Recipe - Microwave Vegetable Steaming Chart

1 6 ounce acorn squash; 68
min.
8 ounce Asparagus spears (2 cups);
57 min.
6 ounce Broccoli spears (2 cups);
34 min.
15 ounce Carrots; cut in 1/4" slices
(3 cups), 79 min.
5 ounce Cauliflower flowerets (2
cups); 34 min.
2 Ears corn on the cob (12
oz.); 78 min.
10 ounce Pea pods (4 cups); 46 min.
12 ounce Peppers; sweet, cut into
strips (4 cups), 57 min.
3 cup Potatoes; quartered, 78
min.
12 ounce Zucchini; 1/4" slices (4
cups), 46 min.

Wash, trim and peel fresh vegetables as necessary. Arrange vegetable pieces
in a colander/steamer that is made for the microwave. Add One half cup water to
the container that will hold the steamer. Cover and vent. Cook on 100%
power (high) for time shown or until vegetables are crisptender, stirring
or rearranging once. Typed by Lynn Thomas dcqp82a. Source: Tupperware.

Recipe by: Tupperware

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 27, 1997