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Suggest a better description1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN MIXER BOWL. 2. USING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL WELL BLENDED. 3. CONTINUE BEATING; SLOWLY ADD VINEGAR AND OIL ALTERNATELY. 4. COVER; REFRIGERATE UNTIL READY TO SERVE. 5. SHAKE OR BEAT WELL BEFORE USING. : **ALL NOTES PER 100 PORTIONS. NOTE: 1. IN STEP 1, 2 1/4 TSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 2. IN STEP 1, 1 1/8 OZ DRY ONIONS A.P. WILL YIELD 1 OZ MINCED ONIONS. Recipe Number: M05800 SERVING SIZE: 2 TABLESPO From the
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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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 0.9mg | 0 % | |
Potassium 24.3mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.4g | ||
Protein 0.2g | 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: 8
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