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Suggest a better description1. WASH AND SLICE CUCUMBERS PAPERTHIN. USE SLICING MACHINE, IF POSSIBLE. CUT TOMATOES INTO 8 WEDGES EACH. 2. COOK BACON UNTIL CRISP; DRAIN OFF FAT. 3. COMBINE SOUR CREAM, VINEGAR, SUGAR, SALT AND PEPPER. STIR IN CUCUMBERS, ONIONS, TOMATOES AND BACON. 4. COVER; REFRIGERATE 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 12 LB 10 OZ FRESH CUCUMBERS A.P. WILL YIELD 12 LB SLICED, UNPARED CUCUMBERS. NOTE: 2. IN STEP 1, 3 LB 5 OZ ONIONS A.P. WILL YIELD 3 LB THINLY SLICED ONIONS. NOTE: 3. IN STEP 1, 3 LB 1 OZ TOMATOES A.P. WILL YIELD 3 LB TOMATO WEDGES. NOTE: 4. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTURCTIONS ON CONTAINER. Recipe Number: M01602 SERVING SIZE: 1/2 CUP (4 From the
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 37 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 167.5mg | 4 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.5g | ||
Protein 1g | 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: 37
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