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Suggest a better descriptionSeason cornmeal with salt and pepper. In bowl beat eggs. Dip tomatoes in the beaten egg and then in the cornmeal. In a cast iron or non-stick pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until golden. Serve. Recipe By : From My Garden Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 00:47:43, -0500 From: KKBG35A@prodigy.com (MRS RUTH D BURKHARDT)
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Serving Size: 1 Serving (1109g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4459 | ||
Calories from Fat: 3115 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 346.1g | 461 % | |
Saturated Fat 37.5g | 188 % | |
Monounsaturated Fat 204.1g | ||
Polyunsanturated Fat 91g | ||
Cholesterol 2115mg | 651 % | |
Sodium 722.5mg | 25 % | |
Potassium 1159.7mg | 31 % | |
Total Carbohydrate 255.9g | 75 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 243g | ||
Protein 86g | 123 % | |
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: 4459
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