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Suggest a better description1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100. 2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4. 3. COMBINE PEANUT BUTTER WITH HONEY; BLEND THOROUGHLY. 4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INOT 2-3" PIECES. Recipe Number: M00604 SERVING SIZE: 2 PIECES From the
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.8mg | 1 % | |
Potassium 70.8mg | 2 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 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: 4
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