Spicy Swiss Bliss Venison Or Pork Chops

1. Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly after the food is arranged in the dish.

2. Preheat oven to 350 F.

3. Spread center of foil with margarine.

4. Cut steak into serving portions and arrange, slightly overlapping on foil.

5. Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.

6. Mix the Steak Sauce with the reserved tomato juice and cornstarch.

7. Pour over meat and vegetables.

8. Bring foil up over and double fold edges to seal tightly.

9. Bake 2 hours.

10. Roll back foil and sprinkle with chopped fresh parsley.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	14.4221 g
Protein	185.728 g
Carbohydrates	20.7419 g
Energy	992.6751 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2428 g
Water	934.0261 g
Aspartic acid	0.6454 g
Calcium, Ca	1202.0179 mg
Lutein + zeaxanthin	274.7676 g
Fiber, total dietary	4.1627 g
Carotene, beta	1006.9135 g
Niacin	12.2197 mg
Vitamin A, RAE	378.5737 g
Arginine	0.4967 g
Riboflavin	1.5154 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	1.8949 g
Sodium, Na	713.4741 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2135 g
Total lipid (fat)	14.4221 g
Manganese, Mn	0.4835 mg
Fructose	3.0604 g
Proline	0.3105 g
Fatty acids, total saturated 16:0	2.098 g
Fatty acids, total saturated 8:0	0.0159 g
Sucrose	0.012 g
Choline, total	605.0987 mg
Sugars, total	5.9036 g
Serine	0.2855 g
Fatty acids, total saturated 10:0	0.0345 g
Fatty acids, total saturated 18:0	0.895 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.2957 mg
Selenium, Se	153.5343 g
Ash	13.1156 g
Vitamin D	6.15 IU
Fatty acids, total saturated 18:1 undifferentiated	4.071 g
Pantothenic acid	0.3379 mg
Phenylalanine	0.2755 g
Copper, Cu	2.648 mg
Betaine	0.2234 mg
Thiamin	1.3697 mg
Retinol	284.0006 g
Methionine	0.1386 g
Iron, Fe	13.7631 mg
Carbohydrate, by difference	20.7419 g
Phosphorus, P	1833.8069 mg
Folate, total	185.7085 g
Tocopherol, gamma	0.2681 mg
Fatty acids, total saturated 4:0	0.0578 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	5747.7811 g
Alanine	0.2433 g
Cholesterol	459.0344 mg
Valine	0.2845 g
Fatty acids, total saturated 18:2 undifferentiated	3.76 g
Glycine	0.2516 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	2.7924 g
Fatty acids, total saturated 14:0	0.2207 g
Zinc, Zn	10.3363 mg
Isoleucine	0.2426 g
Maltose	0.0075 g
Fatty acids, total saturated 12:0	0.0322 g
Fatty acids, total polyunsaturated	5.0942 g
Leucine	0.3986 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	2824.0433 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	185.8585 g
Tryptophan	0.0904 g
Vitamin C, total ascorbic acid	30.6942 mg
Phytosterols	17.2872 mg
Folic acid	0.3 g
Fatty acids, total saturated 6:0	0.0298 g
Lactose	0.0105 g
Tyrosine	0.2118 g
Vitamin B-12	9.1192 g
Vitamin K (phylloquinone)	18.6894 g
Fatty acids, total saturated	3.4281 g
Histidine	0.1571 g
Fatty acids, total monounsaturated	4.2978 g
Threonine	0.225 g
Folate, food	185.4085 g
Vitamin D (D2 + D3)	0.15 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	5.7531 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	223.3964 mg
Lysine	0.2623 g
Potassium, K	2698.4084 mg
Cystine	0.083 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Tomato	1 can	40.2099	8.6898	0.4468
Parsley	0	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Sauce	1 tablespoon	29.55	0.822	2.238
Pepper	0	0	0	0
green bell pepper	0.5	806.9352	0	4.5333
onion soup mix	1 envelope	806.9352	0	4.5333
ro tel tomato	1 can	806.9352	0	4.5333
venison pork chop	2 lb	806.9352	0	4.5333