17
Vegetable Amount Time Comments
Corn
(frozen kernel) 10-oz. package 4 to 8 min. In 1-qt. casserole, place 2 tablespoons
water.
Corn on the cob
(fresh) 1 to 5 ears 3 to 5 min. In 2-qt. glass baking dish, place corn.
per ear If corn is in husk, use no water; if
corn has been husked, add 1/4 cup
water. Rearrange after half of time.
(frozen) 1 ear 5 to 7 min. Place in 2-qt. glass baking dish.
2 to 6 ears 2 to 4 min. Cover with vented plastic wrap.
per ear Rearrange after half of time.
Mixed
vegetables
(frozen) 10-oz. package 4 to 8 min. In 1-qt. casserole, place 3 tablespoons
water.
Peas
(fresh, shelled) 2 lbs. unshelled 9
to 12 min.
In 1-qt. casserole, place 1/4 cup water.
(frozen) 10-oz. package 4 to 8 min. In 1-qt. casserole, place 2 tablespoons
water.
Potatoes
(fresh, cubed, 4 potatoes
11 to 14 min.
Peel and cut into 1 inch cubes. Place in
white) (6 to 8 oz. each) 2-qt. casserole with 1/2 cup water. Stir
after half of time.
(fresh, whole, 1 (6 to 8 oz.) 2 to 5 min. Pierce with cooking fork. Place in
sweet or white) center of the oven. Let stand 5 minutes.
Spinach
(fresh) 10 to 16 oz. 5 to 8 min. In 2-qt. casserole, place washed spinach.
(frozen, 10-oz. package 5 to 8 min. In 1-qt. casserole, place 3 tablespoons
chopped water.
and leaf)
Squash
(fresh, summer 1 lb. sliced 4 to 7 min. In 1
1
⁄2-qt. casserole, place 1/4 cup water.
and yellow)
(winter, acorn 1 to 2 squash 7 to 11 min. Cut in half and remove fibrous
or butternut)
(about 1 lb. each)
membranes. In 2-qt. glass baking dish,
place squash cut-side-down. Turn
cut-side-up after 4 minutes.
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