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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Sour Cream Cucumbers

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, thinly sliced
1 small sweet onion, thinly sliced and separated into rings


In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in
cucumbers and onion. Cover and refrigerate for at least 4 hours.
Serve with a slotted spoon. Yield: 8 servings.

Sour Cream Potatoes

10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika


Place potatoes in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl, mash the potatoes. Add the cream cheese, sour
cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle
with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Yield: 6-8 servings.

Peas in Cheese Sauce

4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1-1/2 cups milk
3/4 cup cubed process cheese (Velveeta)
2 packages (10 ounces each) frozen peas, thawed


In a large saucepan, melt butter over low heat. Stir in the flour, salt and
pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for
2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas;
cook 1-2 minutes longer or until heated through. Yield: 8 servings.

Christmas Red and Green Salad

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can kidney beans, drained
1/2 cup minced red onion
1/2 cup chopped celery
1/2 cup sliced radishes
1 cup creamy salad dressing
2 tablespoons milk


Combine the corn, peas, beans, onions, celery and radish.
Whisk together the salad dressing and milk or cream.
Pour over salad, toss and refrigerate overnight.

Spicy Black-Eyed Peas

4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water


In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.

Potato Latkes

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil


Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other.
Let drain on paper towels. Serve hot!

African Squash And Yams (futari)

1 small onion; chopped, pared & cut into 1" pieces
2 tablespoons oil
1 cup coconut Milk
1 pound hubbard squash; pared and cut into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium size yams or sweet potatoes
1/4 teaspoon ground cloves


Cook and stir onion in oil in 10-inch skillet over medium heat until tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.
Makes 6 to 8 servings

Papaya and Avocado Salad

1 pkg. (6 oz.) spinach leaves
1 papaya, peeled, sliced
1 avocado, sliced
1 small red onion, thinly sliced
1 nectarine, thinly sliced
1/2 cup Italian Dressing


COVER platter with spinach.
TOP with papayas, avocados, onions and nectarines.
TOSS with dressing just before serving.

Sauteed Spinach with Mushrooms

2 Tbsp. olive oil
1 pkg. (8 oz.) sliced fresh mushrooms
2 cloves garlic, minced
2 lb. fresh spinach leaves, cleaned, torn
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup grated parmesan cheese


HEAT oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir
until mushrooms are tender. Reduce heat to medium.
ADD spinach; cook and stir 5 minutes or until spinach is wilted but still bright green.
STIR in salt and pepper; sprinkle with Parmesan cheese. Serve immediately.

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