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Suggest a better descriptionSaute onion and pepper in butter. Blend in flour, salt, paprika, dry mustard and pepper; cook until bubbly. Remove from heat and gradually add milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat and add egg and corn. Pour into 1-quart baking dish. Top with crumbs. Bake at 350 for 20-30 minutes. MRS MARION FOSTER (MARY) MARVELL, AR From the book
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 147 | ||
Calories from Fat: 74 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 69.1mg | 21 % | |
Sodium 249.4mg | 9 % | |
Potassium 130.9mg | 3 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.6g | ||
Protein 4.6g | 7 % | |
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: 147
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