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| << July21, 2004 - Cajun Cooking Recipes-members submitted recipes,questions,cooking tips... |
July23, 2004 - Cajun Cooking Recipes Newsletter 0/7/23/04 >> |
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Cajun Cooking-Recipes,Cooking Tips,Questions, And More. ***************************************** Hi Y'all, Well, if it's not hot, it's raining, or vice versa. Or, it's just plain hot and raining! I'm hoping you are having better weather than we are! :o) ***************************************** Amy, could you please repost the Rhubarb Pizza recipe? It did not come out correctly in posting, the crust ingredients and directions for making the crust were missing :o( ***************************************** Post recipes,rate recipes,search recipes: http://www.cajuncookingrecipes.com/index.php Post Recipes ***************************************** Members Submitted Recipes Ratings: ***************************************** Heavenly Kahlua Cheesecake -Rated-5 Rhubarb Pizza-Rated-No rating yet Raleigh-Durham Pork Barbecue-Rated-No rating yet ***************************************** Member's Submitted Recipe-Please Help Us Rate It! ***************************************** Tortillas Au Gratin Ingredients 8 oz. Monterey Jack cheese, grated 8 oz. cheddar cheese, grated 1-4 oz. can green chiles 1/2 cup sliced green onions 8-8 inch tortillas 2 TBLS. butter sour cream and picante sauce Directions Combine cheeses and set aside. Combine onions and green chilies. Spray 2-8 inch cake pans lightly. Place a tortilla on the bottom. Sprinkle with cheese and onion mixture. Place another tortilla on top and repeat, until you have a stack of 4 in each pan. Spread tops of tortilla lightly with butter. Bake at 400 F. for 20 minutes. Cool for 5 minutes. Cut into wedges. Serve with sour cream and picante sauce. Contributor:TxsChef-Thanks! Please rate this recipe under category:Mexican at: http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions And Answers From Readers: ***************************************** Have a question, got an answer? Please post it at the message board! http://www.cajuncookingrecipes.com/wwwboard/wwwboard.html Message Board ***************************************** Question: "Does anyone have a recipe to share for crab claws similar to those served at Copeland's? These claws are in some type of garlic, butter sauce. Thanks-rhonda" Have an answer? Please post it at the message board. ***************************************** Question: Does anyone have a recipe close to the mexican cheese dip served at Casa Garcia? No answer yet. Have an answer? Please post it at the message board. ***************************************** Receiving more than one copy of the newsletter? Please forgive our tranformation, and let us know! ***************************************** Cooking Tips: Minimize bacon shrinkage by running bacon under water before frying. Older bacon will cook and burn almost twice as quickly as fresh bacon. Bacon can be easily baked in the oven, making nicely flat slices. Preheat oven to 400 degrees F. Place a rack inside a baking sheet. Lay out slices and bake for 10 to 15 minutes, depending on desired doneness level. This makes cripsy bacon with no curls. ***************************************** Note*If you are trying to use the same username and password at the website as you have in the newsletter, and you are having problems logging in. Im sorry, it doesnt work that way. They are two different things. If you go to http://www.cajuncookingrecipes.com/index.php and look on the right hand side. Under "add recipe" it asks if you are a new user to click here. Then create a username and password. You can use the same one as for the newsletter as long as no one else has it so far. It would make it easier to remember. It's real short, and as soon as you do this, you can add your recipes. Please let us know if you have any problems. ***************************************** Our website has tons of recipes for you. We aren't all Cajun anymore. You will find recipes for Cajun, Mexican, Italian, Low Carb, Diabetic,cookies, and much more. http://www.cajuncookingrecipes.com/ Cajun Cooking Recipes *Note: If you have visited any of these pages before, you may need to reload the page to see the recent additions. ***************************************** To Unsubscribe from our newsletter send: 26525-unsubscribe@zinester.com Unsubscribe ***************************************** I highly recommend the Recipe Gold Mine newsletter. Join them for great recipes, crafts, tips and sharing at Recipe Goldmine and Craft Exchange. To subscribe send: 61956-subscribe@zinester.com Subscribe To Recipe Gold Mine ***************************************** If you enjoy our newsletter,help us grow by sending it to who you think may enjoy it. ***************************************** Contact Us Send cajuncooking@cajuncookingrecipes.com Contact Us ***************************************** Thanks for reading everyone, ~~Peggy And That Wacky Quacky,Georgette! ***************************************** http://archives.zinester.com/26525/21290.html http://subs.zinester.com/26525 http://archives.zinester.com/26525 |
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| << July21, 2004 - Cajun Cooking Recipes-members submitted recipes,questions,cooking tips... |
July23, 2004 - Cajun Cooking Recipes Newsletter 0/7/23/04 >> |
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