~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cooking Daily - 9/1/04 - America's Best Source For Free Cooking Ideas & Offers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In This Issue: 1. Free Cooking Offer of the Day 2. Recipe of the Day from Our Readers 3. Cooking Bargain Of The Day 4. Cooking Tip of the Day 5. Questions from our Readers ---------------------- SPONSOR ---------------------- ** FREE Giant Soup Samplers ** For just the low cost of S/H, this GREAT company will send you not one, not two, but THREE full-sized pouches of their awesome soup. Even better - you can choose your soup trio - Popular, Lower Sodium, Waist Watchers or try our new Instant Soup Sampler. Talk about something for everyone! It's Simply Soup'r Soups at E.D. Foods. <A href=" http://ed.myfree.com/r/r.php?src=edf3 ">Click Here</a> ----------------------------------------------------- Enjoy this issue and FORWARD TO FRIENDS - Help Spread The Fun! 1. Free Cooking Offer of the Day: Free Pie Recipes Click on their tab in the recipe box to search their database of easy and delicious pies. <A href=" http://ed.myfree.com/r/r.php?src=npc442 ">Click Here</a> 2. Recipe of the Day From Our Readers: Leek and Potato Soup Leeks tend to be gritty and need careful cleaning; cut off the roots and the coarse green tops, cut lengthwise through the remaining green tops starting within an inch of the white bottom, gently separate the stiff leaves, and rinse well under cold, running water. 3 Tablespoons butter 4 leeks, sliced very thin 3 stalks celery, sliced very thin 2 medium potatoes, peeled and diced 3 cups (3/4 L) milk Salt Freshly ground pepper Melt the butter in a large pot and add the leeks and celery. Cook for about 10 minutes over moderate heat, stirring often. Stir in 1 cup water, cover, and cook 10 minutes more. Add the potatoes and 2 more cups water, cover, and cook until the potatoes are just tender, about 10 minutes more. Add salt and pepper to taste. To submit your own recipes we offer two options: To get a recipe published, submit to the link below and I may use your submission in a future edition of this newsletter. <A href=" http://ed.myfree.com/r/r.php?src=myf282 ">Click Here</a> Or go to our bulletin board and post your recipe. <A href=" http://ed.myfree.com/r/r.php?src=mbb8 ">Click Here</a> 3. Cooking Bargain Of The Day: $50 Shopping Card For You You have been selected to receive a FREE $50 shopping card! Supplies limited. <A href=" http://ed.myfree.com/r/r.php?src=ygc1 ">Click Here</a> 4. Cooking Tip of the Day: Eggplant Parmesan 1 large or 2 medium eggplants Several T salt 2 beaten eggs or 1/2 c milk, buttermilk, or thinned yogurt 1 to 11/2 c breadcrumbs, cornmeal, or flour Oil for frying 2 cups Italian or grilled tomato sauce 3/4 c mozzarella cheese, sliced or grated 1/2 c Parmesan cheese, grated Cut the eggplant into 1/2-inch slices. Sprinkle both sides of each slice with salt, lay out on the plates or tray, and let stand for 30-60 minutes (less if the eggplant is fresh). Wash off the salt and immediately blot each slice dry. Heat 1/2-inch of oil in the frying pan and cover plates or tray with several layers of paper towels. Put the eggs or milk in one bowl and the breadcrumbs or flour in the other. Coat each slice of eggplant with the liquid, followed by the crumbs. Fry* a single layer of eggplant slices until golden brown, turn, and fry the other side. When the eggplant is tender, transfer to the paper towels, and turn to remove excess oil. Repeat with remaining slices, adding more oil to pan as needed. Preheat oven to 350�. Cover the bottom of the baking dish with a few spoonfuls of tomato sauce. Layer slices of eggplant, sprinkle with half of the mozzarella and all of the Parmesan. Cover with tomato sauce, add the remaining eggplant, then the sauce, and top with the rest of the mozzarella. Bake for 30 minutes, until heated through and bubbly. Notes *This is a classic vegetarian dish. If you'd prefer a lighter dish with less fat, skip the breading and frying and just broil the eggplant with a bit of olive oil. If you have a tip that you would like to have published, please click below <A href=" http://ed.myfree.com/r/r.php?src=myf282 ">Click Here</a> and I may use your submission in a future edition of this newsletter. Or go to our bulletin board and post your tip. <A href=" http://ed.myfree.com/r/r.php?src=mbb8 ">Click Here</a> To get great quick and easy recipes subscribe to our Quick & Easy Recipe Daily free newsletter. <a href=" http://join.myfree.com ">Subscribe</a> 5. Questions from our Readers: I was wondering if anyone knows how to make sour cream at home? To answer this question or submit your own questions we offer two options: To get a question published, submit to the link below and I may use your submission in a future edition of this newsletter. <A href=" http://ed.myfree.com/r/r.php?src=myf282 ">Click Here</a> Or go to our bulletin board and post your question or an answer to a question. <A href=" http://ed.myfree.com/r/r.php?src=mbb8 ">Click Here</a> ---------------------- SPONSOR ---------------------- Congratulations! If you click the link below by 11:59PM, I'll show you how to get some great new free product samples. Click Here! <A href=" http://ed.myfree.com/r/r.php?src=myf837 ">Click Here</a> ----------------------------------------------------- . . . . . . . . . TELL A FRIEND . . . . . . . . . Tell-A-Friend - Get a Free Book, Phone Card and WIN $100,000! It's true. Just tell a friend about our free newsletters and you will get a free ebook, free phone card, and free entry in our $100,000 Sweepstakes! 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