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I have been working on the site to speed up the loading of the site as well as speeding up the recipe index. If you have had any problems in the past the newsletter loading please try again. If you still have problems please send me an email so I can correct the problem. Hopefully the problems have been resolved. Nancy Sunday, May 8, 2005 newsletter has been posted online. http://www.nancyskitchen.com/newsletter-may-8.htm Newsletter Link for AOL Users <a href=="http://www.nancyskitchen.com/newsletter-may-8.htm";> Recipe Exchange Online Newsletter May 8, 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 You can not hurt your eyesight by looking on the bright side. New Cookbooks, Coupons, Product Samples and other F r e e b i e s have been added today. http://www.nancyskitchen.com/free_cookbooks.htm Recipe Index of all recipes on Nancy's Kitchen http://www.nancyskitchen.com/recipes.asp New articles, tips, hints and information have been added http://www.nancyskitchen.com/newsletter-index.htm ========================================= Peanut Butter Cookies 1/4 c. margarine 1/4 c. peanut butter 2 T. sugar replacement 1 egg 1/4 c. water 1 t. vanilla 1 1/2c. flour 1 t. baking soda 1/2 t. baking powder Cream together margarine, peanut butter, and sugar replacement (Splenda). Add egg, water, vanilla. Beating until fluffy. Combine flour, baking soda, baking powder. Sift dry ingredients into creamed mixture. Stir to blend completely. Chill 2 hours or overnight. Drop by teaspoon onto lightly greased sheets 2-3 inches apart. Press flat with floured bottom of small glass. Bake in 375� oven for 12-15 minutes. 1 cookie calories 34 Rosetta Southwest Kansas ======= LEMON FLUFF 1 package of lemon jell-o 1 cup of sugar 1 cup of hot water juice of 3 lemons and enough cold water to make a cup Chill until like the white of an egg. Chill 1 can of carnation milk with beaters and bowl. When chilled, whip the can of carnation milk and then fold into the whipped jell-o. Crush graham crackers and put in bottom of 9 x 13 pan. Gently pour your jell-o mixture over them. Then cover the top with more graham crackers. Mary Jo <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/
