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Suggest a better descriptionThis is from the Los Angeles Times food section, from "Hot to Cook a Wolf" Heat heavy, deep pan. Add roast, turning to brown on all sides. Season to taste with salt and pepper. Add prunes, onion, garlic and 2 cups water. Cover and simer until meat is tender, 3 to 4 hours. Remove meat to hot platter. Stir in vinegar,brown sugar, cloves and cinnamon into liquid left in pan. Cook rapidly until sauce thickens. Pour sauce over and around meat. Serve with noodles. (I added a large can of cut-up tomatoes, and then stirred in Wondra flour to thicken.) Posted to Digest eat-lf.v097.n014 by Barbara McCormack
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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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 9.2mg | 0 % | |
Potassium 42.9mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 1.9g | ||
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: 16
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