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Suggest a better description*Slice beans diagonally into 1/2" pieces. **Slice celery diagonally into 1/4" pieces. Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable mixture into a deep 5-qt. casserole; set aside. Combine broth and remaining ingredients in a saucepan; bring mixture to a boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf before serving. Yield: 8 to 10 servings. From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (1256g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 656 | ||
Calories from Fat: 256 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 960.4mg | 33 % | |
Potassium 2203.5mg | 58 % | |
Total Carbohydrate 93.5g | 28 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 82.6g | ||
Protein 13.1g | 19 % | |
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: 656
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