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Suggest a better description1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER. 2. ADD PEPPER AND SALT; MIX WELL. 3. ADD WATER; BRING TO A BOIL. 4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO NOT BOIL AFTER MILK IS ADDED** 5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH. 6. SIMMER 5 MINUTES. NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED. Recipe Number: P01600 SERVING SIZE: 1 CUP (8 O From the
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 252 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 313.1mg | 11 % | |
Potassium 1221.6mg | 32 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 37.4g | ||
Protein 22.2g | 32 % | |
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: 252
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