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Greek Casseroled Octopus

3 lb Octopus
1/4 c Vinegar or lemon juice
2 c Sliced mushrooms
2 Crushed garlic cloves
1 ts Dried oregano
1/4 c Rice
1/2 c Olive oil
1/4 c Dry red wine
1 c Chopped onions
1 ts Dried parsley
2 Bay leaves

Clean, cut up and pound the octopus. In a casserole combine the octopus with the rest of the ingredients except the rice and simmer covered for 3 hours. Add water if necessary to keep the volume of liquids steady. In the last half hour add the rice. The rice should just absorb all the cooking fluid. Remove the bay leaves before serving. Serve on a bed of the rice.

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