Yesterday I made some great lemon bars.
I'm glad I was planning on taking them to work, because from the time
I made them, until I left for work this morning 1/4 of the 9-by-13
inch pan was gone. Oh my gosh, are these good.

The step by step is on my blog if you are interested.

Lemon filling
http://i42.tinypic.com/35bxtz4.jpg

Fabulous crust.
http://i43.tinypic.com/wi7jna.jpg

Bar none, pun intended, these are the best lemon bars I've had.

@@@@@ Now You're Cooking! Export Format

Classic Lemon Bars

desserts

For the crust
vegetable oil for greasing
1 1/2 sticks unsalted butter; cold and diced
2 cups all purpose flour
1/4 cup light brown sugar; packed
1/4 cup confectioner's sugar; more for garnish
1/4 teaspoon Salt
For the filling
4 large eggs
2 egg yolks
2 cups granulated sugar
1/3 cup all purpose flour; sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice; from about 8 lemons

Position a rack in the middle of the oven and preheat to 350°F.
Grease a 9-by-13 inch pan with vegetable oil and line with foil,
leaving a 2-inch overhang on all sides; grease the foil with oil.
Pulse the butter, flour, both sugars and the salt in a food processor
until the dough comes together, about 1 minute. Press evenly into the
bottom and about 1/2 inch up the sides of the prepared pan, making
sure there are no cracks. Bake until the crust is golden, about 25
minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugars
and flour in a bowl until smooth. Whisk in the lemon zest and juice.
Remove the crust from the oven and reduce the temperature to 300°F.
Pour the filling over the warm crust and return to the oven. Bake
until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm,
at least 2 hours. Lift out of the pan using the foil and slice. Dust
with confectioners' sugar before serving.

Notes: Food Network Magazine March '10

Yield: 24 servings

Preparation Time: 01:30


** Exported from Now You're Cooking! v5.84 **

enjoy

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/12/10

koko > wrote in newsr3mp5pupiatal1lm7suv5ot4tpust77tn@
4ax.com:

>
> Yesterday I made some great lemon bars.
> I'm glad I was planning on taking them to work, because from the time
> I made them, until I left for work this morning 1/4 of the 9-by-13
> inch pan was gone. Oh my gosh, are these good.
>
> The step by step is on my blog if you are interested.
>
> Lemon filling
> http://i42.tinypic.com/35bxtz4.jpg
>
> Fabulous crust.
> http://i43.tinypic.com/wi7jna.jpg



The in focus parts of the shots are great ;-P



For those of us that don't get 'sticks' of butter..

1 'stick' is 125gms.

1&1/2 sticks = 187gms. (rounded up)



>
> Bar none, pun intended, these are the best lemon bars I've had.
>


The SO is the lemon freak amongst us, and absolutely loves anything lemon, so
I'll let you know what she thinks when I make them :-)

Thanks for the recipe.



BTW, do you have a 'sign up' area in your blog?



> www.kokoscorner.typepad.com




--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer to
harrass rich women than motorcycle gangs."

koko wrote:
> Yesterday I made some great lemon bars.
> I'm glad I was planning on taking them to work, because from the time
> I made them, until I left for work this morning 1/4 of the 9-by-13
> inch pan was gone. Oh my gosh, are these good.
>
> The step by step is on my blog if you are interested.
>
> Lemon filling
> http://i42.tinypic.com/35bxtz4.jpg
>
> Fabulous crust.
> http://i43.tinypic.com/wi7jna.jpg
>
> Bar none, pun intended, these are the best lemon bars I've had.

OMG, I am trying so hard not to make these right now. lol Since the
recipe calls for 2 egg yolks, I will have to make Forgotten Cookies with
those 2egg whites, so when I make this I will be busy.


I am trying to diet, gosh darnit. <saving this recipe>


Becca

On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:

> I will have to make Forgotten Cookies with
> those 2egg whites, so when I make this I will be busy.

Recipe please?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 12 Mar 2010 20:08:53 -0800, koko > wrote:

> Classic Lemon Bars
>
> desserts
>
> For the crust
> vegetable oil for greasing
> 1 1/2 sticks unsalted butter; cold and diced
> 2 cups all purpose flour
> 1/4 cup light brown sugar; packed
> 1/4 cup confectioner's sugar; more for garnish
> 1/4 teaspoon Salt
> For the filling
> 4 large eggs
> 2 egg yolks
> 2 cups granulated sugar
> 1/3 cup all purpose flour; sifted
> 1 teaspoon grated lemon zest
> 1 cup fresh lemon juice; from about 8 lemons
>
<snip>
> Notes: Food Network Magazine March '10

Thanks for the recipe! Looks like enough lemon juice. I love lemon
bars, but the recipes I've made have never been lemony enough for me.
This one may do the trick!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote in :

> On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:
>
>> I will have to make Forgotten Cookies with
>> those 2egg whites, so when I make this I will be busy.
>
> Recipe please?
>


http://tinyurl.com/yec6u5f


There's about 3,970,00 there for you.


Interesting concept though, leaving them in the oven overnight.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

sf wrote:
> On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:
>
>
>> I will have to make Forgotten Cookies with
>> those 2egg whites, so when I make this I will be busy.
>>
>
> Recipe please?


No problem. :-)


Forgotten Cookies

2 egg whites, room temperature
1/2 teaspoon cream of tartar
2/3 cup sugar
pinch salt
1 teaspoon vanilla
1 cup chopped pecans
1 cup chocolate chips

Preheat oven to 350°. Cover one baking sheet with parchment paper or
use aluminum foil, sprayed with PAM. Beat egg whites until foamy, add
cream of tartar. Gradually add the sugar and continue beating until they
hold stiff peaks. Mix in salt and vanilla. Stir in pecans and chocolate
chips. Drop by teaspoonfuls onto the baking sheet. These cookies spread
very little, so you can put them close together. Put cookies in the
oven, then turn the oven off. Leave the cookies in the oven overnight
with the door closed. They should be ready to eat in about 4-5 hours,
though (don't ask me how I know).


Becca

On Sat, 13 Mar 2010 16:49:07 -0600, Becca > wrote:

> sf wrote:
> > On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:
> >
> >
> >> I will have to make Forgotten Cookies with
> >> those 2egg whites, so when I make this I will be busy.
> >>
> >
> > Recipe please?
>
>
> No problem. :-)
>
>
> Forgotten Cookies
>

Thanks! I've only had forgotten pie once and it was very good. Don't
know why I've never made it myself.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:

>koko wrote:
>> Yesterday I made some great lemon bars.
>> I'm glad I was planning on taking them to work, because from the time
>> I made them, until I left for work this morning 1/4 of the 9-by-13
>> inch pan was gone. Oh my gosh, are these good.
>>
>> The step by step is on my blog if you are interested.
>>
>> Lemon filling
>> http://i42.tinypic.com/35bxtz4.jpg
>>
>> Fabulous crust.
>> http://i43.tinypic.com/wi7jna.jpg
>>
>> Bar none, pun intended, these are the best lemon bars I've had.
>
>OMG, I am trying so hard not to make these right now. lol
But they contain fresh fruit juice ;-)

>Since the recipe calls for 2 egg yolks, I will have to make Forgotten Cookies with
>those 2egg whites, so when I make this I will be busy.
I know I saved your Forgotten Cookies recipe, dang, wish I would have
remembered them when I made the bars.

>
>I am trying to diet, gosh darnit. <saving this recipe>
Just remember, they contain fresh fruit juice. I know, I'm a bad
influence.

>Becca

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/12/10

koko > wrote in
:

> On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:

>
>>Since the recipe calls for 2 egg yolks, I will have to make Forgotten
>>Cookies with those 2egg whites, so when I make this I will be busy.
> I know I saved your Forgotten Cookies recipe, dang, wish I would have
> remembered them when I made the bars.
>


Now if someone could just genetically modify a chicken so that it laid
yolkless eggs, we'd be set!! ;-P



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

koko wrote:
> On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:
>
>> koko wrote:
>>> Yesterday I made some great lemon bars.
>>> I'm glad I was planning on taking them to work, because from the time
>>> I made them, until I left for work this morning 1/4 of the 9-by-13
>>> inch pan was gone. Oh my gosh, are these good.
>>>
>>> The step by step is on my blog if you are interested.
>>>
>>> Lemon filling
>>> http://i42.tinypic.com/35bxtz4.jpg
>>>
>>> Fabulous crust.
>>> http://i43.tinypic.com/wi7jna.jpg
>>>
>>> Bar none, pun intended, these are the best lemon bars I've had.
>> OMG, I am trying so hard not to make these right now. lol
> But they contain fresh fruit juice ;-)
>
>> Since the recipe calls for 2 egg yolks, I will have to make Forgotten Cookies with
>> those 2egg whites, so when I make this I will be busy.
> I know I saved your Forgotten Cookies recipe, dang, wish I would have
> remembered them when I made the bars.
>
>> I am trying to diet, gosh darnit. <saving this recipe>
> Just remember, they contain fresh fruit juice. I know, I'm a bad
> influence.


Becca once spent a few minutes explaining to me why her apple pie was
practically health food. "It's only apples and a little bit of sugar!"

It was delicious!

George L

Stu wrote:
> Becca, these are rerally good for dieting.
>
>
>
> Wafer Mixture
>
> 18 Honey Maid Graham Wafers, divided
> 3/4 cup non-hydrogenated margarine
> 2/3 cup packed brown sugar
> 1/2 cup milk
> 1 tsp. vanilla
> 1-1/4 cups Honey Maid Graham Crumbs
> 1/2 cup Kraft Smooth Peanut Butter
>
> Icing
>
> 2 Tbsp. non-hydrogenated margarine
> 3 Tbsp. Kraft Smooth Peanut Butter
> 1-1/2 cups icing sugar
> 2 Tbsp. milk
> 1/2 tsp. vanilla
>
>
> WAFER Mixtu Line 8-inch pan with 9 wafers. Place margarine and
> brown sugar in large saucepan. Add milk and vanilla; stir. Bring to
> boil on medium-high heat; cook 5 min. Remove from heat.
>
> ADD graham crumbs and peanut butter; mix well. Pour over wafers in
> pan; cover with remaining wafers. Refrigerate 1 hour or until firm.
>
> ICING:
> BEAT margarine and peanut butter in large bowl until well blended. Add
> icing sugar, milk and vanilla; mix well. Spread over dessert.
>
> Makes 36 servings, 1 square (30 g) each
> Source: Kraft Foods
>

Gosh, I am getting all kinds of diet recipes, here. lol Thanks for
helping, Stu. ;-)


Becca

Becca wrote:

> Forgotten Cookies
>
> 2 egg whites, room temperature
> 1/2 teaspoon cream of tartar
> 2/3 cup sugar
> pinch salt
> 1 teaspoon vanilla
> 1 cup chopped pecans
> 1 cup chocolate chips
>
> Preheat oven to 350°. Cover one baking sheet with parchment paper or use
> aluminum foil, sprayed with PAM. Beat egg whites until foamy, add cream of
> tartar. Gradually add the sugar and continue beating until they hold stiff
> peaks. Mix in salt and vanilla. Stir in pecans and chocolate chips. Drop
> by teaspoonfuls onto the baking sheet. These cookies spread very little,
> so you can put them close together. Put cookies in the oven, then turn the
> oven off. Leave the cookies in the oven overnight with the door closed.
> They should be ready to eat in about 4-5 hours, though (don't ask me how I
> know).

Looks very close to a recipe for meringues. Do they taste like gussied-up
marshmallows?

Bob

On Sat, 13 Mar 2010 19:03:36 -0600, George Leppla
> wrote:

> Becca once spent a few minutes explaining to me why her apple pie was
> practically health food. "It's only apples and a little bit of sugar!"
>
> It was delicious!

Aha, I see she hoodwinked you and conveniently forgot to mention the
lard she uses in her crust.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 13 Mar 2010 19:14:27 -0800, "Bob Terwilliger"
> wrote:

> Becca wrote:
>
> > Forgotten Cookies
> >
> > 2 egg whites, room temperature
> > 1/2 teaspoon cream of tartar
> > 2/3 cup sugar
> > pinch salt
> > 1 teaspoon vanilla
> > 1 cup chopped pecans
> > 1 cup chocolate chips
> >
> > Preheat oven to 350°. Cover one baking sheet with parchment paper or use
> > aluminum foil, sprayed with PAM. Beat egg whites until foamy, add cream of
> > tartar. Gradually add the sugar and continue beating until they hold stiff
> > peaks. Mix in salt and vanilla. Stir in pecans and chocolate chips. Drop
> > by teaspoonfuls onto the baking sheet. These cookies spread very little,
> > so you can put them close together. Put cookies in the oven, then turn the
> > oven off. Leave the cookies in the oven overnight with the door closed.
> > They should be ready to eat in about 4-5 hours, though (don't ask me how I
> > know).
>
> Looks very close to a recipe for meringues. Do they taste like gussied-up
> marshmallows?
>
If they are anything like Forgotten Pie, they won't taste like a
marshmallow. But I was disappointed that the recipes PL posted that
had chocolate chips, just like Becca's. I was hoping for something
more ethereal.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote in
:


>>
> If they are anything like Forgotten Pie, they won't taste like a
> marshmallow.


I looked up Forgotten Pie, it looks to be just a version of meringue.

http://www.twisted-candy.com/pie-recipes.html


> But I was disappointed that the recipes PL posted that
> had chocolate chips, just like Becca's. I was hoping for something
> more ethereal.
>
>


Looks like choc chips are the mainstay..... but you can always leave them
out.

Crush coconut macaroons into them.........

http://www.cooks.com/rec/doc/0,1910,...255196,00.html




--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

Bob Terwilliger wrote:
> Becca wrote:
>
>> Forgotten Cookies
>>
>> 2 egg whites, room temperature
>> 1/2 teaspoon cream of tartar
>> 2/3 cup sugar
>> pinch salt
>> 1 teaspoon vanilla
>> 1 cup chopped pecans
>> 1 cup chocolate chips
>>
>> Preheat oven to 350°. Cover one baking sheet with parchment paper or
>> use
>> aluminum foil, sprayed with PAM. Beat egg whites until foamy, add
>> cream of
>> tartar. Gradually add the sugar and continue beating until they hold
>> stiff
>> peaks. Mix in salt and vanilla. Stir in pecans and chocolate chips.
>> Drop
>> by teaspoonfuls onto the baking sheet. These cookies spread very little,
>> so you can put them close together. Put cookies in the oven, then
>> turn the
>> oven off. Leave the cookies in the oven overnight with the door closed.
>> They should be ready to eat in about 4-5 hours, though (don't ask me
>> how I
>> know).
>
> Looks very close to a recipe for meringues. Do they taste like gussied-up
> marshmallows?
>
> Bob

These cookies have a delicate crispness to them, they are not soft like
marshmallows. They are one of my favorite cookies. I have also used
Splenda in them and they turn out fine.


Becca

"Becca" > wrote in message
...
> Bob Terwilliger wrote:
>> Becca wrote:
>>
>>> Forgotten Cookies
>>>
>>> 2 egg whites, room temperature
>>> 1/2 teaspoon cream of tartar
>>> 2/3 cup sugar
>>> pinch salt
>>> 1 teaspoon vanilla
>>> 1 cup chopped pecans
>>> 1 cup chocolate chips
>>>
>>> Preheat oven to 350°. Cover one baking sheet with parchment paper or
>>> use
>>> aluminum foil, sprayed with PAM. Beat egg whites until foamy, add cream
>>> of
>>> tartar. Gradually add the sugar and continue beating until they hold
>>> stiff
>>> peaks. Mix in salt and vanilla. Stir in pecans and chocolate chips.
>>> Drop
>>> by teaspoonfuls onto the baking sheet. These cookies spread very little,
>>> so you can put them close together. Put cookies in the oven, then turn
>>> the
>>> oven off. Leave the cookies in the oven overnight with the door closed.
>>> They should be ready to eat in about 4-5 hours, though (don't ask me how
>>> I
>>> know).
>>
>> Looks very close to a recipe for meringues. Do they taste like gussied-up
>> marshmallows?
>>
>> Bob
>
> These cookies have a delicate crispness to them, they are not soft like
> marshmallows. They are one of my favorite cookies. I have also used
> Splenda in them and they turn out fine.
>
Recipe stolen/not attributed to Orlando Murrin: "A Table in the Tarn".

On Sun, 14 Mar 2010 13:43:19 -0600, "graham" > wrote:
>
> "Becca" > wrote in message
> ...
> >
> > These cookies have a delicate crispness to them, they are not soft like
> > marshmallows. They are one of my favorite cookies. I have also used
> > Splenda in them and they turn out fine.
> >
> Recipe stolen/not attributed to Orlando Murrin: "A Table in the Tarn".
>
I looked at a few of the billion Forgotten Cookie recipes on Google
and they were virtually the same one. Want her to attribute all of
them too? Good luck with that.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mar 13, 8:04*pm, PLucas1 >
wrote:
> koko > wrote :
>
> > On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:
>
> >>Since the recipe calls for 2 egg yolks, I will have to make Forgotten
> >>Cookies with those 2egg whites, so when I make this I will be busy.
> > I know I saved your Forgotten Cookies recipe, dang, wish I would have
> > remembered them when I made the bars.
>
> Now if someone could just genetically modify a chicken so that it laid
> yolkless eggs, we'd be set!! ;-P
>

But then how would we make hollandaise or mayonnaise?

"sf" > wrote in message
...
> On Sun, 14 Mar 2010 13:43:19 -0600, "graham" > wrote:
>>
>> "Becca" > wrote in message
>> ...
>> >
>> > These cookies have a delicate crispness to them, they are not soft like
>> > marshmallows. They are one of my favorite cookies. I have also used
>> > Splenda in them and they turn out fine.
>> >
>> Recipe stolen/not attributed to Orlando Murrin: "A Table in the Tarn".
>>
> I looked at a few of the billion Forgotten Cookie recipes on Google
> and they were virtually the same one. Want her to attribute all of
> them too? Good luck with that.
>
You've just learned where the recipe originated. Screw Google!

On Sun, 14 Mar 2010 14:17:40 -0600, "graham" > wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 14 Mar 2010 13:43:19 -0600, "graham" > wrote:
> >>
> >> "Becca" > wrote in message
> >> ...
> >> >
> >> > These cookies have a delicate crispness to them, they are not soft like
> >> > marshmallows. They are one of my favorite cookies. I have also used
> >> > Splenda in them and they turn out fine.
> >> >
> >> Recipe stolen/not attributed to Orlando Murrin: "A Table in the Tarn".
> >>
> > I looked at a few of the billion Forgotten Cookie recipes on Google
> > and they were virtually the same one. Want her to attribute all of
> > them too? Good luck with that.
> >
> You've just learned where the recipe originated. Screw Google!
>
A cookbook is NOT the originator of anything called "forgotten".

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 14 Mar 2010 14:17:40 -0600, "graham" > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 14 Mar 2010 13:43:19 -0600, "graham" > wrote:
>> >>
>> >> "Becca" > wrote in message
>> >> ...
>> >> >
>> >> > These cookies have a delicate crispness to them, they are not soft
>> >> > like
>> >> > marshmallows. They are one of my favorite cookies. I have also
>> >> > used
>> >> > Splenda in them and they turn out fine.
>> >> >
>> >> Recipe stolen/not attributed to Orlando Murrin: "A Table in the Tarn".
>> >>
>> > I looked at a few of the billion Forgotten Cookie recipes on Google
>> > and they were virtually the same one. Want her to attribute all of
>> > them too? Good luck with that.
>> >
>> You've just learned where the recipe originated. Screw Google!
>>
> A cookbook is NOT the originator of anything called "forgotten".
>
In this case IT IS!!!!! Buy the book and you'll see!

graham wrote:
> "Becca" > wrote in message
> ...
>
>> Bob Terwilliger wrote:
>>
>>> Becca wrote:
>>>
>>>
>>>> Forgotten Cookies
>>>>
>>>> 2 egg whites, room temperature
>>>> 1/2 teaspoon cream of tartar
>>>> 2/3 cup sugar
>>>> pinch salt
>>>> 1 teaspoon vanilla
>>>> 1 cup chopped pecans
>>>> 1 cup chocolate chips
>>>>
>>>> Preheat oven to 350°. Cover one baking sheet with parchment paper or
>>>> use
>>>> aluminum foil, sprayed with PAM. Beat egg whites until foamy, add cream
>>>> of
>>>> tartar. Gradually add the sugar and continue beating until they hold
>>>> stiff
>>>> peaks. Mix in salt and vanilla. Stir in pecans and chocolate chips.
>>>> Drop
>>>> by teaspoonfuls onto the baking sheet. These cookies spread very little,
>>>> so you can put them close together. Put cookies in the oven, then turn
>>>> the
>>>> oven off. Leave the cookies in the oven overnight with the door closed.
>>>> They should be ready to eat in about 4-5 hours, though (don't ask me how
>>>> I
>>>> know).
>>>>
>>> Looks very close to a recipe for meringues. Do they taste like gussied-up
>>> marshmallows?
>>>
>>> Bob
>>>
>> These cookies have a delicate crispness to them, they are not soft like
>> marshmallows. They are one of my favorite cookies. I have also used
>> Splenda in them and they turn out fine.
>>
>>
> Recipe stolen/not attributed to Orlando Murrin: "A Table in the Tarn".

Pfffttttt! Never heard of him, and how dare he steal my recipe! ;-)


Becca

sf wrote:
> I looked at a few of the billion Forgotten Cookie recipes on Google
> and they were virtually the same one. Want her to attribute all of
> them too? Good luck with that.

This is a recipe I have cooked, in one way or another, since I was a
teenager in high school. Some recipes use vanilla, some don't, some use
cream of tartar, some don't. I have used mini-chocolate chips, I also
used cinnamon chips, back when I could find them. They are easy to make
and I always have the ingredients in the house.


Becca

maxine in ri > wrote in news:26162f2f-a1ae-40ac-be0a-
:

> On Mar 13, 8:04*pm, PLucas1 >
> wrote:
>> koko > wrote
innews:g59op5h75n49ljpifsk0rja80om4p0vspl@
> 4ax.com:
>>
>> > On Sat, 13 Mar 2010 15:41:35 -0600, Becca > wrote:
>>
>> >>Since the recipe calls for 2 egg yolks, I will have to make Forgotten
>> >>Cookies with those 2egg whites, so when I make this I will be busy.
>> > I know I saved your Forgotten Cookies recipe, dang, wish I would have
>> > remembered them when I made the bars.
>>
>> Now if someone could just genetically modify a chicken so that it laid
>> yolkless eggs, we'd be set!! ;-P
>>
>
> But then how would we make hollandaise or mayonnaise?
>



You'd just have to go to the farm that has the chickens that lay eggs that
only have yolks :-)

And that's no yolk!!



Now..... if you want boneless chicken, you'd have to go to the boneless
chicken ranch ;-)

http://www.lechatnoirboutique.com/pr...?prod=FSCC-BCR



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.