Q-G. VEGETABLES No. 5
GUIDELINES FOR HEATING DEHYDRATED, COMPRESSED VEGETABLES
| INGREDIENTS | WEIGHTS | MEASURES | APPROX. AMOUNT OF WATER |
METHOD |
|---|---|---|---|---|
| Beans, green, dehydrated, compressed | 2 lb 15 oz | 3 – No. 2-1/2 cans | 4-1/2 gal |
1. Bring water to a boil in steamjacketed kettle or stock pot. 2. Add 1 tbsp salt. 3. Prepare according to following rehydration guidelines for type of vegetable selected (see over). 4. Drain; reserve 3 cups cooking liquid. 5. Place vegetables in serving pans. 6. Combine butter or margarine and reserved cooking liquid. Pour an equal amount over vegetables in each pan. Garnish as desired. |
| Peas, dehydrated, sweet (green), compressed | 7 lb 2 oz | 6 – No. 2-1/2 cans | 6 gal | |
| Vegetables, mixed, dehydrated, compressed | 4 lb 8 oz | 4-1/2 – No. 2-1/2 cans | 6-3/4 gal | |
| Butter or margarine, melted (optional) | 1 lb | 2 cups |
