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AK#1  

2 onions, sliced; 1/2 green pepper, thinly sliced; 2 cloves of garlic, minced; 1/4 cup of butter; 2 tbsp. flour; 1 can (1 lb) tomatoes; 1 can (1 lb) okra, drained; 1 can (6 oz) tomato paste; 3 beef bouillon cubes; 4 tsp. worcestershire sauce 1/8 tsp ground cloves; 1/2 tsp. chili powder; pinch dried basil; 1 bay leaf; 1 1/2 tbsp. salt; 1/2 tsp. pepper; 3 cups water; 1 1/2 lb deveined raw shrimp;

In large skillet saute onion, green pepper, and garlic in butter. Blend in flour, cook over low heat, stirring constantly, until bubbly and vegetables are tender. Remove from heat and remaining ingredients, simmer 45 min. add shrimp and simmer cover for 10 min.

AK#2  

2 onions, sliced; 1/2 green pepper, thinly sliced; 2 cloves of garlic, minced; 1/4 cup of butter; 2 tbsp. flour; 1 can (1 lb) tomatoes; 1 can (1 lb) okra, drained; 1 can (6 oz) tomato paste; 3 beef bouillon cubes; 4 tsp. worcestershire sauce 1/8 tsp ground cloves; 1/2 tsp. chili powder; pinch dried basil; 1 bay leaf; 1 1/2 tbsp. salt; 1/2 tsp. pepper; 3 cups water; 1 1/2 lb deveined raw shrimp; 3 cups of hot cooked rice 1/2 cup of parsley;

In large skillet saute onion, green pepper, and garlic in butter. Blend in flour, cook over low heat, stirring constantly, until bubbly and vegetables are tender. Remove from heat and remaining ingredients, simmer 45 min. add shrimp and simmer cover for 10 min. Toss together rice and parsley Heap ingredients on top of rice.

AK#3  

Mix 2 tbsp. melted butter and 2-3 tbsp. of lemon juice and 1/4 cup finely chopped onion. Pour ito an oblong baking dish. Dip flounder or sole in this mixture and turn to coat. Bake at 350 degrees (moderate) 20-30 minute. Place on hot serving platter; pour over a thick fresh mushroom sauce mixed with the juices that the fish was baked in.

 
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