Receipes Essay, Research Paper
Title: ITALIAN COCONUT CREAM CAKE Yield: 12 To 16
2 c Sugar
1/2 lb Butter; divided
5 Egg yolks
1/2 c Shortening
2 c All-purpose flour
1 ts Baking soda
1 c Buttermilk
1/2 c Pecans; chopped
2 ts Vanilla; divided
5 Eggs whites; stiffly beaten
8 oz Cream cheese
1 lb Powdered sugar
Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add
flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir
to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have
been coated with shortening and dusted with flour. Bake at 350 degrees for
25 to 35 minutes.
For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar
and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides
plain). Sprinkle top with toasted coconut if desired.
Italian Cream Cake
This is the mixture used for wedding cakes.
1 teaspoon soda
1 cup buttermilk
5 eggs, separated
2 cups of sugar
1 stick of butter
1/2 cup shortening
2 cups sifted all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans
One 4-ounce can of Angel Flake coconut
Cooking Instructions: Combine soda and buttermilk and let stand a few
minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening.
Add egg yolks one at a time, beating well after each addition. Add buttermilk
alternately with flour to creamed mixture. Stir in vanilla, fold in egg
whites. Gently stir in pecans and coconut. Pour into three 9″ greased and
floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests
done, watch closely! Frost when cake is cool to touch. Frosting: Cream
together 2 sticks of Butter (at room temperature) and two 8 oz. packages
softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of
Confectioners sugar. Beat until well blended. Then add roughly 2 cups finely
chopped pecans.
Italian Cream Coconut Cake
1 cup unsalted butter — softened
2 cups sugar
5 eggs — separated
2 cups cake flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut — sweetened
1 cup pecan — chopped
Frosting:
8 ounces cream cheese — softened
1/4 cup unsalted butter — softened
1 pound confectioner’s sugar
1 teaspoon vanilla
pecan halves — garnish
Preheat oven to 350F. Butter and flour three eight inch cake pans. In a large
mixing bowl, cream butter and sugar until fluffy. In a separate bowl, beat
egg yolks and add flour and soda. Add to butter mixture alternately with
buttermilk. Beat well. Add vanilla, coconut and pecans. In a separate bowl,
beat egg whites with a pinch of salt until stiff. Fold into batter. Divide
batter evenly between pans and bake 30 minutes. Remove from oven and cool in
pans 10 minutes. Turn onto cooling racks. Prepare frosting by combining all
ingredients and blending until smooth and creamy. When cake has completely
cooled, place one layer on a serving plate and spread frosting over the top.
Repeat for remaining layers, then frost around the sides. Top with pecans.
VODKA MARINARA SAUCE
4 tablespoons minced fresh garlic
4 tablespoons olive oil
4 tablespoons vodka
2 cups heavy cream
1 cup marinara sauce (see Note)
Salt, pepper and garlic salt to taste
Grated Parmesan cheese and chopped fresh parsley, for garnish
Over medium-low heat, lightly brown garlic in olive oil about 2 minutes,
stirring constantly and being careful not to burn garlic. Remove pan from
heat (this is essential when cooking with a gas flame, to avoid a potentially
dangerous flame) and add vodka. Return to flame and cook for about 2 minutes
to cook off alcohol. Add cream and marinara sauce, bring to boil and cook for
about 10 minutes, stirring occasionally, until it reaches a cream sauce
consistency (it shouldn’t be too thick, but should coat the back of a spoon).
Note: You may use bottled marinara sauce or your favorite recipe.
Pepper Vodka Pasta Sauce
1 tablespoon dry hot chiles, crushed 1 fifth Vodka
Put the chiles in the vodka. Let it set for at least a week, then strain
off. Put the bottle in the freezer. Because of the alcohol, it won’t
freeze, but it will get almost syrup-like. It is great in bloody marys,
and
in the following pasta recipe, too.
Pasta and Vodka 1 1/2 lb. your choice of pasta 7 tbs butter 1 tsp. hot red
pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut up fine)
1 cup heavy cream 1 tsp. salt 1 cup fresh grated parmesan cheese.
Cook the pasta al dente. While it’s cooking, melt the butter, add pepper
and vodka, tomatoes and cream. Simmer five minutes or so. Add salt. Drain
pasta, put it in the pan with the sauce, stir the parmesan in, mix
thoroughly (over low heat) and serve.
Pyrohy (Varenyky)
4 cups flour
2 tsp salt
2 tbsp vegetable oil
2 eggs – well beaten
1 cup water or half water and half milk
Combine flour and salt in deep bowl. Add remaining ingredients – mix well and knead until dough is smooth and elastic. Cover and let stand at least 15 minutes – better if longer.
Roll dough quite thin on a floured board. Cut rounds with cookie cutter or glass, or dough may be cut into 2 – 2 1/2″ squares. Put dough round or square in palm of hand. Place spoonful of filling on dough, fold over to form a half-circle or triange, and pinch edges firmly together. The edges should be free of the filling and well crimped and sealed to prevent the filling from leaking out during the cooking process.
Place pyrohy on lightly floured board or tea-towel without crowding them. Cover with another tea towel to prevent drying.
To cook, drop in a few at a time into large pot of rapidly boiling salted water. Stir with wooden spoon to prevent sticking. Boil 4 – 5 minutes or until pyrohy are fluffy and float to the top of the water. Remove with slotted spoon to a colander and rinse under hot tap water. Drain thoroughly. Place in bowl and coat with onions sauteed in oil to prevent sticking. Serve hot.
Fillings for Pyrohy
2 cups mashed potatoes
2 tbsp vegetable oil
1/2 cup chopped onion
salt and pepper
Potato Filling
Saute onions in oil, season, add cooked potatoes and mix well.
Sauerkraut Filling
2 cups sauerkraut
1/2 cup onion, chopped
4 tbsp vegetable oil
pepper
Bring sauerkraut to boil in some water. Rinse and cool. Drain and squeeze out water. Chop finer if desired. Saute onions in oil and add to sauerkraut. Add a dash of pepper if desired, and mix well. Note: About 1/2 cup mased potatoes may be added for better binding power of filling.
Poppy Seed Filling
1/2 cup poppy seed scalded and finely ground
Pinch of salt
2 tbsp sugar
Mix well.
CREAM CHEESE SUGAR COOKIES
1/2 cup butter
1 3 oz. pkg. cream cheese, softened
2 cups all-purpose flour
2/3 cups sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 cup powdered sugar
In a large mixing bowl combine butter and cream cheese. Beat with an
electric mixer on medium to high for 30 seconds. Add 1 cup of the
flour, sugar, egg, baking powder, vanilla, and almond extract, beat till
combined. Stir in remaining 1 cup flour. Divide in half. Cover dough
and chill for 1 to 2 hours or till firm.
On a lightly floured surface, roll one portion of chilled dough at a
time to 1/4″ thickness. Using cookie cutters, cut into desired shapes.
Use a drinking straw to make decorative holes or hanging holes.
Transfer cutouts to an ungreased cookie sheet.
Bake in a 350* oven for 8 to 10 minutes or till edges are light brown
and cookies are slightly puffed. Transfer cookies to a wire rack, cool
thoroughly. Use a sifter to sprinkle with powdered sugar just before
serving.
Makes about 3 dozen.
FIZZY BATH CRYSTALS
>
> Ingredients
>
> 8 ounces cornstarch
> 8 ounces Citric Acid
> 16 ounces baking soda
> up to 1 teaspoon fragrance oil
>
> Instructions
>
> Mix cornstarch and citric acid together thoroughly. Add fragrance oil as
> desired. Blend in baking soda. Package and label.
>
> use 1/4 to 1/2 cup per bath
>
> FIZZING BATH BOMBS
>
> Ingredients
>
> 2 tablespoons citric acid
> 2 tablespoons cornstarch
> 1/4 cup baking soda
> 3 tablespoons coconut oil ( or you can use any other emollient oil like
> almond oil, avocado oil, or apricot kernel oil)
> 1/4 teaspoon fragrance oil or essential oil
> 3 to 6 drops of liquid coloring if desired
>
> Instructions
>
> Place all dry ingredients ( first three) into a bowl and mix well.
> In a small glass bowl melt oil and fragrance and coloring
> Slowly add mixture to dry ingredients and blend well
> Take truffle sized scoops of the mixture and shape into balls. Balls should
> be one inch in diameter.
> Let the balls rest on a sheet of waxed paper for 2 or 3 hours. Gently
> reshape if needed
> Let the bombs (balls) dry and harden for 24 to 48 hours. Pack each bomb into
>
> its own candy cup ( glassine cups) Store the bombs in a closed container to
> keep fresh
>
> To use drop one to three bombs into warm bath water to release fragrance and
>
> oils
>
> CLEANSING BODY POLISHER
>
> Ingredients
>
> 1/2 cup fine sea salt
> 1/4 cup jojoba oil
> 1/4 cup liquid soap
> 1/4 to 1/2 teaspoon essential or fragrance oil
>
> Instructions
>
> Combine all ingredients in a small bowl and mix thoroughly. Pour into
> dispenser or bottle. This recipe a liquidy scrub that dispenses well from a
> bottle with a flip top cap or pump
>
> Note
>
> This scrub works as a cleanser,scrub and moisturizer all in one.
> Do not use this scrub on open cuts, or scrapes, on skin freshly shaved
> ouch) Also if used on the face be careful not to get in mouth or eyes.
>
> Tip
>
> You can use any light vegetable oil in this recipe with good results but in
> my opinion jojoba is the best.
> Virtually any liquid soap that is gentle and has a shampoo like consistency
> will work in this recipe.
>
> BATH SALTS
>
> Ingredients
>
> 1 pint Epson salts, sea salt or rock salt
> 10 drops of essential oil ( any kind)
> 1/8 teaspoon paste food coloring
> 1 heavy zip lock bag
>
> Instructions
>
> Put salts, oil, and coloring in ziplock bag, seal with air out, massage till
>
> well distributed. Place in air tight container, store in a cool dark place
> for 2 days. Place in decorative tin or glass jar. Use 3 tablespoons per bath
>
> Note
>
> Paste coloring is found in any cake decorating shop or craft store, or you
> may use liquid form found in any grocery store.
> Do not add baking soda to this mixture, it will explode. making a bigger
> mess than intended.
>
> MILK BATH
>
> Ingredients
>
> 4 ounces powdered milk
> 2 ounces corn starch
> 2 ounces citric acid
> 1.5 ml vitamin E
> 3 ml almond fragrance oil
>
> Instructions
>
> Mix vitamin E and fragrance oil in citric acid, making sure oils are
> thoroughly blended in the citric acid.
> Blend powder milk and cornstarch, then sift.
> Combine the citric acid and others with the milk/ cornstarch.
> Store in air a decorative glass jar
>
> Use 3 tablespoons per bath
PMS Cake
1 yellow cake mix
1 small box regular Chocolate pudding
3 eggs
1 cup oil
1 cup sour cream
1 large bag of semi-sweet chocolate chips
Mix all ingredients together with blender, except chocolate chips. Pour
6-8 healthy tablespoonsfuls into a greased angel food cake pan. Then
sprinkle half of the chocolate chips into batter in angel food cake
pan. Next pour the rest of batter into pan. Top with rest of chips.
Bake at 350* for 50-60 minutes. Cool in pan until cake is almost
cooled.
PEANUT BLOSSOM COOKIES
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
About 36 milk chocolate kisses
Sift together flour, soda, and salt.
Cream together butter, peanut butter, sugar, and brown sugar. Add
the egg, and vanilla; beat well
Blend in dry ingredients gradually; mix thoroughly.
Shape dough into balls using a rounded teaspoon for each. Roll balls into sugar and place on ungreased cookie sheet.
Bake at 375 degrees for 8 minutes. Remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down firmly so the cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer, until golden brown
Fondue Neuch teloise
This is the one. Everyone has heard of it, many have eaten it, but few have cooked it. After you have fixed this for friends or family, you will want to keep the recipe handy. It’s a Christmas Eve tradition in our house because it’s so quick and easy, and there always seem to be presents to wrap at the last minute.
1 lb. (450 g) imported Swiss Gruy re cheese, coarsely grated
1 lb. (450 g) imported Swiss Emmenthaler cheese, coarsely grated
1 Tbs. (15 ml) cornstarch
4 cups (1 L) dry white wine, preferably Neuch tel
2 medium-sized garlic clove, peeled and bruised with the flat of a knife
4 Tbs. (60 ml) Kirsch
1/4 tsp. (1 ml) freshly ground nutmeg (or to taste)
Salt and freshly ground black pepper (to taste)
2-4 (depending on size) loaves French or Italian bread, cut into 1″ (2 cm) cubes
In a large bowl toss the cheeses and cornstarch until thoroughly mixed. Put the wine and garlic in a 2-quart (2 l) fondue dish (or any 2-quart (2 l) flame proof casserole) and bring to a boil over high heat. Let the wine boil for 1 or 2 minutes, then remove and discard the garlic clove. Lower the heat so the wine barely simmers and begin adding the cheese mixture a handful at a time, stirring constantly with a kitchen fork. Add additional cheese only after the previous handful has melted completely. When the fondue is creamy and smooth, stir in the Kirsch, nutmeg, salt and pepper.
To serve, place the fondue dish or casserole over an alcohol or gas table burner in the center of the table, adjusting the heat so the fondue barely bubbles. Traditionally, diners spear cubes of bread on a long-handled fork , completely coat it with the fondue, and eat it immediately.
(Here’s a secret tip: As you and your guests near the bottom of the pot, a small circle of burned cheese should have formed at the bottom of the dish, immediately above the heat source. This is easily peeled off the bottom with your fork. You can share this, or save it as the cook’s treat. It’s the best part!)
Serves 4-6 as a main course, 8-12 as an appetizer
FRENCH SILK PIE
1 – Baked 9-inch pie shell
3/4 – cup powdered sugar
1/4 – pound butter
1/4 – pound semi-sweet chocolate
1/2 – teaspoon vanilla
3 – eggs
Whipped cream, garnish
Chocolate shavings, garnish
Cream sugar and butter, blending very well. Melt chocolate in double boiler
and beat into mixture. Add vanilla. Add eggs, one at a time, beating well
after each additon at high speed.
Pour into pie shell. Refrigerate several hours. When ready to serve,
garnish with whipped cream and chocolate shavings
CHOCOLATE LUSH
Crust:
1 – Cup flour
1/2 – Cup butter or margarine
1 – Cup chopped pecans
Mix together and press into a 9 x 13 inch pan. Bake at 350 degrees for 25
minutes; cool.
Cream Cheese Layer:
8 – ozs. cream cheese
1 – cup powdered sugar
1 – (12 oz.) container frozen whipped topping, thawed
Mix cream cheese and powdered sugar together. Fold in whipped topping and
spread over crust.
Chocolate Layer:
2 – (4 oz.) pkgs. chocolate fudge instant pudding
3 – cups milk
Mix pudding with milk. Let set and spread over cream cheese layer.
Topping:
1 – (12 oz. ) container frozen whipped topping, thawed
Shaved chocolate, garnish
Spread whipped topping over chocolate layer; sprinkle with shaved chocolate.
Refrigerate at least 2 hours (it will seem like forever) or, even better,
overnight.
Chocolate Walnut Strudel
From: The Kraft Interactive Kitchen
http://www.kraftfoods.com
Prep Time: 10 mins.
Skill: Challenge Medium
Ready In: 47 mins.
Serves: 8
Ingredients:
—————-
1/2 pkg. (17 1/4 oz.) PEPPERIDGE FARM Frozen Puff
Pastry sheets (1 sheet)
1 egg beaten
1 Tbsp. water
4 squares BAKER’S Semi-Sweet Baking Chocolate
2 Tbsp. milk
1 Tbsp. butter or margarine
1/2 cup chopped walnuts
Preparation:
————
THAW pastry sheet at room temperature 30 minutes.
Heat oven to 375 Degrees F. Mix egg and water in small bowl.
MICROWAVE chocolate, milk and butter in medium microwavable
bowl
on HIGH 1 1/2 to 2 minutes or until chocolate is almost
melted,
stirring halfway through heating time.
Stir until chocolate is completely melted.
UNFOLD pastry sheet on lightly floured surface.
Roll into 16×12-inch rectangle. Spread chocolate mixture
evenly onto surface of pastry to within 1 1/2 inches of
edges.
Sprinkle walnuts over chocolate.
Starting at short side, roll pastry sheet up jelly
roll-style.
Place seam-side down on ungreased cookie sheet.
Tuck ends under to seal. Brush with egg mixture.
BAKE 35 minutes or until pastry is golden.
Cool about 30 minutes on cookie sheet on wire rack before
serving.
Sprinkle with powdered sugar, if desired. Slice and serve
warm.
BOURBON CHICKEN
Recipe By : River Road Recipes III
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
6 whole boneless skinless chicken breast halves
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup bourbon
1/4 cup soy sauce, low sodium
8 ounces crushed pineapple in juice
Season chicken breasts to taste with pepper and garlic powder.
Marinate
for several hours in bourbon and soy sauce. Place chicken pieces
and
marinade in glass baking dish. Top with crushed pineapple,
including the
juice.
Bake at 325 for about 45 minutes or until chicken is done. Baste
chicken
several times during baking.
Title: Bourbon Chicken
Categories: Poultry
Yield: 4 servings
4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 ts Garlic Powder
1 ts Powdered Ginger
2 tb Onion Flakes, dehydrated
3/8 c Bourbon
Mix all marinade ingredients and pour over chicken. Marinate
overnight. Bake at 325, basting frequently for 1 1/2 hours or until
well browned. If you double the recipe make sure that the chicken
is
in a single layer.
From Cookie-Lady’s Files – GEnie – 6/9/93
__________________________________________
Bourbon Chicken
Glaze:
1 cup bourbon whiskey
1/2 cup dark sugar
1 cup catsup
2 T. worcestshire sauce
1/4 cup vinegar
1T. fresh lemon juice
3 cloves garlic minced
1/2 t. dry mustard
salt and pepper to taste
Combine whiskey, sugar, catsup, sauce, lemon juice garlic salt and
pepper
and brush chicken with this coating of glaze and place on grill.
Continue to baste while turning chicken.
____________________________________
Title: Bourbon Orange Chicken
Categories: Poultry, Main dish
Servings: 2
2 Boneless chicken breasts
1/4 c Butter
1 ts Basil
1/2 c Orange juice
2 oz Bourbon
2 c Cooked rice
Melt butter in frying pan. Sprinkle basil on both sides of chicken
breasts and saute on medium until chicken is done and slightly
browned. Deglaze pan with orange juice and bourbon, simmering
until sauce is reduced slightly. Place chicken breasts on rice and
top with orange/bourbon sauce. Evan Williams-Cooking with
Bourbon
Bourbon Chicken
2 Chicken breast halves
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine , add at end
Mix all the marinade ingredients and pour over chicken pieces in a zip lock
bag, removing as much air as possible before “zipping”! Let stand (turning
often) for several hours (best overnight). Bake chicken at 350 for one hour
in a single layer, basting every 10 minutes. Remove chicken pieces to a
platter and keep warm. Scrape pan juices with all the brown bits into a small
sauce pan, heat, and add 2 Tbs. white wine. Serve over chicken.
Bourbon Chicken # 2
1 Chicken cut up or
1 1/2 Lbs boneless chicken breast
GLAZE
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. Dry mustard
Salt and pepper to taste
Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper
and brush chicken with thin coating of glaze and place on grill. Continue to
baste while turning chicken.
Original Chefs :”Cajun Wanna-be Restaurants”
Sugar-free Peach Melba Layer Cake Supreme
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3 egg yolks
1 teaspoon vanilla
1 cup apple juice concentrate
1 1/2 cup peaches, sliced
2 cup raspberries
1/3 cup peach pourable fruit
1/3 cup raspberry fruit spread
3 tb peach fruit spread combined with 2 tb warm water may be
substituted for the pourable fruit.
Preheat oven to 375. Grease and flour two 8″ round cake pans. Combine
flour, baking powder, and salt; set aside. Beat softened butter at
medium speed until light and fluffy. Blend in egg yolks and vanilla.
Alternately add dry ingredients and apple juice concentrate, beating
well after each addition; spread evenly into prepared pans. Bake 20
minutes, until golden brown and wooden pick inserted in centers comes
out clean. Cool 10 minutes in pans on wire racks. Remove from pans;
cool completely.
Drain peaches. Combine peaches, raspberries, and pourable fruit; mix
lightly. Spread fruit spread evenly over one cake layer; top with
second cake layer. Spoon fruit mixtore over top of cake, letting
excess fruit mixture drip down sides
ITALIAN BEEF
1 rolled beef roast (5 lb.)
1 whole clove garlic (1/8 tsp.
garlic powder)
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. parsley
1 tsp. garlic powder
1 bay leaf, crushed
2 c. water
Place roast in crock-pot with water and all spices.
Cook on high for 5 hours. The last hour take roast out and
shred with fork and return to pot to cook. Serve on crusty
hard roll. This can be canned and stored.
>The Nieman-Marcus Famous Cookie Recipe
>
>(Recipe may be halved):
>
>The Needless Markup Oatmeal Chocolate Chip Cookie
>
>2 cups butter
>4 cups flour
>2 tsp. Baking soda
>2 cups sugar
>5 cups blended oatmeal
>24 oz. Chocolate chips
>2 cups brown sugar
>1 tsp. Salt
>1 8 oz. Hershey Bar (grated)
>4 eggs
>2 tsp. baking powder
>2 tsp. Vanilla
>3 cups chopped nuts (your choice)
>
>Measure oatmeal and blend in a blender to a fine powder. Cream the
>butter and both sugars. Add eggs and vanilla; mix together with
>flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
>Hershey Bar and nuts. Roll into balls and place two inches apart on a
>cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
>
>Enjoy cooking the most expensive cookie in the world -
CRUST:
1 Stick Melted Butter
2 Cups Graham Cracker Crumbs
Mix together and place on bottom of 9 X 13 pan.
FILLING:
14 oz. powdered sugar
2 eggs
2 stick margarine
Beat for 15 full minutes. Place on top of crust.
LAYERS:
2 10+ oz. cans crushed pineapple (drained) drain really good
5 sliced bananas
12 oz. carton frozen whipped topping
Pecans (I like to uses pecan pieces)
Marachino cherries
Chocolate Syrup
Refrigerate.
I put the crust down first, then the filling, then the pineapples and then
layer the banana to fill the bottom, then more filling, whip cream, pecans,
few cherries and then swirl chocolate syrup on top. This is always a huge
hit and very tasty, they come back for more. Thanks.
Misty Dawn Urbach
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