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Suggest a better description1. SAUTE ONIONS AND BACON UNTIL ONIONS ARE TENDER AND BACON IS CRISP. 2. ADD OKRA TO ONIONS AND BACON. COOK 5 MINUTES, STIRRING FREQUENTLY. 3. ADD FLOUR, SUGAR, SALT, CHILI POWDER, AND PEPPER; STIR UNTIL BLENDED. 4. ADD TOMATOES AND WATER; MIX WELL. 5. BRING TO A BOIL. REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL OKRA IS TENDER. 6. PREPARE 1/2 RECIPE GARLIC CRONTONS (NO. D01601) OR PARMESAN CRONTONS (NO. D01602) ADD AS A GARNISH JUST BEFORE SERVING. NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 4 OZ (1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPS NO. A-11. NOTE: 3. IN STEP 2, 16 LB (16-NO. 303 CN) CANNED OFRA, DRAINED MAY BE USED. IF OKRA IS WHOLE, CUT INTO 1/2 INCH RINGS. NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q03100 SERVING SIZE: 1/2 CUP (4 From the
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 56 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.9mg | 1 % | |
Potassium 168.4mg | 4 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 9.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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