In a 32 qt. saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield 6 - 8 servings. (2 quarts)
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6|
|Calories from Fat: 113 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33.4mg||10 %|
|Sodium 1046mg||36 %|
|Potassium 510.3mg||13 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 23.5g|
|Protein 17.1g||24 %|
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Calories per serving: 273
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