Grandma Rosie's Texas Home
• Thu 2 Jul 2009 - Avocado Salsa...I could eat this all by my self
Avocado Salsa
Yield: 4 Servings
Sort of a combination of salsa and guacamole, this dip is sure to please lovers of both. If you like your salsa hotter, add another jalapeno or a few drops of Tabasco sauce.
1 avocado, peeled and diced
1/2 c Tomato, Chopped
1/2 c Red Onion, Chopped
1/4 c Green Bell Peppers, Chopped
1 Jalapeño, Finely Chopped
1/2 t Garlic, Minced
2 T red wine vinegar
1 T olive oil
Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar and oil to the garlic. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.
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• Wed 1 Jul 2009 - from OHG archives.........USES FOR BEESWAX
from OHG archives
USES FOR BEESWAX
1. Rub it on your iron.
2. Rub it on cookie sheets, pie and cake pans.
3. Rub it on woodscrews, nails, windows,doors and
drawers.
4. Rub it on skies, toboggans, sled runners, fishing
line, and bow
string.
5. Rub it on zippers.
6. Keeps hand-sewing thread from tangling.
7. Mix with linseed oil to make fine furniture polish
and wood
preservative.
8. Melt it to make candles and decorations.
9. Use to wax your eyebrows, mustache.
10. Used to make Eastern European Easter eggs.
11. Used to waterproof hunting boots and moccasins.
12. Used to hold gemstones while polishing and other
jewelry making.
13. Used to keep needles sharp.
14. Used to coat forged metal to prevent rusting, in
blacksmithing.
15. Use it on leather straps.
16. Mix with olive oil to make lip balm or skin cream.
17. Used in dentistry for making crowns and bridges.
18. Used in batik for making and coloring patterns on
fabric.
19. Used to make the foundation in the beehive.
20. Used to camouflage human odor on animal traps.
21. Use it to remove pin feathers when cleaning
poultry.
22. Use it to preserve sailboat masts and rails.
23. Used in cartoon animation.
24. Used in fly-tying.
25. Used to cushion braces on teeth.
26. Used to waterproof tent seams.
27. Used to loosen rusty nuts and bolts.
28. Used to line wooden water kegs and buckets.
29. Used as flux for bullet casting.
30. Season cast iron cookware.
31. Used in bone surgery.
32. Used to waterproof gourds.
33. Used in canning.
Beeswax is a natural product of Honey Bees - a
renewable resource -
as opposed to chemical waxes like paraffin, which are
made from crude
oil.
Sniff a beeswax candle and smell the flowers of the fields.
See how easy it is to grow your own organic
food and learn how to feed your family healthier on the pages of OHG found here...
http://groups.yahoo.com/group/organichomesteadinggardening
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• Wed 1 Jul 2009 - Justified by His Grace
Justified by His Grace
But when the kindness and love of God our Savior appeared, he saved us, not because of righteous things we had done, but because of his mercy.
He saved us through the washing of rebirth and renewal by the Holy Spirit, whom he poured out on us generously through Jesus Christ our Savior, so that, having been justified by his grace, we might become heirs having the hope of eternal life.
Titus 3:4-7 KJV
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For he hath made him to be sin for us, who knew no sin; that we might be made the righteousness of God in him.
2 Corinthians 5:21
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Therefore, my brothers, I want you to know that through Jesus the forgiveness of sins is proclaimed to you. Through him everyone who believes is justified from everything you could not be justified from by the law of Moses.
Acts 13:38,39 NIV
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• Tue 30 Jun 2009 - Applesauce Date Cake
Applesauce Date Cake
Yield: 12 Servings
Further proof that something sweet and delicious can still have significant nutritional value. This cake keeps well and is great for snacks or with lunches.
2 c Flour
2 t Sodium Free Baking Soda
1 t cinnamon
1/2 t allspice
1/2 t nutmeg
1/4 t cloves
2 eggs
1 c Brown Sugar, Packed
1/2 c Unsalted Butter, Softened
2 c Applesauce
1 c Dates, Chopped
3/4 c Pecans, Coarsely Chopped
Preheat oven to 350 degrees F. Spray a 9X9X2" pan with non-stick vegetable oil spray.
Stir together flour, soda and spices. Add eggs, brown sugar, butter, and 1 cup applesauce. Beat at low speed just until the ingredients are combined. At medium speed, beat 2 minutes longer, occasionally scraping the side of the bowl. Add remaining applesauce, dates, and walnuts; beat 1 minute. Pour batter into pan. Bake 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes in pan.
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• Mon 29 Jun 2009 - Baked Beans, Texas Ranger Style
Baked Beans, Texas Ranger
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
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• Sun 28 Jun 2009 - sad news here........
I had a tragedy today. I found 4 of my bunnies dead. Two were breeding rabbits and two were pets. I also lost a buck earlier this week. That makes 5 rabbits.
On top of that I lost a one of my Barred rock hens. It has been hot, but no hotter than is usual for here.
I also have a question about Passion Vine. One has grown up into the rabbit barn this year. Could this have poisoned them if they chewed it?
A sad Grandma Rosie |
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• Sat 27 Jun 2009 - Honey Grilled Chicken
Honey Grilled Chicken
This chicken is excellent. It is very juicy and has great flavor.
Just be sure to not over cook or it will dry out.
2 tablespoons butter or margarine
1 clove garlic, chopped
1/3 cup honey
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves
Preheat a grill for medium heat. Melt butter in a skillet over medium
heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in
honey and lemon juice. Reserve half for basting, and brush the other half
onto the chicken breasts. Lightly oil the grill grate, and place chicken on
the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often
during the last 5 minutes. Chicken is done when the meat is firm, and juices
run clear.
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• Sat 27 Jun 2009 - 5 WAYS TO BLUNT BLOOD SUGAR
5 WAYS TO BLUNT BLOOD SUGAR
These strategies can lower the overall effect of a meal on your blood sugar.
1. ADD BEANS. Only have time to make instant rice? Just add some beans. Throwing in a low-glycemic-index food brings down the GI rating of the entire meal.
2. DEPLOY GOOD FAT. Bagels for breakfast? Slather with a tablespoon of peanut butter. Fat slows absorption of sugar into the bloodstream.
3. GRAB A CHEESE STICK OR PRECOOKED CHICKEN STRIPS. For less than 100 calories, a stick of string cheese or a few pieces of chicken can transform a potentially blood sugar-raising snack (such as crackers or a piece of toast) into an oasis of satisfaction that will last for hours. Like fat, protein slows digestion and absorption of sugars.
4. HAVE A SALAD WITH VINAIGRETTE. Start lunch or dinner with any vinaigrette-dressed veggie medley--field greens; chilled green beans; even a half cup of steamed, cooled, red Bliss potatoes. Arizona State University nutritionists discovered that vinegar prevented blood sugar spikes after eating. They suspect that acetic acid (the compound that makes vinegar so, so sour) interferes with enzymes that break down carbs. Just 2 teaspoons per meal could help tame glucose.
5. SPRINKLE ON SOME CINNAMON. Just half a teaspoon of cinnamon each day--dust a little on your morning toast, add a bit to your afternoon skim latte or your dinnertime sweet potato--improves your body's ability to obey insulin and take up glucose, report researchers at the USDA's Beltsville Human Nutrition Research Center in Maryland. Cinnamon contains a compound called methylhydroxy chalcone polymer that makes cells absorb glucose faster and convert it more easily into energy--so your blood sugar stays lower.
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• Sat 27 Jun 2009 - Enchiladas Verdes
Enchiladas Verdes
1 lb. lean ground beef
1 large onion chopped
1 small garlic clove minced
1/4 t. salt
2 C. shredded Cheddar cheese
1 (10 oz) can cream of chicken soup
1 (8 oz) pkg. Velveeta or processed cheese cubed
3/4 C. evaporated milk
1 (4 oz) can chopped green chilies drained
1 (2 oz) jar diced pimientos drained
12 corn tortillas (6")
1/4 C. canola oil
In a large skillet cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile in a large saucepan cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas, one at a time in oil for 5 seconds on each side or until golden. Drain on paper towels. Place 1/4 C. of the reserved meat mixture down the center of each tortilla. Rol up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.
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• Sat 27 Jun 2009 - SOURDOUGH HOT CAKES
SOURDOUGH HOT CAKES
Starter:
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1 1/2 c. warm water
1 pkg. active dry yeast
1 c. flour
(This is an olde Ransom favorite.) Mix in morning and
let stand in warm place, free from draft. By evening, mixture
should be bubbly. Now add:
2 c. warm water
2 1/2 c. flour
1 Tbsp. sugar
Beat well and let stand overnight. This is the starter.
Hot Cakes (do not use metal bowl):
2 eggs
1 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
1 c. milk
flour
2 Tbsp. melted fat
(First, put 1/4 cup of the starter in a covered jar for
next time you want to make hot cakes.)
To remaining starter, add eggs, baking soda, salt,
sugar, milk and enough flour to make not-too-thick batter.
Beat well, then beat in melted fat. Cook on hot griddle.
These hot cakes are unusual in flavor and delicious!
When another batch of hot cakes is made, add 2 cups warm
water and 2 cups flour to starter. Let stand overnight. Mix
hot cakes the following morning, as for the first batch.
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• Thu 25 Jun 2009 - Black-eyed Pea Fritters...YUM YUM YUM
Black-eyed Pea Fritters
Makes about 8 fritters
1 can black-eyed peas, drained
1/2 onion, coarsely chopped
1 egg
1 jalapeño pepper, chopped
1/4 cup flour
1/2 tsp. salt
Combine all ingredients through jalapeño pepper in a blender or food processor and blend until smooth. Remove from blender to a medium-sized mixing bowl and stir in flour and salt.
Heat 1/2 inch oil in a large skillet over medium heat. When a drop of batter sizzles when placed in the oil, drop batter by heaping tablespoonfuls into the skillet. Brown on one side and flip. Cook the second side and remove to drain on towels. Serve warm.
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• Thu 25 Jun 2009 - Garlic Butter
Garlic Butter
This is excellent. Has wonderful flavor and is so easy to make. I think
next time I make it I will use garlic powder or cut back on the garlic salt.
Recipe By : All Recipes (Denyse)
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
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1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix
until smooth.
Recipe Source: All Recipes (Denyse)
Author Note: "Sometimes the basics are the best! I've used this simple
recipe for years to make garlic bread, and any leftovers go great on
barbecued steaks, pasta, rice or potatoes. You can use any butter or
margarine you like. Also, fresh or minced garlic in a jar works well. Adjust
the amount of garlic to your taste." |
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• Thu 25 Jun 2009 - Aloha Chicken Salad
This is so simple. And it's really, really good.
- 4 cups chopped cooked chicken
- 2 cups diced celery
- 1 cup mayonnaise or Miracle Whip
- 20-ounce can pineapple chunks, drained
- 1 cup chopped pecans
- 2 11-ounce cans mandarin oranges, drained
- 1 pound seedless green grapes
Combine all ingredients in a large bowl. Toss until well mixed. Chill.
Makes about 8 servings.
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• Thu 25 Jun 2009 - Banana Oatmeal Bread
Banana Oatmeal Bread
This is a very good bread. It has a nice flavor and I used
chocolate chips in place of the raisins. Kids really like that.
Recipe By : Carolyn (All-Recipes)
Serving Size : 16 Preparation Time:
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
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1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf
pan and set aside. Cream together the shortening and sugar. Add eggs and
vanilla, beat until fluffy. Sift together the flour, oatmeal, baking soda,
salt and cinnamon. Add dry ingredients alternately with bananas and milk.
Mix until blended. Fold in raisins and pour into prepared pan. Bake for 50
to 60 minutes; remove from oven and cover for 5 minutes.
Recipe Source: Carolyn (All-Recipes)
Author Note: "This is an old family recipe, and it is very moist!"
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• Thu 25 Jun 2009 - Sloppy Joes with a Kick
Sloppy Joes with a Kick
(Serves 8)
Raw garlic and cayenne pepper and a surprising kick to this healthier version of a summertime favorite.
INGREDIENTS:
· 1 tablespoon canola oil or 1-2 tablespoons distilled water
· 1 cup chopped onions
· 2 medium green bell peppers, coarsely chopped
· 1/2 cup water
· 1 16-ounce can tomato sauce
· 1 teaspoon dried mustard
· 1-2 tablespoons molasses
· 4 cups prepared beans, you could try pinto beans on their own, or a mixture of beans
· 1 tablespoon chili powder
· 1/8 teaspoon cayenne pepper, or more to taste
· 2-3 cloves crushed or minced garlic
DIRECTIONS:
Heat the oil and gently sauté the onions and bell pepper for 5 minutes.
Add the remaining ingredients (except for garlic, chili powder and cayenne) and simmer for 20 minutes.
Remove from heat and stir in garlic, chili powder and cayenne.
Serve over whole wheat or multi grain rolls, would make a great filling for a pita pocket, too.
Printable Version: http://www.herballegacy.com/Sloppy_Joes.pdf
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• Thu 25 Jun 2009 - CHICKEN AND BROCCOLI STIR-FRY
CHICKEN AND BROCCOLI STIR-FRY
Yield: 4 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Info: http://diabeticgourmet.com/book_archive/details/76shtml
INGREDIENTS
- 2 teaspoons olive or canola oil
- 4 (3 ounces) boneless, skinless chicken breast,
halves, cut into thin strips
- 2 cloves garlic, minced
- 3 cups chopped broccoli florets
- 1 medium red bell pepper, cored, seeded
and cut into 2-1/2 inch pieces
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 cup low-salt chicken broth
- 3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add chicken
and garlic. Cook, stirring, for 3 to 5 minutes or until
chicken is no longer pink. Reduce heat. Remove chicken
to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and
cook for 3 to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger,
chicken broth, and Worcestershire sauce, and blend well.
Return chicken to skillet. Add cornstarch mixture. Bring
to a boil, stirring constantly, about 5 minutes, until
bubbly and thickened.
Nutritional Information Per Serving (1 cup):
Glycemic Index: (trace), Glycemic Load (trace), Calories: 189,
Protein: 29 g, Carbohydrate: 5 g, Dietary Fiber: 2 g,
Fat: 4 g, Cholesterol: 68 mg, Sodium: 210 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fat
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• Thu 25 Jun 2009 - Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
Makes 6 servings.
2 scallions, finely chopped
1/2 sweet red pepper, finely chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh tarragon, chopped
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese, divided
1/2 tsp. salt, divided
1/4 tsp. Tabasco, Cholula or Frank's hot pepper sauce
1-1/4 cups (6 oz.) lump crab meat OR imitation crab, finely chopped
6 small portabella mushrooms
2 TB olive oil
1/4 tsp. ground black pepper
Paprika, for garnish
Heat broiler. Mix scallion, pepper, thyme, tarragon, mayonnaise, 3 tablespoons Parmesan, 1/4 teaspoon salt, pepper sauce in bowl. Stir in crab meat, so it remains
lumpy. Cover; refrigerate.
Remove mushroom stems; scrape out dark underside. Brush both sides with oil;
season with remaining salt, pepper. Place on broiler-pan rack.
Broil mushrooms 2 minutes each side. Remove from broiler; let cool slightly.
Reduce temperature to 375º F.
Fill each mushroom with 1/3 cup crab meat mixture. Sprinkle each with remaining
1 tablespoon Parmesan cheese; sprinkle with paprika.
Bake in 375º F., oven 15 minutes, until slightly browned and bubbly.
Per serving =
calories 199, total fat 16 g, sat fat 3 g, cholesterol 40 mg, sodium 448 mg, carbs 5 g,
fiber 1 g, protein 10 g.
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• Sun 21 Jun 2009 - Romans 12 ..Word to live by
Romans 12
King James Bible
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1 I beseech you therefore, brethren, by the mercies of God, that ye present your bodies a living sacrifice, holy, acceptable unto God, which is your reasonable service.
2 And be not conformed to this world: but be ye transformed by the renewing of your mind, that ye may prove what is that good, and acceptable, and perfect, will of God.
3 For I say, through the grace given unto me, to every man that is among you, not to think of himself more highly than he ought to think; but to think soberly, according as God hath dealt to every man the measure of faith.
4 For as we have many members in one body, and all members have not the same office: 5 So we, being many, are one body in Christ, and every one members one of another.
6 Having then gifts differing according to the grace that is given to us, whether prophecy, let us prophesy according to the proportion of faith;
7 Or ministry, let us wait on our ministering: or he that teacheth, on teaching;
8 Or he that exhorteth, on exhortation: he that giveth, let him do it with simplicity; he that ruleth, with diligence; he that sheweth mercy, with cheerfulness.
9 Let love be without dissimulation. Abhor that which is evil; cleave to that which is good.
10 Be kindly affectioned one to another with brotherly love; in honour preferring one another;
11 Not slothful in business; fervent in spirit; serving the Lord;
12 Rejoicing in hope; patient in tribulation; continuing instant in prayer;
13 Distributing to the necessity of saints; given to hospitality.
14 Bless them which persecute you: bless, and curse not.
15 Rejoice with them that do rejoice, and weep with them that weep.
16 Be of the same mind one toward another. Mind not high things, but condescend to men of low estate. Be not wise in your own conceits.
17 Recompense to no man evil for evil. Provide things honest in the sight of all men.
18 If it be possible, as much as lieth in you, live peaceably with all men.
19 Dearly beloved, avenge not yourselves, but rather give place unto wrath: for it is written, Vengeance is mine; I will repay, saith the Lord.
20 Therefore if thine enemy hunger, feed him; if he thirst, give him drink: for in so doing thou shalt heap coals of fire on his head.
21 Be not overcome of evil, but overcome evil with good.
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• Sat 20 Jun 2009 - It's Peach Season Here!
An heirloom recipe enjoyed by generations of peach and homemade ice cream lovers.
- 5 cups ripe peaches, peeled and chopped
- 6 eggs, lightly beaten, at room temperature
- 2-1/2 cups sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- dash of salt
- 4 cups whole milk
- 3 cups heavy cream (whipping cream)
In a blender, purée 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside.
In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.
Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions. Allow ice cream to ripen for at least an hour. Makes about 3-1/2 quarts.
Note: For more detail on using an old-fashioned ice cream freezer, see How to Use an Old-Fashioned Ice Cream Freezer.
These and over 600 kitchen tested (and time tested) recipes can be found in Grandma's Cookbook. It's your online cookbook.
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• Sat 20 Jun 2009 - Alfredo Potatoes ...can you say yummy?
Alfredo Potatoes
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
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