2 c  RESERVED LIQUID
15 lb PEAS & CARROTS FZ
5 lb CAULIFLOWER FZ

pan: 12 by 20 by 2 1/2-inch steam table pan

1. prepare frozen vegetables  and freshvegetables to cook in steam cooker

2. drain; reserve liquid for use in step 4.

3. combine cooked vegetables; toss lightly; place in serving pans.
combine butter or margarine and reserved cooking liquid. pour an equal
quantity over each pan.

4. garnish as desired.
:
**all notes are per 100 portions.

note: 1. in step 1, of vegetable combos 1 and 4, 4 lb 14 oz fresh carrots
a.p. will yield 4 lb carrot pieces.

note: 2. in step 1, of vegetable combos 2 and 6, 6 lb 2 oz fresh carrots
a.p. will yield 5 lb carrot pieces.

note: 3. in step 1, of vegetable combos 5, 7 lb 5 oz fresh carrots a.p.
will yield 6 lb carrots. 2 lb 12 oz fresh celery a.p. will yield 2 lb
celery.

note: 4. other combinations of vegetables (frozen, fresh, or canned) may
be used; however, color, shape, and texture should be considered.

serving size: 1/2 cup