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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. 2. DRAIN CORN; COMBINE WITH ONIONS, TOMATOES, SUGAR, SALT, AND PEPPER. 3. PLACE AND EQUAL QUANTITY OF MIXTURE IN EACH LIGHTLY GREASED PAN. 4. POUR BUTTER OR MARGARINE OVER BREAD CUBES. 5. SPRINKLE 3 CUPS BREAD CUBES OVER MIXTURE IN EACH PAN. 6. BAKE 30 MINUTES OR UNTIL BREAD CUBES ARE BROWNED. NOTE: 1. IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 2. IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED ONIONS. NOTE: 3. IN STEP 2, 8 LB 12 OZ FROZEN WHOLE KERNEL CORN MAY BE USED FOR CANNED CORN. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02600 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 25 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.1mg | 1 % | |
Potassium 22mg | 1 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.7g | ||
Protein 0.7g | 1 % | |
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: 25
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