Re: Kurak i jego wnetrze....
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Path: news-archive.icm.edu.pl!pingwin.icm.edu.pl!mat.uni.torun.pl!news.man.torun.pl!n ews.man.poznan.pl!news.ipartners.pl!news1.ebone.net!news.ebone.net!news.tele.dk !small.news.tele.dk!194.25.134.62!newsfeed00.sul.t-online.de!newsmm00.sul.t-onl ine.com!t-online.de!news.t-online.com!not-for-mail From: "Irek Zablocki" <i...@w...de> Newsgroups: pl.rec.kuchnia Subject: Re: Kurak i jego wnetrze.... Date: Tue, 21 Aug 2001 15:52:02 +0200 Organization: T-Online Lines: 8 Message-ID: <9ltpsp$boc$02$1@news.t-online.com> References: <9ltpdi$mgi$2@news.tpi.pl> Mime-Version: 1.0 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 8bit X-Trace: news.t-online.com 998402778 02 12044 1WpuS64TSAA7YX 010821 14:06:18 X-Complaints-To: a...@t...com X-Sender: 5...@t...net X-Priority: 3 X-MSMail-Priority: Normal X-Newsreader: Microsoft Outlook Express 5.00.2919.6600 X-MIMEOLE: Produced By Microsoft MimeOLE V5.00.2919.6600 Xref: news-archive.icm.edu.pl pl.rec.kuchnia:63465 Ukryj nagłówki Turcy faszeruja kurczaka ryzem, migdalami, baranina lub wolowina, pestami pinii | |
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