In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes. Posted to Master Cook Recipes List, Digest #120 Date: Sun, 16 Jun 1996 08:00:34 -0400 From: firstname.lastname@example.org (The Meades) Recipe By : Charlotte Lewis Baltimore Sun 5/95
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 12|
|Calories from Fat: 187 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 34.4mg||11 %|
|Sodium 2562.5mg||88 %|
|Potassium 2352.4mg||62 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 67.2g|
|Protein 23g||33 %|
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Calories per serving: 556
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