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Vintage Cheese And Crabmeat Soup
- 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 4 cups milk
- 8 ounces shredded Cheddar cheese
- 1 dash hot pepper sauce
- 1 (6 ounce) can crab meat, drained
- 1 tablespoon chopped fresh chives
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 29.5g|
|Saturated Fat 16.1g|
|Total Carbohydrate 15.4g|
|Dietary Fiber 0.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|