His Forgotten Colton Fiancée. Bonnie VanakЧитать онлайн книгу.
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“I’m engaged to you?”
A Coltons of Red Ridge story
When Quinn Colton is injured in an explosion, undercover FBI agent West Brand is devastated. Not only is she unable to recognize him, her secret fiancé, but everything the two of them hold dear is in danger. Together, they investigate the incident that caused her amnesia and track a killer. But can West convince Quinn that their happily-ever-after is still on the horizon?
New York Times and USA TODAY bestselling author BONNIE VANAK is passionate about romance novels and telling stories. A former newspaper reporter, she worked as a journalist for a large international charity for several years, traveling to countries such as Haiti to report on the sufferings of the poor. Bonnie lives in Florida with her husband, Frank, and is a member of Romance Writers of America. She loves to hear from readers. She can be reached through her website, bonnievanak.com.
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His Forgotten Colton Fianceé
Bonnie Vanak
ISBN: 978-1-474-07920-4
HIS FORGOTTEN COLTON FIANCEÉ
© 2018 Harlequin Books S.A.
Published in Great Britain 2018
by Mills & Boon, an imprint of HarperCollins Publishers 1 London Bridge Street, London, SE1 9GF
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This is a work of fiction. Names, characters, places, locations and incidents are purely fictional and bear no relationship to any real life individuals, living or dead, or to any actual places, business establishments, locations, events or incidents. Any resemblance is entirely coincidental.
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Version: 2020-03-02
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In memory of Sissy. Love you.
Miss you and your smile and your laughter.
Sissy’s Creole Chicken
Recipe by Glenna “Sissy” Fischer
3 ½ pounds of chicken
1 clove garlic
6 slices bacon
½ pound of ham, diced
2 small onions, chopped
2 cups drained canned tomatoes
1 tablespoon chopped parsley
1/8 teaspoon Tabasco sauce
½ teaspoon thyme
2 teaspoons salt
2 cups boiling water
2 cups cooked sliced okra
Directions
Wash, clean chicken and cut into serving pieces. Rub skin side of each chicken piece with cut side of garlic clove. Place bacon in cold Dutch oven or a heavy frying pan and cook until crisp. Remove and crumble. Add the chicken to the Dutch oven or the pan, brown on all sides and then remove.
Add ham, onions, brown lightly. Then add the bacon, chicken, tomatoes, parsley, Tabasco sauce, thyme, salt and water.
Cover, reduce heat to low. Cook 30–60 minutes or until chicken is tender. Add the cooked okra the last ten minutes. Serves eight.
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