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Recipes - GREEN BEAN COMBO Recipe

Recipe Name

GREEN BEAN COMBO

Submitted by

jgouker

Recipe Description

Q00104

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	90	Ready In (minutes)	110

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Ingredients
Amt.	Measure	Ingredient



1 1/8	gallons	water
1 1/2	teaspoons	salt
36	cups	green beans,frozen
2/3	gallon	water
1/2	teaspoon	salt
18	cups strips or slices	Carrots, raw
1/4	gallon	water
6	cups, diced	celery
13	fruits (2-1/8" dia)	lemons

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED IN RECIPE A03100. CUT CARROTS AND CELERY INTO 2 INCH STRIPS. WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED. COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL. TAP FROZEN VEGETABLES LIGHTLY TO BREAK UP SOLID BLOCKS. 1. FROZEN FRENCH STYLE GREEN BEANS: A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. B. ADD SALT. C. ADD VEGETABLES; STIR WELL. D. RETURN TO A BOIL; COVER. E. REDUCE HEAT; COOK GENTLY FOR 5 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. F. DRAIN; RESERVING INDICATED AMOUNT RESERVED LIQUID FOR USE IN STEP 4. SET ASIDE VEGETABLES FOR USE IN STEP 4. 2. FRESH CARROTS: A. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT. B. ADD SALT. C. ADD PREPARED VEGETABLES; BRING WATER BACK TO A BOIL. COVER; REDUCE HEAT TO A SIMMER; COOK 12 TO 15 MINUTES OR UNTIL VEGETABLES ARE JUST TENDER. D. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 4. 3. FRESH CELERY: A. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT. B. ADD PREPARED VEGETABLES; BRING WATER BACK TO A BOIL. COVER; REDUCE HEAT TO A SIMMER; COOK 15 TO 25 MINUTES OR UNTIL VEGETABLES ARE JUST TENDER. C. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 4. 4. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. POUR RESERVED LIQUID OVER VEGETABLES IN EACH PAN. 5. GARNISH AS DESIRED. MAY BE SERVED WITH LEMON WEDGES. CUT 8 WEDGES PER LEMON. : NOTE: OTHER COMBINAIONS OF VEGETABLES(FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

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