 |
|
 |
|
| Notices |
Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and
You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register:
Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account!
To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
|
04-11-2013, 08:11 AM
|
#11
|
Member
|
|
|
|
Member Info
|
Join Date: Nov 2012
Posts: 4,247
Thanks: 9,364
Thanked 3,279 Times in 1,482 Posts
|
|
Just to add to what Dean has said above: For all those sausage lovers out there, I made and will bring approx 5 lbs of semi-sweet Italian sausages with fresh rolls and peppers and onions for topping. 5 lbs yielded about 13 large links. Anything left over cna be taken home so there will be no waste (my daughters have already laid claim to any left over). These are all pork sausage - no hidden venison ground in. They are good.
|
|
|
|
The Following 3 Users Say Thank You to allen newell For Your Post:
|
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -4. The time now is 01:44 PM.
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2026, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2026, Parkerguns.org Copyright © 2004 Design par Megatekno - 2008 style update 3.7 avec l'autorisation de son auteur par Stradfred.
|
Threaded Mode