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