|
A to Z Recipes Newsletter
July 20, 2005
|
To leave "A to Z Recipes Newsletter" see instructions at the end. View this issue on the website
Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Good morning and welcome to the Wednesday edition of A to Z Recipes. Our pal
Linda in Michigan has taken a doctor-ordered breather. Larry Holmes from Ontario, Canada stepped up to the plate and sent in enough goodies for an issue. And what a great
issue it is. We focus on soup today, but not just any soup. Larry decided to beat the summer heat with cold soups. I know you will enjoy all he has shared with you today. Why don't you drop by the
QT Discussion Forum and say "thanks, Larry"!
Linda will return next Wednesday. We miss her but hope she gets some well-deserved rest. I will be back Friday with a very special issue.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
IN THE KITCHEN
In a cottage or a ten-room house
It never fails, I'll bet...
Guests migrate to the kitchen
Till it's full as it can get!
It's 'cause plain or fancy...
big or small...
A kitchen's like a face
That shows the smile of "welcome"
And the "friendly" in a place.
A kitchen's where the heart of home
Just breathes of warmth and rest
And where the folk who gather there
Are always at their best.
MAMA'S CAST IRON SKILLET
When Mama set a skillet out
Nobody ever knew
Whether she'd be making batter bread,
A chicken or a stew.
'Cause she had a certain one she used
For everything, it seemed;
She'd burn it till the smoke just rolled
Then oil it till it gleamed!
The she'd fill it up with something good
And cook it half the day;
Or else those tantalizing smells
Just made it seem that way.
And all us kids near starved ourselves,
Gettin' fixed to gorge
When Mama set the skittle out.
For making Noodle George!
NOODLE GEORGE
2 tablespoons vegetable oil
?? cup chopped onions
?? cup chopped green pepper
?? cup chopped celery
1 pound ground beef
2 cups tomato juice
1 tablespoons brown sugar
?? teaspoon each garlic powder and Tabasco sauce
salt and pepper to taste
10 ounces uncooked noodles
?? cup sharp grated cheese
Heat the oil in 10-inch skillet and saut?© onion, green pepper and celery. Add beef and brown. Drain excess fat. Blend in
tomato juice, brown sugar, garlic powder, Tabasco and salt and pepper to taste. Fill skillet to the top with water; bring to boil
then simmer 30 minutes. Return to boil and add noodles. Fill skillet with water again; stir mixture over medium heat until
noodles are tender. Remove from heat and sprinkle with cheese.
GRANDMA'S CORNBREAD DRESSING
We couldn't wait for holidays
To set at Grandma's table
And eat her cornbread dressing
Just as long as we were able.
She never stuffed the turkey...
She just filled her old Dutch oven
With that wonderful concoction
That you couldn't keep from lovin'.
Then she'd bake it till it bubbled up
And turned a golden brown,
And smile that special smile of here
As we grandchildren sat down.
'Cause she knew that we could hardly wait
Till Grandpa said the blessing,
And started dishing up those mounds
Of Grandma's cornbread dressing!
GRANDMA'S CORNBREAD DRESSING
(Also stuffs a family-size turkey!)
broken cornbread
chicken or turkey broth
turkey giblets
2 eggs
1 pound hot sausage
1 cup chopped celery
two envelopes onions soup mix
poultry seasoning, salt, pepper, garlic and basil
Fill a 4-quart covered roast pan with broken cornbread. Soak with broth and add giblets, sausage, celery and soup mix. Add seasonings to taste.
Bakes 3 hours at 250?°F, adding more broth to keep consistency of cooked oatmeal. Remove cover for the last half hour to brown.
KITCHEN PRAYER
In my warm and friendly kitchen,
At the close of a busy day,
I'm hoping that in all I did
I found the "better" way...
Did I work with love and patience,
And add a heartfelt wish
For the comfort of my family
To each and every dish?
Did I season with affection;
Did I stir with extra care
And offer those I love so well
The first and choicest share?
Well, I hope I did a few things well
And that the coming days
Will keep bringing me new chances
To give in little ways.
Source: From Friendship's Kitchen, American Greeting Corporation
Poems by D.A.Marcum
Help make us NUMBER ONE !
Tips For Soups
Always add cornflower to any recipe by first making a thin paste in cold water. Cornflower is an excellent thickening agent to add body to any soup. If not available maida can also be used, similarly. Only the transparency of clear soups will not be there.
Never over boil soups as they lose their color and body.
To make re-usable and handy stock. Make purees of boiled tomatoes, carrots, or bottle gourd. Set in freezer in ice cube trays. Remove the frozen cubes. Place in a freezer bag. Seal and store in freezer and use as required. Can last 7-10 days.
10 Simple Soup Tips:
1. Vegetables added to a soup taste better if you saut?© them in a little butter first.
2. Did you know that Lettuce loves fat: Fat can be removed from hot soup by floating a large lettuce leaf on the surface.
3. Eliminate fat from soup and stew by dropping ice cubes into the pot. As you stir, the fat will cling to the cubes. Discard the cubes before they melt.
4. Never over-boil soups as they lose their color.
5. You can camouflage the burnt taste from your soups & Stews by pouring the liquid gently and carefully into a clean pan and flavor it with curry powder or mustard or some chutney.
6. Salty Soup - Place a raw potato in the bowl & it will absorb the extra salt.
7. Thickening for the Soups - Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired.
8. A cold soup should always be thoroughly chilled. Prepare and refrigerate the day before, if you can. When serving a cold soup, chill the bowls or cups you are going to serve it in. The soup will remain cold longer
9. A liner plate placed under each bowl allows you to serve bowls filled with hot or cold liquid gracefully. Use a salad plate beneath rimless bowls, and a ten-inch dinner plate beneath rimmed bowls.
10. The plate also gives your guests a place to put the spoon when they have finished eating, and helps to protect the table.
Help make us NUMBER ONE !
30 Minutes Or Less!
Here's the scoop on the current theme:
What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
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 your favorite theme recipes in ONE email. If the number of recipes submitted by readers 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 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 (ALL caps or NO caps) 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.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
Shop Better Homes and Gardens 50% Off
Show your support by voting for this ezine.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (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 select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
DEEP THOUGHTS
~Submitted by Larry Holmes, Ontario, Canada
It??™s hard to understand how a cemetery raised its prices and blamed it on the cost of living.
It is said that if you line up all the cars in the world end to end, someone would be stupid enough to try and pass them.
You can??™t have everything. Where would you put it?
If the shoe fits, try to get another one just like it.
The things that come to those that wait may be the things left by those who got there first.
A fine is a tax fordoing wrong. A tax is a fine for doing well.
Flashlight: A case for holding dead batteries.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat drinking beer all day.
When you swim in the creek and an eel bites your cheek: That??™s a moray.
I wish the buck stopped here: I could use a few.
A CHUCKLE
~Submitted by Larry Holmes, Ontario, Canada
Becky was on her deathbed. Her husband, Jake, was maintaining vigil by her side. He held her fragile hand; tears ran down his cheek. His praying roused her from her slumber. She looked up and her pale lips began to move slightly.
"My darling Jake," she whispered.
"Hush, my love," he said. "Rest. Shhh. Don??™t talk."
"Jake," she said in her tired voice. "I have something I must confess to you."
"There??™s nothing to confess," replied the weeping Jake. "Everything??™s all right; go to sleep."
"No. no. I must die in peace, Jake. I slept with your brother, your best friend and your father."
"I know," he replied. "That??™s why I poisoned you."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
BEAT THE HEAT WITH SUPER COOL SOUPS
~Submitted by Larry Holmes, Ontario, Canada
CUCUMBER AND SHRIMP SOUP
1 English cucumber, about 10 inches long
1 cup vegetable stock
2 tablespoons chopped fresh chives or green onions
1 cup light sour cream
6 ounces frozen large cooked shrimp, thawed
Cut cumber in half lengthwise. With spoon, scoop out soft center core; chop cucumber to make 3 cups. In blender or food processor, pulse together cucumber, vegetable stock and chives until smooth. Strain into bowl; whisk in sour cream.
Reserve 8 of the shrimp for garnish; shop remaining shrimp and add to soup. Cover and refrigerate until cold, about 2 hours. (Make ahead: refrigerate for up to 1 day.)
Ladle into bowls; garnish with reserved shrimp.
Makes 4 servings:
Per serving: 130 calories; 14 g protein; 4 g total fat (2 g sat fat); 10 g carbohydrates; 1 g fiber; 92 g cholesterol; 308 g salt
SWEET POTATO SOUP
1 tablespoon vegetable oil
1 onion chopped
1 clove garlic, minced
1 tablespoon minced gingerroot
2 ?? cups vegetable stock
2 cups chopped peeled sweet potatoes
?? cup coconut milk
4 teaspoon lime juice
?? cup finely diced sweet red pepper
Ion saucepan, heat oil over medium; fry onion and ginger, stirring occasionally, until onion is softened, about 5 minutes. Add stock and potato; bring to boil. Reduce heat, cover and simmer until potato is softened, about 25 minutes. Let cool for 10 minutes.
In blender or food processor, pur?©e soup until smooth; pour into bowl. Whisk in coconut milk and lime juice. Refrigerate until cold, about 4 hours. (Make ahead: Cover and refrigerate for up to 2 days.)
Ladle into bowls and garnish with red pepper.
Makes 4 servings.
Per serving: 209 calories; 3 g protein; 13 g fat (8 g sat fat) 22 g carbohydrates; 2 g fiber; 0 mg cholesterol; 369 mg sodium
SWEET PEPPER SOUP WITH HERBED BUTTERMILK DRIZZLE
1 tablespoon olive oil
2 onions, chopped
1 clove garlic, minced
2 sweet red peppers, chopped
1 teaspoon paprika
?? teaspoon dried thyme
?? teaspoons salt
pinch cayenne pepper
3 cups chopped tomatoes
2 ?? cups vegetable or chicken stock
2 teaspoons granulated sugar
1 teaspoon balsamic vinegar
Herbed Buttermilk Drizzle
1/3 cup buttermilk
1 tablespoon finely chopped fresh coriander or basil
1 tablespoon finely chopped fresh chives or green onions
In saucepan, heat oil over medium heat; cook onions and garlic, stirring often, until softened, about 5 minutes. Add red peppers, paprika, thyme, salt and cayenne; cook, stirring often, until vegetables are tender, about 5 minutes.
Stir in tomatoes, stock and sugar; bring to boil. Reduce heat, cover and simmer until very tender, about 30 minutes. Stir in vinegar. Let cool for 10 minutes.
In blender or food processor, pur?©e soup until smooth. Strain through sieve into bowl; refrigerate until cold. (Make ahead: Cover and refrigerate for up to 2 days.)
Herbed Buttermilk Drizzle: In small bowl, stir together buttermilk, coriander and chives. Ladle soup into bowls; drizzle with buttermilk mixture.
Makes 4 servings.
Per serving: 115 calories; 4 g protein; 5 g total fat (1 g sat fat); 16 g carbohydrates; 0 g fiber; 1 mg cholesterol; 544 mg sodium
Source preceding recipes: Canadian Living, June, 2002
BLOODY MARY SOUP
1 medium onion
3 stalks celery, diced
2 tablespoons butter
2 tablespoons tomato pur?©e
1 tablespoon sugar
5 cups tomato juice
2 teaspoons Worcestershire sauce
1 teaspoon salt
?? teaspoon pepper
1 tablespoon lemon juice
?? cup vodka
Saut?© onion and celery in butter until limp and golden. Add pur?©e and sugar. Cook 1 minute. Add tomato juice and simmer8 minutes. Add remaining ingredients and strain. Return to heat and bring to boil Remove and cool. Add vodka and refrigerate 4 hours or more. Serve in well-chilled, salt rimmed low highball glasses.
Makes 6 servings.
CONSOMM?‰ IMPERIAL
2 cans (11 ounces each) consomm?©
1 cup cocktail vegetable juice
2 teaspoons unflavored gelatin
3 tablespoons vodka
1 tablespoon lemon juice or more
sour cream
1 tablespoon finely minced white onion
red or black caviar
Pour undiluted consomm?© and vegetable juice into a saucepan. Sprinkle gelatin on top. Stir over very low heat until gelatin is melted, about 3 minutes. Add vodka and lemon juice to taste. Chill 4 hours or until firm. Scoop into bowls and top each with a generous blob of sour cream, a bit of onion and caviar.
Makes 4 elegant servings.
VICHYSSOISE GLAC?‰E
(La cr??me-de-la-cr??me of cold soups!)
3 to 4 leeks, white part, cleaned and diced (about ?? cup)
1 onion, coarsely chopped
2 tablespoons butter
4 potatoes, peeled and diced, 3 ?? to 4 cups)
1 quart water
2 teaspoons salt
1 pint hot milk
1 dup heated light cream
white pepper
few grains nutmeg
1 cup heavy cream
chopped chives
Clean leeks thoroughly before dicing by holding under running water to get our all of the sand that clings in the tight folds and layers of this vegetable. Add with onion to melted butter in large heavy pot or soup kettle. Cook until soft and golden, but not brown. Add potatoes, water and 1 ?? teaspoons salt (add rest later). Bring to boil; cook gently until vegetables are very soft. Whirl in blender to a fine, smooth pur?©e. Return pur?©e to soup pot; add hot milk and light cream??¦ Add a little pepper and nutmeg, more salt as needed. Heat just to simmering, stirring often with wooden spoon. Cool and blend in heavy cream. Chill thoroughly. Top each serving with chopped chives.
Makes 6 to 8 servings.
BLUEBERRY WINE SOUP
3 tablespoons quick-cooking tapioca
1 ?? cups boiling water
2 cups grape juice
2 cups pineapple juice
?? cup sugar
zest of 1 lemon, finely grated
1 piece (2 inches) cinnamon stick
?? cup dry sherry
1 cup fresh blueberries (or unsweetened frozen)
sour cream
Stir tapioca into rapidly boiling water. Stir often and cook until clear. Add grape and pineapple juices; bring to boil. Add sugar, lemon peel and cinnamon. Cook over low heat for 10 minutes. Remove from heat and add sherry and blueberries. Cool, then refrigerate 4 hours or more Garnish each serving with a
dab of sour cream.
Makes 6 servings.
Preceding four recipes from: Serve it Cold! June Crosby & Ruth Conrad Bateman, 1968
ICEBERG SOUP WITH OYSTERS
1 medium-size head iceberg lettuce
1 cup diced carrots
?? cup chopped onion
4 tablespoons butter
1 can (14 ounces) chicken broth
1 cup oysters, fresh or canned
2 tablespoons flour
2 cups half and half cream
salt
2 tablespoons lemon juice
Wash, drain and chop lettuce (you should have about 6 cups). Combine with carrots and onion. Cook in 2 tablespoons of the butter until lettuce wilts. Add ?? cup of the chicken broth to the vegetables; save the remainder of the broth. Add oysters and cook, covered, until carrots are just barely tender. Whirl mixture south in a blender. Blend in remaining chicken broth.
Melt remaining 2 tablespoons of butter in a pan; mix in the flour and gradually add the cream. Cook, stirring, until slightly thickened and simmering. Blend in the lettuce mixture; add salt and lemon juice to taste.
Refrigerate to chill.
Makes 6 to 8 servings
CHILLED BORSCHT
8 cups fresh beets
1 small onion, diced
2 tablespoons butter
4 cups chicken stock
2 medium potatoes
1 ?? cups sour cream, plus extra for garnish
salt and freshly ground pepper
Boil unpeeled beets for 30 minutes or until tender. In a large pot, saut?© onions in butter for 5 minutes or until transparent. Add chicken stock, potatoes and beets, and simmer for 20 minutes or until potatoes are soft. Pur?©e, and chill for at least 3 hours. Whisk sour cream into soup just before serving, and season to taste with salt and pepper. Garnish each bowl with a dollop of sour cream.
Serves 6
CHILLED BORSCHT WITH TOMATO JUICE
2 cups tomato juice
1 cup chicken stock, chilled
6 medium beets, cooked, peeled and chopped
?? onion, chopped
1 clove garlic, peeled
2 tablespoons prepared horseradish
Place tomato juice, chicken stock and beets in a food processor and blend until beets are smooth. Add remaining ingredients and blend until all are well combined. Chill for 3 hours.
Serves 6 to 8
GINGER ALMOND CARROT SOUP
1 ?? pounds carrots, peeled and shredded
1 cup white wine
3 cups water
1 tablespoon lemon juice
?? small yellow onion, chopped
1 clove garlic, minced
1 teaspoon gingerroot, peeled and grated
2 tablespoons almonds or almond pieces
vegetable oil
?? teaspoon curry powder
1 ?? teaspoon salt
?? teaspoon freshly ground pepper
sliced, toasted almonds for garnish
Simmer carrots, wine, water and lemon juice until carrots are tender, about 14 minutes.
Meanwhile, saut?© onion, garlic, gingerroot and almonds in oil until onion softens and garlic turns golden. Take care not to scorch. Stir in spices.
Add the saut?©ed mixture to the carrots and pur?©e until smooth. Chill for at least 3 hours. Garnish with sliced, toasted almonds.
Serves 8
CAPE HOUSE INN ICED BUTTERMILK WITH SHRIMP SOUP
3 cups fresh shrimp
3 quarts buttermilk
1 ?? English cucumber, coarsely chopped, plus thin slices for garnish
3 tablespoons fresh dill
2 tablespoons dry mustard
3 tablespoons dill pickle, chopped
1 teaspoon freshly ground pepper
cayenne pepper
salt
Cook shrimp in boiling water until tender. Peel, and chop into pieces. Combine all ingredients, adding cayenne and salt to taste. Miss well, and chill. Serve garnished with cucumber slices.
Makes 12 servings.
Help make us NUMBER ONE !
COLD CUCUMBER SOUP
~Submitted by Larry Holmes, Ontario, Canada
3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced and seeded
3 tablespoons minced fresh dill
1 tablespoons freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon salt
1 teaspoon freshly ground black pepper
Garnish:
low-fat sour cream
2 tablespoons capers
Cook leeks in the stock in a large soup pot for 10 minutes. Add milk and cucumbers. Pour small batches at a time into a blender and pur?©e until smooth. Add the dill, lemon juice, green onion or chives, salt and pepper.. Stir once or twice. Chill, covered, in the refrigerator for 3 hours. Pour 1-cup servings into each of 6 bowls, garnish with a dollop of sour cream and sprinkle a few capers on top.
Serves 6.
Per serving: 168 calories; 7.9 g protein; 3.7 g fat (1.9 g sat fat); (29.8 carbohydrates; 11 mg cholesterol; 6.1 g fiber.
TWO-MELON SOUP
~Submitted by Larry Holmes, Ontario, Canada
?? honey dew melon
?? cantaloupe
1 cup orange juice
?? cup plain yogurt
2 tablespoons lime juice
1 tablespoon liquid honey
2 tablespoons shredded mint leaves
Scoop out and discard seeds from honeydew and cantaloupe; peel and coarsely chop to make 3 cups each.
In blender or food processor, pur?©e together honey dew and half each of the orange juice, yogurt, lime juice and honey; pour into pitcher.
In clean blender or food process, pur?©e cantaloupe and remaining orange juice, lime juice, yogurt and hone. Pour into separate pitcher. (Make ahead: Cover and refrigerate for up to 2 days.)
To serve: At the same time and from opposite sides of bowl, slowly pour soups into bowls. Sprinkle with mint.
Makes 4 servings.
Per serving: 147 calories; 3 g protein; 1 g total fat (1 g sat fat); 34 g carbohydrate; 2 g fiber; 3 mg cholesterol; 42 mg sodium
Source: The Healthy Kitchen, Andrew Weil, M.D. and Rosie Daley
Help make us NUMBER ONE !
COLD CREAM OF SHRIMP SOUP
~Submitted by Larry Holmes, Ontario, Canada
1 can (10 ounces) frozen condensed Cream of Shrimp Soup
?? can milk
?? can water
1 teaspoons lemon juice
finely minced pimiento
Blend soup with the milk and water. Stir in lemon juice. Chill about 4 hours. When serving, top with minced pimiento.
A to Z Recipes Website
Contact List Owner-Submit Article
Submit a Recipe
Sign up for Newsletter
Be Removed from Newsletter
A to Z Recipes Website Archives
View recent issue archives at Zinester
A to Z Recipes Theme Issues
View vintage issue archives at Topica
|
About 'A to Z Recipes Newsletter' |
The information contained in issues and the website are for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family
56696/86882_B00005AWCA.01._PE82_SCMZZZZZZZ_.jpg
g src="http://images.amazon.com/images/P/B00005AWCA.01._PE82_SCMZZZZZZZ_.jpg">
Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan
$14.99 !!!
Steal me one, too!
What a perfect pan for breakfast and grilled sandwiches!
<
56696/86885_B0002808AC.01._PE63_SCMZZZZZZZ_.jpg
g src="http://images.amazon.com/images/P/B0002808AC.01._PE63_SCMZZZZZZZ_.jpg">
Simply Calphalon Nonstick 6-Piece Bakeware S
56696/86884_B0006FIZW4.01._PE30_SCMZZZZZZZ_.jpg
g src="http://images.amazon.com/images/P/B0006FIZW4.01._PE30_SCMZZZZZZZ_.jpg">
Hamilton Beach 70595 Big Mouth 14-Cup Food Processor with Bonus Blade
|
|
|
