Peas And Carrots, (10oz)

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: Heat ¼ cup to a boil in a 1 quart saucepan. Add vegetables. Cover; cook over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked. Drain. Microwave Oven: Pour vegetables and 2 tablespoons of water into a 1 quart round microwavable casserole dish. Cover; microwave on high 3 ½-4 minutes, stirring halfway through cook time, until thoroughly cooked. Uncover carefully, avoid steam and drain. Do NOT microwave in bag.