Microsoft Office 2OO7 & Adobe Acrobat 8 for 79$ today Jan 19 10:00:00 MSK 2007

[Maurice Marino]

All programms on speclal from Spike's hotsoft for 2007.

Microsoft 0ffice 2OO7    79$
Microsoft Vista Ultimate 79$
Adobe Acrobat 8 PR0 	 79$
Windows XP PR0 +SP2 	 49$
Adobe Premiere 2.O 	 59$
Macromedia Studio 8	 99$
Office2OO3 w/Contact Mgr 69$
Quickbooks 2OO6 Premier  69$
Microsoft Money 2OO7     39$
Adobe Photoshop CS2 9.O  69$
Autodesk Autocad 2OO7 	 129$
Corel Grafix Suite X3 	 59$
Adobe Creative Suite CS2 149$
Adobe Illustrator CS2	 59$
Microsoft Office XP PR0  49$
Macromedia Dreamweaver 8 49$
McAfee Internet Sec. 7   29$
Norton Antivirus Corp.   29$

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Mac Speclals:
Adobe Acrobat PR0 7	 	69$
Adobe After Effects	 	49$
Adobe Creative Suite 2 Premium 149$
Ableton Live 5.0.1		49$
Adobe Photoshop CS		49$

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2 eggs
4 tablespoons sugar
======================================================
plastice bowl for this.
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
1 1/2 teaspoon baking soda
2 medium Anaheim chiles, roasted, peeled and seeded
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. 
1 1/2 tablespoons Cornstarch 
1/3 cup light corn syrup
The way it is done in the restaurant is using dried eggs an
Legal Seafood Clam Chowder
======================================================
dash of tabasco sauce
Bennigan's Hot Bacon Dressing
1 T. pepper
And a little leaven of prayer,
1/2 Teas. Black Pepper
the top of each cupcake. Let the design harden and then cover and
1 t Sugar
2 teaspoons minced white onion
Pinch of dry mustard
to 20 minutes to until it looks like bean paste with big be

2 ounces Bacon grease 
Boston Market Meatloaf
6. Top off the sandwich with the top bun. 
12 - 1 gram envelopes sweet n' low or equal
cooks. Cook until it's brown, then set aside.
before adding more oil. When all oil has been added, 
Makes: 24 tiny/12 large
1 grated onion
2 tablespoons Dijon mustard 
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.  5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.
1/8 teaspoon Baking Powder
1/4 Cup Mayonaise
4 Oz. Grated Romano Cheese
1 medium-size onion, diced
1/2 teaspoon dried rosemary
2 Cups heavy cream 
1/2 tsp. Black Pepper
take the wing and remove the flipper and then break them int
1 teaspoon baking soda
Keep refrigerated to use in a few months. Shake well before using.
1 cup water 
1 tablespoon Kraft Thousand Island dressing
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
2. Using a fork, crumble the cooked beef into pea-size pieces.
Combine: 
the mixture with a spoon; repeat until well mixed. Pour into a 16-oz.
2 sl American cheese
1 small Box Jello cook & serve, chocolate pudding powder                             
Stouffer's Macaroni and Cheese
		1 cup boiling water
Salt to taste 
baking powder. When the ingredients are well blended, pour the mixture 
1 1/2 ts Distilled white vinegar

roll out each dough ball to about a 9" circle. Place in cake pans.
1/8 cup milk
brown drain the fat. Add the refried beans and use the wooden spoon  
	Bring fruit juice to a boil and add sugar.  Mix cornstarch with a little cold water, and add 		to hot juice.  Stir constantly.  Let boil 1 to 2 minutes.  Cool.
12 to 16 vertical wedges, but do not cut through bottom root end.
utes. Drain and place in a bowl with ice water and cool for
1 grated onion
comes in a pouch and all you have to do is add water. Thank
for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1
Simmer VERY slowly for 3 hours. Mixture will be very dark
Creamy Chili Sauce:
Seasoned salt
2 bags milk-chocolate chips -- (12 ounce)
Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. 
chocolate to coat completely and tap the fork against the side of the bowl
1/4 cup grape jelly
C to get these potatoes and gravy.
stirring constantly until dark and thick. Add reserved broth to mixture 
2 egg whites
1 1/4 cups all-purpose flour
1 teaspoon ground black pepper