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White Choc-Cranberry Candy- Alice Wilcom Line 9" square with foil; arrange marshmallows in pan. In Melt chocolate and vegetable oil in microwave safe bowl in 30 double boiler or a microwave-safe bowl melt chips, peanut second intervals at 70% power until melted. Make sure to butter and butter. Pour mixture over marshmallows. Chill check every 30 seconds to prevent burning. Add cranberries, completely. Cut between the marshmallows. walnuts and grated orange zest. Spoon into paper cups. Let re- ½ lb grated sharp cheddar cheese 2 - 8 oz cream cheese (softened) Beat cheeses together with electric mixer. Add other ingredients and refrigerate. Next day shape into 2 balls and roll Melt chips in microwave, stir until smooth; then spread on a 13 in crushed pecans. Place in Saran Wrap and refrigerate. x 9 baking sheet that has been lined with foil. Melt candy Leftover cheese ball may be used in celery as a stuffing. (Other coating in microwave; stir in extract, and spread over white cheeses may be added to the first part) I make ½ of the recipe layer. Sprinkle with crushed candy canes. Chill until firm. Break into pieces. Store in air tight container. 12 oz fresh mushrooms - any kind, coarsely chopped 1 - can ready mixed Cream Cheese Frosting 1 clove garlic, peeled and finely chopped Line an 8 inch pan with tin foil or plastic wrap. Heat open jar of peanut butter in microwave for 45 - 60 seconds, until very 1 Tbs fresh thyme leaves, crushed or 1 tsp dried thyme soft. Pour into a mixing bowl. Heat open can of frosting in microwave for 45 - 60 seconds, until very soft. Pour into peanut butter, mix by hand or with electric mixer until combined. Pour into prepared pan. Refrigerate until hard, remove from pan and cut into pieces. Fudge does not need to 1 loaf French baguette, for toasts or you may purchase toasts To make Mushroom Mix: Place olive oil, butter and Marsala wine in large frying pan and heat until butter is melted. Add mushrooms and salt and pepper. Add a few tablespoons of water and stir mixture. Heat on high until most of water is evaporated. Turn down heat and saute mushrooms until they start to brown. Add green onions and continue cooking until they soften, and mushrooms are golden. Add garlic, thyme and In large bowl mix pretzels, cereal, M&M's. In sauce pan over parsley and cook for 1 or 1 ½ minutes longer. Add flour and low heat melt butter and peanut butter. Add marshmallows and stir in. Remove from heat. Mixture is served at room cook until mixture is smooth. Pour over pretzel mix, stir to temperature on toasts, but you may make ahead of time and coat. Press into a greased 13 x 9 x 2 baking pan. Cool until To make Toasts: Slice baguette at slight angle in ½ inch slices. Place on cookie sheet and toast in 400 degree oven until top is golden. Turn over and toast other side. Peel one clove of garlic and rub warm toasts on one side with the garlic clove. Mix butter & oil, beat until creamy. Add sugars & beat until smooth. Add eggs & vanilla. Mix thoroughly. Smash shrimp before using. Put celery, onions and shrimp in a bowl. In separate bowl put softened cream cheese and mix with mayonnaise. Heat tomato soup to boiling, add Knox gelatin into soup. Stir so gelatin does not stick to bottom of pan. Put all ingredients together and mix well. Pour into serving container Mix together dry ingredients and add flour mixture gradually to (or into a mold) and let chill in refrigerator. Serve from serving first mixture. Beat well. Use small scoop (about one rounded container with crackers or unmold on plate and surround with tsp.) to form balls on baking sheet. Flatten with bottom of glass that has been dipped in sugar (colored sugar for Xmas). Bake 8-9 Min. at 375 degrees until edges are very lightly browned. Cool on racks, store in cookie tin. Convection oven: Chocolate Saltine Brittle – Pat Nusbaum Line a jelly roll pan with foil. Melt the butter with the sugar in a sauce pan. Lay saltines on foil lined pan. Pour butter-sugar mixture over crackers. Bake at 325 degrees for 20 minutes. Pull from oven and pour choc chips on hot crackers. As they melt smooth chocolate. Let cool. Break up into bite size 1 can (15.25 oz.) Dole Tropical Fruit ¼ cup Baker’s Angel Barbecued Party Starters - Shirley Duley 2 cups prepared baking mix Sugar (optional) Drain tropical fruit; reserve ¼ cup syrup. Finely dice fruit. Lightly spray 32 miniature-muffin cups with vegetable cooking 1 package (19 ounces) miniature hot dogs, drained spray. Combine baking mix, apple juice, reserved syrup and diced fruit in large mixing bowl, mixing just until combined (mixture will be thick). Spoon about 1 tablespoon mixture into 1 can (20 ounces) pineapple chunks, drained each prepared muffin cup. Sprinkle tops with coconut and small amount of sugar, if desired. Bake at 350 degrees for 12 or 15 minutes or until lightly brown. Remove from pans and In small bowl, combine beef and onions. Shape into 1 inch balls. In a large skillet, cook meat-balls in batches until no 1 Duncan Hines butter cake mix 1 instant vanilla Transfer to a 3 quart slow cooker; add hot dogs, preserves, and barbeque sauce. Cook on High for 2 - 3 hours. Stir in Mix the first 6 ingredients well and then add the nuts. Spray with Pam and flour a bundt pan. Pour the ingredients into the pan and bake at 325 degrees for 1 hour. Remove the cake from Mix all the above ingredients in a pan and bring to a boil. Simmer 3-4 minutes. Pour over warm cake. Spinach dip recipe with cream cheese, Cheddar, and water •1 large package (16 to 20 ounces) frozen chopped spinach, •2 (8 ounces) packages cream cheese, cut in cubes •1/4 teaspoon coarsely ground black pepper •1 can (8 ounces) water chestnuts, drained, chopped •assorted crackers, chips, or vegetable dippers In slow cooker, combine spinach and cream cheese. Add green onions, garlic powder, pepper, and paprika. Cover and cook for 2 hours, stirring once or twice, until very hot. Reserve 1/4 cup of shredded cheese for topping. Stir in the remaining cheese and chopped water chestnuts. Sprinkle reserved cheese over top. Serve with chips, crackers, or vegetables for dipping. 6 - 7 cups all-purpose or unbleached flour Dissolve yeast in ½ cup warm water in large mixing bowl. Stir in 1 Melt shortening. Cool. Add sugar, syrup, and egg. Beat well. ¾ cups warm water, the sugar, salt, shortening and 3 ½ cups of the Sift dry ingredients, add to first mixture. Mix and chill. Form flour. Beat until smooth. Stir in enough remaining flour to make into 1 inch balls, roll in sugar, place on greased cookie sheet, 2 inches apart. Bake at 375 degrees for 8 - 10 minutes. Better Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched) Punch down dough; divide in half. Flatten each half with hands or rolling pin into a rectangle, 18 x 9 inches. Fold crosswise into thirds, 2 (8-Oz) packages cream cheese (softened) overlapping the 2 sides. Roll dough tightly toward you, beginning at 1 (16-oz.) package powdered sugar, sifted one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold Place loaves seam sides down in 2 greased loaf pans, 9x5x3 or Beat cream cheese at medium speed with an electric mixer 8½x4½x2½ inches inches. Brush lightly with butter. Let rise until double, about 1 hour. until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately, or cover Heat oven to 425°. Place loaves on low rack so that tops of pans are and chill. Serve dip with gingersnaps. Yield: 5 cups in center of oven. Pans should not touch each other or sides of oven. Bake until loaves are deep golden brown and sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush with butter; cool 2 (8-Oz) packages cream cheese (softened) This is a recipe that I got years ago at the Seventh Day Adventist 1 (16-oz.) package powdered sugar, sifted 1 C wheat germ (raw if possible but okay if toasted) 3 C rolled old fashioned oats (uncooked) Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps. Yield: 5 cups salt for sprinkling on top of crackers before baking CREME DE MENTHE CAKE - Kathryn Z. Nicodemus Mix all above ingredients except for the salt. The dough will be very Cream together 1 cup sugar and 1/2 cup butter stiff. Roll out onto 2 jelly roll pans, the dough should be thin. I sometimes have difficulty filling both pans, you can use one a bit smaller if desired. Add 4 eggs, beaten, 1 cup flour, 1/2 tsp salt, 1 tsp vanilla, 1 Use a pizza cutter to mark (cut through to bottom of pans) the crackers into squares or whatever shape you wish. Make sure the dough next to Bake in greased 9 x 13 pan at 350 degrees for 30 min. pan edges are cut too. I use a small paring knife to cut there. prick dough with fork and then sprinkle with salt. They listed 1 T salt, I think that is Bake in a 350 degree oven for 30 minutes or until crisp. I test by taking Mix 2 cups 10x sugar, 1/2 cup butter, 4 TB green Creme De out the pans and poke with pricking fork ( regular eating fork). If Menthe liquor Spread on cooled cake. Let mixture get firm. crackers are crisp and hard, they are done. Depending on your pans/oven, you may wish to remove the edge crackers and place on Melt 1 cup chocolate chips and 6 TB butter. Let cool and cooling rack and then return the rest of the crackers to the oven for 3 or Put in refrigerator. Cut into small pieces. Let set at room Use a strong spatula to remove crackers from pans. These crackers are great spread with peanut butter or especially with temperature about 1/2 hour before serving. Nutella, a hazel nut chocolate combination you can buy in the grocery store. My grandaughter intoduced me to Nutella. !! YUM!!!!! Savory and Sweet Spiced Walnuts – Libby Wade White Cake Peanut Bars – Michelle Close Follow directions on making a white cake mix, using egg whites. Pour into 8+ x 12+ bar pan. Cool completely. Cut into squares. Make a very thin frosting.using 4.5 cups of sifted confectioners sugar, 1 tsp vanilla and 7 tbls milk. Chop peanuts (I used planters, reg. not dry roasted) about 2 cups, or more depending on the size of your squares. In a pie plate, put frosting. Carefully (I used a fork) dip each side of cake in frosting, then peanuts and place on wire rack to dry. If the cake falls apart, thin frosting using more milk and make sure that the 1. Preheat oven to 300 and line a cookie sheet with parchment cake has cooled several hours before cutting. 2. Place nuts in a large glass bowl. Then add all of the ingredients into the bowl with the nuts and toss well with a 3. Spread the nuts in one even layer on a cookie sheet and bake for 30 minutes. Make sure to turn the nuts at the 15-minute 9 cups Chex cereal (I use a mixture of corn, wheat, 4. After baking cool to room temperature and place in gift bags or an airtight container. They will stay fresh in an airtight Put cereal in a large bowl. Melt chocolate chips, peanut butter, and butter in a sauce pan. Remove from heat, add vanilla. Pour over cereal, toss until completely covered. Place the powered sugar in a large plastic bag then add chocolate covered cereal and toss until covered with the powered sugar. 3 C. store-bought unseasoned dried bread cubes Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer into place before adding add sugar, salt and vanilla beating constantly. Fold in chocolate chips and nuts. dip by tsp onto ungreased pan. Put in Attach a gift tag with the mixing and cooking instructions. oven and turn oven off. Leave for at least 6 hrs. or over night. *** At times, it may seem impossible to make all of the jar ingredients fit, but with persistence, they do all fit. *** For an extra twist, add to mixture 3/4-1 c raisins. This is a receipt from my mother’s cookbook (Marcella Vickers) dating Christmas Bread Pudding Cooking Instructions back to the 1970's--1980's. Enjoy a touch of history. Great to Grease bottom and sides of slow cooker. Empty contents of jar into the crock, stirring to combine. In a saucepan, bring milk to a simmer then pour over bread mixture. Let rest for 10 minutes allowing milk to cool and bread to absorb liquid. Whisk together eggs and vanilla and stir into bread mixture until fully incorporated. Cook on high for 1½ to 2 hours. 2-3 chicken breasts, cooked and shredded 2. Add blue cheese dressing and mix well ¾c preserves (I used my homemade applesauce) Combine all ingredients except preserves in a large mixing More hot sauce may be added @ this time, depending on taste bowl; beat at low speed until mixture is crumbly. Reserve 2 cups of mixture; press remaining onto bottom of greased 13x9 Put in baking dish and bake 30-40 minutes @ 350 degrees baking pan. Spread preserves or applesauce evenly over the Serve with corn chips, crackers and/or celery base; sprinkle with reserved mixture. Bake in preheated 400o F oven for 25 to 30 minutes or until golden brown. Cool. Cut Caramel Nut Triangles – Jeanette Johnson 1 stick of butter softened 1 C. light brown Remove crusts from bread and cut each slice into 4 strips. Dip strips into milk, then into coconut, coating all sides. Bake at 325 degrees for 10 to 15 minutes or until browned. Remove from pan at once and place on rack to cool and crisp. 1. Preheat oven to 350 degrees. Line 13 X 9 bar pan with foil. Cream butter, sugar, salt, egg yolk. Add flour and mix. Press 2. Topping: In heavy sauce pan, melt butter, brown sugar and honey, stirring constantly. Let boil for 3 mins. Stir in heavy cream and vanilla. Turn off heat and add nuts. Pour over crust and smooth out with a metal spoon. Bake 25-28 mins. until all Rinse fruit and core and cut apple and orange, grind fruit with rind. Add sugar and refrigerate for 4 hours or overnight. Add celery and pecans. Make jello according to directions using 1 3. Let cool completely on rack. Lift foil and invert on a cutting board. Peel off foil and flip right side up. Cut crosswise into 6 strips. Cut strips into 4 squares. Cut squares Mix together and refrigerate until jelled. diagonally into triangles. (For smaller pieces, cut each triangle 2 8 oz. cream cheese Few drops lemon juice 4 teaspoon baking powder ½ teaspoon salt 1 ½ cup finely shredded 1/3 cup finely chopped celery 1 jar Old English Cheese Spread 1/3 cup finely chopped onion Mix together and add to the dry ingredients, stirring until just Soften cream cheese. Add rest of ingredients one at a time ¾ cups eggnog (canned works better than ½ cup cooking oil Press into small bowl that has been sprayed with Pam. Cover with plastic wrap and chill several hours or overnight. Unmold onto serving dish. Press chopped nuts on top and sides Grease and flour one regular-sized loaf pan and bake at 350 of ball. Makes one large or 2 small cheese balls. 1 cup milk 1 7 oz. jar marshmallow cream 1 stick butter 1 18 oz. jar peanut butter Combine sugar, milk, butter, vanilla, and salt in an appropriate pan and cook on stove at medium heat to boiling and boil for 5 minutes. After its finished boiling, take off stove and add marshmallow cream, peanut butter, and flour. Mix well. Pour onto a 15” X 10” lightly greased sheet cake pan. Put in fridge at least one hour – longer if possible. Herbed Cheese and Cranberry Appetizer– Phyllis Heuerman Crock-Pot BBQ Meatballs – Devra Boesch Combine 12 oz jar Grape Jelly; 18 oz. bottle Spicy BBQ sauce and 32 oz. bag of frozen meatballs. Cook on High 2 – 2 ½ Spread cheese on cracker and place a dab of cranberry sauce on top. Equal parts of cream cheese (may use reduced fat or fat free) and soft goat 1 clove garlic minced or pressed through a garlic press Fresh herbs minced – I like to use chives or thyme Dash of cayenne pepper or hot sauce – to taste Bring cheeses to room temperature and mix all ingredients together. Refrigerate for at least two hours to allow flavors to blend. Bring cheese back to room temperature before assembling canapé. Mix – Shape – Roll in chopped Pecans 12 oz. fresh or frozen cranberries (frozen berries so not have to be thawed 2 oranges (for zest and ½ cup orange juice) Rinse cranberries and removed dried soft berries. Place in saucepan with Peel 3 strips of orange zest from orange, about 1 by 3 inches in size, cut into Squeeze ½ cup of orange juice from oranges and add to saucepan. Bring mixture to boil. Simmer, uncovered, for 15 to 20 minutes. Fifteen minutes will result in a soft jell, nice for serving as a side for meats. Twenty minutes results in a firmer jell, good for this canapé and for Chocolate Raspberry Bars – Ruth Lenhart Mix together peanut butter and eggs. Add brown sugar and mix well. Add Bisquick and 3/4 cup chocolate chips. Bake in a jelly roll pan (10 x 15) at 325° for about 15 – 20 minutes. Remove from oven. Sprinkle with remaining Combine cracker crumbs and melted butter. Press in bottom of chocolate chips and let stand for 5 minutes. Spread Chocolate 9 x 13 baking dish or pan. Sprinkle with 1 1/2 cups chocolate chips and coconut, pour condensed milk evenly over top. Bake at 350 degrees for 20 – 25 minutes. Cool. Spread raspberry filling over mixture. Streusel melted chocolate chips over top and melted white chips over top of that. Cool and cut into Mix and put in cold refrigerator to help stiffen mixture to be able to mold into a small ball. Make them set in cool place over night or about an hour in refrigerator so you can roll a small amount at a time into round balls. Dip into melted chocolate. Chop cookies into crumbs in food processor. Add softened cream cheese and vanilla to crumbs and form into soft ball. Form dough in walnut size pieces. Refrigerate for a couple of hours. Roll into melted white chocolate chips. Let set over Coat bottom of bundt pan with pecan pieces Combine first 3 ingredients. Set aside. Cream shortening. Add sugar, beating until light and fluffy. Stir in flavorings. Add whole egg, beating well. Add dry ingredients, mix well. Combine egg yolk and water. Shape dough into ¾ inch balls. Press an almond on top. Brush with egg yolk mixture. Bake on 350° for 10 – 12 minutes. Cool on wire racks. Combine the dry and wet ingredients in the large mixing bowl and stir until well blended Pour batter into bundt pan and bake 50 minutes (cake must be firm). After cooling, place a plate over the top of the bundt pan and flip the Mix above ingredients reserving 1/4 pkg beef. Form into ball and roll in reserved beef. Refrigerate until ready to use. Microwave glaze approximately 1 minute, until bubbly. To overcook glaze will result in a grainy texture –be watchful! Pour half the glaze into the bundt pan (the cake is not in there yet) Carefully put the cake back into the bundt pan and pour the remaining glaze over the cake until all the glaze is absorbed. Flip the cake back onto it’s plate. Serve! Cheese Wafers with Pepper Jelly – Helen Sheppard 9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 tsp vanilla 2 cups shredded sharp cheddar cheese (8 oz) Into large bowl, measure cereal and set aside. In microwavable Combine flour, butter, sugar, salt, curry powder and cayenne bowl, microwave chocolate chips, peanut butter and butter pepper in a food processor until mixture resembles peas. Add uncovered on High 1 minute; stir. Microwave about 30 seconds cheese and process for 2 – 3 seconds. Add water, 1 tablespoon longer or until mixture can be stirred smooth. Stir in Vanilla. at a time until mixture is moistened. Form dough into two Pour mixture over cereal, stirring until evenly coated. Pour into balls. Shape each into a 10 inch log. Wrap in plastic wrap and 2-gallon resealable food-storage plastic bag. Add powdered chill for 2 to 24 hours. Preheat oven to 400 degrees. Slice logs sugar. Seal bag; shake until well coated. into 1/4 inch slices; prick each slice with a fork. Bake on a greased cookie sheet for 8 to 10 minutes. Serve with pepper Spread on waxed paper to cool. Store in airtight container in Mix together well. Sprinkle with paprika. Serve with crackers. Thaw the frozen onions and squeeze out excess water between two paper towels. Preheat oven to 425°. Make 1 or 2 balls. Keep refrigerated, these can be frozen. Make Mix all ingredients together and put in a shallow baking dish. Bake for 15 minutes or until golden brown. ** 1 tsp red pepper for mild flavor, 2 tsp for extremely “tangy” Sweet Roll Dough – Old Fashioned Biscuits In bowl, dissolve yeast in water. Measure flour by dip-level- Sugar, salt, egg, shortening and half of flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth (5 1. Mix all ingredients except chocolate and oil Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85°) until double, about 1 1/2 hr. 3. Stir chocolate and repeat until melted (If kitchen is cool, place dough on a rack over a bowl of hot water, and cover completely with a towel.) Punch down; let 5. Pour over crunch mix and coat by mixing well rise again until almost double, about 30 min. Shape let rise. 6. Let stand in bowl for 10 min. Dump out on wax paper Form dough into balls 1/3 size desired. Place close together in 7. Let stand until set (20 minutes or longer) a greased round Pan. Let rise until light, 15 to 20 min. Heat oven to 400° (mod. Hot). Bake 12 to 15 min. in lightly greased pan, baking sheet or muffin pan. Serve piping hot. Dip cherries with stems on in melted chocolate chips plus a Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their Set chocolate covered cherry on flat side of Hershey kiss (take juices into a stainless-steel pot. Add 8 cups water and bring the paper off) and position on cream side of Oreo with stem mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand Line cookie sheet with wax paper to see the mice on as you put The next day, bring the mixture back to a boil. Reduce the heat When you get this all done, leave set for a few minutes before to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 You can either attach a chocolate chip for ears with the point minutes. Skim off any foam that forms on the top. Cook the side of the chocolate chip facing the body (the flat side making marmalade until it reaches 220 degrees F on a candy the ear), or you can use a sliced almond. thermometer. If you want to be doubly sure it’s ready, place a Attach either with some of the melted chocolate. small amount on a plate and refrigerate it until it’s cool but not Use red decorating gel or butter cream icing colored pink for cold. If it’s firm – neither runny nor too hard – it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.) Use a toothpick to make the dots for the eyes. Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with clean damp paper towel, and seal with the lids. Cooking with Friends - Neapolitan Chicken (serves 4) 1 jar Parsley Pesto Spaghetti Mix ½ C. butter or margarine, melted In a medium skillet, place Parsley Pesto Spaghetti Mix and water. Over medium to high heat, bring mixture to a boil, stirring often. Reduce heat to medium and simmer until thickened and the noodles are tender, stirring often. Stir in The whole recipe will make a good 2 cups, the half will feed 6 Rinse chicken pieces and pat dry with paper towel. Lightly oil a shallow baking pan, ( 10 ½” x 15 ½”, Pyrex is ideal) large enough to hold chicken in single layer. Arrange chicken in pan and sprinkle with salt and pepper, olive oil, lemon juice, lemon slices, oregano, garlic and parsley. Turn pieces to coat. Refrigerate for up to 4 hours, turning pieces occasionally. In a walnut oil, this is a must (don’t faint preheated 425 degree oven, bake chicken with skin side up for 30 minutes or until brown, then turn chicken and continue to bake for an additional 25 minutes. Serve with pan juices.

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