May 09, 2008
20 Ways To Make $100 Per Day Online
Willie
Posted by Willie Crawford at 07:18 PM | 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 21, 2006
Bacon And Egg Breakfast Casserole
bacon and egg breakfast casserole
7 slices white bread, crust removed and cubed
2 cups ( 8 oz. )shredded cheddar cheese
6 eggs
3 cups milk
1 teas. ground mustard
1/2 teas. salt
1/4 teas pepper
6 bacon strips, cooked and crumbled
in a greased 11 by 7 in. baking dish, combine the bread cubes and cheese. in a large bowl, whisk the eggs, milk, mustard, salt and pepper. pour over bread and cheese. top with bacon, cover and refrigerate overnight. remove from the fridge 30 minutes before baking. bake, uncovered at 350 for 50-55 minutes or until a knife inserted near the center comes out clean. yield; 6-8 servings
Contributed to our recipe list .
You Don't Want To Miss The Devotional Chef Blog
Carolina Country Cooking
Cat Head Biscuits & Garlic Fried Chicken
Free Advertising Blog - Post Your Ads Here Now!
The Real Secrets of Internet Marketing
Soul Food Cookbook
Bird Flu Information
Discover What Really Works In Building Your Network Marketing Business
Don't Miss The Best Cathouse Ever!
Willie Recommends
The Real Secrets To Being RICH
Posted by Willie Crawford at 07:51 PM | Comments (0)
December 28, 2005
Mom's Sugar Cookie Cutouts
MOM'S SUGAR COOKIE CUTOUTS
1 c. oleo
1/2 c. sugar
2 eggs
1 tsp. vanilla
4 c. flour
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. milk
Mix ingredients together, roll out and cut out. Bake at 375 degrees for 8
to 12 minutes.
Contributed to our recipe list by Lucky.
You Don't Want To Miss The Devotional Chef Blog
Wireless Phones And PDAs - Free After Rebates
Carolina Country Cooking
Cat Head Biscuits & Garlic Fried Chicken
Free Advertising Blog - Post Your Ads Here Now!
The Real Secrets of Internet Marketing
Soul Food Cookbook
Bird Flu Information
Discover What Really Works In Building Your Network Marketing Business
Don't Miss The Best Cathouse Ever!
Posted by Willie Crawford at 12:17 PM | Comments (0)
November 02, 2005
Carolina Country Cooking
Here's another site for you to check out:
http://carolina-country-cooking.com/
They offer the cookbook Cat Head Buscuits and Garlic Fried Chicken.
The cats head biscuit is called that because it's as big as a cat's head. The cookbook features North Carolina mountain cooking. Some great recipes.
Willie
Posted by Willie Crawford at 07:37 PM | Comments (1)
April 06, 2005
A Newsletter You Definitely Don't Want To Miss!
My buddy Cajun Clark puts out a MEAN newsletter. You can check it out below. After checking it out I know you'll want to subscribe.
Caj knows how to cook! People come from MILES around just for a takes of his world famous jerky.
Here's his latest newsletter:
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Cajun Clark's Fortnight Recipe is a 100% Opt In Cookin' email Newsletter, removal instructions are at the bottom of every issue.
Note: If you prefer reading Fortnight Online you can do so at: http://cajunclarkssweetandsassy.com/fortnightrecipeindex.htm
Just scroll down toward the bottom of the page, they're in chronological order .
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Welcome to Cajun Clark's Fortnight Recipe: Here Little Fishy Fishy Recipes & Tips.
April 7, 2005
There are times, not many but enough to make them special, when you find out you are supporting a good cause and didn't know it. Receiving this email hit da ol' mon right between the eyes, and he shed a tear or two.
Dear Caj,
I just wanted to send you a Thank You for your Cajun Seasoning Recipe. Thought you might enjoy what I'm doing with it.
I support our Deployed US Troops by sending lots of care packages to approximately 200 troops from every branch of service. Most recently, several of my adopted Soldiers and Marines have requested BBQ Sauce and Cajun Seasoning to spice up their meals. I vaguely remember 20 plus years ago making up a batch of Cajun Seasoning from a recipe that was given to me by a wonderful lady from Louisiana. I can't seem to remember all the ingredients let alone the
measurements. Your recipe looks awfully familiar and I'm going to run with it! I love the fact that I can make large enough quantities to help in flavoring the volumes of food that most cooks over there are making.
So thank you from the top and bottom of my patriotic heart for providing just the recipe I needed. I'm sure our troops taste buds will be awakened with your Cajun Seasoning!
Sincerely,
Karen Gill
Troops Now & Tomorrow, Inc.
treatsfortroops@yahoo.com
As far as da ol' mon is concerned there is nothing left to be said. Except that you should get in touch with Miz Karen, and find out how you can help her in her efforts. Oops, yes there is one more thing: Happy Birthday, Karen Gill!
All of the recipes presented come from Cajun Clark's Cookbook: One Inch From The Top--The Only Way To Cook! http://cajunclarks.com
Miz Rhonda, Kanata, Ottawa, Ontario, is da ol' mon's fish expert: catching and cooking.
FISH cookin' methods:
Pan Fry: For best results pan frying requires constant supervision and a good old fashion cast iron skillet. Cook each side 4 to 5 minutes. Your oil should be preheated medium-high and should be at least 1/4 inch deep.
Deep Fry: Your oil depth should be at least 4 inches to prevent sticking, 5 to 6 minutes is all it takes. Ideal cooking temperature: 375ºF.
Bake: Fish can be baked with or without stuffing, 10 minutes per pound unstuffed, 15 to 20 minutes per pound stuffed. Ideal cooking: 400ºF.
Broil: Fish should be placed 4 to 5 inches from your heat source. Fillet or steaks require 10 minutes each side. Whole fish requires 15 to 20 minutes each side. Ideal cooking: 400ºF.
Steam: Place your fish over a pot of boiling water, cover for 15 minutes per pound of fish, for best results season your fish after it has been steamed.
Barbie-Q: Is best with coals not an open flame. The simplest method is to wrap the fish in foil and place it directly into your coals, the alternative requires a wire grill that should be placed at least 5-6 inches from the coals. Fish will take 15-20 minutes per side with the grill and 10 minutes per pound directly into the coals. To secure juices into the fish, coat your pieces with a sauce.
Caj's Note: There are about as many tartar sauce recipes as there are cooks. Good Luck!
Miz Sandra's Tartar Sauce
Mayonnaise, grated dill pickle, shredded onion, 1 garlic clove chopped very fine, little lemon juice, approximately 1 teaspoon dill pickle juice, salt and pepper to taste. MIX together. SERVE.
Miz Amy's Tartar:
1 cup mayonnaise
2 tablespoons pickle relish
Onion flakes, to taste
Caj's Note: If you asked Friend Jim for the time of day he will in all likelihood give you a detailed part's list, and what stores you'll find them at. It's not any different when he gives with a recipe. However, this time it's going to be cut to the bare bone. Sorry, Jim.
Jim's Tempting Tartar Sauce
Mayonnaise in quantity of desired finished product.
Capers, 1 teaspoon or so of the tiny ones, chopped to a pulp.
Sweet Pickles--grated finely, then chopped (about 1/6 of the quantity of mayonnaise with which you started).
Stone Ground Mustard, 1 teaspoon or so.
Onion--the sweetest you can come up with; Vidalia or Walla Walla are excellent--grated as finely as possible. It should be not much more than a mush. Use about a tablespoon.
Fresh Lime or Lemon Juice--just a little squeeze (1/4 of a fruit).
White Pepper--extra finely ground. Use a generous shake, about 1/4 teaspoon.
CHOP it up, MIX it up, GIVE it a taste. Adjust quantities to suit your individual palate. But try to remember what you did, 'cause the family may ask you to make some more some day!
Miz Rhonda's Cod, Haddock or Sole with Tarter and a Side o' Crisps
3 to 4 pounds of Cod, Haddock or Sole
2 cups fine bread crumbs, or you can use flour
3 eggs
Mixed pepper to taste
Seasoned salt to taste
Mix all dry ingredients. Mix eggs in separate bowl. Dip fish pieces into egg mixture. Coat fish with dry mixture. Place pieces into Pan Fryer; cook until done.
Tarter Sauce
1/2 jar relish
Add mayonnaise to taste. That's it!
Crisps
Now, PEEL your spuds; cut into the shape of choice; place into deep fryer. Remember, the best crisps are the homemade ones.
Black'nd Sword Fish
"Caj, I think this should be a house special" Rhonda.!
Time for the ol cast iron again. Roll the outer round of your Sword Fish fillets with your favorite blackening pepper. Cover. Cook in preheated oil 15 minutes per side. Other fillets work as well.
From 1911 Ransom's Family Receipts.
BOILED FISH. Put enough water in a kettle to more than cover the fish. Add one-half cup vinegar, one teaspoon salt, one dozen black pepper corns, one blade of mace. Wrap fish in a piece of muslin. Cook slowly for one-half hour, then cook quickly for ten minutes, remove from kettle, place on hot platter and pour over it one-half cup melted butter. Serve with slices of lemon.
Soul Food Brother Willie's Mouthwatering Fried Catfish
Ingredients:
Enough catfish fillets for 3 or 4 medium pieces per person.
1 cup yellow corn meal (this should be enough to coat the catfish fillets)
2 teaspoons seasoned salt
Your favorite vegetable cooking oil (enough to cover the catfish)
Roll the catfish fillets in a mixture of corn meal and seasoned salt. A quick way to coat the fish in the corn meal and season mixture is to place it in a plastic bag and just shake it.
Drop into deep fryer at 325ºF. Fry until it turns golden brown, about 5 minutes. Dump onto paper towel and allow to drain.
The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor. When you first drop it into the grease you want to seal it and then cook it.--Brother Willie
"Soul Food" Brother Willie, of Soul Food Recipes--Learned On A North Carolina Tobacco Farm fame is always coming up with a new recipe. Da ol' mon thinks this one is a keeper. Order a real hold-in-your-hands greeting card online, and someone else will do the addressing, stamping, putting in the mail box. Check it out: http://SendOutCards.com/willie Oh yeah, Brother Willie always has something for free: You can get a real (mailed) greeting card, but you will need to fill out the form at:
http://MakeLoyalCustomers.com/willie
Miz Suzi Q's Cajun Baked Catfish
Vegetable cooking spray
1 1/2 pounds catfish fillets
3/4 teaspoon dried basil
1/4 teaspoon dry mustard
1/2 teaspoon paprika
3/4 teaspoon red pepper (or less if you want less spicy)
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
3/4 teaspoon dried parsley
1/8 teaspoon sugar
1 tablespoon plus 2 teaspoons melted diet margarine, plus 1 1/2 teaspoons water, stirred well
2 ounces lemon juice (or juice of one lemon)
SPRAY large baking sheet with cooking spray. ARRANGE fillets, placing skin side down. COMBINE all dry seasonings, mix well. POUR melted margarine over fish. With small spoon, carefully sprinkle seasonings on fish. Lightly sprinkle with lemon juice. BAKE in 350°F oven for 30 minutes, baste it at 20 minutes and immediately before serving.
These next recipes are from "Soul Food" Brother Willie:
Louisiana Style Barbequed Catfish in Tomato Sauce
1 cup onion, finely chopped
Red pepper, to taste
Salt, to taste
1 cup parsley
2 tablespoons olive oil; or peanut oil
2 cups burgundy wine
1 tablespoon garlic, finely chopped
1 tablespoon soy sauce
4 cups fresh tomatoes, peeled and chopped
4--5 to 8 ounce catfish fillets, lightly seasoned with salt and pepper
Place onions and parsley in oil and sauté 3 to 5 minutes. Add garlic and then the rest of the ingredients, except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil "boat" or grill-safe pan on grill; top with sauce. Close top on grill and cook 10 minutes.
Jiffy Smoked Fish Patties
2 cups flaked fish, canned or leftovers
1 tablespoon onion, minced
1 dash pepper
2 eggs, beaten
Salt to taste
1 cup bread crumbs or cracker crumbs
Mix ingredients thoroughly. Mold into patties and fry in hot butter or bacon grease until golden brown.
Garlic Fried Catfish
2 pounds catfish fillets
2 medium sized eggs
1/2 cup all purpose flour
3/4 cup yellow corn meal
1 tablespoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup vegetable cooking oil
Heat oil in frying pan over medium-high heat. Lightly beat eggs in bowl large enough to dip fish fillets in. Dip fillets in eggs. Mix seasoned salt, black pepper, cayenne pepper and garlic powder in small dish. Sprinkle the mixed seasonings on both sides of catfish fillets. Combine flour and cornmeal in a dish or paper bag. Dip fillets in this mixture and lightly coat. Place fillets in frying pan and cook until nicely browned. Turn fish after approximately 3 minutes of cooking. Drain fish on paper towels. Enjoy with hush puppies, collard greens, and macaroni and cheese.
Note: Change the spices, change the taste. Change the coating ingredients, change the taste. Don't be afraid to experiment. After all, cookin' is about satisfying your tastes, not mine.--Caj.
Well that's it for another Fortnight. If you think this was a long one, you should have seen the one that got away. Have a good one, and Bon Appetit!--Cajun Clark
Please pay 'tench. Glad you're reading Fortnight Recipe, you're a valued subscriber. But if you don't have at least one of Caj's books you're missing out on a whole lot of fun, an easy read, and good clean entertainment. Not only are da ol' mon's cookbooks filled with great recipes, his autobiography is worth a read too. So, all that said, take the time to check out Caj Sure is a Busy Ol' Mon. http://cajunclarks.com/busyolmon.htm
Finally, you can check out the Fortnight Archives at:
http://cajunclarkssweetandsassy.com/fortnightrecipeindex.htm
Resource Box:
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(c) Copyright 2005 Cajun Clark. All rights reserved.
Email: mailto:cajsfortnight@cajunclarkssweetandsassy.com
Cajun Clark's Cookbooks make great gifts that keep on giving, and when you give the print version you'll never be forgotten. Take a look, there's something for everyone: http://cajunclarks.com/busyolmon.htm
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Publisher:
Executive Scribe Publications
P.O. Box 398
Castor, LA 71016-0398
Posted by Willie Crawford at 07:31 PM | Comments (0) | TrackBack
March 05, 2005
Great Site And Book, Great Lasting Relationships
My friend Michael Worthington, has a nice ebook on Great Lasting Relationships. Take a few minutes to drop by http://GreatLastingRelationships.com or drop by his blog at: http://greatrelations.blogspot.com/
He offers a nice email mini-course on building your relationships.
Willie Crawford
Posted by Willie Crawford at 05:51 PM | Comments (0) | TrackBack
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