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By Cecile Hardy

A e-book for a drawing ladies determine.

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Extra resources for Better figure drawing

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Brush with melted butter and enjoy! Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture. Auntie Ann's Pretzels 25 Baby Ruth Bars 1 1/3 cups margarine 2 cups brown sugar 1/3 cup white corn syrup 8 cups oatmeal 2 tsp.

Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined. Bennigan's Broccoli Bites 40 Bennigan's Hot Bacon Dressing 2 ounces Bacon grease 1/4 pound Red onion, dice fine 2 cups Water 1/2 cup Honey 1/2 cup Red wine vinegar 2 tablespoons Dijon mustard 1 1/2 tablespoons Cornstarch 1 tablespoon Tabasco (optional) Place the bacon grease in a saucepan over medium−high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar.

Andouille Sausage 1−1/2 Yards large sausage casing, approximately (about 2−3 inches wide) 4 Pound Lean fresh pork 2 Pound Pork fat 3 1/3 Tablespoon Finely minced garlic 2 Tablespoon Salt 1/2 Teaspoon Freshly ground black pepper 1/8 Teaspoon Cayenne 1/8 Teaspoon Chili powder 1/8 Teaspoon Mace 1/8 Teaspoon Allspice 1/2 Teaspoon Dried thyme 1 Tablespoon Paprika 1/4 Teaspoon Ground bay leaf 1/4 Teaspoon Sage 5 Teaspoon Colgin's liquid hickory smoke Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed.

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