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Suggest a better description1. COOK FROZEN ASPARAGUS; DRAIN AND RESERVE LIQUID FOR USE IN STEP 4. 2. BLEND FAT, FLOUR, SALT, AND PEPPER TO FORM PASTE. ADD ASPARAGUS; STIR TO BLEND WELL. 3. ADD STOCK TO RESERVED LIQUID TO MAKE 4 GAL. BLEND WARM PASTE MIXTURE INTO HOT STOCK MIXTURE, STIRRING CONSTANTLY. 4. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES. 5. RECONSTITUTE MILK. ADD JUST BEFORE SERVING. 6. HEAT TO SERVING TEMPERATURE. DO NOT BOIL. Recipe Number: P01401 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 303 | ||
Calories from Fat: 8 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 423.9mg | 15 % | |
Potassium 1337mg | 35 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 45.2g | ||
Protein 27.7g | 40 % | |
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: 303
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