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Pennsylvania Knockbockle Recipe
|Mushroom stems||1 Can (10 oz)|
|Green pepper||1 Large, cut into strips|
|Onions||2 Large, sliced|
|Canned mixed vegetables||1 Pound|
|Spaghetti sauce||16 Ounce (With Mushrooms)|
|Canned luncheon meat||12 Ounce, cut into pieces|
Serving size: Complete recipe
Calories 1720 Calories from Fat 770
% Daily Value*
Total Fat 86 g133%
Saturated Fat 29.4 g147.1%
Trans Fat 0 g
Cholesterol 329.8 mg
Sodium 5197.7 mg216.6%
Total Carbohydrates 149 g49.6%
Dietary Fiber 40.7 g162.8%
Sugars 56.5 g
Protein 98 g196.1%
Vitamin A 1140.8% Vitamin C 362.1%
Calcium 38.2% Iron 76%
*Based on a 2000 Calorie diet
Saute green pepper, onions and mushrooms in butter in large skillet until tender.
Combine remaining ingredients with 1/4 cup water; bring to a boil.
Place in 2-quart casserole.
Bake at 425 degrees until heated through.