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Suggest a better description1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL. 2. ADD WATER; MIX THOROUGHLY. 3. ADD OIL AND VINEGAR; MIX WELL. 4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. 6. STIR WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 4, 1 1/2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 2. IN STEP 4, 1 2/3 OZ DRY ONIONS A.P. WILL YIELD 1 1/2 OZ MINCED ONIONS. NOTE: 3. IN STEP 4, 1 1/2 TSP DEHYDRATED PARSLEY MAY BE USED. NOTE: 4. IN STEP 4, 3/4 OZ FRESH PARSLEY A.P. WILL YIELD 1/2 OZ MINCED PARSELY. Recipe Number: M06200 SERVING SIZE: 1 TABLESPO From the
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 9 | ||
Calories from Fat: 2 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 3mg | 0 % | |
Potassium 30.9mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 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: 9
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