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Suggest a better description1. SAUTE DICED, RAW CARROTS AND CHOPPED ONION IN MELTED SHORTENING UNTIL TENDER. ADD ONIONS, CARROTS,AND 1 LB 4 OZ FROZEN PEAS TO BOILING STOCK. REDUCE HEAT; SIMMER 10 MINUTES. 2. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN PARTICLES IN PAN. 3. COOK OVER LOW HEAT ON TO OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING. 4. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 5. ADD SAUTEED VEGETABLES, SALT, AND PEPPER. Recipe Number: O01609 SERVING SIZE: 1/4 CUP (2 From the
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 91 | ||
Calories from Fat: 70 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 10.6mg | 0 % | |
Potassium 10.2mg | 0 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.4g | ||
Protein 0.7g | 1 % | |
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: 91
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