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Suggest a better descriptionMix together beaten egg yolks and corn. Saute onion and green pepper in the shortening and add to egg and corn mixture. Lightly fold in cooked rice. Place half the mixture in abaking dish, add 1/4 cup of cheese, salt, and pepper, then remaining corn mixture. Cover with remaining grated cheese. Dust with paprika and lay strips of bacon across the top.Bake in a 400^ oven for 20 minutes, or until bacon is cooked. Recipe By : The Foxfire Book of Appalachian Cookery
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 26 | ||
Calories from Fat: 26 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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: 26
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