SEASONING FOR MIXED VEGETABLES RECIPES

Steps:

• In a bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 24-30 batches (1/2 cup total). , To use seasoning mix: Cook and drain vegetables. Add butter and 1/2 to 1 teaspoon seasoning mix; toss until butter is melted. Sprinkle with almonds.

Steps:

• "1. POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM STYLE CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES. 2. PLACE IN STEAM-JACKETED KETTLE OR STOCK POT. 3. HEAT TO SIMMER. SIMMER ABOUT 10 MINUTES, STIRRING GENTLY. DO NOT BOIL. 4. PLACE IN SERVING PANS. GARNISH AS DESIRED. : NOTE: 1. PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING. 2. IN STEP 2, VEGETABLES (GREEN BEANS, LIMA BEANS, AND BLACKEYED PEAS) MAY BE SEASONED WITH 1 LB (3 CUPS) DICED RAW BACON. COOK UNTIL CRISP; DRAIN. ADD TO VEGETABLES. SIMMER BLACKEYED PEAS 45 MINUTES. 3. IN STEP 2, VEGETABLES MAY BE SEASONED WITH 1 TO 2 TSP BLACK PEPPER. 4. IN STEP 4, 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE MAY BE ADDED TO ASPARAGUS, GREEN OR LIMA BEANS, CARROTS, WHOLE KERNEL CORN, OKRA, ONIONS, SWEET OR WHITE POTATOES, OR SPINACH. 5. VEGETABLES MAY BE STEAMED. SEE GUIDELINES FOR STEAM COOKING VEGETABLES (RECIPE NO. QG6000) FOR DIRECTIONS. 6. FOR OTHER CAN SIZES, SEE RECIPE NO. A00500. 7. TO HEAT VACUUM PACKED WHOLE KERNEL CORN, ADD 2 CUPS WATER. 8. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: QG1007 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet."