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1/27/13

SO many idea's for Super Bowl (the Big Game) Get Togethers


This morning I was sipping my coffee and thinking about Super Bowl parties, menu's, foods...   I started to come up with menu's except... I kept remembering more and more great recipes I've posted that would be perfect as well.  And too, when I would click on the recipe on my site, I would see the recommended recipes under that post and see yet another one that looked like a great choice.  The list of foods was getting too long to be useful!

In the end, I realized I had too many great ideas.  I've been posting to my website for 7 years.  I have thousands of recipes.  So, in the end, I grabbed a few idea's, put them in the image above to get you started, and thought I would just point out that I have labels in the right side bar to help your search, as well as a site search that you can type in any search word you wish.   I've now made myself very, very hungry. 














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1/26/13

Sugar Free 7 Minute Frosting



This is my favorite style frosting for chocolate cake and cupcakes. It's a fluffy, marshmallow-like frosting and I love the way the flavors meld with the chocolate flavored cakes. You need to use it right away though, and try to keep it covered with a damp cloth if you can't. As it dries quickly due to egg whites. You can make this with pure sugar - as most people do, but it turns out great using a sugar free granular sugar substitute.


Sugar Free 7 Minute Frosting


2 egg whites
1 1/2 c sugar substitute 
1/4 t cream of tartar
1/3 c cold water
1 1/2 t vanilla (clear if you have it otherwise, regular is fine)

Put everything in a glass or metal bowl that just fits inside a saucepan but is wider on top so the bowl hovers and doesn't sit on the bottom of the pan. Bring a saucepan of water to a slow boil/simmer, place the bowl into the saucepan and let the water simmer under the bowl as you mix with an electric hand mixer. As the egg cooks it will thicken. It will take about 7 minutes of mixing. Sometimes as the mixture gets hot and starts to thicken I remove the bowl from the saucepan and finish mixing it on the counter which seems to work fine too. It's ready when the mixture forms stiff peaks when you lift the beaters. Use immediately to frost cakes or cupcakes.







Some products I used in the above recipes;




PER THE COMMENTS/QUESTIONS BELOW:

Great recipe! I have one question, the 1/3c of cold water is part of the ingredients or is just for the pan? thanks!!!!


Yes the 1/3 cup water is part of the recipe.  The amount of water you use in your pan depends on the size of the bowl you have and the pan you use.  Usually about 1-2 inches of water in the pan (and if you are not American; then of course centimeters - as many you need)

...another question, the t means tablespoon or teaspoon?

In American cooking a little "t" always means teaspoon while a capital "T" mean tablespoon. 








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1/23/13

A Healthier Alternative to Pizza (while we are doing lower carb and sugar free)




If you are a frequent reader of An American Housewife, then you know that for the last 15 years, our family has enjoyed 'pizza night' every weekend that was always coupled with "family movie night".   However, pizza crust is not exactly healthy and is full of carbs. 

While I'm still working to find and perfect a pizza crust recipe that I can use when we are low carbing, (I've tried many but have yet to 'love' one of them)...  I found these flat breads at my local grocery that I think worked perfectly.  I'm thrilled with the results.  I also read all the labels on the pizza sauces available and managed to find one with only 1 gram sugar and 3 carbs so be sure to read your labels.  There are some good ones out there.

The Flat Out flat breads come in a 'light' version and after the dietary fiber is subtracted, it leaves 5 g carbs.  No sugar.  I made individual pizza's out of them (mine has the green olives on it in the photo above - yum!) and half a pizza was more than enough to fill me up!  And although I easily put away 3 or even 4 pieces of regular pizza when I'm really hungry, half of this flat bread pizza filled me up.  I couldn't finish the whole thing - so it is filling and delicious. 



Pizza

Flat breads
mozzarella cheese
pepperoni, olives, peppers, etc. to top your pizza
sauce - lowest sugar and carbs you can find

Preheat oven to 425 degrees.  Spread a thin layer of sauce over the flat bread.  Top with your favorite toppings.  Place on a pizza stone or pizza pan and bake until golden brown on top and crisp on the bottom, depending on your oven.  Ours ran about 7-8 minutes.




















You might also be interested in;
     






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1/22/13

Shrimp Taco's or Fish Taco's - I made both (with Low Carb Shrimp Taco Option too!)

Shrimp taco's -the shrimp are hiding under the lettuce! You can only see two here.

Yesterday I opened the freezer compartment and saw 5 bags of shrimp in various sizes and styles.  Like cheese, banana's and coffee, my mind must automatically tell me to pick up shrimp on every grocery shopping trip; convinced we are out and we need it - even if my 'list' doesn't say it.  What's for dinner?  Shrimp it was. 

Although shrimp scampi and shrimp alfredo came to mind, what I decided on was shrimp taco's.   For the recipe, I used the fish taco marinade I blogged about a few months ago, just doing a couple simple substitutions to make it low carb, sugar free friendly since we are doing that right now.  I used about a pound of shrimp and also added 2 filet's of Tilapia so we had a choice of fish or shrimp.   My daughter had regular flour tortillas, while my husband and I used the La Banderita low carb versions (my favorite.  I'll put a link to them in Amazon at the bottom if you can't find them at your local store).



Fish or Shrimp Taco's 

1/4 c olive oil
2 T white vinegar
2 T lime juice
zest from 1 lime  (low carb, left this out)
1 1/2 t honey  (low carb, used 1 1/2 t Xylitol)
2 garlic cloves, minced
1/2 t cumin
1/2 t chili powder
1 t Old Bay seasoning
1/2 t pepper
1 t hot pepper sauce of your choice
1 pound fish - shrimp (cleaned, tail off), cod, tilipia, etc. 
flour tortillas (low carb - use your favorite low carb tortilla)

Whisk the ingredients for the marinade together, put in a Ziploc Baggy (or whatever you use to marinate) and add the shrimp and/or fish.  Refrigerate at least 6-8 hours, flipping every now and then so it's all covered equally.

While it marinates, make the dressing.

heaping 1/2 c sour cream
heaping 1/2 c mayonnaise
2 T lime juice
1/2 teaspoon each of oregano, dill weed, cumin, chipotle powder and ground or crushed coriander
2 small jalapenos, chopped fine (you can use less if you really hate spicy dressings)
2 t dried cilantro or parsley
1/2 teaspoon sugar  (low carb use 5 drops of sucralose or 1/2 t Splenda, etc.)

Whisk ingredients together and refrigerate until it's serving time.

Grill or broil your fish until flaky and done.  This is usually about 10 minutes.  Serve the sliced fish with sides of the sauce, lettuce, shredded cabbage, diced tomato, guacamole, and extra lime slices if you wish.  Enjoy!




These are photos from when I made them in July

I like to marinate in a ziploc as it's easy to flip and mix
Making the yummy sauce


The fish, sauce and cabbage come together... just right.


Fish taco with cabbage and sauce






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1/21/13

Crab Stuffed Salmon with Shrimp - (except I didn't 'stuff' it this time)



A recipe I've made forever is a Crab Stuffed Sole recipe (featured on An American Housewife previously - just type it into the search on the right).  It's a recipe I 'play with' often and change according to my whims or what we have on hand.  This particular time I had salmon patties in the freezer but I wanted shrimp as well.  I used a salmon patty, topped with a simple crab stuffing and then finished it off with a yummy shrimp.  I had everything I wanted;  salmon, crab stuff and shrimp. 




Crab Stuffed Salmon with Shrimp

4 salmon filets or patties 
6 oz. real crab meat
1 T onion, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
5 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning
4 large raw shrimp, cleaned

Preheat oven to 375. Sprinkle each filet or patty lightly with salt and pepper. Saute' the onions, parsley and celery in 5 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and egg. Mix and season to taste with lemon garlic seasoning. Spoon a walnut sized mound onto the top of each salmon patty.  Bake 20 minutes, top with a large shrimp, return to the oven to bake an additional 7-10 minutes or until your fish is done.




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1/20/13

January 20th - National Cheese Day - Lots of Cheese Recipes here on An American Housewife!

My creamy Jalapeno Cheese Soup

Back in 2007 or 2008 I did a random post about cheese because I had just returned from the grocery store, put away groceries and realized we always have on average, at least 15 different cheeses in the house.  Domestic, imported, hard, soft... we have them all.  We love them all.  I use at least one or two (if not more) of cheese in some form every day.  When it's just the husband and I around the house at dinner time, it's not uncommon for us to have a simple dinner of various cheeses along with bread (when we aren't low carbing) or meat, olives, etc. 

So today I thought (stupidly, really) that I would feature my favorite 'cheese' recipe.  At first it was going to be my favorite Greek Pizza (using one of my favorite cheeses; feta).  But then I realized one of my favorite foods was my Jalapeno Cheese Soup.  And Cheese Wontons.  And Jalapeno Cheese Wontons.  And cheese balls.  And 4 Cheese Ravioli.  And... and...  well, you can see where this is going!

Basically I just decided to grab a few cheese recipes at random from the past 6 years on this site.  If you would like to search for more just type 'cheese' into the search box to your right and you'll have about 1700 returns on my site.  Ha ha.  

Since it's National Cheese Day, just enjoy cheese some way, shape or form.


 
Homemade Cheese Filled Ravioli

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1/16/13

Lemon Cream Cake


A low carb, sugar free version of a Lemon Cream Cake

Although this cake has been around since our Great Grandmothers were making it, it really seemed to get popular a few years ago when Olive Garden started to offer it and everyone discovered how amazing it is.  Layers of white cake with a tangy lemon filling and a crumbly topping that adds just the right taste and texture. Back in 2008 I posted my own adaption of the recipe for my version of a Lemon Cream Cake.  Most people simply use a boxed white cake, mixed to directions.  I don't like the texture (or taste) of a plain, store bought, boxed cake. What I changed in mine was to make the cake more substantial with additional flour, sour cream, eggs; a little more dense to stand up to a nice, thick, lemony cream cheese filling and a nice hint of almond.

Here is the original post recipe from April of 2008. Lemon Cream Cake.  When making a version of this cake that is sugar free and low carb, the filling and crumb topping are simple to substitute with erythritol, so you just have to make a basic low carb white cake.

Notes:  If you grind your own whole, raw almonds to make almond flour or use natural almond meal or flour, the cake will have the whole grain look to it with flecks of brown.  If you use a purchased blanched almond flour, (Almond Flour)you can get that all-white, pretty cake.  Also, I use a copy-cat Cake Ability in my cake, which used to be available to purchase back in 2002 I think (?) but I believe they stopped making it soon after that.  I have always made my own version and will post the recipe for Homemade Cake-Ability at the bottom.  However, if you wish, you can leave this out.  It's not going to make or break the recipe because there are similar ingredients already in it. I used erythritol. (UPDATE: this post was originally in 2013.  Since then I've used whatever natural sweetener I have on hand - sometimes Just Like Sugar, or most recently, Truvia).


Low Carb, Sugar Free Lemon Cream Cake

1/4 c butter, soft
3 eggs
3/4 c sour cream
2 t vanilla
1/4 c almond milk
10-30 drops liquid sweetener*
2 c fine almond flour
1/2 c erythritol
2 t Cake-Ability (optional)
1/3 c vanilla whey protein powder
1 t xanthan gum
2 t baking powder
1/2 t baking soda
1/2 t salt

Place the almond flour, erythritol, cake-ability, whey protein powder, xanthan gum, baking powder, baking soda and salt into the bowl of a food processor and blend with an S-blade on pulse until completely mixed and smooth.  (About 6 pulses.).

Beat sour cream and butter until smooth.  Add the eggs, vanilla and liquid sweetener.  *If you are using Stevia drops I think about 10-12 would be fine.  I use a product I don't think you can get anymore (discontinued) by SuperRose.  I used about 20 drops of SuperRose.  Add half the dry ingredients, add the almond milk and then add the rest of the dry ingredients.  Mix just until blended.  At this point you can add a few more drops of liquid sweetener to taste if you think it's just not sweet enough.  I added about 6 or 7 more drops of SuperRose at this point myself.

Pour into a greased round or square pan - about 8" or 9" inches.  Smaller pans result in taller finished cakes.  Bake in a pre-heated 350 degree oven for 35 minutes until the center is done.  Let cool.  Turn out to cool completely.

Filling:
6 oz. cream cheese
3/4 c Swerve or erythritol, confectioner's style if you have it
1 1/2 t lemon extract
2 T lemon juice
12 drops liquid SuperRose (less if you use Stevia)
1 c heavy whipping cream

Crumb topping:
1/4 c almond flour
3 T Swerve or powdered erythritol
1 t vanilla powder (or use about 1/2 t vanilla extract liquid)
1 T butter, cold

Place the cream cheese, sweeteners and lemon extract and juice into a mixing bowl and beat smooth.  Add the whipping cream.  Beat on low until incorporated so it doesn't splatter, then on high until stiff peaks form.  Slice the cake in half horizontally with a serrated knife.  Spread 1/2 the fill in the center of the cold cake, top with the second half of the cake, spread the remaining filling on top.  In a bowl, use your fingers to smash the crumb topping ingredients together until it's incorporated and forms crumbs.  Sprinkle on the top of the cake.   Serve chilled. 


Optional;
Cake-Ability substitute popular on the internet

1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed

Mix.  Store air-tight.  Use when called for in recipes. 




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1/14/13

Low Carb Chocolate Chip Cookies - (Sugar free too)


 



Low Carb Chocolate Chip Cookies

1/2 c butter
1 c brown sugar substitute
3 T natural sweetener
1 egg
2 t vanilla
Scant 1 c Zero Carb Isopure Vanilla Protein Powder
1/4 c wheat bran (or oat bran)
1/4 c coconut flour
3/4 c almond meal/flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
Optional:  1/2 c nuts like walnuts or pecans if you wish
1/2 of a bag of Hershey's Sugar Free Chocolate Chips


Preheat your oven to 375. Beat the sweetener/butter until well mixed. Add the egg and beat well.  Add the dry ingredients and mix just until blended, then stir in the sugar free chocolate chips.  Drop by tablespoons onto a sprayed/greased cookie sheet or parchment paper. Form into nicely shaped rounds and flatten a bit with your hand. Bake for approximately 11 minutes, let cool on the baking sheet for 3 minutes and then remove to a rack or counter to cool.









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1/12/13

Low Carb, Sugar Free Crackers - Like Wheat Thins







Almond Thins Crackers

1 c almond flour or fine ground almonds
2 t sweetener of choice
1 egg white
1/4 t garlic salt
1/8 t garlic powder
1/8 t onion powder

Mix all the ingredients in a small bowl. Make sure it's mixed well so all the almond is moist and the dough starts to hold together.

Crumble and drop the dough on parchment paper or well greased foil on a pan. Cover the sticky dough with another sheet of parchment or greased foil or plastic wrap. Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for and even thinner if you can. You should be able to get a rectangle about 9X9 inches. Peel off the top layer and score with a pizza cutter to make about 30-40 small squares. Bake at 325 degree's for 10-15 minutes until golden brown. Check at 10 minutes and use a metal spatula to gently pry the crackers apart, flipping the ones on the outside to the inside and mixing them up a bit. When all are golden, remove, break apart and let cool completely. Store in an air tight container. These are incredible by themselves, with cheese or as a cracker dip for any number of spreads. I love them dipped in plain cream cheese as a snack.




The dough becomes very sticky!


Breaking apart before rolling helps to roll an even, thin layer


Be sure to cover completely or they WILL stick to a rolling pin...
your hand, the pan... everything they come into contact with


Break apart and enjoy!



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1/11/13

Sugar Free, Low Carb White Layer Cake

A cake I made for my parents who were visiting from out of town while we were doing 'no sugar'
Yesterday the last of the items I ordered online (Xylitol, etc.) arrived so we are preparing to do another round of detoxing our bodies after a sugar/fat holiday season of baking and foods. 

This is a cake I made in September for my parents anniversary as they were visiting us during that time, and I wanted to celebrate, but our family was in the middle of a no sugar, low carb way of eating.  (If you are new, we do this for about 2 months at a time, 2 or 3 times a year).  I have to admit, I am pretty excited to make this one again.  I first made it in April for my own birthday (was also doing no sugar at the time) and again in September.  I play around with the recipe based on what I have on hand and what I think will work.

I don't care for the strong taste of coconut flour so I don't use much of it, but if you don't mind, then you can absolutely use a mixture of just Carbquick and Coconut Flour.  Or try using Almond Flour for a portion of it.  Any mixture of Carbquick, Almond Flour, Coconut Flour, Whey Protein Powder can be 'played with'.   Although I used a mixture of Splenda and Xylitol, you could probably mix Xylitol and Erythritol if that is what you usually use.  

Although I used 4 t vanilla when I made it in April;  I used a mixture of 2 t vanilla, 1 t lemon extract and 1 t almond extract this time.  I loved it, but again, this something you can play with. The end result was a yummy white cake and frosting my parents loved and my Dad said he could eat every day.  And neither of them are low carb or sugar free.

Note:  The frosting in the above photo wasn't supposed to be that way.  I was trying to HURRY and decorate it while I was literally expecting my parents to drive up the driveway any second - and my buttercreme frosting was too warm and starting to melt!  Thus;  the frosting is not a 'ruffle' like I hoped, but still turned out ok.  I then ran out of frosting and knowing my guests were arriving at any second I got creative, ran outside, grabbed some flower blossoms off my landscape bushes!  I knew they were 'safe' and had never been treated with pesticides as I grow them myself.  I submerged them in ice water for 15 minutes to clean them while I chilled the melty frosting and then topped the cake.
I pulled it off.  The cake was grand.   


White Cake - Low Carb and Sugar Free
1/2 c butter, soft
8 eggs
1 c  Splenda Essentials 
2 T Xylitol
14 drops liquid sweetener (I used Superose Liquid Sweetener but you can use Stevia, EZ-sweet, etc.)
1/2 t salt
4 t vanilla extract
2 T Torani Sugar Free Vanilla flavor
1/2 c sour cream
1/3 c (not quite heaping) Carbquick
1/3 coconut flour
2/3 c Isopure Vanilla Whey Protein Powder (0 carb, 0 sugar)
1 t baking powder

Whisk or mix eggs and vanilla flavorings in a bowl until yellow and frothy.  In another bowl place the Carbquick, coconut flour, protein powder and baking powder.  In a large mixing bowl beat the butter and the sweeteners; Splenda, Xylitol and liquid sweetener.  Beat until fluffy.  Add the eggs by pouring them in as the mixer is running.  Add half the dry ingredients, half the sour cream, then the rest of the dry and the rest of the sour cream.  

Place in 2 round 8" or 9" pan sprayed or oiled and dusted with either a light dusting of Carbquick or almond meal, etc.  Bake at 350F for approximately 25-35 minutes until the center is set.  Let cool about 10 minutes so you can remove it easily from the pan.  Invert it onto a platter and let cool completely before frosting and serving.

You can use any icing or frosting you wish but here is the one I used;  sugar free and low carb as well:  Sugar Free and Low Carb Frosting






Various products I use in this recipe;
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1/9/13

Sugar Free, Low Carb Chocolate Cupcakes

Chocolate Coffee Cupcake with Creamy Vanilla Frosting - all sugar free and no flour!

The holidays are over, the baking I did all month long for Christmas cookie trays is finished.  The comfort meals and fancy Christmas dishes are gone and it's time to start a new year!  For our family that means doing a detox of all white, refined sugar and unhealthy carbs.  I'm going to post some of my favorite sugar free version of recipes but also still posting regular recipes as well.  So if you are here for the low carb and sugar free - welcome!  Enjoy the delicious choices you might not have even known were available.  If you are here for the regular recipes - welcome!  I have thousands of those too!


Low Carb, Sugar Free Chocolate Coffee Cupcakes

1 heaping scoop (about 3 1/2 - 4 T) sugar free whey protein powder**
1/4 c cocoa powder
3 1/2 - 4 T almond flour
3/4 t baking powder
dash salt
1/2 c Erythritol
1/2 c Splenda
2 t vanilla extract
1/3 c cold coffee*  You can substitute water if you don't like coffee
1 egg
1/2 stick butter (1/4 c)
1/4 c heavy cream

Mix the protein powder, cocoa, ground almonds, baking powder, salt, Erythritol, and Splenda in a large mixing bowl.  Whisk or mix to blend.  Add the cold coffee or water, vanilla, egg and butter.  Mix with an electric mixer until blended well.  Add the cream and carefully pulse so it doesn't splatter, mix until blended.

Spoon batter into about 6 regular sized cupcake paper lined muffin tins.  Fill about 3/4 full or to the top as they will fall while cooling to a flat top (they don't stay peaked like sugar and flour cupcakes do).

Bake at 350 until the centers are done, approximately 15-20 minutes.  Test with a knife or toothpick in the center coming clean.   Carefully remove and let cool completely before frosting. 




** I made two batches yesterday and used Isopure Vanilla Whey Protein for one batch and the Chocolate Isopure Whey Protein for the other.  I think both work equally well, but the second gives it just a hint of a deeper chocolate flavor.  I choose the Isopure brand because it's the only one I've found that is 0 sugar and 0 carbs.
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Low Carb 'Breading' for use on Fish, Chicken or Shrimp

This is actually two (2) low carb breading options.  The first one is similar to what you might be used to when not low carbing, as it's similar to flour.  However, it uses a store bought product called Carbquik which is a baking mix but I like to use it for things like breading.

The second recipe is one that I think is much easier and quicker since you can usually find pork rinds in almost any grocery store or even a gas station!  If you find the hot or spicy flavored, you don't even have to add more seasonings unless you wish to.  This breading option reminds me of a rice-krispie style coating on things like oven baked pork chops. 

Low Carb 'Breading' for Chicken, Fish or Shrimp

2 c CarbQuick
1 T kosher salt
1 T ground black pepper
1 T ground white pepper
1 T chili powder
1 T paprika, hot
1 T dried mustard
2 t dried thyme


If you don't have any baking mixes like Atkins or Carbquick on hand and need a last minute low carb breading, just crush fine or run through your food processor with the S blade;

2 cups Hot or Spicy Pork Rinds

You can use a hot and spicy flavor and not worry about additional spices but if you can only find original  -add whatever seasonings you wish (garlic, onion, salt, pepper, thyme).  Many people eat pork rinds as a 'chip' during low carbing - which I can't seem to do, but I do use them for breading on pork chops and chicken for that 'crisp' coating you crave when doing low carb.








   



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1/8/13

Low Carb Hot Flax Cereal (for when you miss oatmeal)

Our home is slowly but surely gearing up to detox our bodies of sugar and gummy, white, refined flours. Since 2002 we've been doing low carb and sugar free 2-3 times a year for about 2 months at a time.  Although I'd love to say we eat a healthy sugar free, low carb way of life all the time, we don't.  Yet.  My husband and I would like to, and we probably will within another year or so (as soon as the last child is off to college), but for the past 12 years we've been doing a 'detox' two or three times a year.

After a December full of holiday baking, carby comfort foods and traditional Christmas foods, we are feeling the need to get back to basics.   This means getting my binders of tried- and true recipes together, cleaning out the pantry of sugary or carb foods and purchasing or ordering a few items that I'm low on (like Xylitol and Erythritol).  I'm also going to be posting a few of my favorite low carb recipes that I always make during these detox months.

This one is a hot cereal I've been making since 2002.  It's one of the first recipes I made and tweaked all those years ago and it's still a favorite of our family so much so, that it is always on hand - even when not low carbing.  Oatmeal pales in comparison both in flavor and health benefits as flax is jam packed with healthy goodness. I also use this mix when I make my Flax Muffins.


Hot Flax Cereal

2 c ground flax seed
2 c wheat bran
4 heaping scoops vanilla protein powder
1/2 t salt
sliced toasted almonds
*powdered vanilla if you have it - 1/2 t
Cinnamon to taste


This is a dry mix. To store, keep in an air tight container in the freezer. To use, mix about 1/2 cup of dry mix in a bowl with enough water to make a soupy mixture. Microwave for 40 seconds. Remove and add heavy cream and sugar substitute to taste, similar to how you would a traditional bowl of oatmeal.



The dry mix

Moisten with water until 'soup' like

After microwaving, add cream or half and half and Splenda to your own tastes




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