SSBBW / FA Quote of the Moment

"Why do I like BBW's/SSBBW's? Being a BHM, i understand the ridicule that they have gone through in their lifetime. I also believe that they are far more superior to the "Barbie" types. They have better personalities, better senses of humor, know what they want, have a better sense of direction, are more confident, are not afraid of anything anymore, and the biggest thing, they are a hell of a lot more sexy. I only date BBW's and SSBBW's. There is nothing better than the love of a BBW/SSBBW." ~ Tim [FA]


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Italian Vegetable Salad

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans(2-1/4 oz each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups (8 ounces) shredded part-skim mozzarella cheese


In a large salad bowl, combine the first eight ingredients. Combine salad dressings;
pour over vegetable mixture and toss to coat.
Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Yield: 14 servings.

Smashed Red Potatoes

2 pounds red potatoes, cut into small wedges
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium;
cook, uncovered, for 15-20 minutes or until tender. Drain and place in a bowl. Coarsely mash the
potatoes, adding the parsley, oil, salt and pepper. Yield: 6 servings.

Apple Sweet Potato Bake

5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup apple juice concentrate
1-1/2 cups plus 2 tbs cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter , cubed


Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil;
cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and
slice potatoes. Place apples in a large saucepan and cover with water. Cover and cook over medium
heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased
2-1/2-qt. baking dish. In a small saucepan, combine apple juice concentrate, 1-1/2 cups water,
sugars and salt. Combine cornstarch with remaining water until smooth; gradually stir into apple
juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325°
for 30-35 minutes or until heated through.
Yield: 12 servings.

Tarragon Green Beans

4 cups fresh or frozen cut green beans
1/2 cup water
1/2 teaspoon salt
1 large onion, chopped
1 celery rib, chopped
1/2 cup finely chopped green pepper
2 tablespoons margarine
3/4 teaspoon dried tarragon
1/2 teaspoon salt-free lemon-pepper seasoning
Pepper to taste


In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat;
cover and simmer for 15 minutes or until tender. Meanwhile, in a small saucepan, saute
the onion, celery and green pepper in margarine until tender. Stir in the tarragon,
lemon-pepper and pepper. Drain beans; add vegetable mixture and toss to coat.
Yield: 6 servings.

Big-as-an-Ice Burg Salad

3 tablespoons red onion, chopped
1/3 cup cilantro leaves, 2 handfuls
1 lime, juiced
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon salt
1 large head iceberg lettuce, core removed and quartered


In a food processor, combine onion, cilantro, lime juice and vinegar. Turn processor on and stream in oil from the chute. Add salt. When the dressing is smooth, green, emulsified in appearance, turn off processor. Place quarters of iceberg lettuce on a serving platter or on individual salad plates. Pour dressing over "ice burgs" and serve.

Recipe courtesy Rachael Ray

Roasted Squash Vegetable Medley

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper


Preheat oven to 425 degrees F.
Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil. Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

Recipe courtesy Rachael Ray

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