To Your Kitchen From Mine

by Betty Newton

“BUTTER BOIL” FROZEN VEGETABLE

Break up frozen vegetable by pounding package against edge of counter. Place vegetable in saucepan with 2 to 3 tablespoons butter and ½ teaspoon salt. For starchy vegetables like lima beans and corn, 1 or 2 tablespoons of water may be needed. Cook on thermostatic top burner at 210 degrees. Cook time indicated on package plus 5 minutes.

NOTE: To prevent breaking spears of asparagus and broccoli, thaw just enough to break apart.