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Suggest a better descriptionMelt butter in sauce pan. add green pepper and garlic and cook until green pepper is slightly tender. Stir in flour until moistened by butter. Add milk, salt, and remainder of seasonings. Add sugar. Heat until sauce starts to thicken. Remove from heat and stir in 1/2 cup cheddar cheese until melted. Add drained tomatoes. Heat until mixture thickens again the turn into casserole dish. Add corn and onions. Sprinkle 1/2 cup cheddar cheese on top and bake, uncovered at 350? for 50 minutes. Sauce should be thickened and top flecked with golden brown. Serves 4 to 6 Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Carolyn Carroll Posted to EAT-L Digest by Bill Spalding
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 107 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 31.3mg | 10 % | |
Sodium 86.7mg | 3 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.8g | ||
Protein 1.6g | 2 % | |
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: 148
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