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Suggest a better descriptionRemove rind from cheese and let stand until room temperature. Place cheese, margarine, milk, paprika and red pepper in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Stir in pecans and olives. Cover and refrigerate until firm, about 2 hours. Garnish with pecan halves and chopped ripe olives if desired. Serve with crackers. 1 cup pate (2 ts pate per cracker per serving); 60 calories per serving. Source: Betty Crockers Cookbook, 6th Edition
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Serving Size: 1 Cup (150g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 197 | ||
Calories from Fat: 180 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 160.1mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 1.8g | ||
Protein 3g | 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: 197
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