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Recipe of the week: How to make an easy Soufflé: Heat undiluted soup, cheese, added variation ingredient and seasonings, stir until cheese melts. Beat 6 egg yolks until thick, slowly beat into cheese mixture. Beat 6 egg whites with 1/4 teaspoon cream of tartar until stiff. Fold yolk mixture into whites. Pour into greased 2 quart soufflé dish. Bake at 350ºF. for 40 minutes Previous recipes of the week.

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Menus:

Buenos Dias Brunch: Mexicali Quiche with Avocado Topping, Fruit Salad w/Citrus Cilantro Dressing,  & Mexican Coffee
Classic Supper for 4:  Mushroom Nut Pate, Easy Scampi, Broiled Tomatoes, Creamy Vinaigrette w/Salad greens & Chocolate fondue
Family Dinner for 4 - 6: Stuffed Mushrooms,  Barbecued Pork Chops, Brunede Kartofler(Sugar Browned Potatoes), Raw Applesauce & Cherry Ice Cream
Fourth of July on the Porch:  Chilled Tomato Bouillon, Small Watercress Sandwiches, Chafing Dish Chicken A La King, Toast, Watermelon,Lemonade, & Coffee
Fourth of July Cookout Menu:  Lemon Tea, Lemony Barbecued Chicken, Spareribs with Bourbon, Molasses Baked Beans, Country Coleslaw, Sour Cream Potato Salad, Corn on the grill, Unbelievable Garlic Bread, & Peach Ice Cream

Pancreatic Cancer Action Network advances research, supports patients and creates hope for anyone affected by pancreatic cancer. Learn about pancreatic cancer from the only national organization fighting pancreatic cancer in a comprehensive way through research, patient support, community outreach and advocacy for a cure.

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New Recipes Barbecued Lamb Chops Barbecued Leg of Lamb Butterflied Leg of Lamb Curried Lamb or Pork Chops Grilled Lamb with Rosemary Mauna Key Lamb Chops Minted Lamb Chops #3 Herbed Scampi In a Pouch Scampi on the Grill Lemon Garlic Roast Chicken w/picture Lo Cal Barbecued Fish Kitchen Tip 101: Steamed Oysters & Clams Jiffy Hollandaise Leg of Lamb Marinade Shrimp Kabobs Shrimp on a Skewer Skewered Beef How to make your salad the life of the summer party Kitchen Tip 101: Drying or Freezing Herbs Kitchen Tip 101: Leftover Broth Kitchen Tip 101: Storing Dried Herbs