Publisher's Desk...
Good morning on this beautiful Thursday from sunny Texas.? Of course,
when you're not feeling well, it takes real determination to find beauty.?
Our weather has been much better the past couple of days (cool nights and clear,
sunny days).? We had a bout of nasty weather last week and early this week
(thanks to a Canadian cold front) but enjoying gorgeous temps now.? Going
to work has been about all I've felt up to doing lately.? Thank goodness my
son likes to cook as he has taken on that task. And both kids have made sure any
unnecessary work for Mom is lessened.? Heck, they bring me sinus medication
and coffee when my alarm goes off!? I love their help but look forward to
feeling better. I wonder if I could teach one of them to edit materials for
posting?? Hmmm...
Wasn't the crepe issue wonderful?? You didn't have to be an avid crepe
fan for your mouth to water at some of the recipes that Larry and the gang
contributed.? I believe this issue is a good one; we have some true keepers today.? And
we have some other stuff to make you glad you opened this email.? I hope
you will read the Mail Box, too.? Camaraderie and a really good
suggestion can be found there today. And, of course, I hope you care enough to
place a vote for this publication.? Here
is an extra link for you, or the others may be found in their usual positions, waiting patiently for
your attention.
Have a wonderful day and, God willing, we'll meet here again tomorrow.
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
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Enjoy!
Ramblings...
~ Ugly The Tomcat ~
Shared by Jean, Syracuse, NY
Everyone in the apartment complex I lived in knew who Ugly was. Ugly was the resident tomcat. Ugly loved three things in this world: fighting, eating garbage, and, shall we say, love. The combination of these things combined with a life spent outside had their effect on Ugly. To start with, he had only one eye and where the other should have been was a hole. He was also missing his ear on the same side, his left foot appeared to have been badly broken at one time, and had healed at an unnatural angle, making him look like he was always turning the corner. Ugly would have been a dark gray tabby, striped type, except for the sores covering his head, neck, and even his shoulders Every time someone saw Ugly there was the same reaction. "That's one UGLY cat!!!" All the children were warned not to
touch him, the adults threw rocks at him, hosed him down, squirted him when he tried to come in their homes, or shut his paws in the door when he would not leave. Ugly always had the same reaction. If you turned the hose on him, he would stand there, getting soaked until you gave up and quit. If you threw things at him, he would curl his lanky body around your feet in forgiveness. Whenever he spied children, he would come running, meowing frantically and bump his head against their hands, begging for their love. If you ever picked him up he would immediately begin suckling on your shirt, earrings, whatever he could find. One day Ugly shared his love with the neighbor's dogs. They did not respond kindly, and Ugly was badly mauled. I tried to rush to his aid. By the time I got to where he was
laying, it was apparent Ugly's sad life was almost at an end. As I picked him up and tried to carry him home, I could hear him wheezing and gasping, and could feel him struggling. It must be hurting him terribly, I thought. Then I felt a familiar tugging, sucking sensation on my ear. Ugly, in so much pain, suffering and obviously dying, was trying to suckle my ear. I pulled him closer to me, and he bumped the palm of my hand with his head, then he turned his one golden eye towards me, and I could hear the distinct sound of purring. Even in the greatest pain, that ugly battled scarred cat was asking only for a little affection, perhaps some compassion. At that moment I thought Ugly was the most beautiful, loving creature I had ever seen. Never once did he try to bite or scratch me, try to get
away from me, or struggle in any way. Ugly just looked up at me completely trusting in me to relieve his pain. Ugly died in my arms before I could get inside, but I sat and held him for a long time afterwards, thinking about how one scarred, deformed little stray could so alter my opinion about what it means to have true pureness of spirit, to love so totally and truly. Ugly taught me more about giving and compassion than a thousand books, lectures, or talk show specials ever could, and for that I will always be thankful. He had been scarred on the outside, but I was scarred on the inside, and it was time for me to move on and learn to love truly and deeply. To give my total to those I cared for.
Many people want to be richer, more successful,
well liked, beautiful, but for me...
I will always try to be Ugly.
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Did You Know?...
HOW TO MAKE A PERFECT VINAIGRETTE
Shared by Treva, NC
Vinaigrette is one of the classic sauces of French cooking. Once you know the basics, you can create your own recipes. Here are a few pointers:
The classic vinaigrette is three parts oil to one part vinegar, seasoned with salt and pepper, and perhaps some fresh herbs and a pinch of mustard. Choose a good-quality oil and a wine-, fruit- or rice-based vinegar. Don't use plain white vinegar for vinaigrette; its flavor is too harsh. If you're using a sweeter vinegar, such as balsamic or raspberry, the vinegar proportion can be a little higher.
If using mustard, whisk it into the vinegar before adding the oil. This helps keep everything in suspension, and mustard adds a nice zip to the finished vinaigrette. Whisk the salt in before adding the oil, also, because it dissolves better. Add pepper and any herbs.
Slowly drizzle the oil into the vinegar as you whisk the mixture.
Before tossing the salad, check the seasonings by dipping a lettuce leaf into the vinaigrette and tasting it. If the vinaigrette isn't flavorful enough, add more seasonings; if it's too strong, add more oil.
All ingredients should be as dry as possible before being tossed with the vinaigrette. If not, any clinging droplets of water will prevent the vinaigrette from sticking to the salad, causing the vinaigrette to pool at the bottom of the bowl.
Once you've mastered the basic vinaigrette, the fun begins. Experiment with the myriad flavored vinegars and oils on the market to invent your own combinations. Certain herbs complement greens and vegetables particularly well. Start by adding dill, tarragon and/or chives to create a classic vinaigrette. From there, branch out to basil, mint or other herbs, such as lovage, which has a pronounced celery flavor. Blue cheese or hard cheeses, such as Parmesan, Romano or Asiago, make excellent additions.
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Maggie, please share with Carol from Way Up North NY, that her story
about "Nair" is laugh out loud funny. I'm going to keep it awhile on my
mail list.
From Carol, not very far up north in No. CA
Carol, I did. She sends some really funny stuff to me. A lot of you do. Who says this newsletter is read for the recipes only, huh???
Thanks,
Maggie
Re: Lack of votes on Cumuli
Hi Maggie,
I know I have not contributed any thing lately, but I do Vote every day. I was on vacation in Gatlinburg from Sat, 03 April until today Mon. 12 April. When I left you had 4451 votes on Cumuli, today you have 4911. That is less than 52 votes a day. I know that it is a little harder to vote now than what it was a year ago. For the newsletter that you put out, I feel the least I can do is give you my one vote per day, I don't think that is asking too much! Maybe if you would post how to vote on each issue and how easy it is to vote, maybe more people would spend the extra 30 seconds it takes to vote daily.
Hal from OH
Hal,
Yes, the voting situation is bad, indeed. Voting is the easiest and nicest thing you can do to show appreciation for this newsletter. Hal, maybe they don't understand how easy it is or how important. You click on the voting icon and it takes you to a simple voting page. You register to verify your email address (first time voters only), and then place your vote. It is tallied immediately and you can see the impact your 30 seconds made. Every day thereafter, when you click on the icon and go to the page to vote, it recognizes you and it is a 5-second routine. To me, after that initial vote, it is easier, quicker and better overall than it was a year ago.
While I prefer to see the glass as half full (rather than half empty) and am grateful for those votes that are placed, it does get to me that such a small percentage of you take the time. And, I hope your message posted here will demonstrate how easy it is (and how meaningful to me).
I miss your musings and occasional recipe submissions. Don't be such a stranger, Hal. You are a most valued part of the a2z family. Please remember that voting IS contributing!
Warmest regards,
~Maggie~
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Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. My thanks go to
Pam H. from Swanton, OH, for the great theme idea! Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
IRS LETTER
Shared by Barbara, Chula Vista, CA
Source: Mountain Wings
Time to start thinking about filing that tax return.
Here is one person's answer to Tax Frustration. It is supposedly a real letter submitted to the IRS in the midst of 1995's weird and bizarre denial of dependents, exemptions and credits. The letter speaks for itself.
Dear Sirs:
I am responding to your letter denying the deduction for two of the three dependents I claimed on my 1994 Federal Tax return.
Thank you. I have questioned whether or not these are my children for years. They are evil and expensive. It's only fair that, since they are minors and no longer my responsibility, the government should know something about them and what to expect over the next year.
Please do not try to reassign them back to me next year and reinstate the deductions. They are yours!
The oldest, Kristen, is now 17. She is brilliant. Ask her!
I suggest you put her to work in your office where she can answer people's questions about their returns. While she has no formal training, it has not seemed to hamper her mastery of any subject you can name. Taxes should be a breeze.
Next year she is going to college. I think it's wonderful that you will now be responsible for that little expense. While you mull that over, keep in mind that she has a truck. It doesn't run at the moment, so you have the choice of appropriating some Department of Defense funds to fix the vehicle or getting up early to drive her to school.
Kristen also has a boyfriend. Oh joy! While she possesses all of the wisdom of the universe, her alleged mother and I have felt it best to teach her the virtues of abstinence, or in the face of overwhelming passion and ignoring us, safe sex.
This is always uncomfortable, and I am quite relieved you will be handling this in the future. May I suggest that you reinstate Dr. Jocelyn Elders who had a rather good handle on the problem.
Patrick is 14. I've had my suspicions about this one. His eyes are a little closer together than those of normal people. He may be a tax examiner himself one day, if he is not incarcerated first.
In February, I was awakened at three in the morning by a police officer who was bringing Pat home. He and his friends were toilet papering houses. In the future, would you like him delivered to the local IRS office or to Ogden, UT?
Kids at 14 will do almost anything on a dare.
His hair is purple. Permanent dye, temporary dye, what's the big deal? Learn to deal with it. You'll have plenty of time, as he is sitting out a few days of school after instigating a food fight in the cafeteria.
I'll take care of filing your phone number with the vice-principal. Oh yes, he and all of his friends have raging hormones. This is the house of testosterone, and it will be much more peaceful when he lives in your home.
DO NOT leave him or his friends unsupervised with girls, explosives, inflammables, inflatables, vehicles, or telephones. (They find telephones a source of unimaginable amusement. Be sure to lock out the 900 and 976 numbers!)
Heather is an alien. She slid through a time warp and appeared as if by magic one year. I'm sure this one is yours.
She is 10 going on 21. She came from a bad trip in the sixties. She wears tie-dyed clothes, beads, sandals, and hair that looks like Tiny Tim's. Fortunately, you will be raising my taxes to help offset the pinch of her remedial reading courses. "Hooked On Phonics" is expensive, so the school has dropped it.
But here's the good news! You can buy it yourself for half the amount of the deduction that you are denying me! It's quite obvious that we were terrible parents (ask the other two).
She cannot speak English. Most people under twenty understand the curious patois she fashioned out of valley girls/boys in the hood/reggae/yuppie/political double speak.
The school sends her to a speech pathologist who has her roll her r's. It added a refreshing Mexican/Irish touch to her voice. She wears hats backwards, baggy pants, and wants one of her ears pierced four more times.
There is a fascination with tattoos that worries me, but I am sure that you can handle it.
Bring a truck when you come to get her, she sort of "nests" in her room, and I think that it would be easier to move the entire thing than find out what it is really made of.
You denied two of the three exemptions, so it is only fair that you get to pick which two you will take. I prefer that you take the youngest two; I will still go bankrupt with Kristen??™s college, but then I am free!
If you take the two oldest, then I still have time for counseling before Heather becomes a teenager. If you take the two girls, then I won't feel so bad about putting Patrick in a military academy.
Please let me know of your decision as soon as possible, as I have already increased the withholding on my W-4 to cover the $395 in additional tax and made a down payment on an airplane.
Yours truly,
Bob
Note: The IRS allowed the deductions and reinstated his refund.
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
HAM AND CHEESE NIBBLES
~Submitted by Carol, No. CA
1 8oz can crescent dinner rolls
2 T butter
1t mustard
1c cubed, cooked ham
1c shredded cheddar
1/3 c chopped onion
1/3 c chopped bell pepper
Unroll dough on ungreased cookie sheet. Press to form a 13 X 9 rectangle, make 1/4 " rim around edges. Mix butter and mustard, spread over dough, sprinkle with rest of ingredients. Bake at 375 18 to 25 minutes. Cut into 24 squares, serve warm.
MUSSELS RAVIGOTE
Serves 16 as hors d'oeuvres; 8 as first course
~Submitted by Kel, GA
50 mussels, thoroughly scrubbed and soaked in cold water
1/2 cup dry white wine
1 shallot, halved
1 sprig parsley
6 peppercorns
parsley for garnish
Sauce:
2 small shallots
2 tablespoons wine vinegar
2 tablespoons white wine
1 1/2 teaspoons finely minced fresh tarragon, or 1/2 teaspoon dried
3/4 cup mayonnaise
1 1/2 teaspoons drained capers
1 1/2 teaspoons finely minced chives
freshly ground black pepper
1 teaspoon Dijon mustard
salt if necessary to taste
Combine the mussels, wine, shallot, parsley and peppercorns in a heavy pot. Cover and cook until mussels open, 10 to 15 minutes. Discard any mussels that do not open. When they are cool enough to handle, open mussels and discard one shell half. Loosen mussels from remaining half and put back in shell half.
While the mussels are cooking, combine shallots, vinegar, wine and tarragon in small pot. Cook over high heat until liquid evaporates completely. Combine this mixture with remaining sauce ingredients. Adjust seasoning, adding salt if necessary. Put a dab of mayonnaise mixture and a sprig of parsley on the mussels and refrigerate until serving time. Serve cold.
PAM'S FAVORITE POTATO SALAD
~Submitted by Pam, Swanton, OH
2 1/2 pounds redskin potatoes
1 cup finely diced celery
1 finely diced onion (Vidalia if possible)
1/2 green pepper, diced
1-2 ounce jar chopped red pimentos
5 or 6 hard boiled eggs -chopped
Hellmann's Mayonnaise to moisten to desired consistency
1 1/2 teaspoons Splenda?©
salt to taste
black pepper to taste
parsley flakes to taste (We use about a cup.)
chives to taste (We use about 1/2 a cup.)
Peel and cook the potatoes, as you would to mash them. After they're cooked and cooled, cut them into cubes, and add all other ingredients and mix thoroughly.
Enjoy.
By the way, you can use this recipe for a really good macaroni salad. Just take about a half pound uncooked macaroni, then cook it to the consistency you like for macaroni, drain, then rinse it with cold water and substitute it for the potatoes above. Everything else stays the same.
SHRIMP WITH THAI RED CURRY AND YOGURT
~Shared by Vicki, Sarasota, FL
I made these the other nite, and DH is still raving! I got the shrimp recipe from the Taste of Thai newsletter, and the rice was on the back of a box of Jasmine Rice, made by a company called Season's Harvest. I keep lots of Thai ingredients on hand, not by Taste of Thai.... you can use any Thai curry paste, or jasmine rice....
I made this with green beans, just al dente, and mixed some soy sauce, about 1/4 cup, with lots of crushed garlic, a couple packets of Sweet 'n' Low, and a few dashes (to taste) of hot chili sesame oil...so good.... This is just as good with broccoli, and most any vegetable can be substituted.
Next time I am making a cucumber salad to cool things off.... and it will be perfect!
And, we can't wait!!
Time:
5 minute to assemble
30 minutes to marinate
2 to 3 minutes to broil (each side)
Ingredients:
1 Tbsp. (A Taste of Thai) Red Curry Paste
1 cup plain, low fat yogurt, divided use
1 tsp. (A Taste of Thai) Thai Fish Sauce
1 lb. large shrimp, peeled and deveined
(optional: Cooked Jasmine Rice with chopped cilantro)
Directions:
1. Combine red curry paste 1/4 cup of yogurt, and the fish sauce in a small pan. Over a medium heat, whisk until curry is dissolved into yogurt.
2. Remove pan from heat, add remaining 3/4 cup of yogurt. Stir till combined and cool.
3. Add curry marinade and shrimp to a zip lock type bag. Squeeze out air, close. Press bag from both sides until shrimp is coated. Refrigerate for 30 minutes (or longer), turning
occasionally.
4. Set oven rack in second position from top. Preheat oven to broil. Spray broiler pan with non stick spray (I used foil, sprayed that) or lightly oil.
5. Remove shrimp from marinade, place in a single layer on broiler top, discard the remaining marinade. Broil shrimp 2 minutes on each side, or till just pink. Serve with cooked Jasmine Rice, sprinkle with chopped cilantro.
GOLDEN RICE WITH COCONUT
~Shared by Vicki, Sarasota, FL
1 1/2 cups unsweetened coconut milk
1 1/2 cups water
2 tbsp. lemon juice, or to taste (I used the two)
1 tsp. turmeric
1 bay leaf
1 tsp. grated lemon peel (I used zest from one lemon)
1 tsp. salt
2 cups (Season's Harvest brand) Thai Jasmine Rice
1/2 cup shredded unsweetened coconut
1 cup frozen peas, thawed
1. In a medium saucepan, combine coconut milk, water, lemon juice, turmeric, bay, lemon zest, salt and bring to a boil.
2. Stir in the rice and coconut, then simmer covered, for 15 minutes.
3. Sprinkle the peas on top of the rice, cover and simmer for 5 to 8 minutes more, or until rice and peas are tender. Remove from heat, let stand, covered, for 5 minutes before serving. Fluff with a fork.
Serves 4 to 6.
(NOTE: I left out the shredded coconut, no problem)
Try these, you won't be sorry!! They are both easy, and great....
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Heart Healthy...
STRAWBERRY-CHEVRE SALAD
~Submitted by Treva, NC
This springy salad calls on plentiful ingredients of the season: fresh herbs and greens, sweet onions, strawberries and ch??vre (soft fresh goat cheese). Raspberry vinegar lends beautiful color and a hint of sweetness to the classic French vinaigrette.
VINAIGRETTE:
1 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
1 1/2 teaspoons chopped fresh tarragon or chives
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
SALAD:
6 cups mixed salad greens
1/2 cup sliced sweet onions
1 cup sliced strawberries
1/3 cup crumbled soft goat cheese
2 tablespoons slivered almonds
1. In small bowl, whisk together vinegar, mustard, tarragon, salt and pepper. Slowly whisk in oil until blended.
2. In large bowl, toss lettuce and onions with enough vinaigrette to lightly coat. Divide lettuce among 4 salad plates. Sprinkle with strawberries, goat cheese and almonds.
4 servings
PER SERVING: 175 calories, 15 g total fat (3 g saturated fat), 5 g protein, 7.5 g carbohydrate, 5 mg cholesterol, 150 mg sodium, 3.5 g fiber
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For Two...
FRIED RICE WITH PORK AND KALE
~Submitted by Jean, Syracuse, NY
Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.
Active time: 40 min
Start to finish: 40 min
2 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
1 small onion, halved lengthwise and thinly sliced crosswise
1 carrot, cut into 1/8-inch-thick matchsticks
3/4 cup saut?©ed kale
1 1/2 cups chilled cooked rice such as jasmine rice
3 to 5 oz roast pork tenderloin, cut crosswise into 1/3-inch-thick slices and slices cut into 1/3-inch-wide strips
1/2 cup mung bean sprouts (2 oz)
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon minced fresh chile such as jalape?±o, Serrano, or Thai (including seeds)
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 large egg, lightly beaten (optional)
Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute. Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, and then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro. Serves 1 generously.
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Publisher's Choice...
HAM AND CHEESE MUFFINS
(See web version of newsletter for
photo!)
Bursting with creamy melted cheese and ham, these big hearty muffins make a great stand-alone breakfast, or serve them with soup or salad for lunch.
2 eggs
3 cups Original Bisquick?® mix
1 cup milk
3 tablespoons vegetable oil
1 package (4 ounces) shredded Cheddar cheese (1 cup)
3/4 cup chopped fully cooked ham (1/4 pound)
1. Heat oven to 400?°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
2. Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
3. Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins
High Altitude (3500-6500 ft)
No changes.
Makes 12 muffins
1 Muffin: Calories 225 (Calories from Fat 15); Fat 13g (Saturated 4g); Cholesterol 50mg; Sodium 630mg; Potassium 120mg; Carbohydrate 19g (Dietary Fiber 0g); Protein 8g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Vitamin D 4%; Calcium 12%; Iron 6%; Folic Acid 8%
Diet Exchanges: 1 Starch; 1 High-Fat Meat; 1 Fat
Source: Bisquick?®
<
16041/31431_0764561561.01.TZZZZZZZ.jpg
m/images/P/0764561561.01.TZZZZZZZ.jpg">
Betty Crocker's Bisquick Cookbook
List Price: $24.95
Price: $17.47
You Save: $7.48 (30%)
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