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Suggest a better descriptionTEMPERATURE: 325 F. GRIDDLE : 1. CHOP RAW BACON UNTIL CRISP. DRAIN; CRUMBLE BACON. 2. DIVIDE CABBAGE INTO 2 BATCHES. 3. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. ADD CRUMBLED BACON TO EACH BATCH. 4. ADD AN EQUAL QUANTITY OF SALT AND PEPPER TO EACH BATCH. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 8 OZ PRECOOKED BACON, CHOOPED, MAY BE USED. HEAT WITH CABBAGE. Recipe Number: Q01202 SERVING SIZE: 1/2 CUP (2 From the
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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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 16.4mg | 1 % | |
Potassium 156.5mg | 4 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.1g | ||
Protein 1.2g | 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: 23
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