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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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