Jaka surówka do zrazów?
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Path: news-archive.icm.edu.pl!news.gazeta.pl!newsfeed.gazeta.pl!news.nask.pl!news.nas k.org.pl!newsfeed.atman.pl!not-for-mail From: "Szpilka" <s...@s...pl> Newsgroups: pl.rec.kuchnia Subject: Jaka surówka do zrazów? Date: Fri, 2 Mar 2007 13:57:37 +0100 Organization: ATMAN Lines: 5 Message-ID: <es9709$dr4$1@node4.news.atman.pl> NNTP-Posting-Host: grc.spray.net.pl Mime-Version: 1.0 Content-Type: text/plain; format=flowed; charset="iso-8859-2"; reply-type=original Content-Transfer-Encoding: 8bit X-Trace: node4.news.atman.pl 1172840265 14180 83.143.40.146 (2 Mar 2007 12:57:45 GMT) X-Complaints-To: u...@a...pl NNTP-Posting-Date: Fri, 2 Mar 2007 12:57:45 +0000 (UTC) X-Priority: 3 X-MSMail-Priority: Normal X-Newsreader: Microsoft Outlook Express 6.00.2900.3028 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.3028 Xref: news-archive.icm.edu.pl pl.rec.kuchnia:292207 Ukryj nagłówki Zrazy wołowe, zawijane, z wędzonym boczkiem i ogórkiem kiszonym. | |
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