- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 Servings
suggest servings
| 3 3/4 | ounces | capers | jar |
| 4 | ounces | cream cheese | tub whipped |
| 8 | slices | pumpernickel bread |
Carefully drain the capers through a colander over the sink.
Place the drained capers through a bowl.
Scoop the cream cheese into the bowl of capers and mix gently.
Toast the bread. Spread each slice with a generous glop of pus lumps and serve, open faced, immediately.
Serves 4.
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 864mg | 36% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 9% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
THIS WAS THE BEST EVER HOWEVER DID NOT GIVE FLOUR MEASURMENTS SO I ADDED APROX. 1 CUP
Add your comment