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Suggest a better description1. DRAIN AND CHOP MUSHROOMS. RESERVE LIQUID FOR USE IN STEP 4. 2. SAUTE MUSHROOMS AND ONIONS IN BUTTER OR MARAGINE UNTIL ONIONS ARE TENDER REMOVE FROM FAT. SET ASIDE FOR USE IN STEP 5. 3. BLEND FAT, FLOUR, AND PEPPER TO FORM A PASTE. 4. RECONSTITUTE MILK AND SOUP AND GRAVY BASE; ADD TO BACON MIXTURE. BRING TO A SIMMER. DO NOT BOIL AFTER MILK IS ADDED. 5. STIR POTATOES RAPIDLY INTO HOT LIQUID. ADDS SALT, IF NEEDED. STIR UNTIL SMOOTH. 6. SIMMER 5 MINUTES. NOTE: 1. IN STEP 1, 14 NO. 8Z CANNED MUSHROOMS MAY BE USED. NOTE: 2. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS. NOTE: 3. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 4. ONE-D LADLE MAY BE USED. RECIPE NO. A00400. Recipe Number: P01400 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 305 | ||
Calories from Fat: 8 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 424.1mg | 15 % | |
Potassium 1341.9mg | 35 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 45.5g | ||
Protein 27.7g | 40 % | |
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: 305
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