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---------- Recipe via Meal-Master (tm) v8.06
Title: Boneless Buffalo Chicken
Categories: Appetizers
Yield: 8 Servings
CHICKEN:
1/3 c Honey
1/3 c Chili Sauce
4 ts Soy Sauce
2 ts Red Pepper Sauce
1 ts Cider Vinegar
1/8 ts Ground Ginger
1/8 ts Ground Cumin
1 lb Boneless Skinless Chicken
- Breasts, in 1/2" strips
DIPPING SAUCE:
1/2 c Blue Cheese Dressing
1/4 c Sour Cream
2 tb Chopped Fresh Parsley
2 tb Crumbled Blue Cheese
In medium bowl, mix all chicken ingredients
except chicken. Add chicken; toss to coat well.
Cover; refrigerate at least 30 minutes to
marinate.
Meanwhile, in small bowl, mix dressing and sour
cream until well blended. Refrigerate until
serving time.
Heat 12-inch nonstick skillet over medium-high
heat. With slotted spoon, remove chicken from
marinade; reserve marinade. Add chicken to
skillet; cook and stir 4 minutes. Add reserved
marinade; cook over medium-high heat 6 to 7
minutes, stirring occasionally, until sauce
thickens and chicken is no longer pink in
center.
Spoon dipping sauce into small serving bowl;
sprinkle with parsley and blue cheese. Place
bowl on serving platter; arrange warm chicken
around bowl. Serve with toothpicks.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange-Avocado Salad
Categories: Salads
Yield: 6 Servings
VINAIGRETTE:
1/3 c Vegetable Oil
1 ts Grated Orange Peel
1/4 c Orange Juice
2 tb Sugar
2 tb Lemon Juice
1/2 ts Ground Mustard
1/4 ts Salt
SALAD:
6 c Salad Greens
3 Oranges, peeled & sliced
2 Avocados, peeled & sliced
6 Thin Slices Red Onion,
- separated into rings
In tightly covered container, shake all of the
vinaigrette ingredients until well blended.
On each of 6 salad plates, arrange salad greens.
Top with oranges, avocados and onion. Serve
with vinaigrette.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beer-Battered Fish
Categories: Main Dish, Fish
Yield: 4 Servings
Vegetable Oil
1 lb Fresh Fish Fillets
4 ts All-Purpose Flour
1 c All-Purpose Flour
1 1/2 ts Baking Powder
1 tb Shortening
1 c Beer
1 Egg
1/2 ts Salt
Heat 1 1/2 inches of oil in heavy saucepan or
deep fryer to 350F degrees. Lightly coat fish
with 4 tablespoons flour.
Mix remaining ingredients with hand beater
until smooth. If batter is too thick, stir
in additional beer, 1 tablespoon at a time,
until desired consistency. Dip fish into
batter, letting excess drip into bowl.
Fry fish about 2 minutes on each side or
until golden brown; drain. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spring Rice Pilaf
Categories: Side Dish
Yield: 8 Servings
3 tb Butter
2 c Uncooked Long-Grain Rice
1/3 c Finely Chopped Onion
1/2 ts Salt
1 3/4 c Chicken Broth
1/2 c Water
1 c Julienned Carrots
1/2 c Frozen Peas, thawed
1/2 c Diced Red Bell Pepper
1/3 c Slivered Almonds, toasted
2 tb Chopped Fresh Parsley
In 12-inch skillet, melt butter over medium-high
heat. Add rice, onion and salt; cook 8 to 10
minutes, stirring frequently, until rice is
lightly golden brown. Stir in broth and water.
Heat to boiling; remove from heat.
Spray inside of 3- to 4-quart slow cooker with
nonstick cooking spray. Pour rice mixture into
cooker. Stir in carrots. Make sure all rice is
under liquid and not sticking to side of cooker.
Cover; cook on Low heat setting for 2 to 2 1/2
hours. Stir in peas and bell pepper. Increase
heat setting to High; cover and cook 15 to 20
minutes or until hot. Sprinkle with almonds and
parsley. Rice will hold on Low heat setting up
to 2 hours; stir occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Shortcakes
Categories: Desserts
Yield: 6 Servings
2 1/3 c All-Purpose Flour
2 ts Baking Powder
1/2 ts Salt
3 tb Sugar
1/4 c Butter, melted
2 c Strawberry Yogurt
4 c Strawberries, sliced
Heat oven to 450F degrees. In medium bowl, stir
flour, baking powder, salt, sugar, butter and 1/2
cup of the yogurt until soft dough forms. Turn
dough onto surface lightly dusted with flour;
gently roll in flour to coat. Shape dough into
ball; knead 8 to 10 times.
Roll dough 1/2 inch thick. Cut with a floured
3-inch cutter. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown.
Split shortcakes. Spoon strawberries and the
remaining yogurt between halves of shortcakes
and over tops.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Bites
Categories: Appetizers
Yield: 44 Appetizers
2 c Refrigerated Mashed Potatoes
1 c Frozen Green Peas
1/3 c Chopped Red Onion
1 ts Ground Coriander
1/2 ts Ground Cumin
1/4 ts Salt
1/8 ts Ground Cayenne Pepper
1 c Plain Bread Crumbs
2 Eggs
2 tb Milk
Nonstick Cooking Spray
1 c Salsa
Heat oven to 400F degrees. Line cookie sheet
with foil or cooking parchment paper; spray
foil or paper with cooking spray. In medium
bowl, mix potatoes, peas, onion, coriander,
cumin, salt and red pepper.
Place bread crumbs in shallow bowl. In another
shallow bowl, beat eggs and milk with fork or
wire whisk. Shape potato mixture by
tablespoonfuls into about 1-inch balls. Roll
balls in bread crumbs to coat, then dip into
egg mixture and coat again with bread crumbs.
Place on cookie sheet. Spray tops of balls
with cooking spray.
Bake 10 to 14 minutes or until light golden
brown and hot. Serve warm with chutney.
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---------- Recipe via Meal-Master (tm) v8.06
Title: New Potato Salad
Categories: Salads
Yield: 8 Servings
3 lb Green Beans
1 1/2 lb New Potatoes, quartered
1/4 c Water
1/2 c Balsamic Vinaigrette
1/4 c Chopped Red Onion
2 1/4 oz Sliced Ripe Olives, drained
Cut beans in half if desired. In 2-quart
microwavable casserole, place beans, potatoes
and water. Cover and microwave on High 10 to
12 minutes, rotating dish 1/2 turn every 4
minutes, until potatoes are tender; drain.
In large glass or plastic bowl, toss beans,
potatoes and dressing. Add onion and olives;
toss. Cover and refrigerate 1 to 2 hours or
until chilled.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Ginger Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
CHICKEN:
1 1/4 lb Chicken Breasts, boneless
- and skinless
1/2 c All-Purpose Flour
1/4 c Plain Bread Crumbs
1 tb Grated Lemon Peel
1/2 ts Grated Gingerroot
1/2 c Water
3 tb Vegetable Oil
SAUCE:
1/4 c Lemon Juice
1/4 c Water
3 tb Sugar
1 tb Cornstarch
1/4 ts Grated Gingerroot
1 dr Yellow Food Color
Lemon Slices
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down;
gently pound with flat side of meat mallet or
rolling pin until about 1/4 inch thick.
In shallow bowl mix flour, bread crumbs, lemon
peel and gingerroot. Pour 1/2 cup water into
another shallow bowl. Dip chicken into water,
then coat with flour.
In 12-inch nonstick skillet, heat oil over
medium heat. Cook chicken in oil 8 to 10
minutes, turning once, until juice of chicken
is clear when center of thickest part is cut
(170F degrees).
Meanwhile, in 1-quart saucepan, mix lemon
juice, 1/4 cup water, the sugar, cornstarch,
gingerroot and food color. Cook over medium
heat, stirring occasionally, until thickened
and bubbly. Pour sauce over chicken. Garnish
with lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Couscous
Categories: Side Dish
Yield: 8 Servings
1/3 c Chopped Green Onion
1 Garlic Clove, minced
2 ts Butter
1 1/2 c Water
1/2 ts Chicken Bouillon Granules
1 c Uncooked Couscous
1/4 c Chopped Fresh Parsley
1/2 ts Dried Basil
1/4 ts Pepper
1 c Summer Squash, chopped
3/4 c Tomato, chopped
Cook onions and garlic in butter in 2-quart
saucepan, stirring frequently, until onions
are tender.
Stir in water and bouillon granules. Heat to
boiling; remove from heat. Stir in remaining
ingredients.
Cover and let stand 5 minutes or until liquid
is absorbed. Fluff lightly with fork.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Cream Pie
Categories: Desserts
Yield: 6 Servings
1/2 c Milk
1 1/2 c Miniature Marshmallows
8 oz milk chocolate, chopped
1 c Heavy whipping cream
6 oz Graham Cracker Pie Crust
Heat milk, marshmallows and chocolate in a
3-quart saucepan over low heat, stirring
constantly, until chocolate and marshmallows
are melted and blended. Refrigerate about 20
minutes, stirring occasionally until mixture
mounds slightly when dropped from a spoon.
Beat whipping cream in chilled medium bowl
with electric mixer on high speed until soft
peaks form. Fold chocolate mixture into
whipped cream. Pour into pie shell.
Refrigerate uncovered about 8 hours or until
set. Immediately refrigerate any remaining pie
after serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Potato Skins
Categories: Appetizers
Yield: 8 Servings
4 lg Potatoes
2 tb Butter, melted
1 c Shredded Cheddar Cheese
1/2 c Sour Cream
1/2 c Sliced Green Onions
Heat oven to 375F degrees. Pierce potatoes to
allow steam to escape. Bake 1 hour to 1 hour 15
minutes or until tender. Let stand until cool
enough to handle. Cut potatoes lengthwise into
fourths; carefully scoop out pulp, leaving
1/4-inch shells. Save potato pulp for another
use.
Set oven control to broil. Place potato shells,
skin sides down, on rack in broiler pan. Brush
with butter.
Broil with tops 4 to 5 inches from heat about 5
minutes or until crisp and brown. Sprinkle with
cheese. Broil about 30 seconds or until cheese
is melted. Serve hot with sour cream and onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cucumber Melon Salad
Categories: Salads
Yield: 6 Servings
1/4 c Vegetable Oil
2 tb Lemon Juice
1/2 ts Sugar
1/4 ts Salt
1/8 ts Pepper
3 c Assorted Melon Cubes
6 c Assorted Salad Greens
2 sm Cucumbers, thinly sliced
Shake oil, lemon juice, sugar, salt and pepper
in tightly covered container; toss with melon
and cucumbers.
Cover and refrigerate at least 1 hour but no
longer than 8 hours. Drain salad. Serve on
salad greens.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Salisbury Steaks
Categories: Main Dish, Meat
Yield: 5 Servings
8 oz Sliced Fresh Mushrooms
1 lb Extra-Lean Ground Beef
1/4 c Plain Bread Crumbs
1 Egg
1/4 c Milk
3/4 ts Dried Thyme Leaves
3 tb Ketchup
2 tb Vegetable Oil
12 oz Jar of Beef Gravy
Finely chop 1 cup of the mushrooms. In medium
bowl, mix chopped mushrooms, beef, bread
crumbs, egg, milk, thyme and 1 tablespoon of
the ketchup. Shape mixture into 5 oval patties,
1/2 inch thick.
In 12-inch nonstick skillet, heat oil over
medium-high heat. Add patties; cook about 5
minutes, turning once, until browned.
Add remaining sliced mushrooms, 2 tablespoons
ketchup and the gravy. Heat to boiling; reduce
heat to low. Cover; cook 5 to 10 minutes or
until meat thermometer inserted in center of
patties reads 160F degrees and patties are no
longer pink in center.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey Mustard Asparagus
Categories: Side Dish
Yield: 6 Servings
1/3 c Chopped Green Onion
1 Garlic Clove, minced
2 ts Butter
1 1/2 c Water
1/2 ts Chicken Bouillon Granules
1 c Uncooked Couscous
1/4 c Chopped Fresh Parsley
1/2 ts Dried Basil
1/4 ts Pepper
1 c Summer Squash, chopped
3/4 c Tomato, chopped
Snap off tough ends of asparagus spears.
Heat 1 inch water (salted if desired) to boiling
in 12-inch skillet. Add asparagus. Heat to
boiling; reduce heat. Cover and simmer 8 to 12
minutes or until stalk ends are crisp-tender;
drain.
Shake remaining ingredients in tightly covered
container. Drizzle over asparagus.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Bread Pudding
Categories: Desserts
Yield: 8 Servings
1 c Unsweetened Applesauce
1 c Milk
2 Eggs
1/4 c Packed Brown Sugar
1 ts Ground Cinnamon
1 ts Vanilla
5 c 1-inch Cubes French Bread
3 tb Sliced Almonds
1/4 c Caramel Topping, heated
Heat oven to 350F degrees. Spray 9-inch pie
plate with nonstick cooking spray.
In large bowl, mix all ingredients except bread,
almonds and caramel topping with wire whisk
until smooth. Fold in bread. Pour into pie
plate; sprinkle with almonds.
Bake 30 to 35 minutes or until golden brown and
set. Cut into wedges. Drizzle caramel topping
over each serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beignet Au Fromage
Categories: Appetizers
Yield: 48 Appetizers
2 1/2 oz Gruyere Cheese
2 1/2 oz Emmenthaler Cheese
1 Egg
2 1/2 tb Milk
1 Clove Garlic, minced
1/3 c All-Purpose Flour
1 ts Baking Powder
Salt, to taste
Pepper, to taste
12 Slices White Bread
Oil For Deep Frying
Grate cheeses, put into small bowl of electric
mixer. Add egg, milk, garlic, flour, baking
powder, salt and pepper. Beat on medium speed
5 minutes.
Remove crusts from bread. Spread about two
tablespoons of cheese mixture on to each slice
of bread, right to edges. Cut each slice into
four squares.
Put squares into hot oil, cheese side down;
fry until golden brown on both sides about 2
minutes, turning once. Drain on absorbent
paper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Minestrone
Categories: Soups
Yield: 6 Servings
1/2 lb Dried White Beans, soaked
1 ts Olive Oil
1/8 lb Salt Pork, diced
1 Garlic Clove, minced
1 sm Onion, chopped
1 Leek, diced
1 ts Parsley, chopped
1 ts Basil, chopped
1 tb Tomato Paste
3 Tomatoes, peeled & chopped
3 Celery Stalks, chopped
2 Carrots, sliced
2 Potatoes, diced
1/4 Cabbage, shredded
1 Turnip, peeled and diced
2 Zucchini, diced
1 1/2 qt Water
Salt, to taste
1/2 ts Freshly Ground Pepper
1 c Elbow Macaroni
6 tb Parmesan Cheese, grated
Drain the beans and boil them in 3 quarts water
for 1 hour, or until tender. Place the olive
oil in a large kettle and add the salt pork,
garlic, onions, leek, parsley, and basil. Brown
lightly. Add the tomato paste thinned with a
little water and cook 5 minutes. Add the
tomatoes, celery, carrots, potatoes, turnip,
cabbage, zucchini, water, salt, and pepper and
cook slowly 45 minutes to 1 hour. Add the beans.
Add the macaroni and cook 10 minutes, or until
tender. Correct the seasonings and pour into
heated bowls. Serve immediately, sprinkled with
Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Glazed Tuna Steaks
Categories: Seafood
Yield: 4 Servings
1/3 c Dry Sherry
1 tb Minced Gingerroot
1 tb Soy Sauce
1 ts Honey
1 Clove Garlic, minced
1 lb Tuna Steaks, in 4 pieces
1/4 c Green Onions, chopped
Combine sherry, gingerroot, soy sauce, honey
and garlic in a 1 cup glass measure. Microwave
uncovered at High 1 minute or until mixture
boils.Cool slightly. Place tuna in an
11x7x1 1/2-inch baking dish. Pour marinade over
tuna. Cover and chill 2 hours. Remove tuna from
marinade, reserving marinade.
Preheat a 10-inch microwave browning skillet at
high for 8 minutes. Arrange tuna on hot
microwave browning skillet with thickest
portions to the outside. Microwave uncovered
at High for 2 minutes. Turn steaks over and
baste with marinade. Microwave at High for
1 1/2 to 2 minutes. Let stand covered 2
minutes. Serve immediately with warm marinade
and sprinkle with green onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Polenta Primavera
Categories: Side Dish, Vegetables
Yield: 4 Servings
3 c Water
1 1/2 c Corn Polenta
1 Onion, chopped
2 Cloves Garlic, minced
2 tb Olive Oil
1 Red Bell Pepper, chopped
1 Zucchini, chopped
1 c Broccoli Flowerettes
6 oz Mushrooms, diced
1/2 ts Dried Oregano
1/2 ts Salt
1/4 ts Fresh Ground Pepper
Bring water to boil in heavy pan. Lower to a
simmer. Add polenta in a very fine stream,
stirring constantly. Once all of polenta is
added, keep stirring until it pulls away from
the sides of the pan. Pour immediately onto a
flat plate. Smooth top, cover, and cool for
30 minutes until firm.
Meanwhile, saute onions and garlic until
lightly brown in olive oil. Add chopped
vegetables and seasonings, cook until soft.
Put the vegetables, with their juices, around
the edges of a plate and put the polenta into
the center.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Scones
Categories: Desserts
Yield: 16 Scones
3 1/4 c Flour
1/4 c Sugar
4 ts Baking Powder
1/2 ts Salt
6 tb Butter
3 Eggs, beaten
1/2 c Whipping Cream
1 tb Grated Orange Peel
3 tb Raspberry Preserves
Preheat oven to 425F degrees.
Mix flour, sugar, baking powder and salt; cut
in butter until mixture resembles coarse crumbs.
Beat eggs, cream and orange peel. Add to flour
mixture, mixing just until moistened. Shape
dough into a ball. Knead 10 times on lightly
floured surface. Divide in half. Roll out each
half into a 12x6-inch rectangle. Spread one
rectangle with preserves. Top with remaining
rectangle. Cut into 8 (3-inch) squares; cut
each in half diagonally. Place on lightly
greased cookie sheet. Bake 12 to 14 minutes
or until lightly browned.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Crescents
Categories: Appetizers
Yield: 24 Appetizers
Nonstick Cooking Spray
8 oz Can Crescent Rolls
3 oz Cream Cheese, softened
3/4 c Chopped Cooked Crabmeat
1 tb Chopped Green Onion
1/8 ts Cayenne Pepper
1 Egg White, beaten
Heat oven to 375F degrees. Spray cookie sheet
with cooking spray. Unroll dough on work
surface, pinch seams to seal; cut into 6 rows
by 4 rows to make 24 squares.
In small bowl, mix cream cheese, crabmeat,
onion and red pepper. Spoon about 1 teaspoon
crab mixture 1/2 inch from one corner of one
square. Starting with same corner, fold dough
over filling, and tuck end tightly underneath
filling; continue rolling to within 1/2 inch
of opposite corner. Lightly brush exposed
corner with egg white. Roll moistened corner
of dough over roll; press to seal. Place on
cookie sheet. Brush with egg white. Repeat
with remaining squares and filling.
Bake 10 to 15 minutes or until golden brown.
Remove from cookie sheet. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tortellini Soup
Categories: Soups
Yield: 4 Servings
38 oz Tomato Soup (not concentrate)
9 oz Refrigerated Cheese Tortellini
2 tb Grated Parmesan Cheese
In 3-quart saucepan, heat soup and tortellini
to boiling over medium-high heat, stirring
occasionally.
Reduce heat; cover and simmer 4 to 5 minutes
or until tortellini are of desired doneness.
Sprinkle individual servings with Parmesan
cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey Strata
Categories: Main Dish, Poultry
Yield: 4 Servings
1 tb Butter
1 c Sliced Leeks
5 c Fresh Bread Cubes
1 c Chopped Cooked Turkey
1 ts Dried Dill Weed
2 c Shredded Mozzarella Cheese
4 Eggs, beaten
2 c Milk
1/2 ts Salt
1/4 ts Pepper
In 1-quart saucepan, melt butter over medium
heat. Cook leeks in butter about 3 minutes,
stirring frequently, until softened; remove
from heat.
Mix bread cubes, leeks, turkey and dill weed.
Spread bread mixture in ungreased square baking
dish, 8x8x2 inches. Sprinkle with cheese. Mix
remaining ingredients; pour over cheese. Cover
tightly and refrigerate at least 4 hours but
no longer than 24 hours.
Heat oven to 325F degrees. Uncover and bake 50
to 55 minutes or until knife inserted in center
comes out clean. Let stand 10 minutes before
cutting.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Piquant Green Beans
Categories: Side Dish, Vegetables
Yield: 8 Servings
1 1/2 lb Green Beans, in 1" pieces
12 md Radishes, quartered
3 Parsley Sprigs
2 tb Butter
1 ts Salt
1/2 ts Mustard Seed
1 tb Lime Juice
Heat 1 inch water to boiling in 3-quart saucepan.
Add green beans. Boil uncovered 6 to 8 minutes
or until crisp-tender; drain. Rinse in cold water
until chilled; drain.
Place radishes and parsley in blender. Cover and
blend on high about 20 seconds, stopping blender
frequently to scrape sides, until finely chopped.
Melt butter in 10-inch skillet over medium heat.
Cook radish mixture, salt and mustard seed in
butter about 5 minutes, stirring occasionally,
until hot. Toss with green beans and lime juice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate-Dipped Strawberries
Categories: Desserts
Yield: 18 Strawberries
18 lg Strawberries
1/2 c Semisweet Chocolate Chips or
- White Vanilla Baking Chips
1 ts Vegetable Shortening
Gently rinse strawberries and dry on paper
towels (berries must be completely dry). Line
cookie sheet with waxed paper.
In 1-quart saucepan, melt chocolate chips and
shortening over low heat, stirring frequently.
Remove from heat.
Dip lower half of each strawberry into chocolate
mixture; allow excess to drip back into saucepan.
Place on waxed paper-lined tray or cookie sheet.
Refrigerate uncovered about 30 minutes or until
chocolate is firm, or until ready to serve.
Store covered in refrigerator so chocolate does
not soften.
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