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Tomorrow I have to return to Amarillo for a doctor's appointment. It is a 2 hour drive each way. It is probable I will be very tired when I get home. The scheduled newsletter for Friday will probably be sent out Saturday instead. Thursday, April 28, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/newsletter-apr-28.htm Newsletter Link for AOL Users <a href="http://www.nancys-kitchen.com/newsletter-apr-28.htm";> Recipe Exchange Online Newsletter April 28, 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. There will be no Saturday newsletter. Send your recipes and requests to [EMAIL PROTECTED] ===================== Thought for the Day A lot of today's frustration is caused by a surplus of simple answers coupled with a remendous shortage of simple problems. Index for the online newsletters http://www.nancys-kitchen.com/newsletter-index.htm Coupons, Samples and other F r e e b i e s http://www.recipe-greeting-cards.com/freebies-free-stuff.htm Amish Recipes http://www.abbys-kitchen.com/amish-recipes.htm Helpful Tips, Hints and Information (Several are on the history of Mother's Day. One is on preserving your family's favorite recipes by creating a cookbook. Ten new articles were added today. http://www.nancys-kitchen.com/newsletter-index.htm ===================== Guacamole Stuffed Celery 1 stalk(bunch) celery, chilled 2 ripe avocados, mashed 1/2 c. minced onion 1-1/2 T. lemon juice 1-1/2 t. salt 3-4 drops hot-pepper sauce 1 c. chopped tomato Trim stem end of celery; cut off leafy portion. Separate celery into ribs. Rinse in cold water and dry; wrap in plastic film and refrigerate. In med. bowl combine avocados, onion, lemon juice,salt & hot pepper sauce. Stir in tomato. Refrigerate covered if not stuffing celery right away. Use about 3-4 T. guacamole mixture to fill each celery rib; cut in half or leave whole. Arrange on colorful serving plate. Serve immediately. Jalapeno Chedddar Toasts (Sharlene) 8 oz. shredded aged cheddar cheese 1/2 c. light cream cheese, cubed 2 T. finely diced red bell pepper 2 T. minced jalapeno peppers 2 T. finely chopped parsley 36 slices baguette French bread, cut 1/3 " thick In food processor, puree cheddar & cream cheese until smooth. Transfer to bowl; stir in red pepper, Jalapeno peppers and parsley. Spread bread slices with a generous t. of cheese mixture; arrange on baking sheets. Bake in oven 10-12 min in 375 oven. Bake until tops puffed & edges toasted. Serve warm Makes 36 appetizers. Athena in Delaware <a href="http://www.nancys-kitchen.com";> If you have a friend who wants to subscribe to our recipe exchange newsletter just click on the join link the top right side of the page.</a> Nancy Rogers, Nancy's Kitchen PO Box 98367 Lubbock, TX 79499 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/
