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Suggest a better description1/2 cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne ~- to taste Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated. Per serving (3 1/2 oz): Calories 86 (8% from fat), Fat 0.8g (0.6g saturated)= , Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g, Fiber 0g, Protein 13.1g. NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans wont be able to get more than 4 main-course servings out of this at best. Recipe By : ??? (posted by HS.Roch811sd@xerox.com) From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 102 | ||
Calories from Fat: 22 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 530.5mg | 18 % | |
Potassium 103mg | 3 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.3g | ||
Protein 15.8g | 23 % | |
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: 102
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