Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add the next four ingredients. Puree to chunky. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg cholesterol Recipe by: Mission at Turtle Creek (as seen on TV demo) Posted to Digest eat-lf.v097.n103 by firstname.lastname@example.org (Marcia A Fasy) on Apr 17, 1997
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 8|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 499.8mg||17 %|
|Potassium 406.9mg||11 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 22.1g|
|Protein 4.7g||7 %|
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Calories per serving: 127
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