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VEGETAGLE COOKING TABLE (continued)
Vegetables
Squash, spaghettt
Fresh,
(2-3 Ibs.)
1 medium whole
Succotash,
Frozen,
(10 oz.)
Turnips,
Fresh,
(1 lb.)
Zucchini
Fresh, sliced
(1 lb.)
4 cups
Fresh, whole,
(1 lb.)
Frozen, sliced
(16 oz.)
Cooking Time
HIGH
11-12 minutes
HIGH
5-6 mmules
HIGH
9-10 minutes
HIGH
7-8 mmutes
HIGH
6-7 minutes
HIGH
7-8 minutes
Special Instructions
Pierce squash several times with fork Place squash on 2
paper towels. Turn over several times during cooking. Let
stand 2 minutes. Cut in half. Remove fibrous strands and
seeds from center.
Remove outer wrapping from box. Place box on 2 paper
towels. After cooking let stand 2 minutes.
Pierce turnips through waxy coaling several tomes wrth fork.
Place on paper towel. Remove halfway through cooking. Cut
Into quarters, peel and drce. Place diced turnips and
2 tablespoons waler into I%-quart microwavable covered
casserole. After cookmq let stand covered 2 minutes.
Place zucchint and 2 tablespoons water in l%-quart
microwavable covered casserole. Stir halfway through
cooking. Lel stand covered 2 minutes.
Prerce zucchini several times with fork. Place on 2 paper
lowels. Turn zucchini over and rearrange halfway through
cooking. Let stand 2 minutes.
Remove outer wrapping from box. Place box on 2 paper
towels. AHer cooktna let stand 2 mrnutes.
NOTE:
Frozen vegelables in larger or smaller quantities than listed in the chart or those in non-microwavable
bags may be cooked approximately 3 to 4 minutes per cup of vegetables. Measure desired amount of
vegetables Into microwavable covered casserole and cook.
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