Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------YIELDS VARY-----------------------------

Freeze a puree to have on hand for casseroles, cream soups, special
diets, or for baby food. Yields vary widely depending on your
selection of vegetables.

1. Choose and prepare vegetables as directed in specific recipes.

2. Cook in just enough boiling water to cover, or steam, bake, or
pressure cook until tender.

3. Mash in saucepan; or press through sieve, ricer, or food mill into
saucepan; or puree in blender or food processor and pour into
saucepan.

4. Cool by putting the saucepan in ice water and stirring the puree
occasionally until cold.

5. Pack in recipe size amounts in containers, leaving 1/4 inch head
space. Seal, label, and freeze.

6. Thaw in the refrigerator, microwave oven, or in a double boiler.

BABY FOOD: Pour puree into ice cube trays and freeze solid. transfer
to plastic bags, seal, and store in the freezer. Thaw in a custard
cup over boiling water or in a microwave oven.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-03-95

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