*May use 3 cups fresh mushrooms, peeled, stems removed, cooked one minute, and drained. Simmer all except mushrooms for five minutes. Drain mushrooms and add to marinade. Store in refrigerator at least 24 hours and as long as 2 weeks. Remove from refrigerator at least 1 hour before serving; they are best at room temperature. Serve in bowl with toothpicks. You may add canned artichokes to marinade for a variation. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 email@example.com Recipe by: Mrs. T. H. Edelblute, Jr. Posted to MC-Recipe Digest V1 #778 by Bill Spalding
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|Serving Size: 1 Serving (1047g)|
|Recipe Makes: 1|
|Calories from Fat: 229 (32%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 0mg||0 %|
|Sodium 186mg||6 %|
|Potassium 3714mg||98 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 67.2g|
|Protein 20.5g||29 %|
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Calories per serving: 710
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