RECIPE FOR BUTTERED CANNED VEGETABLES

BUTTERED CANNED VEGETABLES

Makes approximately 96 servings – ¼ cup **.
Prepare in 2 – #10 can lots to prevent vegetables becoming broken and discolored.


INGREDIENTS	MEASURES
Liquid drained from vegetables	1 qt.
Vegetables	2 – # 10 cans
Butter or margarine	1 cup (or ½ lb.)
Salt	as needed
Pepper	as needed


***	Bacon fat may be used for variety.


DIRECTIONS:
1. Heat drained vegetables with 1 quart liquid and add butter, salt and pepper as needed.
2. Heat only long enough for seasoning to go through vegetables, 10 – 15 minutes. (Save rest of liquid for soup or making white sauce.)

Seasonings for Vegetables		Garnishes
1	Chili powder	1	Onion rings or chopped onion
2	Chopped onion	2	Pepper rings or chopped pimento
3	Chopped parsley or parsley flakes	3	Hard-cooked eggs, sliced or chopped
4	Curry powder	4	Bread cubes, or crumbs, toasted
5	Chopped powder	5	Paprika
6	Chopped celery or celery seed	6	Sliced beets or baby beets




Number of Portions	96
Size of Portion	¼ cup


Calories	36		Iron	0.44 Mg	Protein	1.08 G	11.69%
Cholesterol	0 Mg		Calcium	11.79 Mg	Carbohydrates.	3.84 G	42.42%
Sodium	87 Mg		Vitamin A	500 RE	Total Fat	1.99 G	49.47%
Fiber	1.24 G		Vitamin C	2.07 Mg	Saturated Fat.	0.37 G	9.28%