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Suggest a better description1. SAUTE GARLIC AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER. 2. COMBINE SAUTEED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER, BAY LEAVES, OREGANO,BASIL,SALT, SUGAR AND THYME; MIX WELL. 3. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED, STIRRING OCCASIONALLY. REMOVE BAY LEAVES BEFORE SERVING. NOTE: 1. IN STEP 1, 4 1/4 OZ (3/4 CUP-36 CLOVES) GARLIC,DRY, MAY BE USED. FRY WITH ONIONS. 2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED; IN STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS. 4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. 5. SAUCE MAY BE SERVED OVER COOKED SPAGHETTI, VERMICELLI OR MACARONI NOODLES. Recipe Number: O00400 SERVING SIZE: 3/4 CP (6 From the
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 37 | ||
Calories from Fat: 4 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 96.4mg | 3 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.7g | ||
Protein 0.8g | 1 % | |
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: 37
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