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Suggest a better description1. COMBINE SOUP, VINEGAR, SALAD OIL, SUGAR, MUSTARD FLOUR, ONIONS, GARLIC AND WORCESTERSHIRE SAUCE; MIX UNTIL WELL BLENDED. 2. COVER; REFRIGERATE UNTIL READY TO SERVE. 3. STIR WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. 2. IN STEP 1, 2 1/4 OZ DRY ONIONS A.P. WILL YIELD 2 OZ MINCED ONIONS. Recipe Number: M07200 SERVING SIZE: 2 TABLESPO From the
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 5 | ||
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 3.7mg | 0 % | |
Potassium 10.1mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 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: 5
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