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Suggest a better descriptionEither beef, veal, or pork may be used in this recipe. Boil the meat in the water until tender (about 1 1/2 hours). Remove meat and run through meat grinder with the onions. Measure meat stock and add enough water to make five cups of liquid; combine with ground meat, onions, tomatoes, seasonings and cornmeal moistened with the cold water. Simmer 15 minutes or until ingredients are tender and mixture thick. Pour into greased bread pan to cool. Slice about one-fourth inch thick, roll in flour and saute in hot fat until golden brown in color. Serve hot with Chili Sauce. Courtesy of Garrys Home Cookin http://www.netrelief.com/cooking Recipe by: Gebhardts Mexican Cookery for American Homes (1936) Posted to MC-Recipe Digest by "Garry Howard"
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 507 | ||
Calories from Fat: 160 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 54.7mg | 2 % | |
Potassium 768.5mg | 20 % | |
Total Carbohydrate 63.6g | 19 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 54g | ||
Protein 23.3g | 33 % | |
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: 507
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