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Saturday, January 5, 2008
I will have you know that we have been using this remedy for a few years, and this is the first actual recipe I found for it. I am glad I found it, because my recipe is for olive oil and garlic, and I chopped it instead of putting it into the blender/food processor. I just leave the garlic chinks in mine, and I notice it does get stronger as it ages.
I love this list of all of the ailments this mixture can be used for. We put it into little noses today as well as into ears, and I can already see a marked improvement.
GOOT Garlic Oil Treatment
Anti-infective/Anti-fungal/Anti-parasites
MAKING GOOT
Warm three tablespoons of Coconut oil over stove until melted and add three tablespoons of olive oil. Remove from heat and add three tablespoons of fresh chopped garlic. Blend at slow speed, then at high speed for two minutes. Use a blender or coffee grinder. Pour mixture through a screen to remove chunks of garlic that the blender may have missed. Pour into a wide mouth jar and label it "GOOT." Place in a refrigerator.
Freshly made, the mixture is a milky color and runny. GOOT turns into a thick soft paste after one hour. The one on the right is after being in the fridge for several hours. It is just hard like a salve easy to spread.
MEDICINAL PROPERTIES
GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream.
Apply on the feet of children or infants to fight infections. Rub on chest for chest colds, pneumonia or rub into nostrils for sinus infections. Place on cotton swab for ear infections. Apply directly to sores inside the mouth. Rub on Athlete's foot or genital area for jock itch. Insert GOOT into affected area for yeast or other related infections. Apply on rashes any place. GOOT kills Candida, parasites, bad bacteria and virus by direct application.
In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body. After two weeks, make a new batch of GOOT.
http://www.nacd.org/more_information/health/goot.html
http://www.welltellme.com/discuss/index.php?topic=3310.0
Most of this information is from MelissaDSC GOOT Recipe. Thank you Melissa, for this info. I am putting it on here in entirety for record, in case the original page is ever gone.
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Once A Month Cooking
Tuesday, April 3, 2007
I found information about Once-A-Month-Cooking on HandsNHearts blog. I am interested in shopping 1x/month and cooking the same. I have tried to teach the girls that it is easier to cook the meat or potatoes -things you can store for later in the week or freeze - one time, instead of every meal. One site, Bulk Cooking, had several different ways to cook in bulk. One of them - the one I was interested in - wasn't explained very well, though. It talks about how to "Cook 23 different recipes and have 20 different meals frozen (some are side dishes). " It really doesn't go into detail. Do you cook once a month?? How do *you* do it? -J
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The Urban Homemaker *Getting Healthy Tips*
Thursday, March 8, 2007
1. Use freshly milled whole grain flours. Everyone can start healthier living by utilizing nutrient dense whole grains. Blender batters for muffins and pancakes using a quality blender makes whole grain baking feasible for anyone. As you save your funds and let family members know what you want you will soon have enough to invest in a high speed electric grain mill. Investing in a grain mill should be your top long-term priority. After you master quick breads try moving on to Marilyn's Famous Whole Wheat Bread.
2. Drink and cook with pure water . Our bodies are 75% water and need at least eight glasses of pure water daily to cleanse away impurities and toxins. Chemical contamination of our water supply is increasingly being implicated in a wide range of medical disorders. Chief among these is chlorine and trihalomethanes (by-products of chlorine interaction in water). But it doesn't stop there. Over 1000 chemical contaminants have been found in our nation's drinking water supply. Choose a system that removes a wide range of contaminants and is certified to perform according to manufacturer claims. Most bottled water is reprocessed tap water and is even held to less regulation than tap water. In addition, it is much more expensive per gallon than a good filtration system. Pour-through pitchers are a great first step but usually only take care of a portion of chlorine and very few other contaminants of health concern.
3. Eliminate refined sugars from your diet. Cooking with sweeteners such as honey, maple syrup, fructose, and stevia surprisingly offer great taste without adversely affecting the blood sugar levels.
4. Incorporate whole grains into your menus. and family favorite recipes. Learn to maximize the nutritional value of whole grains by using the two stage process.
5. Increase your consumption of fresh vegetables and fruits. Most nutrition experts recommend five or more servings of fruits and vegetables a day. For some of us, this will take planning and effort. I have found that pressure cooking vegetables such as broccoli, carrots, potatoes, beets, artichokes, sweet potatoes, and cauliflower, saves so much cooking time that I can include these healthy choices even when dinner must be on the table in minutes. In addition, less cooking time with less water means more nutrients are preserved.
6. Eliminate hydrogenated fats from your diet. Did you know that most commercially produced baked goods contain hydrogenated fats? Even the FDA has considered labeling products that include hydrogenated fats as containing dangerous free radicals. The easiest way to eliminate or significantly reduce hydrogenated fats from your diet is to begin baking your own whole grain breads, muffins, quick breads, cookies, and even crackers with quality ingredients.
7. Eliminate preservatives found in fruits, vegetables, cereals, and commercial baked goods. Watch your labels, select organic choices in fruits and vegetables when possible. Grow and preserve as many of your own fruits and veggies as possible. Health and economy-minded cooks "can" or "dehydrate" whatever is in season year round including their own soups!
8. Learn to prepare family meals from basic whole food ingredients to promote health and save money. Your taste buds will gradually adjust to the new healthier ways of eating and you'll never go back to the old ways.
9. Use lots of freshly extracted fruit and vegetable juices for a refreshing, nutritious beverage. Drink two glasses a day for health maintenance and four glasses a day when you are sick or run down.
10. Reduce your use of fast food. Instead of getting commercially prepared pizza with it's white flour, hydrogenated oils, etc., what tastes better than home baked pizza for a Friday Night Family Treat? Saves lots of money too.
Go visit her blog; she has a *wealth* of healthy tips and info!!
and... as always -
Be Blessed!
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My Own Homemade Enchiladas, Beans, Rice and Tortillas
Saturday, February 17, 2007
We got to have some really awesome Mexican food in TN - yeah, I said TN! Not at a restaurant, mind you, but at the Igarashi's house. Gena makes a mean Flat Taco (ok, she calls them tostadas, and I am gonna be in trouble for calling them flat tacos, but that's just too Taco-Bellish for me!...). Her meat was wonderful and so was the Mexican Corn dish, which I had never had before.
We're not mexican by heritage, but I suppose we consider ourselves connoiseurs of mexican food, since Matt grew up in NM with his Grandma and his Mom making homemade, authentic mexican food, and then we lived there for about 10 years. We do not do the canned mexican foods or the already-folded taco shells. No, we cook the corn tortillas ourselves and make beans, rice, sauces and meats ourselves, from scratch. Ok, I do use canned green chiles sometimes, but we clean red chiles and prepare the sauce from the pods.
I hope to make some corn tortillas from scratch someday soon... anyone have a good recipe? And, something I know Matt likes, but I have never made is tamales. He used to get them from a little lady selling them to the business at lunchtime in NM. I'm sure it's pretty simple; I just don't have a recipe for that either and haven't looked for one, so I haven't done it yet.
Here are the Mexican Food/Recipes info I have for our Enchiladas, etc. If you know me, you know I guesstimate, so adjust it as you need to.
Corn tortillas, about 3 per person
2 C. Red or Green Sauce (recipes below)
1 1/2 lbs. Ground Sirloin, browned
1 lb. Monterey Jack cheese, shredded
sea salt, to taste
Bake corn tortillas in single layer in the oven.
You could pan-fry them in a skillet, if you prefer, but we have found this is just as good, without the added oil and takes less time.
You can layer enchiladas into a 9x13 pan or on individual plates.
Put a spot of Red or Green Sauce on the plate/dish
Dip the corn tortilla into the sauce, place it on the plate.
Layer Sirloin, cheese and tortillas, until you have as many on the plate as desired.
Place pan/glass plate in oven to melt the cheese, if you wish.
Serves 8.
Serve with Mexican Rice, Pinto Beans, Whole Wheat Tortillas and a Green Salad
Red Chile Sauce:
You can already have your red sauce prepared. If you do it in bulk, it makes it easier.
water
2-3 cloves garlic
onion
cumin
You will want to clean the Red chile pods with warm water before you start.
Tear the meat from the stems and clean the seeds out.
Put the chiles into a saucepan. Add water to cover them. Cook them until they are tender.
When they are tender, cool them a bit. Put them into the food processor or blender a bit at a time with some of the juice and puree them.
You can add onion, cumin to season.
We usually just freeze them in small-medium-sized bags, but you can always can them.
Just make sure you make it a portion-size for your family to break open.
Green Chile Sauce
1 chicken breast
(I use this instead of a can of cream of chicken soup)
1 clove garlic
1/2 c. onion
1/2 c. Dried milk
2 c. water
1/2 c. green chiles, diced
1 tsp. cumin
Cook the chicken in a bit of water. Dice it up and puree it in a processor or blender.
Add broth/water if it gets too pasty. Add garlic and onion to processor.
Pour into mixing bowl.
Mix dried milk with water or use watever milk you normally use and mix into into chicken.
Add green chiles and cumin.
Mexican Rice
2 c. brown rice
3 1/2 c. water
1/2 c. tomato paste
1 clove garlic
Brown rice in iron skillet. Mix water and tomato paste. Dice garlic and add.
Stir rice to outsides of pan and slowly pour tomato/garlic mixture into center of pan, stirring.
Bring rice to boil. Simmer on low until water is gone, about 20m.
Fluff with fork and serve with your favorite mexican dish.
Pinto Beans
2 c. pinto beans
5 c. water
1 clove garlic, chopped
1 small onion, chopped
cumin, if desired
sea salt, to taste
Mix all ingredients into boiling pot. Cook until beans are tender.
Add more water if you want more juice. We like more juice, to spoon it iver the enchiladas.
*If you want to serve this in place of a meat dish, it is good with potato chunks in it, topped with cheese. Is great served with Whole Wheat Tortillas, below.
Making Your Own Flour Tortillas from Grandma (Judi) Starr
Ingredients:
3 cups whole wheat flour
2 tsp baking powder
3/4 tsp sea salt
5 Tbsp oil, butter or lard
About 1 ¼ cups warm water
Mix dry ingredients in large bowl. (We actually use our bread machine on dough setting.) Add oil. Use a fork (or pastry cutter) to cut shortening into the dry mixture until it becomes crumbly. Add water and mix until the dough forms a ball. (use your hands ) to knead until smooth and elastic, about 5 minutes. Cover bowl and let set for at least 10 minutes: 30 minutes is better.
Divide the dough into 12 equal portions (½ , then ½ again then 1/3’s worked best for me.)
Use a rolling pin and roll out into an 8 “ circle on a lightly floured surface, layering the circles between sheets of plastic wrap as you go.
*It works best to keep circles if you roll it and turn it a 1/2 turn each time.
To cook the tortillas, heat a heavy skillet, griddle, or comal over high heat just until it begins to smoke. Place a tortilla in the skillet and cook for 30 seconds. Turn and cook other side for about 30 seconds.
Remove immediately and continue until all tortillas are cooked, stacking them as you go.
Best served immediately…
Recipe makes 12 tortillas
Please email me if I left something out.... LOL, and I will fix it!!
Be Blessed!
Jacque
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Not-Your-Regular-Salmon Patties Recipe
Friday, February 2, 2007
I am trying to not use so much meat-type foods, due to the lack in regulation on them, and the fact that we cannot yet afford to go fully organic. Last summer, when we had an abundance of spinach, lettuce and other veggies we grew ourselves, I made a 'sauce' of sorts to add to meats and sauces instead of eating so much store-bought foods. So, after looking at a vegetarian 'loaf recipe', I decided to start doing that again, adding grains and beans to supplement.
This Salmon Patty recipe make 9 patties.
You will need:
3 1/2oz. Tofu
2 c. greens
1 clove garlic
1/4 c.onion
1/3 c. cooked oatmeal (or other grain)
15 oz. canned Salmon
1/4 c. dry oatmeal (optional)
Olive Oil to cook in
I put the tofu, greens, cooked oatmeal and veggies into the food processor and mixed it until it was smooth, but not runny. Add water if you need to.
Then I broke up the salmon into a mixing bowl and spooned the mix into it, a little at a time so I didn't make it too runny. I added the dry oatmeal to help the consistency. It should be of the consistency to make patties you can hold.
I heated Olive Oil in an iron skillet (I hope to soon be using the Red Palm Oil) and put the patties into it. You will have to let them cook longer than regular meat patties. After they cooked and I could lift them out of the pan, I put them into a stoneware dish in the oven at 200. Sometimes I do that to keep the food warmed, but since I hadn't made them before, I wanted to make sure they were dry enough to pass for a Salmon Patty by dh - Which they did, YAY!
If you have other ideas you use in this manner, PLEASE lmk!
Be Blessed!
Jacque
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Healthy Choices
Thursday, January 25, 2007
Rachel, 3dd13, did a post about the alkalinity and acidity of foods. I was impressed with the list of foods she typed up from the Above Rubies catalog, so I wanted to share it with you, along with some other info.
We have been trying to add more alkaline foods to our diet and go along with some other suggestions they have on their site. I have been enjoying a glass of water with lemon. I forgot how much I loved it.
As I wrote in a previous post, they also have a page of Recipes for Health. I was most interested in GUIDELINES FOR OPTIMUM HEALTH FOR YOUR FAMILY - by Nancy Campbell. This page gives 10 things to do for your best health.
Some things that stuck out to me were:
ELIMINATE SUGAR
I had just found a post online entitled, 76 Ways Sugar Can Ruin Your Health, so this really spoke to me. I don't think we realize how much sugar we eat in our diets.
REDUCE MEAT, CHICKEN AND FISH INTAKE
This really grossed me out. I know about how horrible our guidelines are for meat, but this is gross:
Meat contains no fiber.
It also contains approximately 14 times more pesticides than plant foods.
If you reduce your meat intake, you will also reduce the chemicals, pesticides, growth hormones, drugs and antibiotics that are now part of the animals we eat.
Did you know that 90 percent of all chickens are infected with a viral cancer, leukosis, when killed for the table. Do you still want chicken for supper tonight?
REDUCE YOUR SALT INTAKE
I don't really use much salt. We don' t let our children use it as they wish. I do know there are foods I eat that already have salt, but I didn't realize how much. Here are some on their list:
It is responsible for high blood pressure, kidney and liver diseases and obesity. Why do you feel thirsty after eating salty foods? The stomach is reacting to this foreign substance and is telling you to wash the poison out through your kidneys.
Why do people have swollen legs and feet? When the kidneys can no longer eliminate the salt, the excess is deposited in various parts of the body, especially the feet and lower legs. Because it is a poison, the body seeks to dilute it by accumulating water in these areas.
Other info I did know, but is important:
DAIRY PRODUCTS:
This is important especially if you are prone to coughs, colds, sinus, allergies, ear infections or stomachaches and headaches. Milk is often the cause of these common complaints. Humans are the only mammal species that continue to drink milk once they are weaned. Milk is a food that God has provided especially for infants.
The protein in cow's milk, casein, is 300 times stronger than in human milk. It cannot be assimilated by our bodies and forms a hard curd in the digestive tract. This leads to excessive mucous in the body and poor elimination. Thirty-five natural enzymes in raw milk are destroyed with pasteurizing. Without these enzymes milk cannot be properly digested.
But how can I get calcium you ask? You can obtain all the calcium you require from leafy green vegetables, fresh and dried fruits, seeds (especially sesame seeds), nuts and legumes. Plant based calcium is of a higher quality and is more readily absorbed by the body than dairy based calcium.
SUGAR:
Many health problems can be corrected by regular exercise. Our bodies were meant to move. We have amazing muscles that we are meant to exercise. If they are not worked the tissues die. The more you exercise, the more energy you’ll have. Exercise speeds up your circulation, improves the function of all your internal organs and glands, ensures proper elimination, removes the lactic acid and other fatigue poisons from your body, builds new, stronger and healthier cells, builds coordination, balance, and control of all the muscles, increases your metabolism, and is the best insurance against disease and sickness
The best exercise is brisk walking. It also gets you out in the fresh air and you clear your head same time as you rejuvenate your body.
EAT MORE RAW FOODS
Over half of your diet should be raw. Plan your menu for a minimum of 60 per cent raw foods. Wow, that’s a challenge, isn’t it? I don’t always make it but it is something to aim for. If you want to feel alive you have to eat living foods. Most nutrients are lost when you cook fruits and vegetables. Raw foods are already baked by the life-giving rays of the sun and are brimming with nutrients ready to replenish your body.
Baking Powder contains aluminum - a cancer-forming additive. If you have to use Baking Powder for baking, look for one that has no aluminum.
So, there you go, some more info for your good health!
Rachel also posted some recipes at The Milk and Honey Tea House. Some of them include using Safari Red Palm Oil, which I hope to be able to get soon:
Safari Dream
Ginger Sunrise
Safari Sunshine Dream
I Love Fat Breakfast
Also:
Monique’s Parsley Salad
TOFU MAYONNAISETOFU DILL DRESSING (From 'All May be Fed' by John Robbins.)
Be Healthy and Blessed!
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Creamed Peas
Wednesday, January 24, 2007
Ok, I am posting this, because, as simple as it really is, I looked in every cookbook I had, and then on the internet. I finally just asked my MIL, since Matt had her on the phone. So, we adjusted it , and here it is, well, sorta':
I use frozen peas - fresh would probaly be better!
I made this up and didn't follow a written recipe, so bear with me!
We have a family of 9. You may need to adjust the amount of peas, but probably not the gravy, because it will cook down. You will probably want to adjust it to whether you want it thinner or thicker.
1 bag frozen peas, 16oz.
1/2 cup of water
Heat them in an iron skillet or saucepan on low-med low. I like the skillet, b/c I like to cook my gravy in a skillet.
I go ahead and start these early, so they can cook a bit.
After they are thawed, I check to see if there is still any water in them.
If not, I add another 1/2c.and start to heat them again.
Then, I make a gravy for them.
This is pretty much my gravy recipe for whatever, I just adjust the portions:
1/2 c. cold water -you have to use cold water for no lumps
1Tb corn starch
1Tb wheat flour
Mix it up with a fork real well, so there are no lumps.
Then, bring the peas to a slight boil and slowly stir in the flour mix with a fork. If it gets too thick, I just add a little more water.
If you are not used to making gravy, you will want to stir in the center on the bottom of the pan outward, pulling the gravy from the sides every so often.
If you use salt, you can add salt or whatever other spices you like.
I let them cook for as long as it takes to finish dinner, to get the gravy flavored. If you need to add water, just remember to add it slowly to the middle and stir it well.
Be Blessed!
Jacque
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Menu Plan 4
Wednesday, November 29, 2006
Cake for the Week: Pumpkin Bread, Carrot Cake Crm Cheese frosting
THURSDAY
Breakfast: Eggs & Bacon Snacks: Apples & Apple Dip
Lunch: Chicken Salad on Toast
Dinner: Meatloaf Mashed Potatoes
Peas Broccoli Green. Salad Rolls
FRIDAY
Breakfast: Oatmeal Muffins Snacks: Bread PB
Lunch: Quesadillas
Dinner: Chicken and Rice Casserole
Green Salad Green Beans Rolls
SATURDAY
Breakfast: Oatmeal, Cranberry Muffins Snacks: Chips ‘n Salsa
Lunch: Stuffed Pasta with Tomato Sauce
Dinner: Texas Chili Corn Bread
Green Salad Applesauce Fried Potatoes
SUNDAY
Breakfast: Pancakes, bacon, eggs Snacks: Carrot Sticks
Lunch: Green Salad Rolls
Dinner: Whole Chicken Buttered Egg Noodles
Green Salad Creamed Peas Carrots Pineapple
MONDAY
Breakfast: Eggs Bacon Snacks: Apples/ PB
Lunch: Chicken Noodle Veggie Soup
Dinner: Flat Tacos
Mashed Refried Beans Tortillas Green Salad
TUESDAY
Breakfast: Oatmeal Snacks: Popcorn
Lunch: Beans Tortillas and Rice
Dinner: Lasagna Garlic Bread
Green Beans Green Salad
WEDNESDAY
Breakfast: Oatmeal, Muffins Snacks: Pretzels
Lunch: Tuna Salad
Dinner: Beef Hot Dogs - buns Pork n Beans
French Fried Potatoes or Chips Carrot Sticks
©2006JacqueDixon Reproduction for personal use only
Menu Planning
Menu 1 Menu 2 Menu 3
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Menu Plan 3
Wednesday, November 29, 2006
Cake for the Week: Cheesecake and Cherries, Coconut Cream Pie
THURSDAY
Breakfast: Eggs & Bacon Snacks: Apples & Apple Dip
Lunch: Chicken Salad on Toast
Dinner: Chicken Bacon Wrap Baked Potatoes
Peas, Carrots, Green. Salad Rolls
FRIDAY
Breakfast: Oatmeal, Muffins Snacks: Hard-boiled Eggs
Lunch: Leftovers
Dinner: Salmon Patties Rice Pilaf Peas
Green Salad Fruit Salad Biscuits
SATURDAY
Breakfast: Oatmeal Snacks: Chips ‘n Salsa
Lunch: Beans Tortillas and Rice
Dinner: Whole Chicken Rice Carrots
Creamed Peas Yeast Rolls
SUNDAY
Breakfast: Pancakes, bacon, eggs Snacks: Carrot Sticks
Lunch: Stuffed Pasta w/ Tomato Sauce
Dinner: Roast Potatoes Green Salad
Peas Carrots Pineapple
MONDAY
Breakfast: Eggs Bacon Snacks: Apples/ PB
Lunch: Quesadillas Chips ‘n Salsa
Dinner: Spaghetti - Meat Balls Garlic Bread
Green Salad Applesauce Green Beans
TUESDAY
Breakfast: Oatmeal, Muffins Snacks: Popcorn
Lunch: Potato Soup w/carrots and peas
Dinner: Leftovers
Carrot Sticks Peas Green Salad
WEDNESDAY
Breakfast: Oatmeal Snacks: Pretzels
Lunch: Beef Hot Dogs Cheesy Potatoes
Dinner: Chicken n Dumplings
Creamed Peas Green Salad Carrots
©2006JacqueDixon Reproduction for personal use only
Menu Planning
Menu 1 Menu 2 Menu 4
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Menu Plan 2
Wednesday, November 29, 2006
Cake for the Week: White Cake, Zucchini Bread
THURSDAY
Breakfast: Eggs & Bacon Snacks: Apples & Apple Dip
Lunch: Egg Salad on Toast
Dinner: Cheesy Chicken Casserole w/Potatoes
Peas, Carrots, Green. Salad Rolls
FRIDAY
Breakfast: Oatmeal, Muffins Snacks: Hard-boiled Eggs
Lunch: Taco Salad
Dinner: Tuna Casserole w/Rice Carrots
Creamed Peas Yeast Rolls
SATURDAY
Breakfast: Oatmeal Snacks: Chips ‘n Salsa
Lunch: Potato Soup w/ Bacon Carrots
Dinner: Whole Chicken, Stuffing, Rice,
Carrots, Peas
SUNDAY
Breakfast: Pancakes, bacon, eggs Snacks: Carrot Sticks
Lunch: Green Salad Rolls
Dinner: Beef ’n Noodles Carrots Peas
Mashed Potatoes Green Salad Fruit Salad
MONDAY
Breakfast: Eggs Bacon Snacks: Apples/ PB
Lunch: Quesadillas Chips ‘n Salsa
Dinner: Sloppy Joes Green Salad Hamburger Buns
Macaroni/Cheese Peas Pineapple
TUESDAY
Breakfast: Oatmeal, Muffins Snacks: Popcorn
Lunch: Chicken Noodle Veggie Soup
Dinner: Red Green Enchiladas
Beans Rice Tortillas Green Salad
WEDNESDAY
Breakfast: Oatmeal Snacks: Pretzels
Lunch: Homemade Pizza
Dinner: Leftovers
Carrot Sticks Peas Green Salad
©2006JacqueDixon Reproduction for personal use only
Menu Planning
Menu 1 Menu 3 Menu 4
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