CORN COMBO

Ingredients

Ingredient Weight Measure Issue
CORN,FROZEN,WHOLE KERNEL 11-1/4 lbs 1 gal 3-3/4 qts
BEANS,GREEN,FROZEN,CUT 11-1/4 lbs 2 gal 2-1/4 qts
CARROTS,FROZEN,SLICED 7-1/2 lbs 1 gal 2-5/8 qts
MARGARINE,MELTED 1 lbs 2 cup
RESERVED LIQUID 1-5/8 lbs 3 cup

Method

1 Cook corn for 4 to 6 minutes, beans for 5 to 8 minutes and carrots for 10 to 13 minutes.
2 Drain; reserve liquid for use in Step 3.
3 Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an
equal quantity over each pan.
4 CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
107 cal 18 g 3 g 4 g 0 mg 66 mg 36 mg

Portion

3/4 Cup

Yield

100


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