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49-40507 v02 1/18/06 2:37 PM Page 17
Vegetable
Amount
Corn
(frozen kernel)
10-oz. package
Corn on the cob
(fresh)
1 to 5 ears
(frozen)
1 ear
2 to 6 ears
Mixed
vegetables
(frozen)
10-oz. package
Peas
(fresh, shelled)
2 lbs. unshelled
(frozen)
10-oz. package
Potatoes
(fresh, cubed,
4 potatoes
white)
(6 to 8 oz. each)
(fresh, whole,
1 (6 to 8 oz.)
sweet or white)
Spinach
(fresh)
10 to 16 oz.
(frozen, chopped
10-oz. package
and leaf)
Squash
(fresh, summer
1 lb. sliced
and yellow)
(winter, acorn
1 or 2 squash
or butternut)
(about 1 lb. each)
Time
Comments
2 to 6 min.
In 1-qt. casserole, place
2 tablespoons water.
In 2-qt. glass baking dish, place
1
1
⁄
to 4 min.
4
per ear
corn. If corn is in husk, use no
water; if corn has been husked,
add 1/4 cup water. Rearrange
after half of time.
3 to 6 min.
Place in 2-qt. oblong glass
baking dish. Cover with vented
plastic wrap. Rearrange after
2 to 3 min.
half of time.
per ear
In 1-qt. casserole, place
2 to 6 min.
3 tablespoons water.
7 to 10 min.
In 1-qt. casserole, place 1/4 cup
water.
2 to 6 min.
In 1-qt. casserole, place
2 tablespoons water.
Peel and cut into 1-inch cubes.
9 to 12 min.
Place in 2-qt.casserole with 1/2
cup water. Stir after half of time.
2 to 4 min.
Pierce with cooking fork. Place
in center of the oven. Let stand
5 minutes.
3 to 6 min.
In 2-qt. casserole, place washed
spinach.
3 to 6 min.
In 1-qt. casserole, place
3 tablespoons water.
3 to 5 min.
In 1
1
⁄
-qt. casserole, place 1/4
2
cup water.
5 to 9 min.
Cut in half and remove fibrous
membranes. In 2-qt. glass
baking dish, place squash cut-
side-down. Turn cut-side-up
after 4 minutes.
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