end your r cipes to: Michigan Citizen ·P.O.Box (J3560 Highland Park, MI �_4_82_0_3 __ l --� �--�� __ � __ � __ �------ __ � RECIPES ut cel ry. p pper • mu h­ room, nd onion in butter and oil In lar killct. tir in tomat and juic • thyme, It, red pepper Il k • nd okra. Heat to bollln . Reduce heat; boil gently '5 minut or until okra i j t tend r. Stir in hrimp; cook additional 5 minute or until shrimp just turns pink. Serve over hot cooked rice. - , Seafood Vera Cruz Makes 8 ervlngs 1 cup chopped onion 1/4 cup diced green chiles 1 cru hed garlic clove 2 tbsp rinsed capers 2 tbsp olive 011 1/2 t P salt 3 1/2 cups (28 oz can) crushed tomatoes 1 1/2 Ib large scallop 1 1/2 Ib cleaned fresh large hrlmp 1/2 cup drained stuffed small green olive 5 cups hot cooked rice ' Saut onion and rli in oil in large aucepan until tender but not browned. Stir in tomato ,olive, chiles, capers and alt. Heat to boil­ ing. Reduce heat and cook, u cov­ ered, stirring occa ionally, 15 inut . Add I hri :"" Continu cooking 10 to 12 minut or until eafood is just done. Serve over rice. Garnish desired. MICROWAV DIRECfIONS: Microcook onion, garlic, and oil on high in 3-quart microwave- afe di h for 3 minut . Stir in tomatoe 01- iv • chile, cape • and alt. Micro­ cook on high 7 minutes, tirring occa 10na11 y. Add callop and hrimp. Microcook additional 15 minut or until cafood i done. Serve. Jambalaya Makes about 8 cups 1/2 cup chopped onion 1/2 cup chopped green pepper 1 crushed garlic clove 2 tbsp 011 2 cups diced coo1