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Suggest a better description1. Heat oil in large skillet over medium-high heat. Add beef; cook and stir until no longer pink. 2. In small bowl, combine jelly, cornstarch, and mustard; blend well. Add jelly mixture and frozen vegetables to meat. 3. Cover and simmer 5-7 minutes until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Preparation time: 20 minutes. TIP: If currant jelly in not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 22 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.8mg | 2 % | |
Potassium 28.5mg | 1 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 19.7g | ||
Protein 0.3g | 0 % | |
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: 104
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