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Suggest a better descriptionHeat a heavy saucepan or Dutch oven and brown the meat in it over medium heat. If the meat is very lean add a little fat for browning. Turn frequently. Add the onions and brown lightly. Add the salt and water. Cover and cook over low heat 2 hours. Stir in the lemon juice, brown sugar and gingersnaps. Cook 10 minutes. Taste to correct seasoning. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-16-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to MC-Recipe Digest V1 #757 by Nancy Berry
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 80 | ||
Calories from Fat: 1 (1%) | ||
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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 8.2mg | 0 % | |
Potassium 174mg | 5 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 18.5g | ||
Protein 1.1g | 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: 80
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