Sesame seeds galore! :-)

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top
of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed the
rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much as
I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

http://www.nutritiondata.com/facts-001-02s02db.html

sesame seed
[SEHS-uh-mee]
History tells us that sesame seed is the first recorded seasoning,
dating back to 3000 b.c. Assyria. It grows widely in India and
throughout the Orient. The seeds were brought to America by African
slaves, who called it benné (pronounced BEHN-nee) seed , and it
subsequently became very popular in Southern cooking. These tiny, flat
seeds come in shades of brown, red and black, but those most commonly
found are a pale grayish-ivory. Sesame seed has a nutty, slightly sweet
flavor that makes it versatile enough for use in baked goods such as
breads, pastries, cakes and cookies, in confections like the Middle
Eastern HALVAH and in salads and other savory dishes. The seed is
available packaged in supermarkets and can be found in bulk in Middle
Eastern markets and health-food stores. Because of a high oil content,
sesame seed turns rancid quickly. It can be stored airtight in a cool,
dark place for up to 3 months, refrigerated up to 6 months or frozen up
to a year.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

Sheldon said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things.
To top steamed veggies, use in stir fry's, and even sprinkle onto
the top of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of
bucks from the Oriental market but when I went back there yesterday
to get more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed
the rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much
as I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

(snippage)

Quoted message said:

Sheldon

And uh oh, here we go again with allergy issues. Some people are severely
allergic to sesame seeds and sesame oil.

Jill

jmcquown said:

Sheldon said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things.
To top steamed veggies, use in stir fry's, and even sprinkle onto
the top of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of
bucks from the Oriental market but when I went back there yesterday
to get more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed
the rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much
as I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

And uh oh, here we go again with allergy issues.

Huh? No one mentioned allergy issues... unless you're allergic to
becoming fat.

Sheldon

jmcquown said:

Sheldon said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things.
To top steamed veggies, use in stir fry's, and even sprinkle onto
the top of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of
bucks from the Oriental market but when I went back there yesterday
to get more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed
the rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much
as I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

(snippage)

Quoted message said:

Sheldon

And uh oh, here we go again with allergy issues. Some people are severely
allergic to sesame seeds and sesame oil.

Jill

Well that comment just made up my mind 😉

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top
of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed the
rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much as
I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

http://www.nutritiondata.com/facts-001-02s02db.html

sesame seed
[SEHS-uh-mee]
History tells us that sesame seed is the first recorded seasoning,
dating back to 3000 b.c. Assyria. It grows widely in India and
throughout the Orient. The seeds were brought to America by African
slaves, who called it benné (pronounced BEHN-nee) seed , and it
subsequently became very popular in Southern cooking. These tiny, flat
seeds come in shades of brown, red and black, but those most commonly
found are a pale grayish-ivory. Sesame seed has a nutty, slightly sweet
flavor that makes it versatile enough for use in baked goods such as
breads, pastries, cakes and cookies, in confections like the Middle
Eastern HALVAH and in salads and other savory dishes. The seed is
available packaged in supermarkets and can be found in bulk in Middle
Eastern markets and health-food stores. Because of a high oil content,
sesame seed turns rancid quickly. It can be stored airtight in a cool,
dark place for up to 3 months, refrigerated up to 6 months or frozen up
to a year.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

Oh well, *I* don't care. :~) Sesame seeds are good; they're crunchy, they
add flavor, texture and they're asthetically pleasing. I'll happily eat up
my container of them (and I do). My husband has also found that nothing
seasons our cast iron skillets as much as my expensive Sesame oil. (I mean,
this is the kind that you buy at the Asian market for $4 a bottle.) It does
make the skillets shine like I've never seen them do before.........

kili

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top
of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed the
rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much as
I want!

Cheers!

FIVE pounds? Yowser. I like them too. Toast a bunch of 'em up and make a
crust of them on an open faced peanut butter sammich.

Michael

--
Send email to dog30 at charter dot net

My favorite use for cheap, tasty sesame seeds:

* Exported from MasterCook *

Benne Seed Cookies

Recipe By : Southern Living Annual Recipes, 1984
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
1 cup packed brown sugar
1 egg -- beaten
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup toasted sesame seeds

Combine all ingredients in a large bowl, beat until smooth and creamy.
Drop dough by 1/2 teaspoons (cookies spread!) onto lightly greased
cookie sheets. Bake at 350 degrees for 8-10 min or until edges are
browned. Cool very slightly on cookie sheets-cookies will become too
hard to get off if you wait too long If that happens you can soften up
again by slipping pan back into overn for a mement. Remove to wire racks.
Yield 8 dozen.

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top
of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed the
rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much as
I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

Tsk!
I'm not using more than a few teaspoons per recipe.

And with low carbing, fat is not evil. :-)

Cheers and thanks tho'!

Quoted message said:

http://www.nutritiondata.com/facts-001-02s02db.html

sesame seed
[SEHS-uh-mee]
History tells us that sesame seed is the first recorded seasoning,
dating back to 3000 b.c. Assyria. It grows widely in India and
throughout the Orient. The seeds were brought to America by African
slaves, who called it benné (pronounced BEHN-nee) seed , and it
subsequently became very popular in Southern cooking. These tiny, flat
seeds come in shades of brown, red and black, but those most commonly
found are a pale grayish-ivory. Sesame seed has a nutty, slightly sweet
flavor that makes it versatile enough for use in baked goods such as
breads, pastries, cakes and cookies, in confections like the Middle
Eastern HALVAH and in salads and other savory dishes. The seed is
available packaged in supermarkets and can be found in bulk in Middle
Eastern markets and health-food stores. Because of a high oil content,
sesame seed turns rancid quickly. It can be stored airtight in a cool,
dark place for up to 3 months, refrigerated up to 6 months or frozen up
to a year.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

For anyone looking for halvah, I recommend www.halvah.biz. They will
ship anywhere in the US. Halvah is wonderful stuff. I think it is the
best use for sesame seeds.

In article <[email hidden]>,

jmcquown said:

Sheldon said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things.
To top steamed veggies, use in stir fry's, and even sprinkle onto
the top of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of
bucks from the Oriental market but when I went back there yesterday
to get more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed
the rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much
as I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

(snippage)

Quoted message said:

Sheldon

And uh oh, here we go again with allergy issues. Some people are severely
allergic to sesame seeds and sesame oil.

Jill

I'm not...... ;-)

But thanks for the warning.
I'll be sure to ask any guests before using them for serving them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Sheldon said:

jmcquown said:

Sheldon said:

OmManiPadmeOmelet wrote:
> I've really been enjoying using sesame seeds in all kinds of
> things. To top steamed veggies, use in stir fry's, and even
> sprinkle onto the top of meat in the Hamilton grill.
>
> They just add a nice touch and texture to things.
>
> I had purchased a small, 12 oz. shaker can of them for a couple of
> bucks from the Oriental market but when I went back there yesterday
> to get more, I found a 5 lb. bag of them....
>
> for $3.49. ;-) ;-D ;-d
>
> So now I'm just using that bag to refill my shaker can, and sealed
> the rest in a ziplock and put them into the chest freezer.
>
> These are gonna last awhile methinks, but now I can use them as
> much as I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

And uh oh, here we go again with allergy issues.

Huh? No one mentioned allergy issues... unless you're allergic to
becoming fat.

Sheldon

I absolutely am allergic to becoming fat. Sorry you missed my poor attempt
at a joke.

Jill

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

Sheldon said:

OmManiPadmeOmelet wrote:
> I've really been enjoying using sesame seeds in all kinds of
> things. To top steamed veggies, use in stir fry's, and even
> sprinkle onto
> the top of meat in the Hamilton grill.
>
> They just add a nice touch and texture to things.
>
> I had purchased a small, 12 oz. shaker can of them for a couple of
> bucks from the Oriental market but when I went back there yesterday
> to get more, I found a 5 lb. bag of them....
>
> for $3.49. ;-) ;-D ;-d
>
> So now I'm just using that bag to refill my shaker can, and sealed
> the rest in a ziplock and put them into the chest freezer.
>
> These are gonna last awhile methinks, but now I can use them as
> much as I want!

Oh no you don't, not if as you claim you're attempting to lose
weight... I don't think there is any other seed on the planet that
contains more fat than sesame.

(snippage)

Quoted message said:

Sheldon

And uh oh, here we go again with allergy issues. Some people are
severely allergic to sesame seeds and sesame oil.

Jill

I'm not...... ;-)

But thanks for the warning.
I'll be sure to ask any guests before using them for serving them.

Years ago, a large group of us went to one of those Japanese places where
they stir-cook everything on the grill table right in front of you. She
specificially told the chef no sesame oil or sesame seeds. He said he
understood but when it came time to cook he poured out the sesame oil for
what she'd ordered as he did to cook everyone elses meal. She caught it,
thankfully. Sadly, she had to wait until everything else was cooked since
we were a large group and by then the sesame oil was all over the cook-top.
He thoroughly scrubbed clean the surface of the grill top before he could
cook her meal (using corn oil).

Jill

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top
of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed the
rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much as
I want!

Sesame makes a great seed butter, AKA tahini. Do you have
a mortar and pestle?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top of
meat in the Hamilton grill. They just add a nice touch and texture to
things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

------------------------------------------------------------------------------------------------------
I love sesame seeds - Here's a recipe for sesame salt -

Gomashio (Sesame Salt)

1 cup sesame seeds
1 1/3 TBSP sea salt

Wash seeds, place in frying pan and roast over low heat until golden -
should be easily crushable.

Remove, add sea salt and grind.

High in calcium, iron & vitamins A&B; aids in digestion.
-------------------------------------------------------------------------------------------------------
PS. I'm also enjoying miso : it's a nice change from the usual:

Miso Dressing (I buy red miso at my local Asian store)
3 TBSP. miso
2 TBS rice vinegar
2-3 TBSP water (I like oil better)
parsley, grated onion..........

Elaine

In article <[email hidden]>,

Quoted message said:

For anyone looking for halvah, I recommend www.halvah.biz. They will
ship anywhere in the US. Halvah is wonderful stuff. I think it is the
best use for sesame seeds.

What is Halvah?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top
of meat in the Hamilton grill.

They just add a nice touch and texture to things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

for $3.49. ;-) ;-D ;-d

So now I'm just using that bag to refill my shaker can, and sealed the
rest in a ziplock and put them into the chest freezer.

These are gonna last awhile methinks, but now I can use them as much as
I want!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

and very high in calcium too!

elaine said:

"Reg" <[email hidden]> wrote in message

Quoted message said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top of
meat in the Hamilton grill. They just add a nice touch and texture to
things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

I love sesame seeds - Here's a recipe for sesame salt -

Gomashio (Sesame Salt)

1 cup sesame seeds
1 1/3 TBSP sea salt

Wash seeds, place in frying pan and roast over low heat until golden -
should be easily crushable.

Remove, add sea salt and grind.

Salty tahini... don't know about that one... I think it was okay as a
"salad sprinkle" before you made it into paste. I've had sesame seed
crackers, even pretzels, but the seeds are used whole and the salt is
on the outside. So, you're just gonna leave me hanging, ain'tcha gonna
say how to use your concoction... somehow I imagine massaging that
Ginky Gomashio paste into Elaine's breasts and licking it off makes a
nice aphrodaisiac. 😉

Sheldon

In article <[email hidden]>, "elaine" <[email hidden]>

Quoted message said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

I've really been enjoying using sesame seeds in all kinds of things. To
top steamed veggies, use in stir fry's, and even sprinkle onto the top of
meat in the Hamilton grill. They just add a nice touch and texture to
things.

I had purchased a small, 12 oz. shaker can of them for a couple of bucks
from the Oriental market but when I went back there yesterday to get
more, I found a 5 lb. bag of them....

------------------------------------------------------------------------------
------------------------
I love sesame seeds - Here's a recipe for sesame salt -

Gomashio (Sesame Salt)

1 cup sesame seeds
1 1/3 TBSP sea salt

Wash seeds, place in frying pan and roast over low heat until golden -
should be easily crushable.

Remove, add sea salt and grind.

High in calcium, iron & vitamins A&B; aids in digestion.
------------------------------------------------------------------------------
-------------------------
PS. I'm also enjoying miso : it's a nice change from the usual:

Miso Dressing (I buy red miso at my local Asian store)
3 TBSP. miso
2 TBS rice vinegar
2-3 TBSP water (I like oil better)
parsley, grated onion..........

Elaine

Cool ideas, thanks!
Is Miso made from Sesame seeds?

I have some miso out in the 'frige.
Am wondering how long it keeps as it's been out there for awhile.
I've used some of it to make soup per the directions but there
is still quite a bit left.

When I bought these, I was perusing the store for more interesting stuff
and I also found black sesame seeds! I did not buy them but I'm
wondering if anyone knows anything about them???
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Reg said:

Sesame makes a great seed butter, AKA tahini. Do you have
a mortar and pestle?

Yes, I do.
3 of them. ;-)

1 small ceramic one,
one glass one,
and one marble one.

The glass is the easiest one to keep clean.

Do tell??????

Grind the seeds into a paste with your largest M&P (I use
a 35 pounder and it goes pretty quickly. I think you can also
use a blender, priming it with a bit of neutral flavored
oil, but I've not tried that).

Use it in dressings, spreads, etc. Any recipe that has
tahini in it, or other seed/nut butters for that matter.
A lot of possibilities there. Here's a few recipes.

Garbanzo Bean And Tahini Burgers

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can garbanzo beans, chickpeas - (15 to 16 oz) -- rinsed, drained
3 tablespoons minced red onion
3 tablespoons chopped fresh dill
2 1/2 tablespoons dry breadcrumbs
1 1/2 tablespoons fresh lemon juice
1 large egg white
1 tablespoon tahini
2 garlic cloves -- peeled
Salt -- to taste
Freshly-ground black pepper -- to taste
1/3 cup plain nonfat yogurt
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
2 pita bread rounds -- warmed, and
halved horizontally
2 cups shredded romaine lettuce
1 cup chopped tomatoes

Using fork, coarsely mash 3/4 cup garbanzo beans in medium bowl. Mix in
onion and next 3 ingredients. Puree remaining garbanzo beans, egg white,
tahini and garlic in processor until almost smooth. Stir into mashed
garbanzo bean mixture. Season with salt and pepper. Shape mixture into
four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and
chill.)

If grilling, spray grill rack with nonstick spray, then prepare
barbecue (medium heat). If sautéing, spray large nonstick skillet
with nonstick spray and heat over medium heat. Lightly spray patties
on both sides with nonstick spray. Place patties on grill or in
skillet and cook until golden brown and heated through, about
three minutes per side.

Meanwhile, mix yogurt, hot pepper sauce and cumin in small bowl.
Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.

This recipe yields 4 servings.
Per serving: calories, 242; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.
Source:
"Bon Appétit, July 2000"

=====================================================

Tahini Bean Dip

Recipe By :Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : * Greek Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
31 ounces Garbanzo beans - (2 cans)
1/4 cup Olive oil
1 tablespoon White wine vinegar
1/4 cup Coarsely-chopped yellow onion
2 Garlic cloves -- chopped coarsely
1 pinch Cayenne pepper
1/2 cup Tahini
Salt -- to taste

Open both cans of garbanzos and drain the juice from one. Pour the
contents of both cans into a food processor and all other ingredients.
Process until very smooth. Serve as a dip for crackers, olives, pita
bread, cucumber slices. This recipe makes about 4 cups of dip.

Comments: This paste is common throughout the Middle East. This
Greek version is a bit different from the Middle Eastern version in
that it includes vinegar and cayenne pepper.

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 09-30-1992 issue - The Springfield Union-News

--
Reg email: RegForte (at) (that free MS email service) (dot) com