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Suggest a better descriptionDIRECTIONS -- COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 CUPS. STIR IN MARGARINE. SPOON INTO A GREASED 9 IN PIE PLATE. SPREAD OVER BOTTOM AND UP SIDES OF PLATE; BUILD UP SIDES WITH A SPOON TO FORM A CRUST. ARRANGE VEGETABLES IN BOTTOM OF POTATO CRUST; SPRINKLE WITH CHEESE. IN A SMALL BOWL COMBINE EGGS MILK, SALT, ADN PEPPER; POUR OVER CHEESE. SPRINKLE WITH BREAD CRUMBS OR WHEAT GERM. BAKE IN A 375F OVEN FOR 40 - 50 MINUTES. GARNISH WITH CARROT CURLS AND PARSLEY.
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Serving Size: 1 Serving (2202g) | ||
Recipe Makes: 1 | ||
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Calories: 3333 | ||
Calories from Fat: 1820 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 202.2g | 270 % | |
Saturated Fat 68.8g | 344 % | |
Monounsaturated Fat 80.4g | ||
Polyunsanturated Fat 38.1g | ||
Cholesterol 2321mg | 714 % | |
Sodium 3761.7mg | 130 % | |
Potassium 5817mg | 153 % | |
Total Carbohydrate 249.8g | 73 % | |
Dietary Fiber 30.5g | 122 % | |
Sugars, other 219.3g | ||
Protein 143.2g | 205 % | |
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: 3333
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