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susanb

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Reply with quote  #151 

Very best Christmas wishes to both those gals--what an awesome history. I hope they kept diary's so you know there thoughts and stories about the service. 

 I was just recently given a box of photo albums of my dad's (dod 6-20-81). In the box was a photo album of pictures he took while stationed in Greenland and Iceland, complete with his comments and notes--it was such an odd feeling to read all of this, I never saw this album before. My grandson is really enjoying playing with dad's helmets-the same thing we did as kids.


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Reply with quote  #152 

We were very lucky, because my Aunt married a high ranking officer, she received pictures on everything. A photographer followed them around. 

                                                    Mary


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Reply with quote  #153 

Bump


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Reply with quote  #154 

Thanks Deb I'm going to try this one tonight. Sound really good.

                                               Mary


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Reply with quote  #155 

I tried Deb's pizza meatloaf and it is great. Fast and you can add all kinds of you favorite ingredients.

                                                                    Mary


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Reply with quote  #156 

ohhhhh sounds like another good one.

                         Mary


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Reply with quote  #157 

That sounds GOOD!!


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Linda Greeson Rice
AKC Breeder of Merit

The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm



We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
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Reply with quote  #158 

bump


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Reply with quote  #160 

Mary or Gina

 

do you have any good rissotto recipes? 


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Reply with quote  #161 

sorry Dixie I never make it.

                       Mary


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Reply with quote  #162 

Italian Fennel And Onion Risotto (with peas)

Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium to large onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
A few little pieces of the fennel green leftovers
1/2 cup dry white wine, Chardonnay, Sauvignon Blanc or Pinot Grigio
6 cups chicken stock, preferably homemade
1/2 cup Pecorino Romano cheese
2 T butter or yogurt butter
1/4 cup fresh, finely diced, Italian Parsley
!/4 cup grated Parmigiano-Reggiano

Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel green scraps.

In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.

Add the onions and fennel, and cover. Let the vegetables soften and release their juices for at least ten minutes. Remove to a separate bowl.

Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice.

Toss with rice a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto.

Add the onions and fennel back in with all their incredibly flavorful juices.

Also, add the wine and let it reduce by about 3/4.

Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice.

Add more stock. You don't have to stir this time but make sure the rice is completely covered again.

And just keep repeating this for about fifteen or so. You are just about done now, so add the peas.

Let the level of the liquid in your risotto reduce by about half.

It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.

Let the dish stand for about 5-7 minutes and the flavors will meld a bit more.

Serve in bowls

Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.

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Reply with quote  #163 

thanks Kathleen...


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Reply with quote  #165 

Deb we had your pork chop recipe last night--it turned out great! And so very easy!!!


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Reply with quote  #166 

I made it too. It was fast ,easy and delicious. Thanks Deb

                                                Mary


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susanb

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Reply with quote  #167 

Deb I think your cheese cakes are their own food group aren't they?


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Reply with quote  #168 
Sounds like the Bill Cosby Chocolate cake logic to me! Makes perfect sense!
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Reply with quote  #169 

That looks like a sample the liquor and hope you save a half cup of it for the cake. OMG I love Bailey's, but oh so rich in flavor!!! Thanks I will try this one very soon!


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Reply with quote  #170 
Lunch today, this was good.



 
Skillet Sausage and Cabbage

1 (16-ounce) package Eckrich kielbasa sausage, cut into 1-inch pieces
2 medium onions, thinly sliced
2 green bell peppers, cut into strips
6 cups coarsely chopped cabbage
1 1/2 cups dry white wine or chicken broth

1/2 teaspoon garlic salt
1/2 teaspoon pepper
Extra Virgin Olive Oil

Sauté sausage in olive oil in a large heavy skillet over medium heat until browned; drain on paper towels.

Add onions and bell peppers to skillet, and sauté 2 to 3 minutes. Add cabbage, and cook, stirring often, 8 minutes. Add sausage, wine, and remaining ingredients. Reduce heat to medium-low, and cook 10 minutes or until cabbage is tender. Serve immediately.



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Kathy

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Reply with quote  #171 

Kathleen, This is the Creme Brulee!!!!You want a slice of this too?

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susanb

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Reply with quote  #172 

OMG you two are so funny--is that Bear sticking out his tongue? And love the beef cake pictures--ooops were those cheese cakes?

 

Thanks for the new supper recipes you two!!! And for the good laughs!

 

Can you imagine having the job to paint a cats a** ROTFLMpaintedAO!!!


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Reply with quote  #173 

Buffalo Chicken Dip 

Shopping List

 

4 Whole chicken breasts

 

16 oz. cream cheese

 

16 oz. ranch dressing

 

1 ½ cups chopped celery

 

12 oz. Frank’s red hot sauce

 

8 oz. square Monterey Jack jalapeno cheese

 

Preparation

  1. Cook and shred the chicken breasts
  2. Chop celery
  3. Shred cheese
  4. Grease pan (9 x 13)
  5. Heat oven – 375 degrees

 

Mix & Layer Ingredients

  1. Mix cream cheese, ranch dressing, and celery together (warm to blend)
  2. Add shredded chicken and hot sauce to cheese mixture, mix well
  3. Pour mixture into greased pan
  4. Sprinkle Monterey cheese on top
  5. Bake 25 – 30 minutes
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Reply with quote  #175 

                                                    linguine and shrimp

 

Cook up a pound of Linguine or Thin Spaghetti.

 

In a frying pan heat olive oil(1/4 c) and butter(1/4 c), add shrimp(1 lb) and cook till pink(You can use  cooked shrimp, just heat them in the oil and butter) add chicken soup(1 c) and bread crumbs(1/2 C Italian flavored) pour shrimp sauce over the pasta. This is very simple but so good. Finish off meal with a tossed green salad.

 

 

                                                       Mary


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Reply with quote  #176 
Chuck wagon Beans

a great belly warmer

1/2 lb bacon (cooked and chopped)
1/2 lb lean hamburger
1 med onion
1/3 C sugar
1/4 C ketchup
1 -16 oz can red beans
1-16 oz pork and beans
1-16 oz butter beans
1/3 c BBQ sauce
1 TB  mustard
salt and pepper to taste
fry  cut up bacon set aside
brown the hamburger with onion  drain

add all ingredients together in oven safe serving dish
bake at 250 1.5 hours

most of the time I just zap it in the microwave for twenty minutes  stirring after ten minutes instead of baking in the oven
Very hearty meal

Of course this is just a good or better the next day. 
feel free to add whatever else you would like






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Reply with quote  #177 
I have just read the thread and will be filing these recipes  many will be great meals with a minimum of fuss  thanks all




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LindaGreesonRice

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Reply with quote  #178 

Everytime I read this thread I am running down to WallMart to get ingredients and try the recipies out - Thank you!! There have been some great m,eals posted her.. my husband now thinks this board in not so bad afterall.


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Linda Greeson Rice
AKC Breeder of Merit

The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm



We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
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Reply with quote  #179 

Deb you kill me. I'm going to try your rolls . I have to check to make sure I have everything and I want to try the beans. sounds great. I love this thread.

                                            Mary


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Reply with quote  #180 

Deb we make this too only we leave out the pine nuts. I love it.  I'll have to try and find the recipe we have that is similar but we pickle everything. I'll look tomorrow when I go to the Aunts.

                                            Mary


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Reply with quote  #181 

I'm glad I'm not the only one that doesn't care for pine nuts. They remind me of maggots. EEEEEEEEUUUUUUUUU.

                                                       Mary


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Reply with quote  #182 

Deb our Caponata is a bit different from yours

 

2 large green peppers, seeded and chopped(2 c)

3 small onions, chopped (1 1/2 c)

1/2 c of olive oil (divided)

4 ribs celery chopped (1 1/2 c)

2 med. eggplants diced (6 c)

2 (28 oz) can of peeled tomatoes

1 (16oz) can of black olives pitted, drained, and sliced

1 (2 oz) jar of green olives pitted , drained and sliced

2 tablespoons of capers

1/2 cup of vinegar mixed with 2 tablespoons of sugar

2 cloves of garlic (halved)

 

In a large skillet saute peppers and onions in 1/4 cup of oil until crisp-tender,about 10 minutes, stirring frequently.Add celery and eggplant and cook and stir till eggplant is limp, adding remaining 1/4 c of oil as needed. Stir in tomatoes, olives,capers and 1/4 cup of vinegar mixture. Cook uncovered over low heat 15 min. Transfer mixture to large bowl, add remaining 1/4 c vinegar and toss lightly.Bury garlic in mixture. Cover tightly with foil or plastic wrap and store in refrigerator 24 hours to blend flavors. Makes about 10 cups. Serve Cold.

 

                                         Mary

 


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Reply with quote  #183 

We have fresh tomatoes - I am cooking this tonight!!


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Linda Greeson Rice
AKC Breeder of Merit

The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm



We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
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Reply with quote  #184 

tomatoes country style

 

2 slices of bacon

1 small onion

1 can tomatoes or 1 lb tomatoes

1/4 tsp celery seeds

salt pepper to taste

 

cook bacon till crisp, remove from skillet and drain

slice onion and separate into rings

cook in bacon fat until tender but not brown

add tomatoes and celery seeds heat

season with salt an pepper to taste

 

served topped with crumbled bacon.

 

This is out of the Country Farm Journal 

 

 

                                                           Mary


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Reply with quote  #185 

Deb this is what I got out of Aunt Betty for stewed tomatoes.

 

Chop up your tomatoes, add butter to the pan, saute tomatoes in the butter add a little chicken broth and simmer. Salt and pepper to taste. 

                                      Mary


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     Cowboy Buttermilk Coffee Cake

 
3 3/4 cups Flour
2 2/3 cups Brown Sugar
1 1/2 tsp. Nutmeg
1 TBS. Cinnamon
1 1/4 Cups Crisco Oil
 
Stir together until it forms rough crumbs.( Reserve 1 1/4 Cups for Topping)
Stir in:
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1/4 tsp. salt
Add:
1 1/2 Cups Buttermilk
2 beaten Eggs
 
Batter will be lumpy, don't worry.
 
Pour into a well greased  13X9 Oblong Cake Pan. To reserve crumb mixture, add 1 1/2 Cups Coarsely Chopped Pecans. Bake in a 325 degree oven for 38-42 minutes. Do Not Overcook.
 
 
This cake requires no mixer, just a dinner fork or a whisk to beat the eggs and a large serving spoon to mix the ingredients together. It works really well to use your hands to mix it too. For extra flavor, pet a few Mastiffs first and then use your hands to  mix ingredients. I'm ashamed to say I've made this  four times in the last month, since I first found the recipe. I did give one of the cakes away....still bad to admit that we've had three of these in a month.
 
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Reply with quote  #187 

Deb that cook book is a fraud. I can see how I was tricked. It's going right in the fireplace.

                                             Mary


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Reply with quote  #188 

I'm hoping this works so I won't have to type it in. This chowder is so good and so easy . The corn lover will really like this one.

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susanb

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Reply with quote  #189 

Kathy just finished cooking your cabbage dinner and husband walked in and now after 17 years I find out he doesn't LIKE cabbage LOL. What in the HELL did he do with the bierocks that I fed him? Cabbage anyone?


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Reply with quote  #190 

We don't do cookies on Easter. We do the Italian Meat Pies, Rice pies. Hard pastry knots, and egg bread. Notice I am not using the Italian name because I have no clue how to spell them.LOL

                                              Mary


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Reply with quote  #191 

And I can see why they all have a great time. I'll go look for the recipes now. All the oldies are sleeping and it's nice and quite here.

                          

                                      Easter meat pies (8 pies)

Filling

 

6 lbs ricotta

3 lbs basket cheese

2 lbs pepperoni cubed

4 lbs ham cubed

4 doz eggs

1/4 cup parsley

2 cups grated cheese (Romano)

ground pepper

 

 

crust makes 4 big pies and 4 small pies

 

16 cups flour (5 lbs)

2 teaspoons baking powder

4 cups Crisco

6 eggs

4 cups cold water

 

oven on 350 degrees   bake 50 min 15 min before done brush with egg yoke to get that glazed look.

 

My grandmother made so many because she gave them to everybody and their relative.

 

 

 


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                                       Pickled Caponata

 

fry each veg separate in olive oil, peppers, eggplant. onions, add chopped celery,capers,green olives, black olives(Italian kind) garlic ,1 ripe tomato (puree) salt ,sugar, and last add cider vinegar to your taste. Sorry guys but my grandmother never wrote how much.LOL mix and refrigerate or can in 1/2 pint jars and boil for 20 min.

                                               Mary


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Reply with quote  #193 

Deb thanks for Key Lime cookie recipe. Now I know a new use for limes besides margaritas--Ole!! Sounds like good cookies-bet they disappear faster than the cabbage dish which I loved.

 

Mary what is basket cheese? What size of pie pans do you bake it in?


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Reply with quote  #194 

Deb you are terrible.

  Susan basket cheese is a soft cheese that they sell around Easter time. It is packed in a plastic basket hence the name. It's like mozzarella but a little softer so it can be mixed in .I went to google and got a picture, if you go there it will tell you all about it. Just type in basket cheese. The pie dishes(glass) we use are 10 inch across for the large and 8in for the small.

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Beef hearts- cut off the fat and cube into tiny bit size pieces. In a large frying pan add olive oil . Brown the cubed hearts in the olive oil , add oregano, chopped garlic, salt and pepper to taste,and tomato sauce ( a cup or two depending on how many hearts you used) if you like you can had hot red pepper flakes, simmer on low for at least a half hour. Stir once in a while. Serve on a hard roll. Makes a hot sandwich like a Sloppy Joe.

                                                Mary


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                                   Rice pie (sweet pie)

 

1/4 lb. rice

1 1/2 cup sugar

1 1/2 lb of ricotta

6 egg yolks

2 teaspoon citron or 1 teaspoon orange peel

2 teaspoons vanilla

 

Boil rice about 20 min. When cool add sugar and mix together

Cream the ricotta and mix well with well beaten egg yolks, add citron/orange peel and vanilla. Combine the two mixtures and beat well. Pour into deep pie plate lined with pastry dough. Cut strips of pastry and lattice fashion over the top.

Bake 350 degrees about 1 hour or until golden brown.

 

 

                                      Pastry

 

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 cup sugar

2 tablespoons butter or Crisco

3 eggs

 

Mix dry ingredients together with shorting and eggs. Roll out on floured board.

 


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Reply with quote  #197 
Trichinosis, the other white meat!
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For the betterment of the breed!

"Above all, a uniform type should be aimed at by breeders and uniformity of type can only exist in a proportionate ratio in the purity and distinctiveness in any breed"!.........M. Moore
"If breeds did not adhere to a specific shape, form, and colour range, or if breeders disregarded this blueprint, the breed would degenerate to the point that it would hardly resemble the breed at all. Selective breeding does not just create breeds- it preserves them as well. Breeding purebred dogs inherently means accepting limitations on your freedom to just breed anything"...Catherine McMillan
" A reinforced consolidation of the American and British standards could be the basis for restoring our breed to the gladiatorial glory of its ancient past, in capability if not in usage".....Norman Howard Carp-Gordon
"I can live with doubt, or not knowing, rather than to have answers that might be wrong"...Richard Feynman
TEST YOUR DOGS!


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Reply with quote  #198 
Spring Lamb Cacciatore

This dish, abbacchio alla cacciatora, is a traditional spring favorite.
  • 2 cloves garlic, crushed
  • 1 teaspoon rosemary, chopped
  • 2 anchovies packed in oil, drained and roughly chopped
  • 1 cup white wine vinegar
  • 2 pounds leg of spring lamb (suckling lamb)
  • salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup dry white wine

Using a mortar and pestle or a blender, crush garlic, rosemary and anchovies into a paste. Add the vinegar a little at a time, stirring until the sauce is well blended. Transfer to a bowl, and cover.

Cut the lamb into 3/4-inch pieces and season with salt and pepper. In a skillet over medium-high heat, warm the olive oil and add the lamb pieces. Sauté until well browned on all sides. (If the pan is too crowded, do this in batches.) Pour in the wine and bring to a simmer, then add the vinegar sauce. Reduce the heat to low, cover, and cook for 2 hours, stirring often. Allow to sit for at least 30 minutes before serving. Serves 4 to 6

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Reply with quote  #199 

Deb

            Notice there are different crusts for the different pies. Some are sweet . Pass along the right one to the government.

                                                                       Mary


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Reply with quote  #200 
FANTASTIC POST! 
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For the betterment of the breed!

"Above all, a uniform type should be aimed at by breeders and uniformity of type can only exist in a proportionate ratio in the purity and distinctiveness in any breed"!.........M. Moore
"If breeds did not adhere to a specific shape, form, and colour range, or if breeders disregarded this blueprint, the breed would degenerate to the point that it would hardly resemble the breed at all. Selective breeding does not just create breeds- it preserves them as well. Breeding purebred dogs inherently means accepting limitations on your freedom to just breed anything"...Catherine McMillan
" A reinforced consolidation of the American and British standards could be the basis for restoring our breed to the gladiatorial glory of its ancient past, in capability if not in usage".....Norman Howard Carp-Gordon
"I can live with doubt, or not knowing, rather than to have answers that might be wrong"...Richard Feynman
TEST YOUR DOGS!
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