Download A Practical Guide to Keeping Healthy Fish in a Stable by L. Jepson, Visit Amazon's Lance Jepson Page, search results, PDF

By L. Jepson, Visit Amazon's Lance Jepson Page, search results, Learn about Author Central, Lance Jepson,

Distinct guideline advises on water temperature and chemistry, gravels, and the easiest apparatus to assist retain a healthy setting for aquarium fish. Aquarium hobbyists enhance their talents via learning the essentially captioned, step by step, full-color pictures on each web page of Tankmasters Books. those books. show—rather than in simple terms tell—how to take care of colourful and fascinating fish tanks, with each web page actually full of pictures and different illustrations. All have specific and instructive captions. every one booklet makes a speciality of a unique point of both freshwater or marine aquarium upkeep, and explains every thing from fish and plant forms to bubblers, filters, and different aquarium components. greater than two hundred illustrations in each one publication.

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Option: hollow out center of loaf of bread and fill hole with dip. Break up bread that was pulled out and place around the loaf to use for dipping. Gail Hobgood Dill Dip 2 Makes 1½ Cups 1 cup sour cream ½ cup mayonnaise ½ teaspoon dried dill 1 tablespoon dried onion 1 tablespoon seasoning salt Combine all the ingredients and chill for several hours or overnight. Serve as a dip with vegetables. Tammy Borders 37 Appetizers & Dips Florentine Artichoke Dip Makes 4 Cups 10-ounce package frozen chopped spinach, thawed 2 6-ounce jars marinated artichoke hearts 3 large cloves garlic, minced ½ cup mayonnaise 1½ 8-ounce packages cream cheese, softened 2 tablespoons lemon juice 1 cup grated parmesan cheese Drain spinach; press between layers of paper towels.

Remove chicken bones and gristle. Add onions, carrot, and celery slices, chicken bouillon, more water, and parsley. Bring back to a boil and simmer for an additional 10 minutes or until vegetables are tender. Phyllis Hiers Chili With Smoked Sausage Serves 4 1 pound ground beef 1 large onion, chopped 4 teaspoons chili powder 4 teaspoons cumin 1 pound smoked sausage, sliced and halved 2 16-ounce cans red beans 16-ounce jar Pace’s picanté sauce 16-ounce can V8 vegetable juice 16-ounce can tomato sauce In a Dutch oven, brown beef with onion; drain.

Sprinkle with shredded cheese. Sprinkle with tomatoes, onions, and olives. Gail Hobgood Tex-Mex Dip Makes 3 Cups 1 can bean dip 1 cup sour cream ½ cup mayonnaise 1 package taco seasoning 1 can sliced ripe olives 4 green onions, chopped 8 ounces Cheddar cheese, shredded 2 tomatoes, diced Tostitos Spread dip in a circle. Mix sour cream, mayonnaise, and taco seasoning. Spread on top of dip. Then layer onion, tomato, olives and cheese. Dig in with Tostitos. Adapted from recipe of Norma Tomberlin Lucy Tomberlin 43 44 Soups & Sauces Bless, O Lord, thy gifts to our use and us to thy service; for Christ’s sake.

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