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Suggest a better descriptionPre-heat oven to 350F; lightly grease a 2 quart casserole; cook lima beans per package directions and drain; combine gravy, onion, celery, marjoram and salt; bring to a boil, stirring to mix well; remove from heat and add lima beans and lamb, again mixing well; cover and keep warm; prepare potatoes per package directions, add salt, onion, butter and mix well; add pimiento and egg, beating with a fork until well combined; spoon half of potato mixture into bottom of casserole, add lamb mixture and swirl the remaining potato mixture over the lamb then sprinkle with the cheese; bake uncovered, 30 minutes, or until potato crust is golden. Yield: 8 servings. FROM: CHUCK OZBURN (HBWK07A)
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 65 | ||
Calories from Fat: 46 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 46.3mg | 14 % | |
Sodium 78.7mg | 3 % | |
Potassium 182.1mg | 5 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.9g | ||
Protein 2.6g | 4 % | |
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: 65
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