I
In a saucepan,
place two tablespoons of water,
one tablespoon of butter,
and the vegetables.
Bring to a full boil
over medium-high heat,
separating vegetables with fork
to hasten thawing.
II
Reduce heat to low, cover,
and simmer,
ve-ry gent-ly,
until vegetables are tender--
eight to ten minutes.
(If all liquid evaporates
before vegetables are tender,
add a small amount of water.)
Do not drain.
Makes 1 ¾ cup.
[found on the back of a package, Berkeley, ca. 1972]
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