« December 2007 | Main | February 2008 »
January 22, 2008
Willie Crawford On Time Management
From Willie's newsletter earlier today....
Good morning,
I started my day as usual, running down a short
checklist of things to do first. In case you're interested,
that list included:
- Check my helpdesk for unanswered tickets
- Check The Internet Marketing Inner Circle for new posts
and PMs
- Glance at my email
- Read for 1 hour
- Write for 1 hour
- Review my prioritized to-do list
That's the short checklist that I've already run through
today and I thought that by expanding upon the WHY those
things are on my list would be instructive.
------------
First, I check my helpdesk. It's the nerve center of my
entire operation since it's where customers and my assistants
communicate with me, and where I get a snapshot of what's
going on.
My helpdesk is at: http://WillieCrawford.com/helpdesk/
It's powered by the software that you can get for under $100
at: http://ThreePillarsHelpDesk.com
I have my helpdesk configured so that when a help ticket is
posted, ONLY the person who is responsible for that category,
can see that ticket when logging in as admin, AND when someone
posts a ticket to that category, that admin gets a desktop and
email notification.
I have my helpdesk configured so that certain categories are
used ONLY for my staff and I to communicate back and forth.
Since email is so unreliable, my helpdesk is THE center of
my business. It's where threaded conversations between me,
assistants, customers, JV partners, and clients are securely
stored and processed.
Today, I logged in, and in about 10 minutes got a feel for
all that had transpired in the last 24 hours, and also got a
reassurance that no customer support issues were festering just
beneath the surface. In 20 minutes, I did what use to take
me several hours.
-------------
I glance at my email, first skimming the "from" field, and
then skimming the "subject" field. That's how many of my
associates scan their email too. That's why it IS important
that your email clearly identify you. The subject should also
be VERY clear, because what I did next was select and delete
90% of the email in my inbox.
My helpdesk allowed me to know that important communications
were more likely to make it to me. It also gave me greater
confidence that I could delete MOST email without worrying
about missing something.
That takes us back to the importance of your email subject.
It should clearly state what the email is about. If it doesn't
there's a good chance that someone getting hundreds or
thousands of emails per day WILL delete your email unread.
I should add that I "mass delete" most email because it is
necessary for survival. I force myself to only "handle" each
correspondence once. So, when I first open an email, I
decide what to do with it, and often then write that action
right into my calendar.
If you get any volume of email and you have the habit
of saving it all out of fear of missing something, I assure
you that if you don't have the time to read it now, you're
very unlikely to have more time to read it later (as more
and more of it piles up in your inbox).
------------
Next I logged into the member-only forum of The Internet
Marketing Inner Circle. That forum is actually a nerve
center for my business and a lot of others. Right on that
forum, at this very moment, several projects that I'm a
part of are being coordinated.
-- We're coordinating an ebook where 100 members will share
how they earned their first $100 online. This group project
will inspire many, get the names of the 100 contributors
publicized, and earn money for affiliates who help to market
that ebook.
Incidentally, if you want to participate in that project, you
CAN. You do need to be a member of TIMIC. You can join at:
http://TIMIC.ORG
-- We are coordinating a group ezine that we're determined
to make one of the highest quality ezines on the face of
the planet. The ezine will be 99.9% content, and I'll tell
you more about that later.
-- Various pockets of people are jointly creating and
marketing ebooks, software, membership sites, free giveaways,
services... and just about anything that you can imagine.
I provide inputs on many of these projects, or even tie them
into other projects.
One of the things that I teach is that the easiest way to
launch a project is to tap into the energy... or momentum...
of an already successful project. That is, launch a new
project by making it a backend or upsell product to something
already getting lots of traffic from buying customers.
So, every day, I log into the TIMIC Forum at largely
pre-planned times. I plan those times because otherwise I
could easily lose control of my time.
I do also visit a few other forums, but those are during odd
times... perhaps while I'm listening to a teleseminar, or
on hold while making a phone call.
I DO get lots of gems from my time spent on other forums too,
although NOTHING compares to the quality of interaction that
I get from the TIMIC Forum.
------------
I set aside an hour for reading early each morning. That hour
is spent reading the next document that I ABSOLUTELY must get
off of my desk!
It can be an ebook, a software license, a JV agreement, or
some offline publication. I just set aside that time because
in that one hour, I get more read than I would in a day of
reading while doing other things.
This morning, I read an ebook on social networking that is the
best one that I've read to date. I read it because I was asked
to write the forward to it. That turned out to be an excellent
use of my time as this ebook is destined to become a reference
guide on the topic.
I also reviewed a JV agreement that I needed to get back to
a JV partner. JV agreements can be tricky because they need
to cover a LOT of things that most people probably never
consider. You need to cover such topics as... what happens if
the JV doesn't go as expected... or if one of you disappears for
a few MONTHS.
--------------
I set aside an hour for writing. This time was spent writing
and editing 3 articles that should be very well-received. When
I don't set aside time to really focus on my writing, it often
shows :-)
So, this morning I finished polishing all three articles, and
they are now ready for publication.
----------------
Next, I turned to my "to do" list and identified what on the
list I really should do next. I looked for things that REALLY
needed doing, and that it made sense for me to do, rather than
outsource.
I also looked for one or two things that would take very little
time to finish off, so that I could get the pleasure of quickly
finishing those things, and then mark them DONE!
-------------------
So that's how I started my day. In the process I also reviewed
my plans for the rest of the day, and for the next week. Part of
that plan includes a trip out to Las Vegas this weekend where
I'll be speaking at Ross Goldberg's seminar.
Looking at that caused me add reviewing my presentation, and
perhaps dry-running it to my schedule. Although I must confess
that often when I speak at seminars, I don't finish writing the
presentation until the night before... or sometimes the day of.
Seminar speakers often use the excuse of "we wanted to get a
feel for the audience before finalizing the presentation." The
reality is that many of us are masters at procrastination.
That brings me to one other thing that continuously surprises
me about human nature. When we put off things that we image
will be difficult, we are often shocked by how simple and easy
they were to do once we actually sit down and do them.
That's why I do have a morning routine.
I once listened to an interview between Dan Kennedy and Robert
Ringer. The discussed waiting for inspiration to strike, and
they both agreed that for them it was often a matter of just
sitting down and getting started (they were speaking of writing).
It's evolved to that point for me too... after I start writing
the words just flow.
By the way, here's a link to check out Ross' seminar:
http://www.mastersseminar.com/?rid=5
It's inexpensive, hotel rooms in Vegas are CHEAP, and I'd be
honored to see you there. Bring lots of business cards, a
digital camera, and a jacket :-)
Pam
Posted by Willie Crawford at 12:01 AM | Comments (0)
January 21, 2008
Stopping Digital Product Theft
Posted by Willie Crawford at 01:05 AM | Comments (0)
January 07, 2008
More Soulful Recipes - January 7th, 2008
More Soulful Recipes January 7th, 2008
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipe: Portuguese Peri Peri Chicken
Recipe: Oyster Casserole
Re: Frosting For Best Ever Chocolate Cake
Recipe: Fluffygranny's Chicken Salad
Recipe: White Chocolate Chex Mix
Recipe: Macaroni & Cheese
Recipe Request: Chicken & Dumpling
Recipe Request: Shrimp Gumbo
Re: Strawberry Pretzel Dessert
Recipe: Crab Cakes
Recipe: South Louisiana Stuffed Bell Peppers
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Earn Up To $1,000 Per Day Selling Ads. Also, Earn Up To
$250,000 Per Year Just For Making A Referral.
Do you know anyone that could be a portal director for your
town or any town?
If so, I will pay you up to $250,000 per year for each
Portal Websites Director that we recruit as a result of
your referral (pay depends upon how well they do).
However, we only need 1 Portal Director per town.
You need to sign up to be a portal director right
away, because there is a LIMIT to how many we need.
Get details on becoming a portal director, or referring
one at: http://TheRealSecrets.com/PortalDirectors.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Ellen Deskin
PORTUGUESE PERI PERI CHICKEN
4 Tbsp. coarse salt
1/4 cup olive oil
11/2 Tbsp. fresh crushed garlic
2 cups sunflower oil
1/4 cup white vinegar
8 small chilies or less if desired
2 tsp. Paprika
Add all ingredients into blender and blend well.
Prepare chicken breasts by poking each with fork so marinade
will be absorbed into flesh. Rub each breast with lemon juice
and leave for 1/2 hour.
In 13 x 9 pan; soak chicken in above marinade for four hours.
Grill over medium heat for forty
five minutes. Baste with marinade for fifteen
minutes on hot heat.
Serve with many glasses of ice water or milk.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: DCle100375
Does anyone have a recipe for Oyster Casserole?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Glor
To MaryAnn Darr
Please post the rest of the recipe for the frosting on that
Best Ever Chocolate cake. Thanks
Gloria
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: janbury1
Fluffygranny's Chicken Salad
People are always asking for this recipe. It is super simple
and keeps well for up to a week.
Candied Dills
1. Medium size jar dill pickles (I make a really big jar and
use it for other things. The grand babies eat them as a snack)
2. several lbs white sugar
Drain the dills (I buy the sliced for this) and repack in jar
with just pickles layered with sugar packed down. This needs to
happen 5 days prior to making the chicken salad, potato salad,
deviled eggs or whatever you plan to use them in. Set them
aside and turn the jar a couple of times a day.
Fluffygranny's Chicken Salad
I make a couple of pounds at a time since all my kids want
there own to take home.
4 chicken breasts
6 leg/thigh (connected) pieces
1 cup of chopped pickles, or to taste
4 tbl pickle juice
1 small onion diced fine
2 stalks of celery chopped not fine but small pieces
GOOD mayonnaise about 2 cups
2 tbl yellow mustard
a few shakes of hot sauce (you will never taste it but it helps
with the final flavor)
salt and pepper to taste
Boil the chicken with some salt and pepper until done.
Cool and pull or chop chicken into large bowl. Add pickles,
celery, onion, adding mayo, mustard, hot sauce and salt/pepper.
Since all chicken is not the same you may want to add the
mayo/mustard gradually until you get the consistency you want.
Remember it will get dryer as it chills so adjust accordingly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Jesi Allen
White Chocolate Chex Mix
2 lbs. white chocolate
6 cups Rice Chex
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups cashews
1 (12 ounce) package mini candy-coated chocolate pieces
Melt chocolate in a large saucepan over low heat or in
microwave until just until soft. Stir until melted. Combine
all the other ingredients in big roaster pan or bowl.
Stir chocolate into mixture. Turn out on waxed paper.
Of course anything you like can be added or substituted-but
this recipe is a great combination! Combine the crispy
rice cereal squares, toasted oat cereal, pretzels, cashews and
candy in big roaster pan or bowl.
Stir chocolate into mixture. Turn out on waxed paper and let
cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Fromgrandmashand
Mr Burns requested a homemade mac n cheese recipe. This is the
one I make and there are rarely leftovers.
Baked Macaroni and Cheese
4 tablespoons cornstarch
4 tablespoons margarine or butter
2 teaspoon salt
4 cups shredded american or cheddar cheese
1/2 teaspoon pepper
5 cups milk
16 oz box elbow macaroni, cooked five minutes and drained
preheat oven to 375 degrees. In medium saucepan combine
cornstarch, salt and pepper; stir in milk. Add margarine.
Stirring constantly, bring to a boil over medium high heat and
boil 1 minute. Remove from heat. Stir in 3 cups of cheese
until melted. Add elbows.
Pour into greased 4 quart casserole. Sprinkle with reserved
cheese.
Bake uncovered 25 minutes or until lightly browned.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Pamela Allen
I need a chicken and dumpling recipe.
thanxs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Pat Norenberg"
Good Shrimp Gumbo recipe requested.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: REEMARGARET
Our family have been making this salad for years, we just simply
call it pretzel salad. Instead of using boiling water, use
pineapple juice to dissolve the Jello. It gives it an extra
punch.
Strawberry Pretzel Desert
From Doris
Serves: 12-15
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients
2 cups coarsely chopped pretzels
1/4 C sugar
1 stick margarine, (1/2 cup), melted
1 8 oz. Cool Whip
1 8 oz. cream cheese, softened
3/4 C sugar
2 cups boiling water
2 Sm or 1 lg box strawberry jello
2 Sm or 1 lg pkg frozen strawberries, with juice
Directions
Preheat oven to 350 F. Mix pretzels, butter and sugar and press
into 13 x 9 pan. Bake for 10-12 minutes. Cool completely. Mix
cream cheese (room temperature), cool whip and sugar. Smooth
over cooled crust.
Refrigerate. Boil water and dissolve Jello. Stir in
strawberries. Pour thickened strawberry
mixture over cream mixture. Refrigerate overnight
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Sharon Kluth"
This recipe is for GaNeane Lewis ….I’m from Maryland and have
been told I make the best Crab Cakes in the world.
1lb Jumbo Lump Crab Meat
1 egg
1 tsp Soy Sauce
1 tsp worstershire sauce
1 tbsp Hellman’s Mayo
1 tsp Mustard
1 tsp or to taste Old Bay Seasoning
Cracker Meal
Mix the egg, soy sauce, worstershire sauce, mayo,& mustard
together in a bowl. Pick thru the crab meat and remove any
cartledge or shells (shouldn’t have any using jumbo lump)
Add the egg mixture to the crab meat and gently mix, try not to
break up the lump crab. Sprinkle the old bay and gently mix into
the mixture.
Add the cracker meal…a little at a time…until the crab mixture
holds together. The amount of craker meal you use depends on
the way you going to prepare the crab cakes. If your going to
broil the crab cakes, you don’t need as much craker meal. I
hope you enjoy this recipe
Sharon Kluth
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Sta Girl"
Request for a member
SOUTH LOUISIANA STUFFED BELL PEPPERS
5 medium bell peppers
4 stalks celery, chopped
1 medium onion, chopped
1 medium jar sliced mushrooms
1 beef bouillon cube, prepared
in 1/2 c. water
garlic salt
salt
pepper
1 1/2 c. rice, cooked (makes
about 3 c.)
1 lb. ground beef
1 can cream of mushroom soup
Slice off top of bell peppers. Clean and boil 4 of the
bell peppers. Set aside. Dice tops of 4 bell peppers, plus
remaining peppers. Saute diced bell peppers, celery and onions
until tender. Add ground beef. Cook until beef is brown.
Drain excess fat. Stir in rice, mushroom slices, prepared
bouillon and enough mushroom soup until moist. Season to
taste. Stuff peppers with mixture. Handle carefully not to
tear peppers. Place remaining rice in bottom of casserole
dish. Place stuffed peppers on top of rice. Garnish each
pepper with mushroom slice.
Suggestion: Can be served as dirty rice by omitting
stuffed peppers.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Rediscover All Those Amazing Old Fashioned Soul Food
Recipes You Thought You'd Never Taste Again...
Soul Food Recipes Learned On A North Carolina Tobacco Farm
- 250 Of Willie Crawford's Own Recipes...
Macaroni, Fried Chicken, Biscuits, Red-eye Gravy, and Baby Back
Ribs Like Your Mom Use To Fix! All of those recipes you
remember from when you were growing up.... recipes you thought
were now only a memory.
Grab this book filled with mouthwatering soul food recipes
now at: http://chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
Members of this list join by using the form on our website.
We keep copies of all subscription requests.
Mailing list automatically powered by
http://ProfitAutomation.com
----------------------------------------------------------------
Posted by Willie Crawford at 05:25 PM | Comments (0)
January 05, 2008
More Soulful Recipes - January 5th, 2008
More Soulful Recipes January 5th, 2008
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipe: Pot Roast
Recipe: Fried Hand Pies
Recipe: Ann Landers Meatloaf
Recipe: Tea Cakes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Please Don't Miss...
"20 Ways To Make $100 Per Day Online" Working
Just One Or Two Hours Per Day.
Find out how ordinary people like you and I do this
everyday. For us, going to work means getting up and
walking across the room to the computer :-)
"This Works - It Really Does!"
===>>>> http://20Ways.org <<<<===
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe: Pot Roast
Needed:
a 2-3 lb. boneless bottom round roast
minced garlic
Make three or four slits in the top of the roast. Force minced
garlic into the slits. Wrap very tightly in plastic wrap, then
in foil.
Freeze at least
overnight.
Needed:
2 -3 Tbsps. olive oil
1 16 oz. can, beef broth
10 baby carrots, split & cut in half
4 medium-sized white potatoes, cubed
1 large yellow onion, chopped
1 lb. frozen cut green beans
4-5 chopped fresh mushrooms, (if desired)
1 small can, diced tomatoes (if desired)
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. minced garlic
Black pepper.
Instructions:
Brown frozen roast, on all sides, in olive oil. Place browned meat
in center of pot, slitted side up. Pour broth over roast. Add
Worcestershire and soy sauces. Cover, and simmer one hour and
fifteen minutes. Surround meat with layers: carrots, potatoes,
onion, green beans, tomatoes, mushrooms.
Cover, continue to simmer another hour and fifteen minutes. Allow to
cool, (or refrigerate overnight....this lets the flavors blend).
Slice the roast. (If refrigerated, re-heat in microwave.) The roast
will be very tender, and you don't have to cook anything else...
except maybe biscuits or cornbread!
Contributed by Viv
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fried Hand Pies
2 cups self rising flour
1/4 cup Crisco
1 cup milk
FILLING:
4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)
Combine flour, Crisco and milk; mix well. Roll into balls the
size of a walnut (should make 12). Flatten each with a rolling.
Peel and chop apples. Cook apples, margarine, spices, and brown
sugar until apples are tender. Place 1 tbsp. of this apple
mixture in the center of each flattened ball of dough.
Fold corners and press edges with fork. Fry in oil until golden
brown on each side. Top with powdered sugar.
Contributed by Elvee
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ann Landers Meatloaf
2 pounds lean ground beef
2 eggs
1 1/2 cups bread crumbs (or grated old bread)
3/4 cup ketchup
1/2 cup warm water
1 package, Lipton onion soup mix
Bacon
1-8oz. can tomato sauce
Combine all ingredients, except the tomato sauce and bacon, in a
large bowl. Press into a loaf pan. Cover with 2-4 strips bacon.
Pour the can of tomato sauce over the top. Bake, uncovered 1 hour
at 350 degrees.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SOCK-IT-TO-ME CAKE
1 pkg. butter cake mix
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons brown sugar
3/4 cup pure vegetable oil
2 tsp. cinnamon
4 eggs
8 oz. sour cream
3 tablespoons milk, orange juice or lemon juice
1 cup confectioners sugar
Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add sour
cream and mix well. Stir in pecans. Pour half of the batter into
greased tube pan. Sprinkle brown sugar and cinnamon over batter.
Add remaining batter. Bake in a moderate 350 degrees oven for 60
to 65 minutes until cake tests done. Cool and glaze with mixture
of confectioners sugar and milk, orange juice or lemon juice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tea Cakes
1 cup Crisco shortening
2 cups sugar
2 eggs
1 tsp. vanilla extract
3 cups sifted self rising flour
1/2 cup milk
Cream together shortening and sugar.
Add eggs and vanilla.
Add 1 cup of flour at a time
then stir, to ensure proper mixing. T
hen add milk and blend.
Spoon dough out with 1 tbsp, roll into hand
and then flatten out.
Bake on ungreased cookie sheet
350 degrees for 10 - 12 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
Members of this list join by using the form on our website.
We keep copies of all subscription requests.
Mailing list automatically powered by
http://ProfitAutomation.com
----------------------------------------------------------------
Posted by Willie Crawford at 07:23 PM | Comments (0)
Make $1,500 TODAY...?
I've read this ebook three times since downloading
it late last night. That's because I want to
memorize every word.
http://TheRealSecrets.com/AndrewCavanagh/
It that good!
Willie
Posted by Willie Crawford at 10:33 AM | Comments (0)
January 04, 2008
More Soulful Recipes - January 4th, 2008
More Soulful Recipes January 4th, 2008
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Re: Steak Seasoning ( Sirloin Stockade )
Recipe Request: Soft Peanut Brittle
Recipe: Strawberry Pretzel Dessert
Recipe: Chitterlings
Recipe: Pound Cake ( Cake Mix )
Recipe: Best Ever Chocolate Cake
Recipe: Smoked Oyster Pate
Re: Crab Cakes
Recipe Request: Fried Chicken, Macaroni & Cheese,
Sweet Potatoes, Cornbread Dressing,
Pound Cake, Peach Cobbler
Recipe: Chicken Salad
Recipe Request: Canned Sausage, Ham & Bacon
Recipe Request: Chex Mix With Pretzel, M&M's, Nuts With
White Chocolate
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Please Don't Miss...
"20 Ways To Make $100 Per Day Online" Working
Just One Or Two Hours Per Day.
Find out how ordinary people like you and I do this
everyday. For us, going to work means getting up and
walking across the room to the computer :-)
"This Works - It Really Does!"
===>>>> http://20Ways.org <<<<===
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Beth
My son is crazy about the steak seasoning they use at Sirloin
Stockade, does anyone know what combination of spices they
use? Thanks so much
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: debbie stagg
Just haven't taken the time to ask my Aunt's about a (soft)
Peanut Brittle.
Does someone have the receipe, its so much quicker asking you
guys!! smile
Debbie in Georgia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Doris Kinmond"
Subject: Great Strawberry Desert
Strawberry Pretzel Desert
From Doris
Serves: 12-15
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients
2 cups coarsely chopped pretzels
1/4 C sugar
1 stick margarine, (1/2 cup), melted
1 8 oz. Cool Whip
1 8 oz. cream cheese, softened
3/4 C sugar
2 cups boiling water
2 Sm or 1 lg box strawberry jello
2 Sm or 1 lg pkg frozen strawberries, with juice
Directions
Preheat oven to 350F. Mix pretzels, butter and sugar and press
into 13x9 pan. Bake for 10-12 minutes. Cool completely. Mix
cream cheese, cool whip and sugar. Smooth over cooled crust.
Refrigerate. Boil water and dissolve jello. Stir in
strawberries. Pour thickened strawberry
mixture over cream mixture. Refrigerate overnight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: ERICJROME
Chitterlings
After cleaning them
sprinkle kosher salt to taste
some crack peppercorn
sliced onions
sliced garlic
Bring pot to a boil and then turn down the heat to simmer for
4-6 hrs.
Jerome III
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Iris Ferber
Pound Cake from a Cake Mix
1 package of your favorite flavor cake mix, lemon,chocolate,
yellow,etc
1 small package same flavor instant pudding (do not prepare)
4 large eggs
1 cup water
1/3 cup oil
Mix all ingredients together in a large bowl and pour into a
greased bundt pan.
Bake at 350 degrees for 1 hour or until toothpick inserted in
center comes out dry. Place on cake rack for 10 mins then
remove from pan until completely cool.
You can also make 2 loaf pans but the bundt looks pretty.
You can either sprinkle with confectionary sugar or glaze the
cool cake by using 1/2 cup of your favorite flavored canned
frosting, microwave until melted and then drizzle over the
top of the cake.
This recipe has been around for years and orginially comes from
Duncan Hines.
Iris Ferber
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: MaryAnnDarr
Dear Willie:
I received a recipe, in the mail, the other day called
"Best-Ever Chocolate Cake". Well, I made it, and it is really
good. It's very rich and it would be wonderful served with
vanilla ice cream (do y'all have Blue Bell Vanilla Ice
Cream?) Try making this cake and see what you think; or if there
are people out there in "Recipe Land" who love chocolate, this
will be right down their alley. As follows:
Best Ever Chocolate Cake
2 cups all purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder (I used Dutch-Process cocoa)
l-l/2 teaspoons baking soda
l/4 teaspoon salt (throw another l/4 t. over your back for good
luck!)
l/2 cup vegetable shortening
l cup milk
l/ 2 cup cold black coffee
l teaspoon vanilla extract
Step-By-Step Method
Preheat oven to 350 degrees. Recipe said to grease and flour
two 9-inch cake pans. I always grease and sugar my pan/s
because when you taste the cake, you can sometimes taste the
flour that stuck to the bottom of the layer, and I don't like
that...besides, it's not pretty. The sugar makes it look a
little lacy/crusty. I use granulated sugar with my shortening
to grease my pans. It's prettier and it tastes yummy. Then, you
will sift together your flour, sugar, cocoa powder, baking soda
& salt.
Beat in the shortening into the dry contents with an electric
mixer on low speed. Beat in milk (incidentally, I used soured
milk); coffee; and vanilla until combined. Increase speed to
high and beat for 2 minutes. Add the eggs; beat for 2 minutes.
Pour the batter into the prepared pans; smooth with a spatula.
Bake the cake in the middle of the oven until a toothpick
inserted in the center comes out clean, 30-35 minutes. Willie,
between you and me, I never fool with the toothpick because the
food is going to still be cooking as it cools on the
drainboard! I always elect for the shorter time; so I cooked it
for 30 minutes; brought them out and put them on my cake coolers
(incidentally, they were a little dipped in the middle when I
first brought them out, but I figure if you have chocolate, you
want a little "goo"). Now, the next step...this is important.
Cool the cakes in the pans for 5 minutes, then turn the cakes
onto wire racks to cool completely. You know, Willie, I have
some cake pans that I probably paid quite a bit for mail order;
but if you go to Walmart, Target, whatever, you can probably
find those kind of cake pans that have that little lever that
you can pull completely around the circumference of the cake to
help it release from the pan. That's the best cake pan you can
buy and probably one of the cheapest.
Willie, for the frosting, combine the cocoa powder, butter, corn
syrup, vanilla and salt in a large mixing bowl. Beat on medium
speed for 2 minutes. Add the warm water; mix well at low
speed. Beat in the confectioners' sugar in two batches. Beat
until smooth.
Place one of the cake layers top side down on a large,
flat plate. Spread with one cup of the frosting; sprinkle with
2/3 cup walnuts. Top with remaining cake layer top side up.
Frost the top and sides with the remaining frosting swirling
with a small spatula. Garnish the cake with the remaining
walnuts. Get ready to say "Yummy-Yummy", because
it "sho-am-good"!
Willie, a little hint when measuring fats such as shortening,
butter, margarine, etc., what I do to make my life easier is
this. If I want l/2 cup shortening, I put l/2 cup cold water in
my measuring cup and then I just add my fat until it makes the
water rise to l cup. This is so easy...learned it a long time
ago from a very wise cook!
Maryann Darr
Best Ever Chocolate Cake Frosting
l cup unsweetened cocoa powder
l/2 cup softened butter
Maryann
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Milt Keller"
Smoked Oyster Pate'
Recipe By : The Gourmet TV Channel 1997
Serving Size : 8 Preparation Time :0:15
Categories : Appetizer(s)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1 can smoked oysters -- 10 ounces
1/2 cup scallions -- chopped
1 teaspoon paprika
Combine all in food processor. Put in pastery bag and fill
endive leaves, or use as a pate' on crackers.
This is very good AND unusual!
JMKeller
San Diego, CA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Mopegasus
for deby
the best crab cake recipe i've found is on the can of "old bay
seasoning" maybe you would like to try that one.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Mr.Burns"
Willie -
Conversate:
I would like to have the following recipes, if possible....
[all from scratch]
Fried Chicken
Macaroni and Cheese
Sweet Potatoes
Cornbread DRESSING [not stuffing]
Pound Caike
Peach Cobbler
Thanks,
E.Ronald Burns
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Nanajoan
For: cyunvd
CHICKEN SALAD
FROM JOAN'S KITCHEN
2 Cups Cubed Cold Cooked Chicken*
1 Cup Minced Celery, or less if you prefer.
1 Tablespoon Lemon Juice
3 Tablespoons Sweet Pickle Relish
1 Teaspoon Salt, or to taste
1/8 Teaspoon Pepper, or to taste
½ to 2/3 Cup Miracle Whip or Mayonnaise, (I prefer Miracle Whip)
3 - 4 Hard-Cooked Eggs, chopped
Toss together chicken, celery, lemon juice, pickle relish and
seasonings. Mix in Miracle Whip. Carefully fold in eggs.
Chill thoroughly.
*Boil three chicken breast in salted water to which ½ chopped
onion has been added. ( You can use mixed chicken pieces, dark
and white meat.) This gives the chicken a good flavor. When
chicken is done cool and refrigerate until cold before cutting
up.
Add boiled shrimp to this for a delicious Shrimp Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rachel Nichols"
Hello! I’ve been enjoying Willie’s recipes for over two years
now, and truly appreciate all the fine recipes I’ve obtained,
many of which I’d been wanting for years!
My request is this: my dear, departed Mother spoke many times of
the most wonderful, canned sausage, ham and bacon she used to
eat as a girl at her grandmother’s. She said it had been canned
in Mason jars in pork grease/fat; the jars were sealed as in
canning. Does anyone know the recipes, amounts, process and
procedure for this fine, old-fashioned meat-canning? I would be
SO thankful if anyone has this information and doesn’t mind
sharing. Thank you again!
Rachel Nichols
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: REEMARGARET
This is a recipe request. We had snack day at school and someone
brought in Chex mix made with pretzels, M&M's and nuts. It was
made with white chocolate. Does anyone have such a recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Soul Food Recipes Learned On A North Carolina Tobacco Farm
- 250 Of Willie Crawford's Own Recipes...
Macaroni, Fried Chicken, Biscuits, Red-eye Gravy, and Baby Back
Ribs Like Your Mom Use To Fix! All of those recipes you
remember from when you were growing up.... recipes you thought
were now only a memory.
Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
Members of this list join by using the form on our website.
We keep copies of all subscription requests.
Mailing list automatically powered by
http://ProfitAutomation.com
----------------------------------------------------------------
Posted by Willie Crawford at 07:36 PM | Comments (0)
January 03, 2008
Recipe Mailing List - January 3rd, 2008
More Soulful Recipes January 3rd, 2008
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
Note: Please send recipes and requests to the email address
in your welcome email
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipe: Homemade Chicken Salad
Recipe Request: Pound Cake ( Cake Mix )
Recipe Request: Scalloped Potatoes With Mushrooms
Recipe: Smoked Oyster
Recipe Request: Chitterlings
Re: Crab Cakes
Recipe Request: Stuffed Pepper
Recipe: Best Ever Corn Muffins
Recipe Request: Cod Fish Cakes
Recipe: A To Z Bread
Recipe: Crab Cakes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Rediscover All Those Amazing Old Fashioned Soul Food
Recipes You Thought You'd Never Taste Again...
Soul Food Recipes Learned On A North Carolina Tobacco Farm
- 250 Of Willie Crawford's Own Recipes...
Macaroni, Fried Chicken, Biscuits, Red-eye Gravy, and Baby Back
Ribs Like Your Mom Use To Fix! All of those recipes you
remember from when you were growing up.... recipes you thought
were now only a memory.
Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: cyunvd
Recipe Request: Homemade Chicken Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: dee bee
please send me a recipe for a pound cake I can make with a cake
mix. thank you.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Diane Walls"
Does anyone have a recipe for Scalloped Potatoes with Mushrooms?
Diane
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Doris Kinmond"
Here is a great smoked oyster recipe
Doris ;)
Smoked Oysters & Bacon
Ingredients:
1/2 lb bacon strips
2 can smoked oysters
40 round wooden toothpicks
1/4 cup light vegetable oil
3 tbsp garlic, minced
Directions:
Cut bacon strips in thirds. Wrap a bacon slice around each
oyster and place a toothpick through to hold it in place.
In a medium skillet, heat oil, and add garlic. Cook wrapped
oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: EUDORA WARD
I would love to recieve a recipe for "chitterlings"!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GaNeane Lewis
Ok, not only do I need a good recipe for Crab Cakes, but I need
some tips. Whenever I make this the hardest thing is for me to
keep the cakes from falling apart..how do you keep it together
in cakes while frying?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Harper, Angela Y."
Greetings:
I am looking for a stuffed pepper recipe from someone that lives
in New Orleans. Friend cooked some the other day and was
delicious. She will not give out the recipe. She also did not
use rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Jayme"
Dear Willie,
Thanks for this forum for great recipes! I've been a regular
reader for quite some time. My husband and I currently live in
Abu Dhabi, United Arab Emirates.
We could not find any collard greens for New Years, but
discovered the large leaves cut from the heads of cauliflower
have a similar taste and texture.
Here is our favorite corn muffin recipe:
Best Ever Corn Muffins
1 cup all purpose flour
1 cup corn meal
1/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil or melted shortening (room temperature)
1 1/2 cups milk
1 egg
Preheat oven at 425 degrees
Mix dry ingredients. Add liquid ingredients, but do not over
mix. Pour into greased and floured muffin pan.
Bake for 20 minutes. Makes 12 muffins.
Jayme Wills
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "KAREN JOHNSON"
Does anyone have a recipe for cod fish cakes, I use to have this
recipe and I remember using boiled potatoes. Thank you and Happy
New Year!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: LaWanda
This is for the person looking for a recipe that makes
different breads from one recipe.I hope this is what you're
looking for.Feel free to add to this list
A TO Z BREAD
3 C FLOUR
1 C OIL
1 t. SALT
3/4 C SUGAR
1 t.BAKING SODA
2 Cups of A TO Z
3 t.CINNAMON
3 t. VANILLA
3 EGGS
1 C NUTS
PREHEAT OVEN TO 350 DEG.SIFT DRY INGREDIENTS.SET
ASIDE. BEAT EGGS IN A LARGE BOWL.ADD OIL AND SUGAR
CREAM WELL.
ADD A TO Z AND VANILLA.ADD DRY INGREDIENTS.MIX
WELL.ADD NUTS.SPOON INTO 2 WELL GREASED LOAF PANS.BAKE
IN PREHEATED OVEN 350 DEG. 1 HOUR.
A TO Z :
APPLES
APPLESAUCE
APRICOTS
BANANAS
CARROTS
CHERRIES
COCONUT
DATES
EGGPLANT
FIGS
GRAPES
HONEY-OMIT SUGAR
LEMONS(1/2 JUICE)
MARMALADE
MINCEMEAT
ORANGES
PRUNES 1 C
PEACHES
PEARS
PUMPKIN
PEPPERMINT,crushed (1/2 C)
RAISINS( SOAK IN WARM WATER,DRAIN
RHUBARB
STRAWBERRIES
SWEET POTATO
TAPIOCA
TOMATOES.add 1/2 C SUGAR
YAMS
YOGURT
ZUCCHINI
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Marti"
This is for Deby Doerhoff
Here are 2 different ones to try.
Crab Cakes
3 large eggs slightly beaten
2 tablespoons milk
1 teaspoon worchestershire sauce
1/2 teaspoon dry mustard
1 pound lump crab meat or 4 cans (6oz each) lump crab meat
1 & 1/2 cups crushed saltines (about 16 crackers)
1 cup chopped bell pepper
1/2 cup chopped vidalia or sweet yellow onion
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons virgin or light tasting olive oil
lemon or lime wedges for serving
In a large bowl wisk together the eggs, milk, worchestershire,
and dry mustard. Stir in the crabmeat, crackers, green pepper,
onion, parsley, salt and pepper and toss well to combine.
Cover and chill for 30 minutes to allow the crabmeat to absorb
the eggs and the milk so the patties hold together.
With your hands, shape the crab mixture into nine round cakes,
about 3 inches wide, 1/2 inch thick.
In a large skillet, heat the olive oil over meadium-hugh heat.
Add the crab cakes and cook for about 5 minutes a side or until
golden brown, turning the cakes carefully with a wide spatula
to preserve their shape.
Serve hot with the lemon or lime wedges.
Crabby Cakes
Recipe courtesy Linda Taglioli
Recipe Summary
Prep Time: 1 hour 30 minutes Cook Time: 15 minutes
Yield: 10 (3-ounce) cakes
1-cup bread crumbs
1 pound crabmeat, shredded and picked over to remove shells
and cartilage
1/2 green pepper, diced small
1/2 red pepper, diced small
1/4 cup carrot, shredded
1/2 small red onion, diced
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
Special sauce, recipe follows
Set bread crumbs aside; combine remaining ingredients together
until mixed well. Form mixture into 3-ounce cakes. Roll each
cake in bread crumbs.
Place cakes in freezer for 1 hour, to set up. Saute on medium
heat until each cake is golden brown and heated through.
Serve with special sauce.
Special Sauce:
1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
2 tablespoons cayenne pepper
In a small bowl combine all of the ingredients and mix well.
Refrigerate until ready to use.
Yield: 1 1/4 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Oprah Winfrey, Louis Gossett Jr., Governor Lamar Alexander...
They All Enjoyed This Man's Cooking. Now you can too.
Dave Franks' one of your fellow list members has finally
released the cookbook that his friend Alex Haley (whom he worked
and cooked for many years) pressed him to write. It's called
"Foods Of The Southland" and it contains over 250 of Dave's
own delicious recipes developed over nearly 70 years of cooking.
From barbecue beyond compare to deserts that you can't just
have one serving of, Dave's recipes are "the real deal!"
Grab a copy of Foods Of The Southland" today by visiting:
===>>> http://Chitterlings.com/southland/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Posted by Willie Crawford at 05:30 PM | Comments (0)
Learn These Free Website Traffic Generation Methods In MINUTES!
I'm catching up on a lot of reading and listening to audios
this morning.
I just finished going through a nice set of SHORT, lasar-focused
traffic generation audios. In the process I've picked up a few
things that I, or an assistant WILL be implementing to turn
up our traffic generation even more.
Here's a short segment from the webpage that shows part of
what you get:
You won't spend weeks (or months) learning these 7 simple traffic
strategies. Each audio is only 3 to 6 minutes long, so just 32
minutes from now you'll know the inside scoop on how to drive
hungry visitors to your web site!
Here's what you'll discover from these 7 audios in mp3 format:
# How to Get Free Traffic from Forums (3 1/2 minutes)
# How to Get Free Traffic from Blogging (5 minutes)
# How to Get Free Traffic from Niche Directories (6 minutes)
# How to Get Free Traffic from Friends & Family (3 minutes)
# How to Get Free Traffic from YouTube (5 minutes)
# How to Get Free Traffic from Online Networking (6 minutes)
# How to Get Free Traffic from Article Generation (4 1/2 minutes)
In addition to the 7 high-quality audios (which can be played on
your computer or transferred to your iPod or a CD) you'll also
get the 23 page transcript of the audios so you can read these
techniques if you prefer. Either way, you can satisfy your traffic
craving in almost no time at all!
But I'm not done yet... I'm tossing in 3 more audios!
In the Traffic Tidbits Volume 2 audios, plus 12 page transcript,
you'll discover:
# Time Honored Traffic Generation Secrets (5 minutes)
# Using Article Generation As An Affiliate Tool (4 minutes)
# Article Generation - To Outsource Or Not To Outsource? (5 minutes)
And as a special bonus, you'll also receive the following 3 Advanced
Traffic Tidbits audios and 13 page transcript:
# Advanced Article Marketing (5 1/2 minutes)
# List-Building Using YouTube (5 1/2 minutes)
# Driving More Visitors to Your YouTube Videos (4 1/2 minutes)
That's a total of 62 minutes of mp3 audios!
In just over 1 hour, you can have a clearer focus and dozens
of simple things that you can do to turn up the FREE websites
traffic.
Check it out here: http://TheRealSecrets.com/FreeTraffic/
Load the MP3 up in your IPOD and listen to them while out
walking the dog, or driving to work.
Learning what actually works can be totally painless ;-)
http://TheRealSecrets.com/FreeTraffic/
Willie
Posted by Willie Crawford at 10:54 AM | Comments (0)
January 02, 2008
Did You Get Your Free Gift Yet?
Here's an email that I sent out earlier today, and
wanted to make sure that you don't miss...
As you know, I send you an email whenever I have something
important to share with you, but I have never sent out an email
that received such a huge response as the one I sent you the
other day with the $613.31 MOST INCREDIBLE ‘FREE’ GIFT EVER
opportunity that I arranged for you from The Legendary Marketing
Guru…Dan Kennedy!!!
In fact, there were so many of the people on list that claimed
it, that I haven’t had time yet to check to see if you were one
of the people who grabbed it.
If you did claim your gift, then I wanted to let you know that
it’s on it way to you.
Just in case you missed it or haven’t had time yet to see what
this is all about, I wanted to let you know that time is running
out and I’m sending you this email as a LAST CHANCE REMINDER.
Find out about everything that’s included in with this $613.31
gift by clicking onto the link below:
http://WillieCrawford.com/DanKennedy/
When you do click onto the link above, you’ll receive complete
details, but I thought you like to see just a list if what makes
up this $613.31 Gift that I was able to arrange for you as a
thank you.
Here’s what’s included:
* Two full months of Dan Kennedy’s NO BS MARKETING LETTER
(considered the best marketing newsletter on the planet).
* Two full months of Dan’s MONTHLY EXCLUSIVE AUDIO CDs (Dan’s
exclusive interviews with successful users of direct response
advertising, leading experts and entrepreneurs in direct
marketing, and famous business authors and speakers)
* Two full months of Dan’s MONTHLY ‘MARKETING GOLD’ HOTSHEET.
* Dan’s first hand advice with SPECIAL FREE CALL-IN TIMES,
making it substantially easier and more convenient for you to
have ‘one-on-one’ access to him personally and ask him your
specific marketing questions.
* GOLD MEMBERS’ RESTRICTED ACCESS WEBSITE: A section of the
dankennedy.com website contains past issues of the NO B.S.
Marketing Letter, articles, special news, etc. ONLY Gold Members
are given the access code for this website.
*CONTINUALLY UP-DATED “MILLION DOLLAR RESOURCE DIRECTORY”:
There are contacts and resources that Dan and his clients use -
and in many cases, have found only after diligent and difficult
searches.
http://WillieCrawford.com/DanKennedy/
But Wait…There’s Plenty More!!!
* The No B.S. Income Explosion Guide & CD specially designed for
NEW MEMBERS to show them how they can create exciting sales and
profit growth in their Business, Practices, or Sales Careers &
greater success in their business lives.
* The No B.S. “FAST START” INCOME EXPLOSION “LIVE”
TELE-SEMINAR…..hear a dynamic discussion of key advertising,
marketing, promotion, entrepreneurial and Phenomenon strategies
* The “Exclusive’ GLAZER-KENNEDY UNIVERSITY SERIES OF WEBINARS.
These are a series of three fast-paced, jam-packed view-at-home
Webinars with Dan Kennedy, ‘Marketing & Advertising Coach’ Bill
Glazer, ‘Peak Performance Coach’ Lee Milteer… presenting
“everything you need to know about outrageously effective
advertising, extraordinarily productive and profitable
marketing, and fast implementation’ (getting things done).
Webinars exclusively devoted to SPEED….to dramatically
accelerating your accomplishment of your most important goals!
This is ‘in-depth’ TRAINING especially for NEW GKIC Members.
* You’ll also receive Dan Kennedy’s “Success Marketing
Strategies” online course.
Now you can see why THE MOST INCREDIBLE FREE GIFT EVER is a true
$613.31 value and why YOU need to experience this for your
business.
As I mentioned to you the other day, there is one catch. Dan
will not keep this deal open forever. After he's reached his
limit – this deal is history. So, please don't delay. I strongly
urge you to check out your special thank you gift right here:
http://WillieCrawford.com/DanKennedy/
Sincerely,
Willie Crawford
PS: One FREE look is worth a thousand words of
advertising. Dan's "NO B.S. Marketing Letter" truly speaks
for itself - powerfully. But you be the judge and see if
I'm right! Like I said don't take this FREE gift lightly.
Just head over here to see what you're getting.
PPS: I suppose I should point out….just ONE really good idea,
strategy, improvement, or kick in the butt you get from all of
this can easily provide a HUGE amount of added income in your
business.
To find out what’s waiting for you click onto the link below
now:
http://WillieCrawford.com/DanKennedy/
Posted by Willie Crawford at 05:35 PM | Comments (0)
January 01, 2008
Recipe For A Happy New Year
Recipe For A Happy New Year
Author Unknown
To leave the old with a burst of song
To recall the right and forgive the wrong;
To forget the thing that binds you fast
To the vain regrets of the year that's past;
To have the strength to let go your hold of the not worthwhile of the
days grown old,
To dare to go forth with a purpose true,
To the unknown task of the year that's new;
To help your brother along the road
To do his work and lift his load;
To add your gift to the world's good cheer is to have and to give a
Happy New Year.
Posted by Willie Crawford at 09:45 AM | Comments (0)
 |
 |
 |