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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrots In Onion Sauce

Date Added: January 04, 2014

Ingredients:

1/2 Cup Onion 1/2 Cup Finely chopped onion
1/4 Cup Vegetable Oil 1/4 Cup Vegetable oil or olive oil
1 Teaspoon Flour 1 Teaspoon Flour
3/4 Teaspoon Onion Salt 3/4 Teaspoon Onion salt to taste
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
1 Dash Pepper 1 Dash Pepper red bell
4 Cups Carrots 4 Cups Diced carrots cooked and drained
1 Can Evaporated Milk 1 Can (small) (5.33 oz) Evaporated Milk (2/3 cup)
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Directions:

1. Workbasket Recipes: Sorry it's been a while.

2. I'm sure you ALL know about real life. These recipes are from the November/December 1979 issue.

3. Cook onion in hot oil until limp. Stir in flour, onion salt, salt, pepper, carrots and evaporated milk.

4. Cook over low heat, stirring gently until sauce coats the carrots and is slightly thickened.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Onion allergies.
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