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There will be no newsletter on Friday or Saturday. Friday I have to drive to Amarillo (2 hours each way) for a doctor's appointment. There will be no newsletters sent out on Saturday for a while. Nancy Wednesday, March 23, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/newsletter-mar-23.htm Newsletter Link for AOL Users <a href="http://www.nancys-kitchen.com/newsletter-mar-23.htm";> Recipe Exchange Online Newsletter March 23, 2005</a> Having problems viewing the page. Try cut and pasting the link in your browser. If that doesn't work type the address into the address bar. If the entire page is not loading press the control key and the F5 at the same time. The bottom part of the page is loading slowly. If it doesn't load right away please be patient. There will be no Saturday newsletter. Send your recipes and requests to [EMAIL PROTECTED] ===================== Thought for the Day A pint of examples is worth a gallon of advice. Index for the online newsletters http://www.nancys-kitchen.com/newsletter-index.htm Easter Recipes http://www.aliciasrecipes.com/sweet_potato_recipes.htm Ham and Ham Glaze Recipes http://www.aliciasrecipes.com/ham_recipes.htm ============== Recipe of the Day ============== Looking for some great pancakes for Easter morning? Try these. Whipping eggs whites to a foam and folding them into the batter like you would for angel food cake makes for super light pancakes. Give 'em a try. Extra Light and Fluffy Pancakes This recipe incorporates whipped egg whites for extra light and fluffy pancakes. Because they use the yolks and melted butter, they are still rich and tender. 1 cup sifted all-purpose, pastry, or cake flour 1/8 teaspoon salt 1/2 tablespoon baking powder 2 egg yolks 3/4 cups milk, more or less 4 tablespoons butter, melted 2 egg whites 1 tablespoon sugar 1. Sift the dry ingredients together. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.) Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency. . Cook as you would other pancakes. Dennis Weaver Source: http://www.preparedpantry.com ============== <a href="http://www.nancys-kitchen.com";> If you have a friend that wants to subscribe to our recipe exchange newsletter just click on the join link the top right side of the page.</a> To unsubscribe please send an email to [EMAIL PROTECTED] and put the only the word UNSUBSCRIBE in the topic area of the message and only the word UNSUBSCRIBE in the message area of the email Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
