Cajun Cooking News, Issue #001 -- Yummiest Recipes For SpringCajun Cooking News brings you the latest recipes featured on the Cooking New Orleans Style. Some recipes are Cajun, some Creole, others are just plain good! Even the cooking challenged can look like a gourmet chef! Cajun Cooking News will provide you with recipes guaranteed to be crowd pleasers and will be delivered to you monthly when you subscribe. At least one recipe is new and we want your opinion before it goes on www.Cooking-New-Orleans-Style.com website. If you like this e-zine, please do a friend and me a big favor and "pay it forward..." If a friend did forward this to you and if you like what you read, please subscribe by visiting .... Issue #1, April 2009 This issue... Spring is here. The weather is becoming nicer and it's time to plan for party season - End of year school parties, graduation parties, bridal showers, recitals and more. My April, May, and June months are filled with activities. If your friends are like mine, you may be expected to prepare something. Avoid "Store Bought"! Wow your friends with these special easy to fix treats. 1) Blueberry Delight -- I received so many requests for this dessert recipe at a recent luncheon that I added it to the website the next day! This is a perfect light dessert, just in time for Spring. Click here for Blueberry Delight Dessert recipe. 2) Cajun Appetizers -- These are the best. Pick one, any one, and shine like a star at your next event. My coworker brags how he and his wife were the hit of a party with the Spinach Artichoke Dip. Click here for my favorite Shrimp Dip Appetizers - Perfect for all party gatherings.
New Recipe! 3) Spring Punch -- A Great Party Punch - This is not available on the Cooking New Orleans Website. Please give your opinion by emailing us (reply to email)! Ingredients Directions
2 hours before serving, remove 1 bag from freezer and place in fancy bowl. Start by pouring 1 bottle of Sprite over 1 bag of mixture. You can vary based on your taste. Add more Sprite or more frozen mixture! Next issue will include at least one recipe sent in from subscribers. So, SEND in your favorites! I will also answer the question "Why Would I Want To Panee A Pork Chop?" Pork chop fans will not want to miss the answer! Comments? Ideas? Feedback? I'd love to hear from you. Just reply to this e-zine and tell me what you think! See you next month! Dianna (AKA the Cajun Cook)
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