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(36 Recipes) Created by PENNYD
Calculations based on making two 2 crust pies.
Submitted by PENNYD
I use frozen pie crusts for recipe calculations but my own pie crust recipe when making the pie.
Cookbook creator says: I always just used one can of tomatoes and calculated 4 servings but seemed so thick this last time that I have revised it with an extra can of tomatoes.
I'm calculating this at six servings.
This is for on occasion or a special occasion. It is no where close to a diet conscience recipe :).
This is pretty high in sodium.
No serving size calculations provided for this recipe.
This is very high in sodium. I would consider making Chef Meg's baked beans first and using four cups of them in stead of canned baked beans.
Courtesy Kym in Ohio posted on food.com. Ohio Blue Ribbon winner.THIS IS NOT A DIET RECIPE. IT IS MORE FOR SPECIAL OCCASIONS.
I AM GUESTIMATING 6 SERVINGS.
Calculations allow 1 cup per seven serving pizza.
Used this recipe for years.
Cookbook creator says: Salt content shown as outrageous but most of solution is drained off chicken before cooking.
The values for this recipe are not calculated per serving.
This will make approximately 6 to 7 servings at 1/4 cup each. Calculations based on 6 servings.
Cookbook creator says: Found in a hospital cookbook and a favorite.
If you desire icing: Mix together 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla, and a sprinkling of salt. Drizzle over rolls as they are still warm.
Cookbook creator says: Can use 85% lean ground beef but nutritional values calculated with 90%.
I use homemade potato bread in thick slice but calculations are made using large slices of white bread..
I am pretty sure I got this from Betty Crocker.