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Friday, April 29, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/newsletter-apr-29.htm Newsletter Link for AOL Users <a href="http://www.nancys-kitchen.com/newsletter-apr-29.htm";> Recipe Exchange Online Newsletter April 29, 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 Pleasant times are often missed because we are broadcasting when we should be listening. 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. More new articles were added today. http://www.nancys-kitchen.com/newsletter-index.htm ===================== EVELYN'S RHUBARB UPSIDE DOWN CAKE Topping: 3 Cups Raw Rhubarb (about 10 stalks), cut into 1/2 inch pieces 3 Tablespoons butter or margarine 1/2 cup sugar Cake: 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1/3 cup softened butter or margarine 1 egg 1 cup milk 1 teaspoon vanilla Melt the 3 Tablespoons of butter for topping in an 8" square pan. Add the � cup sugar for the topping. If your rhubarb is "too green" you can add a couple of drops of red food coloring, but it really is not necessary. Toss the rhubarb in the mixture of butter & sugar, until well coated, and then spread it out evenly, across the bottom of the pan. Make the cake by sifting the dry ingredients into a bowl. Add the butter, egg, milk & vanilla. Beat for about 2 minutes. Pour over the rhubarb in the pan and bake at 350� for 40 to 50 minutes, or until the cake tests done. While the cake is still warm, loosen around the edges with a knife. Place a LARGE plate or cake dish over the top of the pan (make sure your dish is LARGER than your pan!) and quickly turn the whole thing upside down. Let it sit for about 5 minutes, before removing the pan, so that all the "juices" can run down onto the cake. Gently remove the pan. Can be served either warm or chilled. (I personally like it better chilled!) Josie-Lynn in GA <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/
