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Vegetable
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)
Amount
Time
2 to 6 min.
1
per ear
3 to 6 min.
2 to 3 min.
per ear
2 to 6 min.
7 to 10 min.
2 to 6 min.
9 to 12 min.
2 to 4 min.
3 to 6 min.
3 to 6 min.
3 to 5 min.
5 to 9 min.
Comments
In 1-qt. casserole, place
2 tablespoons water.
1
⁄
to 4 min. In 2-qt. glass baking dish, place
4
corn. If corn is in husk, use no
water; if corn has been husked,
add 1/4 cup water. Rearrange
after half of time.
Place in 2-qt. oblong glass
baking dish. Cover with vented
plastic wrap. Rearrange after
half of time.
In 1-qt. casserole, place
3 tablespoons water.
In 1-qt. casserole, place
1/4 cup water.
In 1-qt. casserole, place
2 tablespoons water.
Peel and cut into 1" cubes.
Place in 2-qt. casserole with 1/2
cup water. Stir after half of time.
Pierce with cooking fork. Place
in center of the oven. Let stand
5 minutes.
In 2-qt. casserole, place washed
spinach.
In 1-qt. casserole, place
3 tablespoons water.
In 1
1
⁄
cup water.
Cut in half and remove fibrous
membranes. In 2-qt. oblong
glass baking dish, place squash
cut-side-down. Turn cut-side-up
after 4 minutes.
-qt. casserole, place 1/4
2
19
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