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Suggest a better descriptionIn a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes. Posted to Master Cook Recipes List, Digest #120 Date: Sun, 16 Jun 1996 08:00:34 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Charlotte Lewis Baltimore Sun 5/95
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 12 | ||
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Calories: 556 | ||
Calories from Fat: 187 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 34.4mg | 11 % | |
Sodium 2562.5mg | 88 % | |
Potassium 2352.4mg | 62 % | |
Total Carbohydrate 77.7g | 23 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 67.2g | ||
Protein 23g | 33 % | |
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: 556
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