Recipe by: TASTE OF HOME DEC/JAN 1996 In a large skillet, brown drumsticks in oil and butter. Place in a 3 qt Dutch oven. Top with onion slices. In the same skillet, heat tomatoes, bouillon and seasonings until bouillon is dissolved. Pour over the drumsticks. Cover and bake at 325 degrees for 2 hours, basting once or twice. Add potatoes and zucchini. Cover and bake for 20 minutes. Remove drumsticks and vegetables to a serving dish and keep warm. Combine the cornstarch and water until smooth; stir into tomato mixture. Return to the oven, uncovered for 10-15 minutes or until slightly thickened. Pour over drumsticks and vegetables. Sprinkle with parsley. Posted to MM-Recipes Digest V4 #135 by firstname.lastname@example.org (Angela Gilliland) on May 15, 1997
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|Serving Size: 1 Serving (620g)|
|Recipe Makes: 4|
|Calories from Fat: 124 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 6.5mg||2 %|
|Sodium 869.8mg||30 %|
|Potassium 2076.7mg||55 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 69.6g|
|Protein 10.4g||15 %|
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Calories per serving: 469
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