Fresh Vegetables
Source of Recipe
Ezine
Recipe Introduction
Stir halfway through cooking time. Slightly undercook vegetables and allow 5 minutes standing time. When cooking with salt, place on the bottom of cooking pan.
List of Ingredients
Vegetable/Quantity/Cooking Time
Artichokes (3" in diameter) 1 5 - 6 min.
2 teaspoons lemon juice and 2 tablespoon water in deep covered glass utensil. Cook upside down.
Artichokes 4 12 - 14 min.
2 teaspoons lemon juice plus 1 cup boiling water in 3 - qt. glass casserole. Cook upside down.
Asparagus (4" pieces) 16 5 - 7 min.
1/4 cup water, 1/4 teaspoon salt in 1 1/2-qt. covered casserole.
Beans, Butter 1 lb. 6 - 8 min.
1/2 cup water in 1-qt. covered casserole.
Beans, Butter 2 lb. 9 - 11 min.
1/2 cup water in 1 1/2-qt. covered casserole.
Beans, Green or Wax 1 lb. 10 - 12 min.
1/4 cup water, 1/4 teaspoon salt in 1 1/2 qt. covered casserole.
Beans, Green or Wax 2 lb. 16 - 18 min.
1/4 cup water, 1/4 teaspoon salt in 2 qt. covered casserole.
Beans, Lima 1 lb. 6 - 8 min.
1/2 cup water, 1/2 teaspoon salt in 1-qt. covered casserole.
Beans, Lima 2 lb. 9 - 11 min.
1/2 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Pinto 1 lb. 20 - 25 min.
Soak beans overnight--3 cups water in 2-qt. covered casserole.
Beets, whole 4 medium 15 - 17
Cover with water, add 1/4 teaspoon salt, and cook in 2-qt. covered casserole.
Beets, sliced 4 11 - 13 min.
1/2 cup water, 1/4 teaspoon salt in 1-qt. casserole.
Broccoli, 1 bunch 1 1/2 lbs. 8 - 10 min.
Trim tough part off stalk; split broccoli. Put into 1/2 cup water and 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Brussel Sprouts 1/2 lb. 4 - 6 min.
2 tablespoons water in 1-qt. covered casserole.
Brussel Sprouts 1 lb. 5 - 7 min.
3 tablespoons water in 1 1/2 qt. covered casserole.
Cabbage (chopped or shredded) small head 7 - 9 min.
Place 1/2 teaspoon salt and 2 tablespoons water in bottom of 1 1/2-qt. casserole and add cabbage.
Cabbage, whole medium head 12 - 14 min.
Same as above except use 2-qt. casserole.
Carrots (thin strips or diced) 4 7 - 9 min.
1/4 cup water, 1/4 teaspoon salt in 1-qt. covered casserole.
Carrots, whole 10 - 14 min.
Same as above except use a 1 1/2-qt. covered casserole.
Cauliflower, head 1 small 6 - 8 min.
1/2 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Cauliflower, head 1 medium 9 - 11 min.
same as above except use a 2-qt. covered casserole.
Celery, 1" pieces 4 cups 8 - 10 min.
1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Celery 6 cups 12 - 14 min.
1/4 cup water, 1/2 teaspoon salt in 2-qt. covered casserole.
Corn, cob 2 ears 4 1/2 - 6 1/2 min.
Place corn in the husk on cooking tray or place husked corn in glass baking dish. Cover dish with waxed paper. Turn after 1/2 cooking period.
Corn, cob 4 ears 8 - 10 min.
Same as above.
Corn (cut from cob) 1 1/2 cups 4 - 6 min.
1/4 cup water, 1/2 teaspoon salt in 1-qt. covered casserole.
Eggplant 1 small or 3 cups 5 - 7 min.
Peel, dice, add 1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Onions (cut in eighths) 2 large 6 - 8 min.
1/2 cup water, 1/2 teaspoon salt in 1-qt. covered casserole.
Onions cut in eighths 4 large 9 - 10 min.
1/2 cup water, 1/2 teaspoon salt in 1-qt. covered casserole.
Parsnips 4 split 7 - 9 min.
1/4 cup water, 1/2 teaspoon salt cooked in 1 1/2-qt. covered casserole.
Parsnips 8 split 10 - 13 min.
Same as above, except 2-qt. casserole.
Peas, shelled 2 cups 4 - 6 min.
2 tablespoons water in 1-qt. covered casserole.
Peas, shelled 3 cups 6 - 8 min.
Same as above, except 2-qt. covered casserole.
Potatoes, baked 1 medium 4 - 6 min.
2 medium 7 - 8 min.
3 medium 9 - 10 min.
4 medium 11 - 13 min.
5 medium 14 - 15 min.
6 medium 16 - 18 min.
Scrub and pierce potatoes. Place in a circle on oven cooking tray, leaving 1-inch space between each. Turn over and rearrange after 1/2 of the cooking time has elapsed.
Potatoes, boiled (peeled, cut in 1/2) 4 medium 8 - 10 min.
1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Potatoes, boiled 6 medium 12 - 14 min.
Same as above, except use 2-qt. casserole.
Potatoes, buttered sliced thin 4 medium 10 - 12 min.
2 tablespoons butter in 1 1/2-qt. baking dish. Add potatoes, 1/2 teaspoon salt, and dot with butter.
Potatoes, buttered sliced thin 6 medium 15 - 17 min.
Same as above.
Spinach 1 lb. 6 - 7 min.
Wash, cook in water that clings to the leaves, in 2-qt. covered casserole.
Squash, Acorn or Butternut, whole 1 6 - 8 min.
Cook whole, pierce skin in several places. Place on paper towel.
Squash, Hubbard
Peeled 1" cubes 2 lbs. 6 - 8 min.
1/1 cup water, 1 teaspoon salt, cook in 1 1/2-qt. covered casserole.
Squash, Zucchini 2 medium 7 - 8 min.
1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Sweet Potatoes, peeled,
cut in 1/2 4 medium 7 - 9 min.
6 medium 10 - 12 min.
1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Sweet Potatoes, whole 1 medium 3 - 5 min.
2 medium 5 - 7 min.
4 medium 9 - 11 min.
6 medium 13 - 14 min.
Scrub and pierce potatoes. Place in a circle on oven cooking tray, leaving 1-inch space between each. Turn over rand rearrange after 1/2 the cooking time.
Tomatoes 2 (in 1/2) 2 1/2 4 min.
Place in 1-qt. covered casserole.
Tomatoes 4 (in 1/2) 4 - 6 min.
Same as above, except 1 1/2 - qt. casserole.
Turnips, cut in 1/8ths 4 medium 10 - 12 min.
1/4 cup water, 1/2 teaspoon salt in 1 1/2-qt. covered casserole.
Recipe
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