Before eating, cook thoroughly to at least 160 degrees. Keep frozen until ready to cook. Adjust cook times and heat settings as needed. Refrigerate leftovers. Stove Top: Empty frozen vegetables into a 2-quart saucepan. Add about ½ cup water per 3/4 cup serving. Heat to a boil, stirring frequently. Cover; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until tender; drain. Microwave Oven: Empty frozen vegetables into a 1 ½ quart microwavable casserole dish or bowl. Add about 1 tablespoon of water per 3/4 cup serving. Cover; microwave on high 3-4 minutes, stirring halfway through cook time, until tender. Uncover carefully, avoid steam and drain. Do NOT microwave in bag.
