Re: Canelloni
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Path: news-archive.icm.edu.pl!pingwin.icm.edu.pl!news.icm.edu.pl!news.man.torun.pl!no t-for-mail From: "Jader" <j...@p...com.pl> Newsgroups: pl.rec.kuchnia Subject: Re: Canelloni Date: Fri, 17 Mar 2000 12:42:15 +0100 Organization: TORMAN Lines: 6 Message-ID: <8at5p0$b67$1@flis.man.torun.pl> References: <3...@m...sggw.waw.pl> <3...@p...com.pl> NNTP-Posting-Host: virgiliusz.pbpolsoft.com.pl X-Trace: flis.man.torun.pl 953293408 11463 212.126.11.125 (17 Mar 2000 11:43:28 GMT) X-Complaints-To: a...@m...torun.pl NNTP-Posting-Date: 17 Mar 2000 11:43:28 GMT X-Priority: 3 X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2314.1300 X-Newsreader: Microsoft Outlook Express 5.00.2417.2000 X-MSMail-Priority: Normal X-Notice1: This post has been postprocessed on the news.man.torun.pl server. X-Notice2: Subject line has been filtered and any Odp: strings removed. Xref: news-archive.icm.edu.pl pl.rec.kuchnia:24963 Ukryj nagłówki A jak technicznie faszerowanie i dalej? Podgotowany, czy suchy jak lasagne? | |
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