Cooking Vegetables
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 412. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Fresh vegetables: Use the charts on the next few pages for range-top, oven, or microwave cooking. Keep in mind, though, that cooking and steaming times for fresh vegetables may vary depending on the ripeness.
- Except for the acorn squash and artichoke entries, the amounts given yield enough cooked vegetables for four servings. (The acorn squash and artichoke amounts will yield two servings.) To steam vegetables that have a steaming option, place them in a steamer basket and position over, but not touching, boiling water. Cover and reduce heat. Steam for the time specified in the chart.
- Frozen vegetables: Cook according to package directions for range-top or microwave cooking.
- Canned vegetables: Heat the vegetables in their own liquid till heated through. If desired, drain.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cooking" by seoulfully; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/41597078@N00/3799011105. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.