Search billions of records on Ancestry.com



Labor Day Recipes

Georgia's Recipe Heaven
Labor Day at Barbara's

CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
STRAWBERRY SPRITZER
PINA COLADA PUNCH
CREAMY RANCH DIP
TACO SALAD DIP
KOLBASSI CHUNKS IN BBQ SAUCE
SKYLINE CHILI DIP
CHEDDAR CHEESEBALLS
MEATBALLS AND JALAPENO DIP
BACON SQUARES
MILLION DOLLAR MEATLOAF
MY OWN CHICKEN DIVAN
EASY SALISBURY STEAKS
FOIL-GRILLED POTATOES
GREEN BEAN CASSEROLE
DEVILED EGGS
MASHED POTATOES/GRAVY
TURKEY GRAVY
BROCCOLI CASSEROLE
OVEN BAKED ZESTY POTATOES
CRUMB GREEN BEANS
GEORGIA'S BAKED BEANS
MOM'S POTATO PANCAKES
GEORGIA'S POTATO SALAD
TUNA/CHICKEN PASTA SALAD
PARTY POTATOES
FLUFFY BREAD STUFFING
CHEESE BACON POTATOES
FANCY CHICKEN SALAD (Joy's Mom's Recipe)
MY FAMILY'S FAVORITE YUMMY POTATOES

CREAMY PINEAPPLE ORANGE REFRESHER PUNCH

Ingredients:
1 - 46 oz. can of pineapple juice
1 1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale

In a punch bowl, place the vanilla ice cream and orange sherbet.. slowly add and stir in the pineapple juice and then the ginger ale. To add to the theme of harvest or October party...you may want to freeze ice cubes with little plastic spiders in it.. Just for the effect of it.. It's best to make punch in this amount for one batch and make more as needed for the size of your group.

~~~~~~~~~~~~

STRAWBERRY SPRITZER

Ingredients:
3 - 10 oz. frozen strawberries
6 cups white grape juice
1 - 28 oz. bottle carbonated water OR
1 liter lemon lime soda

Keep strawberries at room temperature for 20 minutes. Put 2 packages into a food processor and cover and blend til smooth. Combine blended strawberries, grape juice and remaining strawberries. Squeeze into this the juice of one lime. Place into a punch bowl and pour the soda or carbonated water over and gently mix. Makes 24 - 30 servings.

~~~~~~~~~~~~

PINA COLADA PUNCH

Ingredients:
2 cups pineapple juice
2 - 6 oz. containers pina colada yogurt
1/2 cup cream of coconut
Pineapple tidbits / maraschino cherries

In a blender, mix all the ingredients til smoooth and creamy. Place into tall glasses with crushed ice and top with pineapple tidbits and a cherry for decoration.

Serves 4 large glasses or 6 smaller ones.

~~~~~~~~~~~~

CREAMY RANCH DIP

Ingredients for dip:
1/2 cup sour cream
1/2 cup Ranch dressing
1/2 cup mayonnaise
1/4 cup parmesan cheese
1/4 cup Oscar Mayer Real Bacon Bits
2 Tbsp. sliced green onion

Mix all the ingredients and refrigerate. Serve with assorted crackers or cut up vegetables. Makes about 1 and 1/2 cups. P.S. Leftover dip makes a tasty sandwich spread.

~~~~~~~~~~~~

TACO SALAD DIP

(This is a double serving, but makes a huge platter of dip)

2 - 8 oz. cream cheese, softened
1 c. Sour cream
2 T. Chili powder
4 T. Mayo
Bunch of green onions
Lettuce (vegetables are all chopped)
2 tomatoes
Black olives
12 oz. Shredded cheddar
Salsa
Tortilla chips

Mix cream cheese, sour cream, mayo, chili powder, a couple shakes of garlic salt, and the white bottoms of the green onion chopped together and mix well. Spread evenly on the bottom of the tray. Layer with chopped lettuce, tomato, and the green onion tops. The black olives are optional, but pretty. Finish with the shredded cheddar. Serve and scoop up with the tortilla chips and add salsa if you like.

~~~~~~~~~~~~

KOLBASSI CHUNKS IN BBQ SAUCE

3 pounds Hillshire Farms Polska Kolbassi (or your favorite)
1 bottle Open Pit Original Special Recipe BBQ Sauce

Cut kolbassi into nice sized chunks. Place in a crock pot and add bbq sauce and toss until mixed well. Put on lid and cook at medium high heat for 3 to 4 hours or until the flavors have mixed.

~~~~~~~~~~~~

SKYLINE CHILI DIP

INGREDIENTS:
1 - 8 oz. cream cheese
1 - 13 oz. Skyline Chili or any other favorite canned or frozen chili
8 oz.. shredded cheddar cheese
3/4 c. chopped onions

Spread cream cheese on bottom of a deep large serving dish and cover with chopped onions. Heat chili separately according to box directions. Pour chili over cream cheese and cover with cheese. Right before serving..microwave on high for 2 to 3 minutes until cheese is melted. Serve and scoop up with tortilla chips.

~~~~~~~~~~~~

CHEDDAR CHEESEBALLS

often 8 oz. cream cheese, 8 oz. mild cheddar and 4 oz. sharp cheddar (cheese should be shredded)
medium onion finely chopped
A few green olives

When the cheeses are all softened thoroughly, mix well with an electric mixer until pretty smooth. To this, add the onion and olives and a shake of garlic salt. Mix again well. Refrigerate until it is firm enough to handle and form into a ball. Serve plain or decorated with sliced olives or shredded chipped beef.

~~~~~~~~~~~~

MEATBALLS AND JALAPENO DIP

2 pounds ground beef
2 eggs
2/3 c. dry bread crumbs
1 med. onion, chopped
c. milk
2 tsp. worcestershire sauce (opt.)
1 tsp. garlic salt
tsp. pepper

Heat oven to 400 degrees. Mix all ingredients and shape ground beef mixture into 1 and 1/4 inch balls. Place meatballs in baking pans. Bake uncovered until light brown, about 20 to 30 minutes. Drain. And put aside until you add to dip.

Dip:
1 package 16 oz. Velveeta (cubed)
1 can Rotel (tomatoes with chili peppers)
1 or 2 jalapeno peppers (canned and drained)

Dice the peppers and add and mix with the melted Velveeta and tomato mixture.. Heat until the mixture is hot and not scorched. Add meatballs to this and stir carefully. Preferably, put this into a crock pot and keep on low heat for about another hour before serving. Meatballs can be served and eaten with toothpicks while the cheese sauce can be dipped with tortilla chips.

~~~~~~~~~~~~

BACON SQUARES

1 c. Mayonnaise
2 tsp. Worcestershire sauce
tsp. Garlic salt
2 c. Shredded cheddar cheese
8 slices bacon, crisply fried and crumbled
4 green onions, sliced
14 slices white bread

Heat over to 400 degree. Mix all ingredients together. Spread about 2 -3 Tbsp. Over each slice of bread - end to end. Bake on ungreased baking sheet 10 minutes or until cheese is melted. Cut each slice into quarters with pizza cutter. Serve hot. (Can be made ahead and frozen and then baked when needed). Makes 56 appetizers.

~~~~~~~~~~~~

MILLION DOLLAR MEATLOAF

INGREDIENTS:
2 - 3# ground chuck
2 eggs
1/4 # crushed saltine crackers
Water to moisten
1/4 green pepper
1 medium onion
1 large stalk celery
1 large carrot
1 t. coarse black pepper
1 and 1/2 tsp. garlic salt
4-6 dashes hot pepper sauce

Combine ground beef, eggs, crushed crackers in bowl and add just enough water to slightly moisten the crackers. In a food processor or chopper..combine the onion, pepper, celery and carrot and pulse until fine. Add this and remaining ingredients together and mix well. The mixture will look a little dry..but during the cooking process..the juices of the vegetables will add to this..

Form into loaf or place in large loaf pan. Bake in oven at 350 degrees for at least an hour or until nicely browned. Then turn oven down to 300 and cover lightly with foil and bake another 1 and 1/2 hours until done.. For a little more "zing"..sprinkle top with additional hot sauce. They'll come back for more....

~~~~~~~~~~~~

MY OWN CHICKEN DIVAN

Ingredients:
6 boneless chicken breasts, cooked and cubed
2 (10 oz.) frozen chopped broccoli
6 large potatoes, peeled & sliced
2 can cream of mushroom or chicken soup
8 oz. shredded cheddar cheese
Garlic Salt
Ground black pepper

Using a very large baking pan, layer all the sliced potatoes on the bottom. Garlic salt and pepper the potatoes lightly. Layer the broccoli on the potatoes, then layer the chicken on top. Mix all the mushroom soup and 3/4 c. milk together and pour over top to cover evenly. Then sprinkle the cheddar cheese on top.

Bake at 350 for 1 hour uncovered and lightly cover with foil, turn down to 325 and bake for an additional 30 -40 minutes....It should be bubbling all around the edges....and the potatoes should be tender.....Great meal to prepare ahead for church and put the oven timer on..and your delicious meal is waiting for the hungry crew!!! I know it is at MY house.....Hope you like it!!

~~~~~~~~~~~~

EASY SALISBURY STEAKS

Ingredients:
2# ground beef
3 envelopes brown gravy mix
1/2 c. water
1/4 c. onion, chopped
Garlic Salt
Ground black pepper

Combine beef with 1 envelope gravy mix and all other ingredients. Form into patties. Broil (I bake) in a large baking dish until evenly browned on each side. Mix remaining gravy mixes with 2 c. cold water...Pour over drained, browned patties. Bake at 350 degrees for 20 to 30 minutes or until the gravy thickens...Serve with mashed potatoes.

~~~~~~~~~~~~

FOIL-GRILLED POTATOES

Ingredients:

(4 servings....adjust to as many as you need)

4 LARGE Idaho or Russet potatoes
1 large onion
Garlic Salt
Pepper
Margarine Spray (I Can't Believe It's Not Butter)
Aluminum Foil

Tear enough aluminum foil to hold your potatoes and onions. Thinly slice each potato (with skin on and cleaned, of course), onto the foil.. slice enough onion to lightly cover the potato...Add garlic salt and pepper to taste.. and spray margarine generously..Close and seal each pouch so there a little room for the steam and flavors to mix. Place the potatoes preferably on the top rack while the chicken or other meats are cooking. You may want to place them directly onto the main rack after the meat is done and keep an eye on it so it doesn't burn. Total cooking time shouldn't be over 45 minutes.

~~~~~~~~~~~~

GREEN BEAN CASSEROLE

Ingredients:
3-16 ounce cans cut green beans
1 can Campbell's Cream Of Mushroom Soup
4 ounces shredded cheddar cheese
Durkee Fried Onions (can)

In a 3 quart casserole dish, combine the drained green beans along with soup and shredded cheddar cheese.Mix well and place into a 350 degree oven for about 45 minutes. Remove from oven and sprinkle the fried onions on top til covered. Return to the oven for an additional 25 minutes uncovered (so the onions will crisp up).

~~~~~~~~~~~~

DEVILED EGGS

Ingredients:
1 dozen eggs (hard boiled, cooled, and peeled)
Light mayonnaise
Yellow mustard
Ranch dressing
Garlic Salt
Pepper

Slice the eggs in half lengthwise. Put the cooked yellows into a bowl and place the white halves on a plate. After all the eggs have been cut and separated, mash and mix up the yellows until they are as fine and smooth as possible. To this add about 4 heaping tablespoons mayonnaise, a hefty squirt of yellow mustard, and two tablespoons of ranch dressing.

With a mixer, blend these all together until smooth and creamy. Add just enough garlic salt and pepper to taste. With a teaspoon drop enough mixture into the center of the whites to make it look full and rounded (not flat). For an added touch, if you like, you may add a shake of paprika or some finely sliced green olives. If not, just leave them plain, cover with plastic and refrigerate until needed.

~~~~~~~~~~~~

MASHED POTATOES/GRAVY

Ingredients:
5# potatoes (pared and cut into cubes)
1/4 pound (1 stick) margarine
Milk (as needed)
Salt
Pepper

Put potatoes in large pot and cover the potatoes with water. Bring to a boil and then turn down to medium until they are tender to the touch with a fork (almost falls apart). Turn off heat. Let sit for a few minutes, then drain the potatoes into a colander inside a large bowl (to save the potato water for gravy). Put the potatoes back into the pot and add salt and pepper to taste during the whipping of the potatoes..

Using an electric mixer, begin breaking up the larger pieces and add margarine and continue to mix and whip until nice and smooth. You will then determine how much or how litte milk needs to be added at this time. Taste and see if the salt and pepper is adequate as well.Just to be make sure you have a delicious tasting mashed potatoes, put a nice sized spoonful of margarine on top. Place the lid on and keep the potatoes on warm til served. Make sure this is not too hot and that the potatoes do NOT stick.

Before serving them, use a large forked serving spoon and fluff up.

~~~~~~~~~~~~

TURKEY GRAVY

In a medium sized mixing bowl, put 1/2 cup of regular flour, 1 teaspoon of salt, and a cup of milk. Using a whisk, begin mixing it together.. it should be rather gooey.. if it's not, add some more milk. In a large frying pan, place whatever drippings you have from the turkey or roast beef or chicken and bring to a boil.

Slowly add the gooey flour mixture to the broth and with the whisk, start stirring and stirring. If there's more flour mixture than broth, then this is the time to use the potato water (good idea, eh?).. Continue adding and stirring until the gravy is nice and thick and creamy, at which time you may turn it down to warm. Add whatever pepper you would like and mix and cover and let sit.

~~~~~~~~~~~~

BROCCOLI CASSEROLE

Ingredients:
20 ounce frozen bag of broccoli pieces, thawed and drained
1/3 cup chopped onion
1 1/2 cup shredded cheddar cheese
1 pound creamy-style cottage cheese (can use fat free)
4 eggs, beaten
1 c. mushrooms (optional)
1/2 tsp. salt
1/2 tsp. black pepper

In buttered 2 1/2 quart casserole, stir all the ingredients. Bake uncovered at 325 degrees for 35 minutes (until lightly set). Let cool 10 minutes before serving.

~~~~~~~~~~~~

OVEN BAKED ZESTY POTATOES

Ingredients:
2 LARGE Idaho or Russet Potatoes
I Can't Believe It's Not Butter Spray
Seasoned pepper
Herb and Garlic seasoning
Parmesan Cheese
Garlic Salt

Scrub the potatoes really good and dry. Using a very sharp knife, score the potatoes on top....(or cut into it like 'tic-tac-toe'). Just enough that it cuts into the potato, but NOT cutting it in half.Spray well with the butter spray (0 fat)..and sprinkle well with the seasoned pepper, garlic and herb seasoning, parmesan cheese and lightly garlic salt it. Respray the butter on top of this to keep the seasonings all in tact.

Bake in a 375 degree oven for an hour. You may need to add some water in the bottom of the cookie sheet to keep it from smoking up your kitchen, plus the water makes steam which causes the potato to cook faster. You don't want to cover them because you want them to have a nice crispy, seasoned top.

Test with a fork for tenderness...and when it's done, remove and place in the microwave while you're getting the chicken ready to serve.

The potato is sooo tasty, you don't even need any butter or sour cream on top.. but if you're daring for some good eating.. Go ahead.. take risks..and put some butter and sour cream or French onion dip on top..

~~~~~~~~~~~~

CRUMB GREEN BEANS

This is a neat way my mother used to 'fancy up' the green beans.. So I thought I'd share it.

Ingredients:
2 cans green beans
1/4 pound of saltines, (crushed)
1/2 stick margarine
Ground pepper
Garlic salt

Place the green beans in a sauce pan along with some pepper and garlic salt to heat through with the lid on. In the meantime, melt the margarine in a frying pan and add the crushed cracker crumbs to it.. On medium high heat.....Stir the crumbs lightly and toss and continue to mix so they do not burn... You want them to lightly brown and crunch up ..

When this is done...Turn off the heat and remove pan from the burner.Now that the beans are cooked through and heated well, drain the fluid from them.. Place the green beans in the serving bowl.. and sprinkle the buttered crumbs on top of the and lightly toss.

DO NOT COVER and DO NOT put crumbs on until right before you are ready to eat. They will get soggy.. and that's not what you want to do...This will become a family favorite.. especially for those who don't like green beans.. Makes them very palatable!!!

~~~~~~~~~~~~

GEORGIA'S BAKED BEANS

Ingredients:
4 - 16 oz. can pork and beans
1 medium onion, chopped
1 small green pepper, chopped
1/2 pound bacon, cooked medium well, cut into pieces (save some bacon grease)
1/4 pound ground chuck, cooked and drained
Ketchup
Brown mustard
Brown sugar

In a medium frying pan, saute the chopped onion and green pepper in the bacon grease until limp. In a large bowl, mix the pork and beans, onions, green pepper, chopped up bacon, cooked ground chuck, 1/4 cup ketchup, 2 Tablespoons brown mustard, and about 1/2 cup brown sugar. Mix well til completely blended.

Bake in a 350 degree oven for about one hour uncovered. Turn oven down to 300 degrees, cover and bake for another hour at least. Shut off oven and allow to sit an additional hour covered to get the full flavor of all the ingredients...

~~~~~~~~~~~~

MOM'S POTATO PANCAKES

What a wonderful addition to any meal.. or for that fact... a meal in itself. My family always loved this and when times were lean.. potato pancakes fit the bill!!

Ingredients:
10 medium potatoes
3 eggs, beaten
1/2 to 1 cup all purpose flour
1/2 cup chopped green onions (tops)
1/2 teaspoon black pepper
1 teaspoon salt
Vegetable oil for frying

Peel and grate potatoes.. (Mom and I used to grate by hand..) and mix with remaining ingredients. Drop by tablespoons in the frying pan (in which the oil has been added) on medium high heat. Fry until nice and crispy and brown all over. Place on paper towels to drain the oil....and serve immediately to reserve the crunchiness. Tastes GREAT with sour cream or onion dip.......or just PLAIN!! Your family will love them.

~~~~~~~~~~~~

GEORGIA'S POTATO SALAD

Ingredients:
5# potatoes, boiled, skinned, and cubed
3 eggs, boiled and cut up
32 oz. jar Mayonnaise
Italian dressing
Yellow mustard
Green onions (bunch), chopped
Carrots (baby), about 5 cut up
1/2 stalk celery (including leaves), chopped
Garlic salt
Ground black pepper

Cook the potatoes and after they are cool (or easy enough to handle by hand), peel the skins and cube and place into a large bowl. Add the cut up hard boiled eggs at this time. Sprinkle approximately 4 oz. of Italian dressing and a large squirt of yellow mustard on the potatoes. Shake and mix and let sit for at least a half hour (enough time to cut up veggies).In the meanwhile, chop all the vegetables (not too fine) and mix very carefully with a heavy duty spoon (preferably wooden). Start with about two cups of mayonnaise, 1 tablespoon garlic salt, and 1 heaping teaspoon of black pepper. Again mix very carefully, but thoroughly. You want to be sure to mix all the flavors, but not to mash up or break up the potatoes.At this time, taste the mixture and see if the flavors have mixed and if there is enough salt and mayonnaise. If not, add more a little at a time until the flavor and consistency match.Cover and set in the refrigerator to chill at least two hours. The longer it sits, the better it tastes. Again this will make everyone come back for seconds. I guarantee it!!!

~~~~~~~~~~~~

TUNA/CHICKEN PASTA SALAD

Ingredients:
1 pound cooked, cooled pasta---any kind
1 can water-packed tuna or chicken, drained
2 eggs, hard boiled and cut-up
1 large onion, 1 green pepper, 2 stalks celery, 1 carrot, 4 radishes, 1 cucumber, 1 large tomato, 1/4 head of lettuce (finely shredded)....(all vegetables chopped)
4 - 6 oz. bottled Italian dressing
Mayonnaise
1 tsp. yellow mustard
1 tsp. garlic salt
1 tsp. black pepper

Pour Italian dressing over cooked pasta, toss and set aside. After 15 minutes, add black pepper, garlic salt and yellow mustard and toss again to mix flavors. Put in refrigerator, covered, and allow 30 minutes to marinate. At that time, add the chopped eggs, vegetables, and tuna or chicken. Start with at least 1 cup of mayonnaise and toss well. Mixture should be a creamy consistency. Add more mayo and salt to taste, a little at a time. Cover and refrigerate for at least one hour before serving. A yummy addition to any summer picnic.

~~~~~~~~~~~~

PARTY POTATOES

Makes 8 to 10 servings...

Ingredients:
5 slices bacon, cooked and crumbled, reserve 1 Tbsp. drippings
1/2 cup chopped onion
8 to 10 large potatoes, cook as for potato salad with skins on
2 cups (8 oz.) shredded cheddar cheese
1 (8 oz.) container French onion sour cream dip
1/2 c. milk
1 and 1/2 tsp. garlic salt
1 tsp. black pepper

Preheat oven to 350 degrees. In a small skillet, cook onion in drippings until transparent. In the meanwhile, peel the cooled, cooked potatoes and cube them. Put into a large bowl all the ingredients, except 1/2 the bacon and 1/2 cup cheese.Spread into buttered 13 x 9 inch baking dish and top with reserved cheese and bacon. Bake 30 to 35 minutes or until bubbly. Refrigerate leftovers.

*TIP: Can be made ahead...do not bake.. cover and refrigerate until baking time!!

~~~~~~~~~~~~

FLUFFY BREAD STUFFING

Ingredients:
1 and 1/2 loaves of white bread
Top third of entire bunch, celery (including leaves) chopped
1 large onion, chopped
1 carrot, chopped
1 stick margarine
1 teaspoon black pepper
1/2 tsp. poultry seasoning
1 1/2 tsp. garlic salt (can you tell I like garlic salt??)
1 can cream of mushroom soup, mixed with 1/2 can of water
3 eggs

Tear bread into small pieces into a large bowl. Saute' the celery, onion and carrot in a frying pan with margarine until tender. Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.Mix until blended. Empty mixture into a 1 1/2 or 2 - quart well-greased casserole dish. Bake in 350 degree oven for at least 30 minutes. Cover lightly with foil and bake for an additional hour at 300 degrees....Outside will be crunchy, and while the inside is fluffy and moist...

~~~~~~~~~~~~

CHEESE BACON POTATOES

4 -5 large baking potatoes
3 1/2 ounces sharp cheddar cheese, shredded
1 T. milk
4 ounces French onion dip
2 T. Ranch dressing
Salt and pepper
4 T. margarine
8 slices of bacon, fried crisp, drained, and crumbled

Bake the potatoes til tender. Cool. Cut in half the long way and scrape out the potato pulp. Retain skins.

Mash potatoes and with a mixer add the cheese, milk, dip, ranch dressing, margarine, salt and pepper to taste and 1/3 crumbled bacon.

Pile lightly back into potato skins. Place remaining crumbled bacon on top of potatoes. Zap in microwave to reheat before serving.

~~~~~~~~~~~~

FANCY CHICKEN SALAD (Joy's Mom's Recipe)

Ingredients:
Whole chicken, cooked and boned (or I prefer 8 boneless skinless chicken breasts, cubed)
1/2 container cool whip
1 cup seedless grapes, cut in half
3 stalks celery, chopped
20 oz. drained pineapple tidbits
1/2 cup mayonnaise

Cut up chicken and place in bowl..add cool whip and mayonnaise and blend until evenly distributed. At this time, add celery, grapes, and pineapple and fold until mixed well. Chill in refrigerator for at least an hour. Serve with crackers or serve on plate on top of a beautifully placed lettuce leaf....

~~~~~~~~~~~~

MY FAMILY'S FAVORITE YUMMY POTATOES

Ingredients:
10 to 12 medium potatoes
1 stick margarine
1 - 8 oz. container French Onion Dip
8 oz. shredded cheddar cheese
Garlic Salt
Ground black pepper

Keep skins on the potatoes and wash thoroughly...Place in pot and cover with water...bring to a boil and let cook at a slow rolling boil until tender..Drain the potatoes and with a knife and fork...cut up potatoes into large chunks. When the potatoes are all cut, place the margarine on top along with the chip dip. Turn heat to very very low and put lid on.. Let sit for about 5 minutes until they are all melted. Add a few shakes of garlic salt and about that same amount of pepper.

Slowly and easily, lift and toss the potatoes so the margarine and dip are evenly distributed . (You don't want to mix too hard....the potatoes will be more mashed.) When the potato mixture is all complete, sprinkle the shredded cheddar on top. Let sit a few minutes with the lid on again. And repeat the mixing process, very gently. Put lid back on, turn off heat and let sit til you serve. I guarantee this will be a family favorite ....(and it's very easy)...P. S. You can also sprinkle bacon bits on for a little different twist.

Back

This page was last updated August 26, 2003.