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Thursday, June 2, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/newsletter-jun-2.htm AOL Users Thursday, June 2, 2005 Newsletter <a href="http://www.nancys-kitchen.com/newsletter-jun-2.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 Live your life like a fried egg--with your sunny side up. 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 There are a number of new cookbooks that have been added to the index in the past 24 hours. <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> ===================== HOT DOG CASSEROLE 1 package deluxe macaroni and cheese mix (with cheese sauce, not powder) 1 onion, chopped 1/2 cup chopped celery 1 can cream of mushroom soup 1 cup grated sharp Cheddar 1 lb. hot dogs, sliced 1 jar sliced mushrooms, drained Cook macaroni and cheese according to package directions; add grated Cheddar and stir until well blended. Stir in remaining ingredients and pour into a greased 2 quart casserole dish. Cover and bake at 350� for 30 minutes or until bubbly. Sprinkle with additional grated Cheddar and serve. Julia ==================== For BJ, looking for ice cream recipes that don't need an ice cream maker. I first tasted this ice cream when visiting family in (then) Rhodesia and have never looked for another. Kim's Ice Cream 1 Pint heavy cream 1 (14oz) can condensed milk, chilled at least overnight 4 eggs, separated dash of vanilla In a large-ish bowl, whip egg whites to stiff peaks. In another (also large-ish) bowl whip cream to stiff peaks. Beat egg yolks into condensed milk (a medium bowl will do) and when well mixed, beat in vanilla. Combine everything into the cream bowl (egg whites last) and fold together until well blended. Resist the temptation to eat the mixture at this point! Pour into freezer-proof container and freeze for 8 hours. May need to be removed from the freezer about 10 minutes before serving because it sets rock hard. Hope the recipe converts well to US ingredients and that it becomes a firm favorite in your collection. Cathy in Toowoomba, Australia ===================== 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/
