Brooke's Recipes

© Brooke Clarke 2010

Background
Chinese Fried Rice
Shashlik
5 Minute Bread - Cold Oven - Table of doughs - Table of Products
Charlie's Baked Slamon
Chicken Cordon Bleu
Linda's Parisian Burgers (on Learning web page)
Orange Julius - Smoothies (see Juicers & Blenders web page)
Julia Child Beef Bourguignon
Vegetable Sandwiches
Weight Loss
Books
Can Opener
Toaster
Toaster Oven
YouTube Videos
Links

Background

For most of my life someone else did the cooking, but since my wife died I need to do something to eat.  So here are some easy quick recipes.
Being an engineer I have a diffeent slant on cooking, hence this web page.

Mom's Chinese Fried Rice

From pulling the rice cooker out of the cabinet to taking the first bite at the dinner table was about 25 minutes.

Fig 1 Chinese Fried Rice in pan
Mom's Chinese Rice

Shopping

Bundle of green onions
6 eggs (makes two recipes)
pound of bacon (makes two recipes)

Staples

Rice
Soy Sauce
Plastic wrap

Tools

Fry pan
Wooden Spatula
Soup bowl (Egg Prep)
Fork (Egg Prep)
Knife & Cutting board (bacon and green onion Prep)
Serving dish (& refergrator storage)

Procedure

Cook Rice

Put 1 & 1/2 cups rice in rice cooker and add 2 cups water, set to cook mode.  When rice is done (loud click noise) let sit on warm for about 5 minutes and unplug cooker.  It that timing is a problem then just unplug cooker.  In any case do not open the lid until you're ready to remove the rice.  Go to next step once cooker is going.
Note:  If the amount of rice is doubled the taste is that of rice with some occasional other ingredients (i.e. not very good), so best not to try and extend it too far.

Prep Bacon

Divide the pound of bacon into two halves, return half to the refrigerator.  Cut the other half pound into strips that are as wide as the bacon by about 1/4".
Place bacon into frying pan on low flame and cook - stir now and then - Prep Eggs - Prep Green Onion - cook  until nicely browned (see photo above).   Dump bacon and almost all the fat into the final serving bowl (leaving a little fat in the pan).

Prep Eggs

Break three eggs into a bowl.  Add about two tablespoons of Soy Sauce.  Beat with a large fork until mixture has a consistent color.  By now the bacon is done ( if not prep the green onions) so put the eggs into the frying pan on medium flame.  Stir with wood spatula (or equivalent) until they are all just cooked.  Put back into bowl used to beat eggs.

Prep Green Onions

Cut the root end from all of them (7 in this bunch).  Slice about 1/4" wide and leave on cutting board.
Note 1:  I normally use half as many green onions, i.e. one bunch for two recipes, but used twice as many this time and the taste was better.
Note 2: Using regular onions does not taste anywhere as good as the green onions.

Fry Rice

Dump bacon and fat back into frying pan on medium flame and add all the rice.  Use wood spatula to stir and break up rice chunks.  Keep storing until rice is heated.  (If the rice was cooked on a prior day and is coming from the refrigerator this will take longer than if the rice is straight from the rice cooker.)

Add Prepped Ingredients

Dump eggs and onion into pan and continue stirring and cooking for a few minutes.  The green onions need to be heated and slightly wilted to take off the bite.
Serve
If there's any left cover with plastic wrap and put in refrigerator to eat tomorrow.

Shashlik (Wiki)

Shashlik on BBQ

The marinate includes oil and is also used to baste the meat.
This results in fires, hence the squirt bottle in the background.

This is a dish my mother made in the summer and cooked on the BBQ.

Here is a recipe: http://www.ifood.tv/recipe/lamb-and-zucchini-shashlik-with-lemon-and-tarragon

5 Minute Bread

This is based on the book:
Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois, ISBN-13: 978-0-312-36291-1 (1st edition) (@Amazon.com)
and this is my very first attempt at it.  Web page: ArtisanBreadInFive.com
In the FAQ section of their web page I asked about a dough that incorporates onions, was there some reason that they did not do that.
Zoe answered that was a great idea and might be in their next book.  Note that in this book onions are used as a topping, not in the dough.
I'll make up my own onion dough and let you know how it works.
Fig 2: 5 Minute Bread Just After Mixing Dough
Sterilite Ultra-seal 8.1 At Bowl.
5 Minute Bread Just
                        After Mixing Dough

In fig 2 above the dough is shown just after mixing:
  • 3 cups warm water (half at room temp and half from an electric hot pot at 203° F, final temp just over 100° F)
  • 2 packets yeast
  • 1-1/2 tablespoons Kosher (or coarse) salt
  • 6-1/2 cups flour (I'm using bread flour, but the book says all purpose flour)
Mixed (not kneaded) with wooden spoon.
Fig 3: After sitting 2 hours
5
                      Minute Bread After Sitting 2 Hours
In Fig 3 above you can see that  the dough has doubled in size (has risen) after sitting at room temp for a couple of hours.  Then it's covered (I drilled a small (6-32 tap drill) hole drilled into it to relieve the pressure).
Fig 4: Just formed Ball on Peel
5
                      Minute Bread on Peel
In Fig 4 above after sitting in the refrigerator overnight and just after turning on the oven for 450 F bake, the top of the dough was lightly floured and my hands, a piece of dough pulled up and cut off with a serrated blade knife and formed into a ball.  The balance of the dough goes back into the refrigerator with the lid on.  Not kneaded, this too about a couple of minutes of time.  In the background is a spare oven shelf that will be used to cool the bread after baking.  Now to wait 40 minutes for the bread to rise and the oven to warm.
Cold Oven
PS After my electric wall mounted GE oven beeped to say "I'm at temperature" it turned out to be over 100 F cold.  Replacing the temperature probe was a waste of $100.  The fix was to calibrate the temperature (the installer should have done this):
  • Press Bake
  • Press up arrow to get the desired temp over 500 F
  • and then immediately press and hold BAKE for a couple of seconds
  • the display switches to the CAL number, 0 in my case.
  • now pressing UP or DN changes the CAL number and for me it needed to be 25.
Used a Fluke 87V Digital Multimeter with the type-K thermocouple probe to determine the temperature since the new oven thermometer I bought is off 25 F based on the Fluke which is specified to be good to 1 F.


Fig 5: Done in Oven
5
                      Minute Bread Done in Oven
A friend tried to reheat a pizza that had been stored on Al foil.  When he put the cold pizza on his stone the stone cracked in half.  So don't put cold items on a hot stone, only room temp items.
Note:
Stone is in center of oven with pan below.  This did not work as well as see below)
In Fig 5 above the bread is done after about 50 minutes (book says till crust brown aprox. 30 minutes).  A cup of hot water was poured into shallow pan on bottom of oven just before closing door to make steam to keep crust from forming thus allowing more expansion.
Fig 6: Done
5
                      Minute Bread Done
Note absence of large holes.  Crust is crispy and it tastes great.  The center is moist and overall very tasty.  Now for another slice!

Table of Doughs

The Artisan Bread in Five Minutes a Day book is not arranged in the way an engineer would so I'm going to add a table here that separates the dough recipes from the recipes that have to do with how to use the dough.  A number of the dough recipes are used to make a number of different end items.  I friend told me that one of the local bakeries uses only one dough and they make all their different end products from that same dough.

Dough Name
pg
Product
Boule
Boule
                  Basic recipe
26

Pain d'Epi Wheat Stalk
41

European Peasant
46

Tapenade
55

Deli-Style Rye
58

Limpa
65

Pumpernickel
67

Bran-Enriched White
72

Light Whole Wheat
74

100% Whole Wheat
76

Whole Wheat inspired by Chris Kimball
78

Italian Semolina
80

Bora (Corn Bread)
82

English Granary-Style
91

Oatmeal
94

Oatmeal Pumpkin
100

Oat Flour
104

Vermont Cheddar
Vermont Cheddar BreadThis recipe weighs 4.5 pounds comnpared to Boule recipe which weight 4 pounds.

To get 1/4 of the dough out of the container from the refrigerator I lifted all the dough up and cut it in half, then cut one of the halfs in half.  That works much better than trying to grap a hunk.
Some cheese melts and sticks to the stone, a bread knife will seperate the loaf.
It seems the bread weight is the weight of the ingredients excluding the water. 
Note the pizza stone is on the bottom shelf and the pan for the water is at the top.  This works much better, i.e. the cooking time matches the book.

A bread knife is needed to cut the bread free of the stone since the cheese melts them together.

Instead of just making a shallow cut the cut was almost all the way through the ball of dough just prior to putting it into the oven.  You can see in the photo at left the wide areas where the cut was made.   Next time I'll make four cuts that are almost all the way though to all for more expansion in the oven.
Vermont Cheddar Bread
Vermont Cheddar Bread Pizza
Vermont Cheddar Bread Pizza CookedOne half  a 10 oz package of sliced white mushrooms sauted in about a tablespoon of olive oil and then a 3.8 oz can of sliced olives added to the saute pan, not to saute but to coat with the oil.

After 1/4 of the boule dough batch was rolled flat and allowed to sit for an hour it was topped with:
half a 15 oz can of Contadina Pizza Sauce, half a 16 oz package of shredded Mozzarella cheese, the olives and mushrooms and a pinch of Italian seasoning.  Didn't add water to the oven and the bottom crust was nice and crisp.
Vermont Cheddar Bread Pizza before
                          cookingSecond pizza made from VT Cheddar dough.
Photo before baking 15 min @ 450 F.
Vermont
                  Cheddar Bread Pizza after cookingNo problem getting the pizza to slide off the peel when plenty of corn meal was used.  In the past you could see a lot of wood through the corn meal.  This time maybe 50% coverage so thick you can't see wood through it.

Also came off pizza stone easily because a lot of the corn meal got transferred to the stone.

BUT, when removing the pizza the corn meal is now on the kitchen floor making it very slippery.  Time to vacuum the kitchen floor!



106
Spinich Feta
110

Granola
114

Roasted Garlic Potato
118

Eastern European Potato-Rye
120

Bagel (same as Boule dough plus sugar)
See below videos for Onion dough made starting with Bagel dough.

8 x 4" bread pan
Onion
                  dough in bread pan
Onion
                  Bread after baking
9 x 5" Bread Pan
dough covered with olive oil and plastic wrap (27 May 2010)
Big Loaf
                  of 9x5" Bred Pan
1-1/2 pounds after baking.
Big Loaf
                  of 9x5" Bred Pan Baked
122

Montreal Bagel
129

Olive Oil
134

Sweet Provencal Flatbread w/Anise Seeds
157

Pine Nut-Studded Polenta Flatbread
159

Ksra (Moroccan Anise & Barley Flatbread 170

Challah
180

Brioche
189

Panettone
201

Soft American-Style White
204

Buttermilk
207

Chocolate
211

Sunflower Seed
217

Chocolate-Raisin Babka
221

Table of Products

These are made from the doughs in the above table of doughs.  It seems that some doughs can be used to make a number of different products, but others have very limited use.  I'm looking for which dough recipes I like and that can be used to make a numbe of different products.  na in the Made From column means not applicable

Name
Product pg
Made From
Artisan Free-Form
Loaf 26
Boule
Baguette
Loaf
32
Boule
Aubergine Tartine
Sandwich 34
Baguette
Bataed
Loaf 36
Boule
Ciabatta
Bread 37
Boule
Couronne
Bread 39
Boule
Pain d'Epi (Wheat Stalk)
Bread 41
na
Crusty White Sandwich
Loaf 43
Boule
European Peasant
Bread 46
European Peasant Bread
Tuscan Bread (Panzanella)
Salad 48
European Peasant Bread
Pan Bagna (Provencal Tuna & Veg)
Sandwich 49
Boule, European Peasant Bread
Olive
Bread 51
European Peasant,
Olive Oil,
Light Whole Wheat,
Italian Semolina
Tuscan White Bean
Dip 53
Olive Bread
Tapende
Bread 55
Tapenade
Bruschetta
Spread
57
Tapende Bread
Deli-Style Rye
Bread 58
Deli-Style Rye
Ruben
Sandwich 60
Deli-Style Rye
Caraway Swirl Rye
Bread
61
Deli-Style Rye
Onion Rye
Topping 63
Deli-Style Rye
Pumpernickel
Limpa
Loaf
65
Limpa
Pumpernickel Bread
67
Pumpernickel
Pumpernickel Date & Walut
Bread 70
Pumpernickel
Light Whole Weat
Bread 74
Light Whole Weat
100% Whole Wheat Bread 76
100% Whole Wheat
Whole Wheat inspired by Chris Kimball Bread
78
Whole Wheat inspired by Chris Kimball
Italian Semolina Bread 80
Italian Semolina
Bora (Portuguese Corn ) Bread 82
Bora
Portuguese Fish
Stew
84
Bora
Yeasted Thanksgiving Corn Bread w/Cranberries
Bread 86
Bora
Spicy Port Buns
Tamale 88
Bora
English Granary-Style
Bread 91
English Granary-Style
Jamie Oliver's Watercress, Rocket, Sweet Pear, Walnut & Parmesan
Salad
93
na
Oatmeal
Bread 94
Oatmeal
Laura's Three-Citrus
Marmalade 96
Oatmeal Bread
Raisin-Walnet Oatmeal
Bread 98
Oatmeal
Oatmeal Pumpkin
Bread 100
Oatmeal Pumpkin
Oatmeal Pumpkin Seed
Bread 102
Oatmeal Pumpkin
Oat Flour
Bread 104
Oat Flour
Vermont Cheddar
Bread 106
Vermont Cheddar
Cafamelized Onion & Herb
(So far I have NOT found a dough that has onions, why?)
Dinner Rolls 108
Boule
Vermont Cheddar
European Peasant
Spinach Feta
Bread 110
Spinach Feta
Sun Dried Tomato & Parmesan
Bread
112
Boule
European Peasant
Olive Oil
Light Whole Weat
Italian Semolina
Aunt Melisa'a Granola
Bread
114
Aunt Melisa'a Granola
Home Made Granola for Granola Bread
Granola 116
na
Roasted Garlic Potato
Bread
118
Roasted Garlic Potato
Eastern European Potato-Rye
Bread
120
Eastern European Potato-Rye
Bagels
Bagels 122
Bagel
Bialys
Bialys 125
Bagel
Soft Pretzels
Pretzels 126
Bagel
Montreal Bagel Bagels 130
Montreal Bagel
Neapolitan Pizza w/Eggplant & Anchovy
Pizza
135
Olive Oil












Combined Artisan Bread in Five Minutes & Peter Reinhart's Artisan Breads Every Day

In Peter's book it mentions that slower fermenting (lower temperature and more time) results in more flavor also that some kneading helps.  So made the normal Boule receipie except the water at 80 deg F instead of 100 deg F and kneading by hand for a minute or so.  Also made 2 pound loaf (have the receipe batch) instead of a 1 pund loaf.  This loaf was formed the day after mixing with a small amount of kneading and left to rise after coating with olive oil and coverning (not wrapping) with plastic wrap.
Slow Ferment Dough
                    formed into 2 # loaf
2# loaf of slow feremnt bread after sitting for an hour.
Olive oil coated and with corn meal on pizza peel.
Slow Ferment 2# Bread
                    just out of oven
2# loaf of slow ferment bread after cooking about 50 minutes at 425 F. 

Note the cuts were made just after putting the dough in the oven and were close to cross cuts.  But you can see that the bread expanded to the point of breaking the outer crust so the cuts might better have been more along the length of the bread.

A slice of this bread can be toasted, i.e. it's big enough to not get lost in the toaster.  It can also make a small sandwich.


Charlie's Baked Slamon

Charlie's Baked Slamon
1. turn the oven on to 400F.
2. Take out the Salmon fillet and place it in a large peace of aluminum foil. (large enough to fold it so when cooking no juice leaks)
3. season with salt and pepper.
4. spray a healthy dose of "butter" on both sides of the fish.
5. season with a dose of dried onions and grounded garlic.
6. sprinkle shreaded Romano cheese over top
6. place in oven for 40min.  DO NOT PLACE ON PIZZA STONE, the cold food on the hot stone may cause it to break.
7. check to see if the middle of the fish is cooked all the way... if not heat for another 5 minutes.

Chicken Cordon Bleu

Chicken Cordon
          Bleu
  1. Turn on oven at 350 F.
  2. Cut horizontally in half a skinless boneless chicken breast (starting about 3/4" thick) so it's thinner, then using the heal of your hand pound it a little thinner (ending about 1/4" thick).
  3. Salt and pepper both sides of the breast.
  4. Cover the breast with a couple of thin slices of ham, a slice of Swiss cheese and a couple of more thin slices of ham and roll up and hold in place with a tooth pick.
  5. Using the flat side of a knife crush about a dozen Caesar salad (or other flavored) croutons into crumbs and sprinkle on.
  6. I used the non stick bread pan, but a Pyrex baking dish and non stick spray would also work.
  7. My oven was not up to temperature at this point so needed to wait about half an hour, then placed in oven for 35 minutes.

Julia Child Beef Bourguignon 

I watched her cooking show on TV and my family made Beef Bourguignon on a number of occasions.  This Oct. 2013 batch was made using a recipe from the internet that was not clearly written.  Rather than link it I'll say what was actually done.

Julia Child Beef Bourguignon
Prepared Raw Ingredients
10 oz bag of white or gold Pearl Onions, blanched (Wiki) and skinned.
6 oz of 1/4" Thick Cut Bacon cut into 1" squares
1 carrot diagonally sliced
1 onion sliced
1 lb of mushrooms stem end cut off and quartered
3 lbs chuck roast beef cut into 1-1/2" cubes

PS the Blender was just on the counter, not used here.
Julia Child Beef Bourguignon First Stage Sauteed Ingredients (bacon, beef, carrots & onion)
The Burton 6200 Induction Cook Top was used at 210 or 250 deg F to sauté (Wiki)..
You can deglaze (Wiki) the pan by pouring some wine and using the spatula to loosen. This is dumped into the crock pot.

A common problem is overloading the fry pan and that does not allow the steam to rise resulting in hot water at the bottom thus changing a sauté into stewing.  So keep plenty of air space around each bit of food.
Julia Child Beef Bourguignon First Stage Sauteed Ingredients in crock pot on Low.
Plus:



Second Stage Sauteed Ingredients

I remember using a large pan on the stove top when making Beef Bourguignon, but there was a problem because even at the lowest flame the liquid would boil away burning the remaining food.  I think the internet Recipes are saying to use the oven as a way that most people can use, BUT . . . the slow cooker (Wiki) or crock pot is the ideal cooking method for this dish.

PS. cheese cloth was not used since it can leave cloth in the stew, instead the bouquet of herbs (Wiki) was done in the classical way is simply tying them in a bunch using:

Julia Child Beef Bourguignon Final Beef Bourguignon served with slotted spoon so you can see cooked Ingredients.
Normally served with a regular large spoon so you get the juices.
Just stepping into the house will make you hungry.


Vegetable Sandwiches

It turns out that I very much like these.  They also are low fat so good for my diet.  (:

Pickle

Just sliced pickle on bread.

Tomato & Onion

Mayo on bread, salt and pepper, then thinly sliced tomato and onion.

Weight Loss

Based on the book:  How to become a Down-Sizer!: Five Easy-to-Follow Steps to What it Really Takes to Control Your Weight (ISBN: 978-0-9720253-3-1) & a 35 mg tablet of Phendimetrazine Wiki  (under doctor's care) each morning.  Business called "Weight No More".

The 5 Down-Sizer points:
1. limit fat to 20 (30 for  me) grams per day.
2. Exercise 30 minutes every other day.
3. Portion control, a serving is only as much as you can hold in your hand.
4. Don't skip meals.
5. Avoid simple carbohydrates and refined sugars.

I've been doing this since 2006 and it works.

Books

I've been using:
Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois, ISBN-13: 978-0-312-36291-1 (1st edition) (@Amazon.com)
for a number of batches and everyone who's tried the bread likes it very much.

After watching Jamie Oliver on TED Talks (Jamie Oliver's TED Prize wish: Teach every child about food) I got his book:
jamie's dinners: the essential family cookbook, ISBN 1-4013-0194-0 ( @Amazon ), but have not yet tried any of the recipes.

While reading the reviews of Jamie Oliver's books on Amazon read a reference to Jacques Pepin: Fast Food My Way, ISBN 0-618-39312-9 ( @Amazon ) and have used his potato cooking method a few times (pg 108) which combines microwave and conventional oven cooking.  Now need to learn more about baking potato vs. boiling potato.

Another TED Talk about food is "
Peter Reinhart on bread".  It's about how to make a whole grain bread taste good.  "Spent Grain Bread"
The book below includes info on how to start the bacteria that give sourdough bread it's flavor.
Peter Reinhart's Artisan Breads Every Day, ISBN-10: 1580089984 ( @Amazon )
From Chapter 2 Sourfough & Eild Yeast Fundamentals (pg 35)
Sour Dough Starter
This is made from what amounts to flour and water.  No sitting outside (it's covered with plastic wrap).

The left batch made from high gluten bread flour and the right batch from all purpose flour.

3-1/2 tablespoons flour + 1/4 cup unsweetened pineapple juice (pg 38)
Sour Dough Culture Phase
                    3 in open and phase 4 in closed containers
You can see the phase 3 leftover starter in the open containers and on the inside of the plastic wrap.  It's very bubbly, sticky and oily even though it's made from flour and water.

The phase 4 culture is a ball of dough in the plastic containers about the size of a soft ball.  It took some hand kneading to incorporate all the flour.
After letting the starter sit in the refrigerator overnight and cutting off 1/3 cup to make a starter for a loaf of bread, the starter mix did not rise after 6 hours.
The fix was to let it sit overnight out on the counter and today it has risen and now mixed with more flour, water and salt to make my first loaf of sourdough.
My first sourdough loaf
                    made without yeast, just bacteria from the flour
                    itself.
Jun 5, 2010 2 pm - my first sourdough loaf rising under a kitchen towel as the oven heats.
Sliced Sourdough bread
Note that the bread has expanded due soley to the bacteria (no yeast was used).  It has a special (good) flavor very different from a yeast bread.

After cooling it is apparant this was a failure.  The bread is way too dense.  Next batch will be a "mixed" load, i.e. in addition to the natrual starter yeast will be added.
Sourdough mixed bacteria
                    & yeast
Mixed sourdough bread made using bacteria and yeast.


A friend and neighbor recomended this book and was using it to make a great pizza.
Foods of the World: Recipes:The Cooking of Italy, ASIN: B000C1VU0Q, ( @Amazon )

Can Opener

Rosle Smooth Edge Can Opener ( @Amazon ) works by cutting from the side of the can thus leaving no sharp edges and allowing the lid to be reseated.
Rosle Can Opener

Toaster

My center heating elements in  my old toaster quit working, thus cooking the outside faces of the toast and leaving the center faces uncooked.  I was not able to see an easy way to repair it so got a new toaster, but the new toaster has 10" long slots and so will accept the wide sliced french bread I like for sandwiches.   Brand name t-Fal.  So far I've only used the bread toasting and bagel toasting functions so don't have anything to say about reheat or defrost functions.
t-Fal 10"
              slot toaster

Toaster Oven

Toastmaster
Frigidaire FPTO06D7MS
Toastmaster
Frigidaire
                      FPTO06D7MS


When looking for the toaster (above) I also considered a toaster oven but liked the long slice capability of the above unit.  But in the process noticed that toaster ovens are handy for things that can not be cooked in a regular toaster, like heating garlic bread.  So I got a very small toaster oven on multiple sales at Kohl's for about $10 and would be using it today except as part of the holiday season of 2012 Costco put on sale a Frigidaire FPTO06D7MS toaster oven that will cook a 12" pizza and includes convection cooking for under $100 including shipping.  Today I saw what appears to be the same oven advertized by Williams Sonoma as the Breville Countertop Convection Oven for $250 discounted from $380 list price and Kohl's also sells the Frigidaire unit for $170 (but that's before their discount card, 30% off would bring it to $120).

PS Although the Frigidaire claims to be a toaster, it does not do as good a job as the long slice toaster.  Maybe there's some magic setting that will work, but it's much easier to use the real toaster.

YouTube Videos

Made using a Nikon D300s camera.

1-Sharpen-Knife-Dinner_Plate.wmv

2-Dice-Onion.wmv

3-Saute-Onion.wmv

4-Mix-Onion_Dough.wmv

5-Dough_After_1_Hour.wmv
6-shape-Four-balls.wmv
7-Prep-Bagel-Water.wmv
8-Form-Bagels.wmv The bagels should have been allowed to sit for about an hour to fully rise prior to boiling.

9-Start-Boil.wmv

10-Turn-Boil.wmv
11-Bake.wmv

12_Rosle_Smooth_Edge_Can_Opener.avi (see still photo above)

Links

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