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Suggest a better descriptionCombine chili sauce, onion, water, vinegar, garlic powder, and horseradish in blender and puree at low speed. Add all remaining ingredients and blend well. Allow to set a few hours. Makes 2 to 3 cups. Serve on potato chips or raw vegetables. May be served as a dressing on tossed salad. Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Thomas J. Blair, III Posted to MC-Recipe Digest V1 #642 by Bill Spalding
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2179 | ||
Calories from Fat: 1721 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.2g | 255 % | |
Saturated Fat 42.9g | 215 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 86.1g | ||
Cholesterol 212mg | 65 % | |
Sodium 3514.3mg | 121 % | |
Potassium 360.1mg | 9 % | |
Total Carbohydrate 119.5g | 35 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 119.2g | ||
Protein 8.1g | 12 % | |
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: 2179
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