine ......
Ginger Glazed .............

Lyonnaise .................

Normandie

Tempura Fried .............
Cauliflower

Au Gratin

Curried with Peas

French Fried ...............

 

  

Cauliflower—Continued
Parmesan
Polonaise
Tempura Fried .............
Corn, Cream Style
Fritters
Pancake Mix
Pudding ...................
Scalloped
Southern Style .' ............
Corn, On-the-Cob
Deep Fried
Corn, Whole Kernel
and Tomatoes, Baked
Calico .....................
Mexican ...................
O’Brien ....................
Pudding ...................

Q—27—2
Q—27—1
Q—ZZ—l

 

Corn—Continued
Scalloped (Canned) ........
Frozen
Eggplant
French Fried ...............
Parmesan
Canned Pizza Sauce
Ratatouille (Eggplant and
Zucchini)
Tempura Fried .............
Greens, Fresh
(Collards or Kale)
Southern Style .............
With Ham Hocks (Pork
Hocks) .................
with Ham Hocks (Smoked,
Cured, Pork Hocks) . . .
Sweet Sour

(

Card
No.

Q—23—1

Q—28

Q—29—2

Q—29—3
Q—29—4
CONTINUED)

 

 Q. VEGETABLES No. 0(3)

 

Greens, Frozen (Collards,
Mustard or Turnip)—Continued
Southern Style .............

Mushrooms
Sautéed

and Onions ..............

Okra
and Tomato Gumbo ........
French Fried ...............
Southern Fried .............

Q—29—l

Q-30—l

Q—31
Q—ZO—l
Q—32

Onion Bing Mix (Dehydrated Potatoes,

Onion Flavored)

French Fried Onion Rings . . .
Onions, Dry

Au Gratin

Baked With Tomatoes .

Creamed

Onions (Canned) .....

CH—Z

Q—35—3

Q—33—2
Q—34
Q—33
Q—33—l

 

Onions, Dry—Continued
French Fried Onion Rings . .
Frozen
Tempura Fried ...........
Fried ......................
Spanish ...................
Onions, Dehydrated,
Smothered .................
Parsnips

Peas, Canned
with Mushrooms

Peas, Dehydrated, Compressed
With Mushrooms

Peas, Frozen
Creamed
With Carrots ...............
With Celery ................

 

  

Peas Frozen—Continued

with Mushrooms
with Onions

Potatoes, Sweet

Candied ...................
Glazed
Brandied
with Blended Syrup ......
Marshmallow ..............
Mashed
Scalloped and Apples ......
and Apples (Canned) . .
and Pineapple (Canned) . . .
Southern Style .............
Potatoes, White, Dehydrated,
Diced
Hashed Brown Potatoes . . .

 

Potatoes, White, Dehydrated,

Diced—Continued
Scalloped

Potatoes, White, Dehydrated,

Sliced
Au Gratin
German Griddle Cakes
Hashed Brown
Lyonnaise .................
O’Brien ....................
Scalloped

and Onions ..............

Potatoes, White, Fresh

Au Gratin
with Soup, Condensed,
Cream of Mushroom

Quick Baked Halves

Q-55—2

Q—Sl—l
Q—19
Q—54
Q—54—l
Q—54—2
Q-55—l
Q—55

Q—51

Q—51—2

Q—44

Q—44—l
(CONTINUED)

 

 Q. VEGETABLES No. 0(4)

 

Card
No.

Potatoes, White, Fresh—Continued Potatoes, White, Fresh—Continued

Baked—Continued Grilled Patties ............. Q—48—1
with Broccoli and Cheese Hashed Brown Q—46
Sauce Topping Q_83_4 Home Fried ................ Q—47
with Cheese Sauce Lyonnaise ................. Q-46—3
Topping ............... Q—83—3 Mashed Q—48
With Chili Topping ------- Q—83 O'Brien .................... Q—49
with Chili Con Game With On the Half Shell Q—78——1
Beans Topping Q—83—1 Oven Browned ............. Q-50
With Chili Con Carne With Oven—G10 ................. Q—50—3
Beans (Dehydrated) . . . . Q-83—2 Paprika Q_77_1
With Hamburger Stroganofi Parsley .................... Q—77
Topping ............... Q-83—5 Rissole Q—52
Cottage Fried .............. Q-46—l Alternate Method
Double Baked Q-78 Scalloped
Franconia Q—50—1 and Onions ..............
French Baked .............. Q-50—2 Supreme
French Fried ............... Q—45

CH — 2 (OVER)

 

 

  

Potatoes, White, Frozen, Diced
O'Brien ....................
Potatoes, White, Frozen,
French Fries
French Fried ...............
Oven Method ............
Shoestring .................
Oven Method
Potatoes, White, Frozen,
Shredded
Hashed Brown
Potatoes, White, Instant,
Granules
Duchess ...................
Golden Potato Balls ........
Grilled Potato Cakes .......
Mashed

Card
No.

Q-49—l
Q—45—l

Q—45—2
Q—45—3

Q—46—2 ~

Q—57—1
Q—56
Q—57—2

 

Potatoes, White, Shredded
(Hash Brown), Dehydrated
Hashed Brown
Potato Mix
French Fries
Rutabagas
and Bacon ................. Q—74—l
Mashed
and Potatoes
Sauerkraut
Braised .................... Q—68
German Q—59
with Tomatoes ............. Q—79
Spinach

Tangy ..................... Q — 85

(CONTINUED)

 

 Q. VEGETABLES No. 0(5)

 

Card
No.
Squash
Baked Acorn ............... Q—61—1
Baked Hubbard
Creole Summer
Fried Summer
Louisiana Style,

Smothered ............... Q — 64
Succotash, Seasoned ......... Q — 65
Sweet Peppers

Tempura Fried ............. Q - 86 — 4
Tomatoes

Chilled (Canned)

Deep Fat Fried

French Fried ...............

Stewed .................... Q — 73

with Croutons Q—73—2
Turnips and Bacon ........... Q—74

CH-Z

 

Vegetable Combos ...........
Beans, Green, French Style,
Lima, and Carrots
Beans, Green, French Style,
Carrots, and Celery ......
Broccoli, Corn, and
Carrots ..................
Brussels Sprouts, Corn, and
Carrots ..................
Cauliflower, Peas, and
Carrots ..................
Corn, Beans, and Carrots .
Peas, Corn, and Celery
Vegetable Stir Fry
Zucchini
Tempura Fried .............

 

 CREAMED ASPARAGUS

Q. VEGETABLES N o. 1

 

YIELD: 100 Portions

EACH PORTION: 1/2 Cup or 4 to 5 Spears

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Asparagus, cuts and
tips, frozen

Salt ..............

Water, boiling . . . .

. Add asparagus to salted water.
. Bring to a boil; boil gently,

UNCOVERED, 8 minutes or until
just tender. Drain; reserve liquid for
use in Step 3.

 

Milk, nonfat, dry . .
Water and reserved
liquid, warm

. Reconstitute milk; heat to just below

boiling. DO NOT BOIL.

 

Butter or margarine,
melted

Flour, Wheat,
general purpose,
sifted

. Blend butter or margarine and flour

together; stir until smooth.

. Add flour mixture to milk, stirring

constantly. Simmer 5 minutes or until
thickened.

 

 

Salt ..............

 

 

 

 

. Taste; season With salt as needed.
. Pour sauce over asparagus.

 

(OVER)

 

 

 NOTE: In Step 1, frozen asparagus spears may be used.
VARIATIONS

. ASPARAGUS AU GRATIN: Follow Steps 1 through 4. In Step 5, add 1 lb 8 oz (1% qt) ground
Cheddar cheese to sauce. After sauce is thickened, stir to melt cheese. Follow Steps 6 and 7.

. ASPARAGUS, CBEAMED (CANNED): Omit Steps 1 and 2. Use 36 1b 4 oz (40—No. 303 on)
canned asparagus. Follow Steps 3 through 5. Omit Step 6. Heat asparagus. Follow Step 7.

 

 Q. VEGETABLES No. 2
BAKED BEANS

(Canned Beans)

 

YIELD: 100 Portions (1 Pan) EACH PORTION: 1/2 Cup (See Note 5)

 

PAN SIZE: 18 by 24-inch Roasting Pan TEMPERATURE: 350°E Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Bacon, raw, chopped llb8oz . 71/2 cups . . Place bacon in roasting pan.
Onions, dry, 1 lb 5 oz . 1 qt ...... Brown. DO NOT DRAIN.

chopped . Add onions to bacon; cook until
tender

 

 

Beans, White, 22 lb 14 oz 21/2 gal . Add beans, catsup, brown sugar,
canned With pork (31/3—No. and mustard to bacon—onion mix-
in tomato sauce 10 cn) ture.

Catsup, tomato . . . . 1 lb 7 oz . 21/2 cups . . Bake, uncovered, l to 2 hours or

Sugar, brown ...... 1 lb 11 oz 41/2 cups . until browned.

Mustard, prepared . 1/2 cup . . .

 

 

 

 

 

 

 

 In Step 2, 1 1b 7 oz dry onions A.P. Will yield 1 lb 5 oz chopped onions.
. In Step 2, 21/2 oz (2/3 cup plus 3 tbsp) dehydrated onions may be used. See Recipe No.
A—l I.
. In Step 3, 73/4—No. 3 cyl cn canned White beans with pork in tomato sauce may be used.
. Other sizes and types of pans may be used. See Recipe No. A—25.
. One—No. 8 scoop may be used. See Recipe No. A—4.

VARIATIONS

. BAKED BEANS (KIDNEY BEANS, CANNED): Follow Steps 1 and 2. In Step 3, use 24 1b 12 oz (3%
—No. 10 cn) canned kidney beans. Follow Step 4.
. BAKED BEANS (PINTO BEANS, CANNED): Follow Steps 1 and 2. In Step 3, use 25 1b (ZS—No. 300

or 303 cn) canned pinto beans. Follow Step 4.

 

 Q. VEGETABLES No. 3
BOSTON BAKED BEANS

 

YIELD: 100 Portions (1 Pan) EACH PORTION: 1/2 Cup (33/4 Ounces)

 

PAN SIZE: 18 by 24-inch Roasting Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Beans, kidney, 11/4 gal . Pick over beans, removing dis-
pinto or White, colored beans and foreign matter.
dry Wash beans thoroughly.

Water, cold ........ 21/2 gal . . . . Cover with water; bring to a boil;
boil 2 minutes; turn off heat.

. Cover; let soak 1 hour.

 

Water, hot ......... variable . . . . Bring beans to a boil; add more
water to cover beans, if nece-
ssary. Simmer 11/2 hours or until
beans are just tender.

 

 

 

 

 

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

.. 21/3 tbsp .. . Combine salt, brown sugar,
Sugar, brown ...... 23/4 cups . . mustard flour, molasses, vinegar,
Mustard flour ...... 5 tbsp and bacon. Add to beans; mix
Molasses 2 cups . . . well.
Vinegar 1/4 cup . Pour bean mixture into lightly
Bacon, raw, 3 cups . . . greased pan; cover. Bake 2 to 3
chopped hours or until tender. Remove
cover; bake about 15 minutes.
Stir. Bake additional 15 minutes.

(Extra hot water may be added to
keep beans moist if necessray).

 

 

 

 

 

 

Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water;
soak overnight. Follow Steps 4 through 6.

. In Step 6, if convection oven is used, bake covered at 325°F. about 2 hours. Uncover;
bake about 10 minutes on low fan; stir; bake additional 5 minutes.

. One—No. 8 scoop may be used. See Recipe No. A—4.

. Other sizes and types of pans may be used. See Recipe No. A-—25.

VARIATION

l. SAVORY BAKED BEANS: Follow Steps 1 through 4. In Step 5, add 101/2 oz (2 cups) chopped
dry onions (12 oz AP.) and 3 qt (l-No. 10 cn) canned tomato catsup. Follow Step 6.

 

 

 ITALIAN—STYLE BAKED BEANS Q. VEGETABLES No. 4(1)

 

YIELD: 100 Portions (1 Pan) EACH PORTION: 1/2 Cup

 

PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Beans, kidney, lima, 1% gal . Pick over beans, removing dis-
pinto, or White, (variable) colored beans and foreign matter.
dry Wash beans thoroughly.

Water, cold ....... 5 gal . . . . . Cover with water; add salt; bring to a

Salt .............. 6 tbsp . . . boil; boil 2 minutes; turn off heat.

. Cover; let soak 1 hour.

 

Water, hot ........ variable . . Bring beans to a boil; add more water
to cover beans if necessary. Simmer
11/2 hours or until beans are just
tender.

. Drain beans; reserve liquid for use in
Step 7, and beans for use in Step 8.

(OVER)

 

 

 

 

 

 

 

 

  

INGREDIENTS

WEIGHTS V

MEASURES

METHOD

 

 

Onions, dry,
chopped

Celery, fresh, finely
diced

Garlic, dry, minced

Salad oil .........

 

llb4oz.

llb8oz.

 

3% cups .
41/2 cups .

5 tsp (5
cloves)
1 cup . . . .

 

 

6. Sauté onions, celery, and garlic in
salad oil or shortening 10 minutes or

until tender.

 

(CONTINUED)

 

 

 ITALIAN—STYLE BAKED BEANS

Q.VEGETABLES No. 4(2)

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Parsley, fresh,
chopped
Thyme, ground . . . .
Oregano, ground . .
Salt ..............
Pepper, black .....
Sugar, granulated .
Tomato paste,
canned

Bean liquid and
water

lcup....

1/2 tsp....
ltsp
3tbsp
ltsp
ltbsp
101/2 cups

(3—No.

21/2 on)
lgal

7. Add parsley, thyme, oregano, salt,
pepper, sugar, tomato paste, and
liquids to onion mixture; bring to a
boil; reduce heat; simmer 10 minutes.

8. Place beans in roasting pan; add

sauce; mix carefully.

9. Cover; bake 1 hour.

 

 

Cheese, grated,
Parmesan

 

 

11/2 cups .

 

 

lO. Sprinkle cheese over beans.

 

(OVER)

 

 

 Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water; soak
overnight. Follow Steps 4 and 5.

. In Step 6, 1% tsp dehydrated garlic may be used. See Recipe Card A—l'].

3. In Step 6, 21/2 oz (% cup plus 3 tbsp) dehydrated onions may be used. See Recipe Card

A—l l.

. In Step 6, 1 lb 6 oz dry onions A.P. will yield 1 lb 4 oz chopped onions.

. In Step 6, 2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz finely diced celery.

. In Step 7, 1 tsp dehydrated parsley may be used.

. In Step 7, 3—36 oz cn canned tomato juice concentrate may be used for tomato paste. See
Recipe Card A—13.

. Other sizes and types of pans may be used. See Recipe Card A—25.

VARIATIONS
l. ITALIAN-STYLE BAKED BEANS (KIDNEY BEANS, CANNED): Omit Steps 1 through 4. In Step
5, use 20 lb 10 oz (3—No. lO cn) canned kidney beans. Follow Steps 6 through 8. In Step 9,
increase baking time to 2 hours, or bake until beans are tender. Follow Step 10.
. ITALIAN—STYLE BAKED BEANS (PINTO BEANS, CANNED): Omit Steps 1 through 4. In Step
5, use 20 lb 10 oz (21—No. 303 cn) canned pinto beans. Follow Steps 6 through 8. In Step 9,

increase baking time to 2 hours, or bake until beans are tender. Follow Step 10.

 

 Q. VEGETABLES No. 5

SIMMERED DRY BEANS
(Kidney, Lima. Pinto, and White)

YIELD: 100 Portions EACH PORTION: 23/3 Cup

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Beans, kidney, lima, 11/4 gal . Pick over beans, removing dis-
pinto, or White, (variable) colored beans and foreign mat—
dry ter. Wash beans thoroughly.

Water, cold 5 gal ..... . Cover with water; bring to a boil
in steam-jacketed kettle; boil 2
minutes; turn off heat.

. Cover; let soak 1 hour.

 

Bacon, raw, thawed, . Add bacon, salt, and pepper to
chopped beans.

 

 

 

 

 

 

Pepper, black ......

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, hot variable . . Bring to a boil; add more water if
necessary to cover beans; cover.
Simmer 11/2 hours or until beans
are just tender. (Extra hot water
may be added, it necessary, to
keep beans covered.)

 

 

 

 

 

 

 

NOTE: 1. Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water; soak
overnight. Follow Steps 4 and 5.
2. One—No. 6 scoop may be used. See Recipe No. A—4.

VARIATIONS

. SAVORY STYLE BEANS: Follow Steps 1 through 3. Omit Step 4. Add 1 lb 4 oz (33/4 cups) dry,
chopped onions (1 lb 8 oz A.P.); 1 lb 8 oz (41/2 cups) chopped, fresh celery (2 lb 1 oz A.P.); 2 tsp
dehydrated garlic; 2 tsp ground cumin; and 2 tsp black pepper. In Step 5, simmer 2 hours or
until beans are tender.

. SIMMERED DRY BEANS (WITHOUT BACON): Follow Steps 1 through 3. In Step 4, omit bacon.
Follow Step 5.

 

 Q. VEGETABLES No. 6

SPANISH STYLE LIMA BEANS
YIELD: 100 Portions EACH PORTION: 1/2 Cup (4 Ounces)

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Beans, lima, dry . . . 11/4 gal . . . . Pick over beans, removing dis—
Water, cold ........ 5 gal . . . . colored beans and foreign matter.
6 tbsp . . . Wash beans thoroughly.

. Cover with water; add salt. Bring
to a boil in steam-jacketed kettle;
boil 2 minutes; turn off heat.

. Cover; let soak 1 hour.

 

Water, hot variable . . Bring beans to a boil, it neces-
sary, add more water to cover
beans. Simmer 30 minutes.

 

 

 

 

 

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, finely 1 lb ...... 3 cups ... . Add onions, tomatoes, sugar.
chopped mustard flour, cloves, and pep-

Tomatoes, canned, 81b 6 oz . 3 qt (I—No. per; simmer 60 minutes or until
crushed 10 cn) beans are just tender.

Sugar, granulated . . 21/4 cups .

Mustard, flour 2 tbsp . . .

Cloves, ground . . . . 1/2 tsp . . . .

Pepper, black ...... 1 tsp .....

 

 

 

 

 

 

 

NOTE: 1. Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water; soak
overnight. Follow Steps 4 and 5.
. In Step I, 8 1b pinto or White dry beans may be used for lima beans.
. In Step 5, 2 oz (2/3 cup) dehydrated onions may be used. See Recipe No. A—ll.
. In Step 5, 1 lb 2 oz dry onions AP. Will yield 1 lb finely chopped onions.
. One—No. 8 scoop may be used. See Recipe No. A—4.

 

 Q. VEGETABLES No. 7
LYONNAISE GREEN OR WAX BEANS

 

YIELD: 100 Portions EACH PORTION: 1/2 Cup (3 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, sliced . . i . Sauté onions in butter or mar-
Butter or margarine . . . . . . garine until tender. Set aside for
use in Step 4.

 

Beans, green or . . . . . Add beans to salted water.

wax, froz