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Suggest a better descriptionRecipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA) Put in meat Dutch Oven or large pan, cover with water. Cook slowly 2 or 3 hours until meat is tender. Add potatoes and carrots. Cook 30 to 45 minutes (until vegetables are done). May need to add more salt and pepper to taste. The last half hour add the chili sauce, Worcestershire and mustard. Thicken just a touch with cornstarch mixed with water. Posted to MC-Recipe Digest V1 #759 by C4
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 120.6mg | 4 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 7
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