His Forgotten Colton Fiancée. Bonnie Vanak

      

      “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.

       Also by Bonnie Vanak

      Navy SEAL Seduction

      Shielded by the Cowboy SEAL

      Navy SEAL Protector

      The Shadow Wolf

      The Covert Wolf

      Phantom Wolf

      Demon Wolf

      The Empath

      Enemy Lover

      Immortal Wolf

      Discover more at millsandboon.co.uk

      His Forgotten Colton Fianceé

      Bonnie Vanak

       www.millsandboon.co.uk

      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

      All rights reserved including the right of reproduction in whole or in part in any form. This edition is published by arrangement with Harlequin Books S.A.

      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.

      By payment of the required fees, you are granted the non-exclusive, non-transferable right and licence to download and install this e-book on your personal computer, tablet computer, smart phone or other electronic reading device only (each a “Licensed Device”) and to access, display and read the text of this e-book on-screen on your Licensed Device. Except to the extent any of these acts shall be permitted pursuant to any mandatory provision of applicable law but no further, no part of this e-book or its text or images may be reproduced, transmitted, distributed, translated, converted or adapted for use on another file format, communicated to the public, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of publisher.

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       www.millsandboon.co.uk

      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.

      Contents

       Cover

       Back Cover Text

       About the Author

       Booklist

       Title Page

       Copyright

       Dedication

       Chapter 1

       Chapter 2