Vegetable Inquiry

Categories: None

Serves: 100 Servings

Ingredients:

VEGETABLES
THE E.P. (EDIBLE PORTION) WEIGHT OF ALL VEGETABLES, UNLESS OTHERWISE
SPECIFIED, IS USED IN THE RECIPES. THIS TABLE LISTS RAW ITEMS AND EASY,
ONE-STEP CONVERSION FACTORS TO DETERMINE HOW MUCH A.P. (AS PURCHASED)
WEIGHT OF VEGETABLES TO PROCESS.
TO USE THESE FACTORS, MULTIPLE THE E.P. QUANTITY OF INGREDIENTS LISTED
IN THE RECIPE BY THE APPROPRIATE CONVERSION FACTOR GIVEN BELOW TO ARRIVE AT
THE QUANTITY OF THE ITEM (A.P.) TO PROCESS.
EXAMPLE: 3 LB SLICED CUCUMBERS (PARED) E.P. (INGREDIENT WEIGHT) TIMES
1.19 (CONVERSION FACTOR) = 3.57 LB (3 LB 9 OZ) FRESH
CUCUMBERS A.P. THE E.P. QUANTITY MAY BE DETERMINED FROM AN
A.P. QUANTITY BY DIVIDING THE A.P. BY THE CONVERSION FACTOR
AS FOLLOWS:
3.57 LB (3 LB 9 OZ) FRESH CUCUMBERS A.P. DIVIDED BY 1.19
(CONVERSION FACTOR) = 3 LB CUCUMBERS (PARED) E.P.
CONVERSION CONVERSION
ITEM FACTOR ITEM FACTOR
E.P. TO A.P. E.P TO A.P.
VEGETABLES. FRESH: CARROTS (SCRAPED) .......... 1.22
ASPARAGUS (TRIMMED) ...... 1.89 CAULIFLOWER (TRIMMED & CORED) 1.20
BROCCOLI (TRIMMED) ....... 1.28 CELERY (TRIMMED) ........... 1.37
CABBAGE (TRIMMED & CORED). 1.25 CORN-ON-COB (HUSKED & SILKED) 1.43
CUCUMBERS (PARED) ........ 1.19 PEPPERS, SWEET (STEMMED, SEEDED,
CUCUMBERS (UNPARED) ...... 1.05 CORED) ................... 1.22
EGGPLANT (PARED) ......... 1.23 POTATOES, WHITE (PARED) .... 1.23
EGGPLANT (UNPARED) ....... 1.03 POTATOES, SWEET (PARED) .... 1.25
ENDIVE (TRIMMED) ......... 1.11 RADDISHES (TRIMMED) ........ 1.09
ESCAROLE (TRIMMED ........ 1.11 ROMAINE (TRIMMED) .......... 1.06
GARLIC, DRY (PEELED) ..... 1.15 RUTABAGAS (PARED) .......... 1.18
GREENS, COLLARD (TRIMMED). 1.35 SPINACH (TRIMMED) .......... 1.09
GREENS, KALE (TRIMMED) ... 1.41 SQUASH, SUMMER (TRIMMED) ... 1.05
LETTUCE (TRIMMED & CORED). 1.08 SQUASH, FALL & WINTER:
ONIONS, DRY (PEELED) ..... 1.11 ACORN (SEEDED) ........... 1.15
ONIONS, GREEN W/TOPS (TRIMMED)1.20 BUTTERNUT (PARED & SEEDED) 1.19
PARSLEY (TRIMMED) ........ 1.05 HUBBARD (SEEDED) ......... 1.12
PARSNIPS (PARED) ......... 1.18 TOMATOES (STEMMED) ......... 1.02
TURNIPS (PARED) ............ 1.23
Recipe Number: A00600
SERVING SIZE: 100
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Vegetable Jalfrasie
Categories: Vegetables, Vegetarian, Indian
Yield: 4 Servings

1 lg Onion
2 Green peppers
2 lg Tomatoes
1/2 lb Broccoli
1/2 lb Cauliflower
4 tb Butter
1 ts Red chili powder
1/2 ts Turmeric
Ginger, fresh; 1"
3 Garlic clove
2 tb White vinegar
2 tb Tomato puree

Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1
in. cubes. Melt butter and saut‚ onion. Add all the remaining vegetables
and stir-fry for about 5 minutes over medium heat. Add the spices and
vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season
to taste with salt and fresh-ground pepper.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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