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PAELLA

 

 

 

 

 

1/2 lb. shrimp, cleaned

 

 

2 garlic cl o ves, crushed

2 tbsp. butter or margarine

1 tbsp. cornstarch

1 1/4 c. ch i cken broth

1 can (14 1/2 oz.) chopped tomatoes with liquid

1/2 c. sliced pepperoni

1 pkg. (10 oz.) frozen peas, thawed

1/4 tsp. cayenne pepper

1 1/2 c. dry minute rice

1/8 tsp. saffron

 

 

Saute shrimp and ga r lic in butter until s h rimp are pink about 2 minutes.   Stir

in cornstarch and co o k 1 minute.   Add broth, tomato e s, pepperoni, peas and

cayenne pepper.   Bring to a full boil, st i rr i ng occasionally.   Stir in rice and saffron.   Cover and remove from heat.   L et stand 5 minutes.   Fluff wi t h fork. Makes 4 servings.   Carol Tollefson

 

 

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------------------- - ---------------- HERBED -TURKEY -IN -A B A G

 

 

 

1 (10 lb.) t urkey

2 tbsp. dried parsley

1 tbsp. rubbed sage


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