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SPRING ENTERTAINING
Issue 13
Paella Valenciana
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Honey-Poached Apricots
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Onions Stuffed With Lamb and Apricots
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Grating Tomatoes
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Squid Salad
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Corn Soufflé
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Rusty’s Basted Beef Biscuits
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Raw Tomato-Caper Sauce
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Valencian Pasta
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Apricot Tart
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Shrimp With Garlic and Cayenne
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