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Suggest a better description1. ADD PEAS TO BOILING SALTED WATER. 2. BRING TO A BOIL; COVER, COOK GENTLY 6 TO 8 MINUTES OR UNTIL TENDER. DRAIN; SET PEAS ASIDE FOR USE IN STEP 4. 3. SAUTE MUSHROOMS IN BUTTER OR MARGARINE. 4. COMBINE HOT PEAS AND MUSHROOMS; MIX GENTLY. NOTE: 1. IN STEP 3, 7 LB 10 OZ (9-8Z CN) CANNED MUSHROOMS DRAINED, MAY BE USED. NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q04100 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 1 | ||
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 0.2mg | 0 % | |
Potassium 4.5mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 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: 1
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