RECIPE FOR CREAMED CANNED VEGETABLES
| CREAMED CANNED VEGETABLES | | | | | |
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| Makes approximately 96 servings – ¼ cup | | | | | |
| Prepare in 2 –#10 can lots to prevent vegetables becoming broken and discolored. | | |
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| INGREDIENTS | MEASURES | | | | | | | |
| White sauce | 2 qts. (or 8 cups) | | | | | | | |
| Vegetables | 2 –# 10 cans | | | | | | | |
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| DIRECTIONS: | | | | | | | |
| 1. Make medium white sauce and add to drained vegetables in serving pan. (Card H-8) | | |
| 2. Heat in serving pan in oven or in top of double boiler for 10 to 15 minutes. | | |
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| Number of Portions | 96 | | | | | | | |
| Size of Portion | ¼ cup | | | | | | | |
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| Calories | 40 | | Iron | 0.51 Mg | | Protein | 1.91 G | 19.21% |
| Cholesterol | 3 Mg | Calcium | 36.85 Mg | Carbohydrates. | 5.83 G | 58.53% |
| Sodium | 106 Mg | Vitamin A | 503 RE | Total Fat | 1.11 G | 25.09% |
| Fiber | 1.28 G | Vitamin C | 2.27 Mg | Saturated Fat. | 0.64 G | 14.53% |
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