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Suggest a better description1. Dissolve bouillon crystals in 1 teaspoon hot water. 2. Cream together cream cheese, bouillon and water, onion and mayonnaise. Shape into a ball. 3. Frost completely with the caviar. Serve on a bed of endive or romaine lettuce, garnished with clusters of Olives a la Grecque. Serve with rye saltines or melba toast. In my experience, half the guests adore caviar and the other half avoid it. One ball goes a long way. Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp., 11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 3. Recipe by: Naomi Arbit & June Turner, GOURMET ON THE GO, p. 3 Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 783 | ||
Calories from Fat: 704 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.3g | 104 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 250mg | 77 % | |
Sodium 741.1mg | 26 % | |
Potassium 313.1mg | 8 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.7g | ||
Protein 13.5g | 19 % | |
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: 783
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