| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Infood02 | 1 | servings | |
INGREDIENTS
| 3 | Strips bacon; cooked | |
| 3 | Pieces rye bread; lightly toasted | |
| 4 | Pieces turkey | |
| Lettuce | ||
| Tomato | ||
| 1 | c | Mayonnaise |
| 1 | tb | Chipotle; canned |
| 1 | Ripe avocado | |
| 1 | Lime; Juice of | |
| 2 | c | White vinegar |
| 1 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 4 | ts | Celery seed |
| 1 | c | Sugar |
| 1 | Head cabbage; shredded |
INSTRUCTIONS
FOR SANDWICH CHIPOTLE SPREAD COLE SLAW Assemble into a triple-decker. Spread recipe follows. Chipotle spread: Food process and puree until smooth. Serve on triple-decker club or any place where mayonnaise would be used. Cole Slaw: Mix all ingredients except cabbage in a bowl. When thoroughly mixed toss in cabbage. Let sit overnight refrigerated. Yield: 8 servings Converted by MC_Buster. Per serving: 37508 Calories (kcal); 2059g Total Fat; (50% calories from fat); 4216g Protein; 295g Carbohydrate; 14175mg Cholesterol; 16875mg Sodium Food Exchanges: 3 Grain(Starch); 575 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 39 Fat; 15 1/2 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IND309 Converted by MM_Buster v2.0n.
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