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Combine flour and salt. Cut in lard and reserved cold chicken fat until size of small peas. Add water by tablespoons, tossing with fork until all flour is moistened and dough forms ball. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Ball (528g)|
|Recipe Makes: 1 Ball|
|Calories from Fat: 957 (42%)|
|Amt Per Serving||% DV|
|Total Fat 106.4g||142 %|
|Saturated Fat 40.8g||204 %|
|Monounsaturated Fat 46.6g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 97.4mg||30 %|
|Sodium 11.5mg||0 %|
|Potassium 477.2mg||13 %|
|Total Carbohydrate 290.1g||85 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 278.3g|
|Protein 39.4g||56 %|
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Calories per serving: 2305
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