SSBBW / FA Quote of the Moment

"I am attracted to SSBBWs for many reasons. I love the feel of their soft bodies. Anyone know a man who does not like the soft feeling of boobs? OK - there is the reason! Fundamental instinct. Nothing more, nothing less. An SSBBW is simply "boobs all over". And I am a touch addict - so there is no escape (pun not intended - but for real)." ~ Mogens (BC, Canada) [FA]


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Asparagus & Tomatoes Italian

2 lb. asparagus spears, cooked, cooled
4 plum tomatoes, cut into wedges
1/2 cup KRAFT Classic Italian Vinaigrette Dressing


Combine asparagus and tomatoes in medium bowl.
ADD dressing; toss to coat. Cover.
Refrigerate at least 1 hour before serving.

Irish Pub Salad

1/2 Cup regular or low-fat mayonnaise
2 Tbsp malt vinegar or white wine vinegar
2 Tsp chopped fresh tarragon or 3/4 teaspoon dried
1 Tsp whole grain Dijon mustard
2 Tsp water -- (2 to 3)
4 Cups torn Boston or Bibb lettuce
4 Cups selected salad bar ingredients (such as -- sliced pickled beets, cucumber,
diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard-boiled eggs -- peeled, sliced
4 Ounces cheddar and/or blue cheese -- cut into wedges


Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper. Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve. Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad ; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.

Potato Collops

3 each Med. potatoes
1 large Onion
Salt & pepper to taste
2 tsp Chopped parsley
1/4 pound Raw bacon -- diced
2 tbsp Butter
1 cup Scalded milk (still hot)
1/4 cup Grated cheddar cheese


Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley and diced bacon. Dot with butter. Repepat layers until all ingredients are used. Pour milk over top with cheese. Cover and bake in a preheated 350 F. oven for 45 min. Uncover and continue cooking until potatoes are done and top is nicely browned. NOTE: A collop is a small portion of any food.

Baby Carrots & Onions in Cream

1 pound Baby carrots
1 pound Small white onions
5 ounces Cream
Salt and pepper
Pinch nutmeg


Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Roasted Potato and Vegetable Salad

2 lb. red potatoes, cut into 1/2-inch cubes
2 medium zucchini, cut lengthwise into thin slices
2 medium carrots, diagonally sliced
1 small red onion, cut into wedges
1 cup Balsamic Vinaigrette Dressing


PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally

Broccoli Stuffed Tomatoes

1 pound Baby carrots
1 pound Small white onions
5 ounces Cream
Salt and pepper
Pinch nutmeg


CUT broccoli into medium florets with 2-inch stems. Place in microwavable bowl with water; cover. Microwave on HIGH 4 minutes.
SLICE off tops of tomatoes; scoop out centers, leaving 1/4-inch shell. Drain.
MIX dressing and stuffing mix; spoon into each tomato. Place broccoli in tomatoes, stem-sides down. Place in microwavable dish. Microwave on HIGH 2 minutes.

Snappy Peas 'n' Mushrooms

3/4 lb. sugar-snap peas
1/2 lb. mushrooms
1 tbsp. butter
1 tbsp. oil
Salt and pepper
1 lemon


String the sugar-snap peas. Cook them in boiling, salted water until tender, about 5 minutes, and drain. Slice the mushrooms. Heat the butter and oil in a large frying pan over medium high heat. Add the mushrooms and cook, stirring occasionally, until they're soft and the liquid has evaporated, 10 to 12 minutes. Add peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper and heat through, 2 or 3 minutes. Squeeze 2 teaspoons juice from the lemon. Add the juice right before serving.

Strawberry and Melon Salad

1 env. Italian Salad Dressing & Recipe Mix
1/4 cup orange juice
1/2 cup oil
2 Tbsp. water
1 bag (10 oz.) salad greens
3 cups melon cubes, such as cantaloupe, honeydew or watermelon
1 cup sliced strawberries
3 Tbsp. sunflower kernels, optional


MIX salad dressing mix, juice, oil and water until well blended.
POUR over combined greens, melon and strawberries in large bowl; toss lightly.
SPRINKLE with sunflower kernels, if desired.

Lemon-Dijon Green Beans Amandine

1 lb. fresh or frozen whole green beans
2 Tbsp. margarine or butter
2 Tbsp. lemon juice
2 Tbsp. Dijon Mustard
1/4 tsp. dill weed
2 Tbsp. Sliced Almonds, toasted


COOK and stir beans in margarine in large skillet on medium-high heat just until crisp-tender.
ADD lemon juice, mustard and dill; toss to coat. Cook until heated through, stirring frequently.
SPRINKLE with almonds.

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