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Phyllis Groves of Ukiah, California, says, “This light but different vegetable combination goes well with almost any main dish.”
This recipe is:
Nutritional Facts 3/4 cup equals 130 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 226 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Corn 'n' Celery Saute in
Cooking for 2
Fall 2008, p49
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