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Suggest a better description1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING 5 MINUTES IN STEAM-JACKETED KETTLE OR STOCK POT. STIR OCCASIONALLY. 2. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO SAUTEED PEPPERS AND ONIONS. ADD PEPPER, SPAGHETTI AND TOMATO PASTE. STIR; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS, AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS AND 5 1/2 OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 2, 1 LB 8 OZ VERMICELLI MAY BE USED FOR SPAGHETTI. NOTE: 4. IN STEP 2, 1 1/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE. 5. ONE-D LADLE MAY BE USED. SEE RECIPE N0. A-4 Recipe Number: P00300 SERVING SIZE: 1 CUP (8 O From the
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 71 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 48.2mg | 2 % | |
Potassium 105.4mg | 3 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 13g | ||
Protein 2.5g | 4 % | |
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: 71
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