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Suggest a better descriptionCook green beans in salted water using the 1/2 teaspoon salt in covered pot until crisp tender. Drain. In skillet, suate sliced mushrooms in 2 tablespoons butter. Add mushrooms to green beans using slotted spoon. Add 3 tablespoons butter and cream to beans and cook, uncovere, on low heat until absorbed. In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese. Stir ham into green beans and mushrooms and heat through. Mix egg mixture in and remove form heat. 6 servings SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 170 | ||
Calories from Fat: 161 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 87.8mg | 27 % | |
Sodium 88.7mg | 3 % | |
Potassium 62.5mg | 2 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.9g | ||
Protein 1.8g | 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: 170
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