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April 2 2007 Hot & Spicy Newsletter
Hi Hot & Spicy food lovers,
I hope April Fool’s Day did not catch you unaware. The best thing about April 1 is that I know that the trees in my area will soon be green. I love Spring because the farmer’s street markets will soon be open again. I am such a sucker for beautiful veggies. Are you? I used to buy a great deal too many, but I am better now. I’m sure that I still buy a bit too much, but at least I don’t buy so much of one thing. I figure that’s a start. This week I found radishes that are about the size of medium sized beets. Yum.
Enjoy your week.
Here is the H&S recipe for this week.
Crab Cakes with Chipotle Sauce Recipe
Crab Cakes with Chipotle Sauce are easy to make and delicious. Serve as appetizers or entre.
Last week’s recipe
Shrimp with Peppers, Onions and Potatoes Recipe
Shrimp with peppers, onions and potatoes sauteed in zesty Italian dressing. There is no seasoning for you to do; the Italian dressing does it all.
After a spicy meal, treat your family to a cooling Vanilla Ice Milk. This is not just for kids.
Low Fat Vanilla Ice Milk
1 cup evaporated skim milk
2 cups 2% low-fat milk
3/4 cup egg substitute, thawed if frozen
3/4 cup sugar
1 ½tsp Vanilla Extract
1. Combine all ingredients in medium bowl and mix until well blended and sugar is dissolved.
2. Cover and place in refrigerator; chill 2 hours or longer.
3. Pour mixture into the freezer can of a 2-quart/2-liter hand-turned or electric ice cream freezer.
4. Freeze according to manufacturer's instructions.
5. Spoon frozen mixture into a freezer-safe container; cover and freeze at least 1 hour.
Makes 6 to 8 servings.
+In French (Cajun) the word Lagniappe means "a little something extra."
Don’t forget to stop by our Hot & Spicy foods forum. Say hello, pass on
hints, advice, or asks questions. Would love to see you there.
You are welcome to pass this newsletter and any recipe from the Hot &
Spicy site on to family and friends.
Vannie Ryanes, Hot & Spicy Editor
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