HomeUncategorized Date Cake with Sour Cream Topping purchased from Stahl Estate in > Tulsa, Oklahoma in 1988.  The notation indicates this came from a 1954 > newspaper clipping, but I don’t have the source information

Date Cake with Sour Cream Topping purchased from Stahl Estate in > Tulsa, Oklahoma in 1988.  The notation indicates this came from a 1954 > newspaper clipping, but I don’t have the source information

Posted in : Uncategorized on by : wesleytyler

Howdy all:  I would like to get to know all of you better.  My
name
> is Cathy Leslie.  I live in Dallas, Texas.  I love recipes and
have
> an enormous collection to share.  I have 8,022 cookbooks in my
> collection that date back to the early 1800’s.  I also have
> 4,088,088 inherited, self-written, estate purchased or garage sale
> purchased recipes.  It took me 5 years to sort them, reduplicate
> them and type them.  I want to share.  I am new at the recipe
group
> thing, in fact, just joined 2 weeks ago today.  I put out the
offer
> for people to receive daily Emails from me, since the groups don’t
> like people posting more than 4 recipes per day (in fact, I have
> been asked to leave 6 groups (out of 22 I signed up for) for
posting
> more than 4 per day).  I’m not here to irritate anyone, I just
want
> to share these fabulous recipes and gain “cooking buddies”.  I put
> out an offer for people to join my mailing list (I have no
interest
> in forming a group because I don’t have the time) and thought I
> might get 50 people, but instead got 700+ people interested in
> receiving these recipes (that’s a great thing).  I will continue
to
> post until ya’ll ask me to leave.  I’m a litigation paralegal in a
> very busy Dallas law firm, so I may go a couple of days without
> posting (like the last couple) because we are in a huge trial.
Long
> story short, I’m looking forward to receiving new recipes, sharing
> mine and gaining friendships.  Here is today’s post, hope you find
> something you like.  CAT, Meow or Chef Meow….I answer to all.
LOL
>
>
> Date Cake with Sour Cream Topping purchased from Stahl Estate in
> Tulsa, Oklahoma in 1988.  Notation indicates this came from a 1954
> newspaper clipping, but I don’t have the source information
>
> 1-1/3 cups cake flour
> 1 cup light brown sugar
> 1 teaspoon baking soda
> 1 teaspoon baking powder
> 1 tablespoon unsalted butter
> 1 cup chopped pecans
> 1 cup chopped dates
> 1 cup boiling water
> 1 beaten egg
> Cream butter and add the dry ingredients. Pour boiling water over
> dates and let sit for five minutes.  Add nuts, dates and water to
> dry mixture.  Mix well.  Stir in beaten egg.  Pour into greased
> square pan and bake at 350 for 45 minutes.  Let cool and cover
with
> topping.
> Topping:
> 1 cup light brown sugar
> 1/2 cup sour cream
> 1 cup finely chopped dates
> Boil the brown sugar and sour cream together for about 10 minutes
on
> low heat. Add the dates and boil for 5 minutes longer. Let cool
and
> spread on cooled cake.
>
> Creamy Raspberry Fondue purchased Bowers Estate in Fort Worth,
Texas
> in 1994.  Dated 1971.
>
> 1 pound fresh raspberries
> 4 teaspoons corn flour
> 1-1/4 cup light whipping cream
> 1/3 cup icing sugar
> 3 tablespoons raspberry liquor
> Rub raspberries through a sieve and discard seeds. Reserve puree.
> In a saucepan, blend the corn flour smoothly with a little of the
> cream. Stir in the remainder and add sugar and raspberry puree.
Cook
> over a gentle heat until smooth and thickened. Stir in the
raspberry
> liquor then pour into fondue pot and serve with fruit or cake.
>
> Heath Bar Brownies purchased from the Betik Estate in Waxahachie,
> Texas in 1998.  The card indicates this is an annual bake sale
best
> seller.  Dated 1964.  These are tried and true and a must at the
> office potlucks.
>
> 6 large heath bars, broken into small pieces
> 1 cup pecans, chopped
> 1-1/4 cup granulated sugar
> 5 ounces unsweetened chocolate, chopped
> ½ cup soft unsalted butter
> 4 eggs at room temperature
> 1 tablespoon pure vanilla extract
> ¼ teaspoon salt
> 2/3 cups cake flour
> Position rack in center of oven and preheat to 325.  Grease and
> flour 9 inch square baking pan.  Place heath bars and pecans in
food
> processor and chop with a steel knife until coarse but not
powdery.
> Remove and set aside. Combine sugar and chocolate in food
processor
> bowl and mix until chocolate is as fine as sugar.  Transfer to
large
> mixing bowl.  Add butter and blend 1 minute. Add eggs, vanilla and
> salt and blend until fluffy, stopping as necessary to scrape down
> sides of bowl. Add flour and toffee mixture and blend until flour
is
> incorporated.  Turn batter into prepared pan and spread evenly.
Bake
> 50 minutes for wetter brownies and 55 minutes for cake like
> brownies.  Let cool in pan on rack. Cut into squares and store in
> airtight container.
>
> Snicker Bar Brownies purchased from the Betik Estate in
Waxahachie,
> Texas in 1998.  The card indicates this is an annual bake sale
best
> seller and Uncle Marco’s favorite brownie.  Date and source
> unknown.  I have made these both ways and prefer the Snickers 100%.
>
> 1 German chocolate cake mix
> ¾ cup melted butter
> 2/3 cup sweetened condensed milk
> 1 large bag snickers or milky way bars
> Mix cake mix with melted margarine and condensed milk, Spread out
> 1/2 of the mixture into a 9×13″ pan. Bake at 350 for 10 minutes.
> Slice candy bars into little slices. Lay these on top of the baked
> crust. With the remaining crumbly texture. No need to spread it on
> top to make it smooth. Put it back into the oven and bake it at
350
> for 20 minutes.
>
> Old-Fashioned Blackberry Pie purchased from Tibbenham Estate in
> Anna, Texas in 1997.  Dated 1962.  Indicates this was Sara Beth’s
> favorite pie.
>
> 2 tablespoons unsalted butter, softened
> 1-1/2 cups cake flour
> ½ cup granulated sugar
> 1-1/2 cups buttermilk at room temperature
> 101/2 teaspoons baking powder
> 1 teaspoon cinnamon
> ½ teaspoon salt
> 4 cups fresh blackberries
> Melt butter in a glass square baking dish.  Combine flour, sugar,
> baking powder, cinnamon and salt. Add buttermilk and stir until
> moistened. Spoon the blackberries over the batter. Do not stir.
Bake
> in 325 oven for 45 minutes.  Serve warm with whipped cream.
>
> Blackberry Coffeecake purchased from Tibbenham Estate in Anna,
Texas
> in 1997.  This one is marked as a family favorite.  The notation
on
> the ledger indicates this came from an old Metropolitan Cookbook
in
> the 1940’s.
>
> 1/4 cup unsalted butter, softened
> 4 ounces cream cheese, softened
> 1 cup sugar
> 1 egg
> 1 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon almond extract
> 2 cups fresh blackberries
> Vegetable cooking spray
> 2 tablespoons sugar
> 1 teaspoon ground cinnamon
> Cream butter and cream cheese together and gradually add 1 cup
> sugar. Beat with
> an electric mixer at medium speed until well blended. Add the egg
> and beat well. Combine the flour, baking powder and salt and stir
> into butter cream cheese mixture. Stir in the almond extract and
> fold in blackberries. Pour the batter into a 9-inch round greased
> and floured cake pan.  Combine 2 tablespoons of sugar and the
> cinnamon and sprinkle
> over the batter. Bake in 350 oven for 1 hour and let cool before
> serving.
>
> Huckleberry Coffeecake purchased from Tibbenham Estate in Anna,
> Texas in 1997.  This one is marked as a family favorite.  The
> notation on the ledger indicates this came from an old
Metropolitan
> Cookbook in the 1940’s.
>
> 1/4 cup unsalted butter, softened
> 4 ounces cream cheese, softened
> 1 cup sugar
> 1 egg
> 1 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon vanilla extract
> 2 cups fresh huckleberries
> Vegetable cooking spray
> 2 tablespoons sugar
> 1 teaspoon ground cinnamon
> Cream butter and cream cheese together and gradually add 1 cup
> sugar. Beat with
> an electric mixer at medium speed until well blended. Add the egg
> and beat well. Combine the flour, baking powder and salt and stir
> into butter cream cheese mixture. Stir in the vanilla extract and
> fold in huckleberries. Pour the batter into a 9-inch round greased
> and floured cake pan.  Combine 2 tablespoons of sugar and the
> cinnamon and sprinkle
> over the batter. Bake in 350 oven for 1 hour and let cool before
> serving.
>
> Elegant Chuck Roast purchased from Lowery Estate in Arlington,
Texas
> in 1984.  Marked as Louie’s favorite.  Dated 1959.  This is a
tried
> and true recipe.  I also make it in a crock pot (cooking 5 hours)
on
> lazy Sunday afternoons
>
> 5 pound chuck roast
> ¼ cup red wine vinegar
> 1 cup sliced purple onions
> 2 tablespoons lard or shortening
> 2 minced garlic cloves
> ½ cup catsup
> ½ cup water
> 2 tablespoons Worcestershire sauce
> 1 teaspoon rosemary
> 1 teaspoon sea salt
> 2 teaspoons freshly ground black pepper
> In a pot, melt the lard.  Brown the roast on all sides in hot
lard.
> Add onion and garlic, cooking until onion is soft.  Combine
catsup,
> water, vinegar, Worcestershire sauce,
> rosemary and salt. Pour over meat. Cover and cook slowly until
meat
> is fork tender, about 3 hours.
>
> Lemony Garlic Fried Chicken Breasts purchased from Lowery Estate
in
> Arlington, Texas in 1984.  Date and source unknown.  This is
another
> tried and true recipe and well received when I make it.
>
> 6 chicken breast halves with bones and skin attached
> 3 tablespoons fresh lemon juice
> 1 cup sour cream
> 1 teaspoon minced garlic
> ½ teaspoon hot sauce (I use Tabasco)
> ½ teaspoon pic-a-peppa sauce
> 1 teaspoon sea salt
> 1 teaspoon freshly ground black pepper
> ½ teaspoon celery start
> Mix all ingredients together except chicken.  Mix well.  Pour over
> chicken and marinate overnight.  Drain the liquid from the chicken
> and dredge in flour.  Place in hot oil and cook over medium heat
> until the chicken is browned on all sides.  Lower the heat and
cook
> in a heavy skillet for 45 minutes
>
> Hills of Tennessee Old Fashioned Baked Chicken purchased from
Lowery
> Estate in Arlington, Texas in 1984.  Date and source unknown.
This
> is another tried and true recipe and a dish that I serve at least
> once per month.  I typed the recipe as is, but wanted to share
with
> you that I sprinkle blue cheese over this right before I remove
from
> oven.  Yummy
>
> 2 broiler chickens, cut in pieces
> 6 medium white potatoes, peeled and cubed
> 8 slices of bacon
> 2 large white onions, chopped
> 6 large carrots, cubed
> In a heavy duty skillet place a small amount of vegetable oil and
> brown chicken on all sides.  Layer the potatoes, carrots and
chopped
> onions on top of the chicken and lay the bacon strips close
together
> on top of the vegetables. Cover pot and bake at 350 for 1-1/2
> hours.  Remove lid from pot and bake an additional 15 minutes.
>
> Granny Lou’s Homemade Succotash purchased from the Early Estate in
> Corpus Christi, Texas in 1992.  Dated 1947
>
> 2 cups freshly corn
> 2 cups fresh lima beans
> 2 tablespoons olive oil
> ¾ cup heavy whipping cream
> ½ cup red bell peppers
> 1 teaspoon salt
> 2 teaspoons freshly ground black pepper
> ¼ teaspoon cayenne pepper
> 1/8 cup grated parmesan cheese
> Combine all the ingredients in a large saucepan. Cook and stir
over
> medium heat until the vegetables are hot. Sprinkle with parmesan
> cheese prior to serving.
>
> Country Beef and Pork Pie purchased from the Young Estate in
Sparks,
> Nevada in 1990.  The notation on card indicates this is a
depression
> day recipe, but exact date and source unknown.
>
> 3 tablespoons extra virgin olive oil
> 1 white onion, finely chopped
> 2 finely chopped garlic cloves
> 12 ounces shredded brisket
> 12 ounces shredded pork
> 1 teaspoon freshly ground black pepper
> 2 cloves
> ½ teaspoon ground cinnamon
> 1/3 cup white wine
> 1/3 cup water
> 1 tablespoon tomato puree
> 1 cup rice
> 1 tablespoon finely chopped parsley
> 2 well beaten eggs
> 4 ounces finely crumbled feta cheese
> 2 ounces grated gruyere cheese
> 1 large pie crust for 2 crusted pie
> Dot of butter
> Heat the olive oil in a pan and sauté the onion, garlic, beef and
> pork.  Add the pepper, cloves and cinnamon.  Stir for 2 minutes.
> Add wine,  water and tomato puree.  and stir for 1 – 2 minutes and
> scald the contents of the pan with the wine. Add a little water
and
> the tomato puree.  Let simmer for 30 minutes.  Add rice, parsley,
> eggs and cheeses, mixing well with a wooden spoon.  Let simmer in
> pan for 30 minutes.   Remove the pan from the flame.  Butter a
large
> pie tin and place half the pastry on the bottom making sure a
little
> of the pastry hangs over the sides. Empty the pie filling onto the
> base pastry and cover it with the remaining half of the crust. Wet
> the edges of the pastry and press them together so they stick and
> roll them over into a tube like design on the pie (so the steam of
> the pie filling doesn’t escape). Brush the top pastry with a
little
> melted butter and puncture it in even various places with a fork.
> Bake the pie in a 350 oven for 1 hour.
>
> Incredible Cabbage Rolls purchased from the Early Estate in Corpus
> Christi, Texas in 1992.  This recipe is a newspaper clipping from
> the Chicago Times in 1956.  I have made this on numerous occasions
> and it has always been a hit.
>
> 1 pound ground sirloin
> 1/3 cup uncooked rice
> 1 egg, beaten
> 2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 6 large cabbage leaves
> 1 medium white onion, thinly sliced
> 2 tablespoons unsalted butter, melted
> Sauce:
> 1 can undiluted can of tomato soup
> 1-1/4 cups water
> ½ cup chopped celery
> 1 teaspoon fresh parsley, minced
> 3 tablespoons fresh lemon juice
> 1 teaspoon granulated sugar
> 1 teaspoon salt
> 1 teaspoon freshly ground black pepper
> Mix the ground sirloin, rice, egg, salt pepper together in a bowl
> and mix well. Cook the cabbage leaves in boiling water for 5 to 8
> minutes or just until tender. Remove the cabbage leaves from the
> water and drain. Place equal portions of the meat mixture in the
> center of each cabbage leaf and fold the ends over, and fasten
with
> wooden toothpick.
> Sauté the onion in butter in a large skillet until tender but not
> brown. Add the tomato soup and the remaining ingredients, stirring
> well. Simmer for 10 minutes.
> Place the cabbage rolls in the tomato mixture, cover and simmer
for
> 2 hours.
>
> Aunt Lizzie’s Cajun Red Beans and Rice purchased from the Early
> Estate in Corpus Christi, Texas in 1992.  Dated 1954
>
> 2 cups red kidney beans, soaked in salt water for 4 hours
> 2 bay leaves
> 2 cups white onion, chopped
> 1 teaspoon fresh thyme
> 3 garlic cloves, minced
> 3 teaspoons parsley
> 1 cup diced green bell pepper
> 1 teaspoon kosher salt
> ¼ cup red wine
> 4 cups cooked brown rice
> Chopped scallions for garnish
> Rinse beans and drain well. Cook in 5 cups of water for 1 hour
with
> the bay leaves.
> Add onion, thyme, garlic, parsley, green pepper and salt to pot.
> Simmer over medium heat for 15 minutes. Add wine and simmer for
> another 5 minutes. Remove bay leaves.
> Serve over hot rice, garnished with scallions.
>
> Pinto Bean and Brisket Supper purchased from McDonald Estate in
> Wylie, Texas in 1990.  Dated 1954.
>
> 1 pound dried pinto beans
> 6 cups beef stock
> 3 pound beef brisket
> 1 large white onion, chopped
> ½ cup dark molasses
> 2 teaspoons sea salt
> ½ teaspoon ground ginger
> 2 tablespoons prepared mustard
> 2 teaspoons freshly ground black pepper
> 3 bay leaves
> Rinse beans under running water and place in a large kettle with
> water.  Let sit for about 30 minutes then bring to bowling.
Cover,
> lower heat and cook 15 minutes.  Let stand 1 hour.  Tim all fat
from
> brisket and brown on all sides in remaining fat in a large
skillet.
> Place brisket in bottom of heavy duty pot. Add beans, liquid,
onion,
> molasses, salt, ginger, mustard, pepper and bay leaves.  Add water
> or additional stock if needed to cover meat and beans.  Cover and
> cook on high for 2 hours adding liquid if necessary.  Reduce to
low
> heat and simmer for 8 hours.  Remove brisket to a carving board
and
> cut into slices.  Spoon beans around beef on platter.
>
> Deviled Egg Salad purchased from McDonald Estate in Wylie, Texas
in
> 1990.  Date and source unknown.  These are a mainstay at my
house.
> I make them almost weekly.
>
> 10 hard boiled eggs, chopped
> ¾ cup mayonnaise (I now use the new Chipotle mayonnaise or Wasabi
> mayonnaise)
> 1/3 cup dill pickle relish
> 1 teaspoon spicy mustard
> ¼ teaspoon salt
> 1 teaspoon freshly ground black pepper
> ½ teaspoon cayenne pepper (can omit if you don’t want them spicy)
> Mix all ingredients together and mix well.  Chill for at least two
> hours and serve on a bed of lettuce or I have been known to spread
> them on crackers.
>
> Farfel with Eggplant Sauce purchased from the Tibbenham Estate in
> Anna, Texas in 1997.   Notation on card indicates this came from a
> church potluck.  Recipe obtained in 1964.  Actual date and source
> unknown.  This is very good.  I have made it on at least a dozen
> occasions and it is always well received.
>
> 1 pound farfel pasta
> 2 Japanese eggplants
> 1 cup extra virgin olive oil
> 4 ounces fresh tomato juice
> 1 finely chopped red onion
> 2 teaspoons finely chopped fresh basil
> 2 teaspoons finely chopped fresh rosemary
> 4 ounces white wine
> 1 teaspoon kosher salt
> 2 teaspoons freshly ground black pepper
> 1 teaspoon freshly ground lemon pepper
> Roast and blister skin of egg plants.  Cool down and remove all
> skin.  Cut into small cubes and let soak in salted water for 10
> minutes.   Sauté onion in olive oil and add the cubed eggplants.
> Sauté gently and turn up the flame under the pan and pour in the
> wine. Lower the flame and add the salt and pepper. Allow the pan
to
> cook over a medium flame for 10 minutes. Stir in the tomato juice
> and continue cooking the sauce until it has thickened and the
> liquids have evaporated by half.  Cook your pasta in salted water.
> Drain and scald with a little cool water and then scald it with a
> little olive oil mixing it into the pasta evenly. Divide the pasta
> into servings and pour the eggplant sauce over the pasta. Sprinkle
> with a little grated spicy cheese
>
> Overnight Tuna Casserole purchased from Vega Estate in Longview,
> Texas in 1990.  Dated 1952.
>
> 1 can cream of celery soup
> 1 cup milk
> 1 can water packed tuna, drained and flaked
> 1 cup uncooked elbow macaroni
> 3 tablespoons mustard
> 1 tablespoon sour cream
> 1 cup fresh peas
> ½ cup chopped yellow onion
> 1 cup grated Swiss cheese
> Whisk soup and milk in sauce pan until blended.  Add remaining
> ingredients except 1/4 cup cheese. Cover and refrigerate
overnight.
> Bake in 350 oven for 30 minutes.  Sprinkle remaining cheese on top
> and place back in oven for 1-2 minutes while cheese melts.
>
> Southern Fried Squash Patties Vega Estate in Longview, Texas in
> 1990.  Dated 1942.  Another tried and true delight that is a
regular
> in my house.
>
> 4 yellow squash, washed and sliced lengthways
> 2 cups yellow corn meal
> 3 tablespoons granulated sugar
> ½ teaspoon salt
> 1 teaspoon freshly ground black pepper
> ¼ cup vegetable oil
> Mix corn mean, sugar, salt and pepper together and dredge each
piece
> of squash in mixture.  Pour vegetable oil in heavy pot and heat
> until hot.  Add quash and pan fry until golden brown.
>
> Depression Day Steak purchased from Sanderson Estate in Bonham,
> Texas in 1984.  Notation on card indicates this recipe is dated
1944.
>
> 3 pounds hamburger
> 3 pounds cracker crumbs
> 1 teaspoon salt
> 1 teaspoon freshly ground black pepper
> ¼ cup chopped white onion
> 2 cans mushroom soup
> Mix well and press onto cookie sheet. Chill overnight to set. Cut
in
> squares, roll in flour and brown both sides. Place in baking dish.
> Pour
> soup over meat mixture. Bake at 350 for 1 hour.
>
> Sliced Cucumber and Onion Salad with Homemade Honey Fresh
Dressing.
> This is a recipe I have used on many occasions when I have a great
> supply of tomatoes on hand.  Date and source unknown
>
> 2 cucumbers
> 1 large red onion, cut into rings
> Honey French Dressing (below)
> Paprika for dusting
> With a sharp knife, peel the skin from the cucumber in narrow
strips
> then cut cucumber in think round slices.  Place on a small platter
> and arrange slices of onion over cucumbers.  Right before serving
> pour Honey French Dressing over all.  Dust with paprika.
> Honey French Dressing
> 1 cup salad oil
> 1/2 cup honey
> 1/2 teaspoon salt
> 1/3 cup chili sauce
> 1/2 cup red wine vinegar
> 1/2 cup finely chopped white onion
> 1 tablespoon Worcestershire sauce
> Combine all ingredients and put in tight-fitting covered jar.
Shake
> vigorously.
>
> Crock pot Pork Steak Mushroom Delight from my Aunt Barb’s
> collection.  Dated 1942.  I have never tried this but my sister
has
> and she highly recommends it.
>
> 2 pounds pork steak, cut into strips
> 2 tablespoons vegetable oil
> 1 large white onion, sliced
> 1 green bell pepper, cut into strips
> 8-10 fresh mushrooms, chopped
> 8 ounce can tomato sauce
> 3 tablespoons light brown sugar
> 1-1/2 teaspoons red wine vinegar
> 1-1/2 teaspoons salt
> 3 teaspoons Worcestershire sauce
> Brown pork in oil in skillet. Drain on double paper towel. Place
> pork strips and all remaining ingredients. into crock pot. Cover
and
> cook on low for 6 hours.  Serve over hot buttered noodles
>
> Baked Rice purchased from Parnell Estate in Canton, Texas in
1988.
> Dated 1966.  This is good but I add jalapeno peppers and pimentos
to
> mine.
>
> 2 cups uncooked rice
> 1 can beef broth
> 1 can onion soup
> 1-1/2 cans water
> 1 stick margarine, melted
> 8-10 fresh mushrooms chopped
> Mix all ingredients and bake in covered casserole dish at 350 for
1
> hour.
>
> Chorizo Casserole Dip purchased from the Malin Estate in Caddo
> Mills, Texas in 1995.  Date and source unknown.
>
> 12 ounces queso blanco cheese
> 8 ounces pork chorizo
> Tortilla chips
> Cook the chorizo and drain off excess fat. Put the chorizo in an
> oven-proof casserole dish. Grate the cheese over the top and melt
in
> a 350 oven until melted and bubbly. Serve with tortilla chips.
>
> Chili Rellanos purchased from Sanderson Estate in Bonham, Texas in
> 1984.  Date and source unknown.  I have made these several times
and
> they are fabulous
>
> 24 ounces canned whole green chilies, drained
> 1 pound pepper jack cheese, grated
> 2 eggs, slightly beaten
> ¾ cup buttermilk
> 1 cup all-purpose flour
> ½ teaspoon paprika
> ½ teaspoon baking powder
> ¼ teaspoon salt
> Preheat oven to 350. Remove seeds from chili peppers (I don’t
> because I like the seeds). Rinse and pat dry. Grease shallow
baking
> dish and make 3 layers each of chili peppers
> and cheese, starting with a layer of peppers. In a small bowl
> combine eggs, milk, flour, paprika, baking powder and salt. Beat
> with a fork until well mixed. Pour over layers in baking dish.
Bake
> at 350 for 40 minutes.
>
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