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CATEGORY CUISINE TAG YIELD
Vegetables Jewish 6 Servings

INGREDIENTS

400 g Frozen peas, defrosted
150 g Mushrooms, cut into slices
1 Onion, finely chopped
2 T Margarine
1 T Oil
1/2 c Fresh dill, finely chopped
1 T Vegetable broth
Salt and pepper to taste
minutes. Serve and enjoy.

INSTRUCTIONS

Source: Jewish cooking class taught by Bilha Widman  Saute the
mushrooms and onions in the oil and margarine till lightly  browned.
Add the peas and dill, and salt and pepper to taste.  Add a cup of
water, bring to a boil, then cook over a low heat for  about  Posted to
JEWISH-FOOD digest V96 #60  Date: 24 Oct 96 05:50:14 EDT  From: Karen
Snyder <100130.1562@CompuServe.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: <1mg
Sodium: 143.9mg
Potassium: 354mg
Carbohydrates: 14.4g
Fiber: 4.2g
Sugar: 4.7g
Protein: 5.4g


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