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"Here's an easy entree that tastes like you spent hours in the kitchen," says Jeri Dobrowski of Beach, North Dakota.
This recipe is:
Originally published as Four-Seafood Fettuccine in
Taste of Home
December/January 2000, p18
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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