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Suggest a better description1. SAUTE PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. 2. DRAIN CORN; MIX SAUTEED PEPPERS, SALT, PEPPER, AND PIMIENTOS. 3. HEAT TO SERVING TEMPERATURE, STIRRING CONSTANTLY. NOTE: 1. IN STEP 2, 20 LB FROZEN WHOLE KERNEL CORN MAY BE USED. PREPARE CORN ACCORDING TO RECIPE NO. Q-G-3. DRAIN BEFORE USING. NOTE: 2. IN STEP 2, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q02702 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 40.9mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1g | ||
Protein 0.3g | 0 % | |
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: 7
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