Buttered Mixed Vegetables
Recipe No. 652 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 652 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Vegetables, mixed — 3 to 4 No. 10 cans
- Butter — 1 pound (½ No. 56 dipper)
- Salt — ½ ounce (1 mess kit spoon)
- Pepper — as needed
Directions
- Drain liquid from vegetables.
- Combine vegetables, butter, salt, pepper and 1½ quarts (1½ No. 56 dippers) liquid; mix well.
- Heat to boiling point; reduce heat and simmer about 15 minutes or until heated through, stirring frequently.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Vegetables, mixed — scale to taste (3 to 4 No. 10 cans) Butter — 1¼ oz Salt — a pinch Pepper — to taste
Use remaining vegetable liquid in soups.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 652, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.