Readers have spoken and we have listened!
Here is your FREE Personal Recipe Database Program on CD!
(You Pay Only The Postage/Handling-ony $5.00)

By popular demand, you chefs, cooks, and recipe collectors have been wanting a place to keep and store your recipes and creations of food.

You wanted an easy way to record and manage any collected recipe with ingredients and instructions on making the dish.

AND you wanted an easy way to print the recipes for easy carrying and sharing...

Well... here it is!
It's called the Personal Recipe Database.

This is a full version software program (not shareware).


It's everything a recipe collector need!
Oh yes...you can add as many of your own recipes as your computer can hold. (That's millions!)
In fact, we've started you off by including more than 250 recipes for breads, meats, drinks and many other dishes!

Scroll down and see how easy this program is to use...
We know you'll just love it!



Order your FREE Personal Recipe Database Software Program CD now! (Click Here)


Recipe Winners' Spotlight
Cajun Corn Maque Chou
(Pronounced "Mock Shoe")
Wanda won a stunning new Food Processor with this recipe!
What You Need How To Make It
  • cup butter or bacon grease
  • 1 cups yellow onion, chopped
  • 2 green onions, including green tops, chopped finely
  • cup green bell pepper, chopped
  • 2 stalks celery, chopped finely
  • 1 clove garlic, minced Corn:
  • 10 ears fresh corn (preferred), or
  • 2 (15 ounce) cans whole kernel corn, drained or
  • 4 cups frozen corn kernels, thawed
    (For fresh corn: Take very sharp knife and slice through the top layer of the kernels. Then using the back of the knife, rub over remaining corn left on cob to press out the "milk".)
  • 1 (10 ounce) can tomatoes with green chili peppers, "mild" I use Rotel.
    For spicier taste, use "original".
  • 1 teaspoon salt
  • 1 teaspoon sugar
Saute vegetables in butter or bacon grease over medium heat until onions are transparent. Add corn, tomatoes (including liquid), salt and sugar, stir well, cover and simmer for 15 - 20 minutes (about 15 minutes longer for fresh corn), stirring occasionally. If mixture seems too thick, thin slightly with chicken broth, milk or water. Taste and correct seasoning if needed.

*Note: For a delicious main dish, add one pound of raw shrimp, peeled and de-veined, or one pound crawfish tails during last fifteen minutes of cooking. Additional seasoning (salt, pepper) may be necessary, if desired.

Serve over steamed rice. With a green salad and hot French bread, it is a delicious meal!
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