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Suggest a better descriptionCook carrots in salted water until barely tender. Rinse. Arrange layers of carrots, green peppers and onions in bowl. Combine remaaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed. MRS PAUL GARNER (ALICE) MARVELL, AR From the book
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 249 | ||
Calories from Fat: 55 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 10.1mg | 0 % | |
Total Carbohydrate 50.2g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 50.2g | ||
Protein 0g | 0 % | |
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: 249
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