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Sunday, May 15, 2005 newsletter has been posted online. http://www.nancyskitchen.com/newsletter-may-15.htm AOL Users Sunday, May 15, 2005 Newsletter <a href="http://www.nancyskitchen.com/newsletter-may-15.htm";>All Easy Cooking Newsletter</a> There will be no Saturday newsletter. Send your requests, replies and Tried and Tested recipes to <a href="mailto:[EMAIL PROTECTED]">Send your requests, replies and Tried and Tested recipes to Click Here</a> ===================== Thought for the Day When people speak poorly of you, live so that no one will believe them. Download F r e e 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 <a href="http://www.nancyskitchen.com/free_cookbooks.htm";>Download F r e e Cookboks </a> ===================== Recipe Index of all recipes on All Easy Cookin' Recipes http://www.nancyskitchen.com/recipes.asp <a href="http://www.nancyskitchen.com/recipes.asp";>Index of recipes</a> ===================== New articles, tips, hints and information have been added http://www.nancyskitchen.com/newsletter-index.htm <a href="http://www.nancyskitchen.com/newsletter- index.htm">Newsletter Index</a> ===================== Baked Lemon Sole 4 (3-1/4 oz.) sole fillets 2 tsp fresh parsley, chopped 2 tsp margarine, melted 1/8 tsp pepper 2 tsp lemon juice 1/8 tsp paprika 2 tbsp all-purpose flour Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees F. for 15 to 20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired. Calories: 92 Protein: 16g Sodium: 79mg Cholesterol: 50mg Fat: 1g Carbohydrates: 3g Exchanges: 2 Lean Meat Yield: servings: 4 servings Wayne ===================== Smoked Brisket 3 to 4 pound beef brisket 1/4 cup liquid smoke 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon onion powder Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket in Crock Pot; cover and cook on low 8 to 12 hours (high 4 to 6 hours). Serve warm with juices. Linda ===================== 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. (AOL Users will need to cut and paste the link in their browsers.) http://www.nancys-kitchen.com <a href="http://www.nancyskitchen.com";>Join our daily newsletter</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/
