Recipe Index
Appetizers & DipsBreads Salads SoupsCasserolesMeatsDessertsBeverages
Appetizers & Dips
Party Cheeseball (submitted by Smoo)
2 (8 ounce) packages cream cheese
1 (10 ounce) package extra sharp cheddar cheese, grated
1 medium onion, chopped
1 tsp salt
1/2 tsp pepper
1 cup walnuts choopped
Place cream cheese, cheddar cheese, onion, salt, and pepper in a large
bowl. Mix together and place in refrigerator to harden, about 30
minutes. Shape into a ball and roll in chopped nuts.
Barbqued Lil Smokies (submitted by Smoo)
1 cup brown sugar
1 cup brandy
1 jar chili sauce
1 large package Hillshire Farms Lil Smokies
Bring the first 3 ingredients to a boil in a saucepan. Add Lil Smokies
and simmer for 5 minutes. Transfer to a chafing dish or fondue pot
before serving.
Cheese Crispies (submitted by Smoo)
Makes 3 1/2 dozen
2 cups rice krispies
2 cups flour
1/4 to 1/2 tsp cayenne pepper
1 cup butter or margarine
2 cups cheddar cheese, shredded
3/4 tsp salt, or to taste
In large bowl, combine rice cereal, flour, cayenne pepper, butter,
cheese and salt. Mix well. Roll into 1 inch balls and place on baking
sheet. Flatten with fork. Bake at 350 degrees 15 to 20 minutes.
Acapulco Dip (submitted by Smoo)
2 (8 ounce) packages cream cheese, cubed and softened
1 large avocado, peeled and cut into 1/4 " cubes
1 (12 ounce) jar any favorite Salsa
1 1/2 cups cheddar cheese, shredded
1/2 cup ripe pitted olives
1/2 cup green onion, sliced
tortilla chips
fresh vegetable dippers
Sprinkle cream cheese cubes in bottom of a 10" round baking dish. Top
with avocado pieces. Spoon salsa over all. Sprinkle on cheese; then
olives and green onion. Bake, uncovered, at 350 degrees for 15
minutes. Serve hot with tortilla chips and/or fresh vegetable dippers.
Goo From Smoo (submitted by Smoo)
2 (8 ounce) packages cream cheese
1 can Gorton's clams, chopped, juice reserved
1 can Gorton's clams, minced, juice reserved
1/2 tsp. lemon juice
5 drops tabasco sauce
10 drops worcestershire sauce
Using a fork, work one can of clam liquid into the cream cheese. Add 1
or 2 TBL more clam juice depending on desired thickness. Add clams and
remaining ingredients.. Serve with ruffled potatoe chips.
Strawberry Fruit Dip (submitted by Smoo)
1 (8 ounce) package light cream cheese
1 (8-10 ounce) package frozen strawberries, sweetend, sliced
Fruits for dipping such as apples, grapes, cherries, bananas,
pineapples, pears, strawberries, cantaloupe, oranges, etc.
Put cream cheese and frozen strawberries in blender or food processor
and blend until creamy. Cut up fruit into bite sized pieces. Squeeze
orange or lime juice over bananas and apples so they won't turn dark.
Arrange on a platter around the dip.
Appetizer (submitted by Devka)
4 cans of water chestnuts drained
Bacon
Brown Sugar
Toothpicks
Wrap a piece of Bacon around each waterchestnut and secure with a
toothpick.
Place in a rectangular cake pan.
Sprinkle Brown Sugar over the tops to lightly cover
Place in 350 oven and bake until the bacon is cooked.
Serve warm
To the top
Breads
Cranberry/Orange Bread (submitted by LadyBoxer)
1 cup coarsely chopped Cranberries, (fresh or frozen)
½ cup chopped nuts (or delete if you hate nuts)
1 TBSP grated Orange Peel
2 cups all-purpose flour
1 cup sugar
1½ tsp baking powder
1 tsp salt
½ tsp baking soda
2 TBSP shortening
3/4 cup orange juice
1 egg, well beaten
Preheat oven to 350ºF (180ºC)
Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare
cranberries, nuts, and orange peel. Set aside. In a bowl, mix together
flour, sugar, baking powder, salt, and soda.
Cut in shortening. Stir in orange juice, egg, and orange peel mixing
just to moisten. Fold in cranberries and nuts. Spoon into prepared pan.
Bake 60 minutes or until wooden pick comes out clean. Cool on a rack for
15 minutes. Remove from pan, cool completely. Wrap and store overnight.
(can be frozen and then thawed day of surving) Makes 1 loaf.
Best when served with whipped honey butter. :o)
Cheese buscuits (like Red Lobster makes) (submitted by Bazile)
Heat oven to 450 degrees.
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese (2 oz)
1/4 cup margarine or butter, melted
1/4 teaspon garlic powder
Mix baking mix, milk and cheese until soft dough forms; beat vigorously
30 seconds.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown.
Mix margarine and garlic powder, brush over warm biscuits before
removing from cookie sheet.
Serve warm. 10 - 12 biscuits.
To the top
Salads
Busy Day Salad (submitted by Luv2gab)
2 Pkg. orange jello
2 Cups boiling water
1 Pint Orange Sherbert (2 cups)
1 (11ish oz) can manderin oranges
Dissolve jello in boling water...add sherbert stirring until melted. Add
drained oranges. Pour into 8x8 pan. Sets in 30 minutes.....DELISH:)
To the top
Soups
SANTE FE SOUP (submitted by Wren)
2 pounds ground chuck
1 large onion, chopped
2 (1 oz) envelopes ranch dressing mix
2 (1.25 oz) envelopes taco seasoning mix
2 (11 oz) cans white shoepeg corn, drained
2 cups water
1 (16 oz) can black beans, undrained
1 (16 oz) can pinto beans, undrained
1 (16 oz) can kidney beans, undrained
1 (14.5 oz) can whole tomatoes, undrained
1 (10 oz) can diced tomatoes w/ chilies, undrained
In a Dutch oven, cook ground chuck and onion until
meat is browned and onion is tender; drain. Add
remaining ingredients, blending well. Bring to a
boil. Reduce heat, cover and simmer 2 hours.
Top individual servings w/ grated cheese, sour
cream and chopped green onions. Serve w/
cornbread or big scoop Fritos.
Makes about 3 quarts.
*MY NOTE*
this is incredibly delicious and perfect for cold
days...but i strongly suggest a little Pepcid AC
before eating....LOL
To the top
Casseroles
SCALLOPED CORN (submitted by Parsley)
2 CANS CREAM STYLE CORN
1 16OZ BAG FROZEN CORN, UNCOOKED
3 CUPS CRUSHED SALTINE CRACKERS
1/2 CUP MILK
1 TSP SALT
1 TSP PEPPER
MIX ALL INGREDIENTS AND POUR INTO WELL GREASED 3
QUART CASSEROLE DISH. CRUSH 4 SALTINE CRACKERS AND
SPRINKLE OVER TOP. DOT WITH 2 TABLESPOONS OF
MARGARINE. BAKE IN 350 OVEN FOR 90 TO 100 MINUTES OR
UNTIL GOLDEN BROWN.
NOTE: THE CORN WILL RISE WHILE BAKING AND FALL AGAIN
WHEN COOLING.
To the top
Meats
BLACK ANGUS WHISKEY PEPPER STEAK (submitted by my brother Coondog)
Whiskey Pepper Sauce
1 tablespoon butter
1 clove garlic, pressed
2 tablespoons chopped whiteonion. (I use regular Onion)
2 tablespoons whiskey
1 green onion chopped
2 cups beef broth. (the can type is exactly two cups.)
1 teaspoon cornstarch
1/4 teaspoon cracked black pepper
1 tablespoon water
Pepper Steak
1 16-ounce sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
salt to taste
Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sauteing
the white
onions in the butter over high heat. In about 3 minutes the onions
will begin to turn
brown.
Add 1 cup of the beef stock to the onions. Add the cracked black pepper
and garlic
at this point as well. Continue to simmer over medium/high heat until
the sauce has
reduced by about half.
Add the whiskey, green onion, and remaining 1 cup of beef stock to the
sauce
and let it simmer over low heat while you prepare the steaks.
Spread 1/2 teaspoon of cracked pepper over the entire surface of each
side of the
sirloin steaks and press it into the steaks so that it sticks.
Melt 2 tablespoons of butter in a large skillet over medium/high heat.
Drop the
steaks into the melted butter and sear each side of the steaks for 11/2
to 2 minutes
or until brown.
When the barbecue is good and hot, grill the steaks for 3 to 5 minutes
per side or
until they are done to your liking. Salt the steaks lightly as they
grill.
When the steaks are just about done, combine the cornstarch with the
tablespoon of
water in a small bowl. Stir just until the cornstarch disolves. Remove the whiskey sauce from the heat and add the constarch to it. Put
the sauce
back on the heat and continue to cook on low until the sauce is
thickened to the
consistency you desire. Serve the steak doused with whiskey pepper
sauce.
Follow this to the letter to the T and you can't go wrong.....
Roasting a Turkey (submitted by Lucy)
1.Always start with a fully thawed turkey. Cooking times and
finished quality vary widely if turkeys are not thawed. Thaw
turkey in refrigerator to prevent contaminationand harmful
bacteria growth.
2.Season the turkey cavity, if desired. It is not necessary to
salt, oil or baste the turkey, before or during cooking.
(Opening the oven door causes fluctuations in oven
temperature).
3.Roast, covered with a foil tent, with breast up, back down. Use shallow
pan so oven air can flow completely around the turkey.
4. Turkeys under 24 lbs. should be roasted at 300-325
degrees F. Larger birds will cook better at lower
temperatures, but never roast a turkey at temperatures
below 250 degrees F. To preserve moisture, roast in a
conventional oven. Convection ovens cook the bird faster,
but will cause greater moisture loss.
5. The key to moist turkey is not to overcook it. Roast for
approximately 9-12 minutes per pound. Since cooking times
vary widely for each bird, use a meat thermometer to ensure
doneness. Insert thermometer into the deepest part of the
breast or thigh. The temperature should reach 160 degrees
F in the breast or 180 degrees F in the thigh.
6. During the last 15-20 minutes uncover foil tent so turkey can brown.
Honey Glazed Chicken Wings (submitted by Sweeti-pie)
3 lbs chicken wings
1/3 cup soy sauce
2 Tablespoons of oil
2 Tablespoons of chili sauce
1/4 cup honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 t/ red pepper (optional)
Mix all ingredients in a bowl. Put Chicken in large zip lock bag. Pour sauce over wings. Refrigerate over night. Drain sauce in bowl, put chicken in foil lined pan, bake 375° for 30 minutes, brush with sauce, bake 30 minutes more.
To the top
Desserts
Deep Dish Pecan Pie (submitted by Lucy)
3/4 cup white sugar
1/4 cup brown sugar packed
1 1/4 Karo white corn syrup
1/4 cup butter
4 eggs
1 cup chopped pecans
1 teaspoon vanilla
1 deep dish pie shell
Heat all these ingredients (except pecans) on stove until butter melts, make sure it is warm not
hot. Place pecans in deep dish pie shell and pour the warm ingredients on. Bake at 350° for 40
minutes, check to see if has jelled if it hasn't bake it about 5- 10 minutes more.
GRANDMA'S CHESS PIE (submitted by LucyVP)
1 stick of butter
1 cup of sugar
1 can of evaporated milk
1 teaspoon of vanilla
1 tablespoon of flour
2 eggs (beaten)
1 9-inch pie shell
melt butter and sugar and milk in saucepan....add the vanilla flour and 2 eggs in. Cook on stove
for about 10 minutes or until it starts to thicken. pour in pie shell and bake at 350º for 40 minutes.
Pecan Pumplin Pie (submitted by DMCBLAZE)
2/3 cup chopped pecans
1/3 cup brown sugar
2 Tbs. soft butter
1 unbaked 9-inch pie shell
2 eggs slightly beaten
2/3 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
15 oz. can of pumpkin
1/4 cup evaporated milk
Preheat oven to 425 degrees. Blend pecans, brown sugar and soft
butter. Press into pie shell. Mix remaining ingredients. Pour into shell over pecan mixture.
Bake 15 minutes in 425-degree oven. Reduce to 350 degrees for 40 minutes. Pie is ready when
knife inserted about one inch from edge comes out clean. Cool on rack.
Louise's Italian Coconut Cake (submitted by LucyVP)
5 Eggs, separated
2 C Sugar
1/2 C Butter
1/2 C Crisco
2-1/2 C All purpose flour, sifted
1 t Baking soda
1 C Buttermilk
1 C Coconut, packed
1 C Pecans, finely chopped
Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
Beat egg whites until stiff, but not dry. Set aside. Cream butter and
sugar until fluffy, letting electric mixer run for 4 or 5 minutes.
Add egg yolks, one at a time, beating well after each addition.
Sift the flour and baking soda together. Add to egg mixture
alternating with buttermilk, starting and ending with flour mixture.
Add the coconut and nuts. Beat well. Fold in beaten egg whites.
Bake at 350°F for 25 minutes or until cake tester comes out clean. Frost with Louises coconut frosting.
Louise's Coconut Frosting (submitted by LucyVP)
8 oz. Cream cheese, softened
1/2 C Butter, softened
3 C Confectioner's sugar (plus more as needed)
1 C Coconut, packed
1 C Pecans, chopped
1 t Vanilla
Milk, as needed
Cream together the cream cheese and butter. Gradually beat in the
powdered sugar (takes about 5 minutes). To achieve the spreading
consistency you desire, you may need to add 2 to 3 tablespoons milk
and 1 to 1-1/2 cups additional powdered sugar.
Add coconut as desired. Add chopped nuts to the frosting or sprinkle
on top.
Double Chocolate Rum Bars (submitted by Bazile)
5 tbsp butter
2 eggs
1 1/2 tsp rum
2 oz unsweetened bakers chocolate
3/4 c. sugar
1/2 c. flour
1/2 c. semisweet chocolate bits
2-3 tablespoons rum
confectioner's sugar
preheat oven to 350 degrees. Grease an 8"x8" pan. Melt butter and
bitter
chocolate
together. Important: Let the butter/chocolate mixture cool completely.
(if
you don't let
this mixture cool, it will melt the egg, sugar and rum mixture later).
Mix
the flour
and salt. Using a mixer, beat the eggs, sugar and rum till fluffy and
pale. Blend in
the butter/chocolate mixture. Stir in the flour (I usually use a
spatula
and mix in the
flour by hand) and chocolate bits. Spread evenly in the 8X8 pan. Bake
25 -
35 minutes.
The top should have a light crust and be barely firm. Sprinkle while
hot
with an
additional 2-3 tablespoons of rum. Let cool completely. You can cut
these
into 16, 24
or 32 pieces. Sprinkle with confectioner's sugar if desired. These
keep
wonderfully
for 2-3 days or freeze very well. Enjoy!
Lace Cookies (submitted by Bazile)
Yields About 4-Dozen
1 cup Pecans Halves; Chopped
1 cup Granulated Sugar
1/4 cup All-purpose Flour
1/4 tsp. Baking Powder
1/8 tsp. Salt
1 Egg
1/2 cup Butter or Margarine; Melted
1 tsp. Vanilla Extract
Pecan Halves
Grind the pecans and sugar in a food processor and place in a large
mixing
bowl. Add flour, baking powder and salt. In a separate bowl, beat egg
thoroughly and add melted butter and vanilla. Stir into the flour
mixture.
Drop by teaspoonfuls about 3-inches apart onto lightly greased
foil-lined
baking sheets. Place a pecan half in the center of each cookie. Bake
in a
pre-heated oven at 325-F degrees for 8 to 10-minutes or until golden
brown
and lacy. Allow cookies to cool completely before carefully removing
from
foil. Store in an airtight container.
Pumpkin Bars (submitted by DMaree)
1/3 cup milk
1/3 cup oil
3 eggs
1 (15 oz) can pumpkin
1 pkg Pillbury Plus Butter Yellow Cake Mix
3 tsp. pumpkin pie spice
1 can Betty Crocker Rich & Creamy Cream Cheese Frosting
1 (3 oz.) cream cheese, softened
Heat oven to 350. Grease & flour 15x10 jelly roll pan. In large bowl,
combine cake mix, oil, eggs, pumpkin pie spice, and pumpkin one minute at highest speed.
Pour into prepared pan. Bake for 25-30 minutes. Cool completely.
In small bowl, combine frosting & cream cheese at low speed until
smooth. Frost & cut into bars. Store in refrigerator.
D-Maree's Tip: 2 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg,
1/2 tsp. cloves can be used in place of pumpkin pie spice.
Okay .. now you have it ... my world-famous pumpkin bars!
ENJOY!!!!
Quick Red Velvet Cake (submitted by Sweet Dreams by Tracy)
Cake:
1 pkg. German Chocolate cake mix
1/4 C. oil
1 C. sour cream
1-1oz. bottle red food coloring
1/2 C. water
3 eggs
Frosting:
1/2 C. flour
1-1/2 C. Margarine or butter, softened
1-1/2 C. milk
1 T. vanilla
1-1/2 C. sugar
In a large bowl, combine all cake ingredients at low speed until moistened.
Beat 2 minutes at high speed. Pour batter into 2 greased & floured 9" cake
pans. Bake
at 350 degrees for 25 to 35 minutes or until top springs back when touched.
Cool in pans 15 minutes, remove to racks to cool completely.
For frosting: In a medium saucepan, combine flour & milk. Cook over medium
heat, stirring constantly, until very thick. Cover surface with plastic wrap,
cool. In a large bowl, beat sugar & margarine till light & fluffy. Gradually add
cooled flour mixture by tablespoonfulls, beating at high speed untill smooth. Beat in vanilla. Store frosted cake in refrigerator.
Glazed Pumpkin Cookies (submitted by Sweet Dreams by Tracy)
1/2 C. butter or margarine
3 t. baking powder
1-1/2 C. brown sugar, packed
1 t. salt
2 eggs
1 t. cinnamon
1 C. cooked, mashed pumpkin
1/2 t. allspice
1 t. vanilla
1/4 t. ground ginger
2-1/2 C. flour
1 C. chopped walnuts
Cream butter & sugar. Beat in eggs & pumpkin till light & fluffy. Stir in
vanilla. Measure flour, powder, salt, cinnamon, allspice, & ginger & mix in
bowl. Stir into
creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon onto
greased cookie sheets, about 2 inches apart, in rounded teaspoonfuls. Bake at
375
degrees for 12 to 15 minutes. Remove while hot onto rack. Cool slightly. Spoon
glaze over cookies while still warm.
Spicy Pumpkin Glaze:
1-1/4 C. unsifted powdered sugar
2 T. melted butter or margarine
1 t. cinnamon
1/4 t. allspice
3 T. mashed pumpkin
Sift together sugar, cinnamon, and allspice. Stir melted butter into dry
ingredients, and blend in pumpkin to make a smooth glaze. Frost cookies while
still warm.
Coconut Pecan Fudge (submitted by Sweet Dreams by Tracy)
(Super easy, and delicious!)
1 Pkg. (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 pkg. (dry) coconut-pecan frosting mix
Heat chocolate chips & condensed milk in a 2 quart saucepan over low heat,
stirring constantly, till smooth; remove from heat.
Stir in dry frosting mix until blended. Press into a buttered 8 inch square
pan. Let stand until firm, then cut into squares.
Yield: about 2 lbs. fudge
Variations:
You can substitute a bag of peanut butter chips for the frosting mix, or
butterscotch chips. The chocolate chip & milk base allows for lots of
experimentation- Have fun!
Karen's Cheesecake (submittied by Kaleigh)
Preheat oven to 375 F
Crust:
Note: This is a shortbread crust. It is important to use butter, not margerine. If margarine is used,
you run the risk of breaking your teeth on the granite like hardness.
Cream together:
6 tablespoons butter
3/8 cup granulated white sugar (that is ¼ cup plus 2 Tblsp)
1 large egg
Add to creamed mixture:
1 ½ cups flour.
In an ungreased 9-inch spring-form pan, spread the crust dough along bottom and half way up
sides. Be careful in the corner as to not let it be too bulky. Set aside.
Filling:
3 8-ounce packages cream cheese
1 cup granulated white sugar
4 eggs
1 ½ teaspoons vanilla extract
In an electric mixer, mix all filling ingredients together until all lumps disappear. This will take
about 10-15 minutes. Pour batter into pan, spreading evenly over crust. Bake at 375 F for
30-35 minutes or until cake just begins to brown on top.
Glazing: (Make while cake is baking)
1 pint sour cream
5 teaspoons sugar
1 teaspoon vanilla extract
Mix together the sour cream, sugar and vanilla until blended. The mixture will be thin.
When cake is done, remove from oven and reset the temperature to 500 F. Pour the sour cream
mixture on top of cake, and spread evenly. Return cake to oven (500 F) for 5 minutes. The glaze
should no longer look opaque, but have a translucent look to it. Set cake on a cooling rack to
cool slightly, about 5 minutes. Run knife around sides of pan to loosen cake. Remove spring
form. Cool cake completely; refrigerate.
Topping:
Slice approximately 1 quart strawberries. Stir in ½ cup white granulated sugar. Set aside until ½
hour before serving time. Spread strawberries with about 1 Tablespoon of the juice over top of
cake. Serve. In place of strawberries, any canned pie filling may be used. Also canned
raspberries may be used, but drain off most of the juice (all but about 1 Tablespoon).
Enjoy!!!!
PUMPKIN CHEESECAKE (submitted by my brother Coondog)
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped Cream
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat
all of the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the
sides of the springform pan. You don't want the crust to form all of the
way up the back of each slice of cheesecake. Bake the crust for 5 minutes,
then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to
beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. remove from the oven and allow cheesecake
to cool....
When the cheesecake has come to room temperature, put it into the
refridgerator. When the cheesecake has chilled, remove the pan sides and
cut the cake into 8 equal pieces. Serve with a generous potion of whipped
cream on top.
To the top
Beverages
Irish Cream (submitted by Bazile)
8 oz. Eagle Brand sweetened condensed milk
1 pint whipping cream
1 1/2 cups rye
2 tablespoons perked coffee (already perked!)
2 tablespoons Hershie chocolate syrup
1/2 teaspoon vanilla
2 eggs
Blend all ingredients in mixer pour into bottles and enjoy!
makes approx. 2 ~ 26oz. bottles!
Tia Maria (submitted by Bazile)
boil 5 minutes and cool:
5 cups double strength coffee
4 cups demorra sugar (a type of brown sugar)
After cool, add one vanilla bean and 26 or 40 oz. vodka.
Let stand 10 days, remove vanilla bean, bottle
Kaluhah: (submitted by Bazile)
Mix together 1 cup cold coffee
5 tablespoons instant coffee
Put 1 26 or 40 oz. bottle of vodka in large mixing bowl and stir in
coffee mixture above, 1 or 2 vanilla beans cut in 1" strips, and 2 cups
brown sugar.
Bottle.
Shake everyday for 3 weeks. Remove vanilla beans, stir and enjoy!
I don't have a drinking problem, honestly!!**LMAO**
To the top
Send me recipes at lucyvp@geocities.com
Sign Guestbook
View Guestbook
Back to the kitchen!
Click here
