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Suggest a better descriptionFlour, salt and pepper pheasant pieces. Brown in shortening. Mix milk, soup, wine and curry together. Place browned pheasant pieces in baking dish and cover with milk mixture. Bake, covered, for 3 hours at 300?. Baste 2 or 3 times. Add more milk if it cooks down too much. Yield: 4 servings. JOYCE STEELE (MRS. H. WILLIAM) NASHVILLE, TN From
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 13.3mg | 0 % | |
Potassium 58.1mg | 2 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.6g | ||
Protein 1g | 1 % | |
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: 100
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