SAUTE' MUSHROOM'S (serves 4 to 6)

 4-8oz. Pkgs. Tiny whole mushrooms              4oz. Lea & Perrin

3 Medium Onions                                                8oz. Lemon Herb Cajun Blast

2 Bell Peppers                                                     Cajun Blast Creole Seasoning(to taste)

1-10oz. Pack Bacon                                            4-Tbsp. Chopped Garlic

 Cut onions, bell peppers and bacon and combine with whole mushrooms, Season all to taste with Cajun Blast Seasoning. Pour Lea & Perrin and Lemon Herb over all vegetables and sprinkle chopped garlic. Mix well and cook on a slow fire until vegetables are soft. Serve as a vegetable or Top on Pasta or as a steak garnish. 

 PASTA (serves 4 to 6)

 16oz Rainbow Rottini or Fettuccini

2oz. Fresh Sweet Basil

2oz. Fresh Parsley

4oz. Fresh Green Onions

 Top with Cajun Blast (Garlic Butter, Lemon Herb, Creole seasoning,)

fresh parmesan cheese and chopped garlic.

 Boil pasta until tinder, add basil, parsley, green onions and chopped garlic.

Season to taste with Cajun Blast Creole seasoning, coat well with Cajun Blast Garlic Butter and Lemon Herb. Top with fresh parmesan cheese and serve.

 PORK ROAST (serves 4 to 6)

 Fresh pork Boston butt roast                            1 Whole Garlic                                   

4 Medium Onions                                                Cajun Blast Garlic Butter

2 Bell Peppers                                                     Cajun Blast Creole Seasoning

1 Bunch Parsley                                                  1-16oz Jar Roux

1 Bunch Green Onions

Make slits on all sides of roast. Make the cavity large enough to fit your index finger in all the may. Stuff holes with vegetable blend. Season roast well with Cajun Blast Seasoning. Pour and grease pot with Garlic Butter Blast. Brown roast well on all sides. Chop (fine) 2 onions and 2 bell pepper. After browning, add onions and bell pepper and fill with water to 3/4 up the side of the roast. Simmer for 2 1/2 hours with lid on. Check every 30 minutes. Basting it with Cajun Blast Garlic Butter. After 2 hours, add chopped green onions, and parsley, and 2 tablespoons roux. Cook an additional 10 minutes.

Serve over rice.

 Vegetable Blend: Chop, 2 medium onions, 1 bell pepper, and whole garlic pods.

(10 to 12) season all vegetables well with Cajun Seasoning and soak in Garlic Butter Blast with a splash of Worceshire sauce. 

 CORN ON THE COB

 On Grill, Salt and pepper corn and place on grill. Roll and spray with Garlic Butter Blast as you roast. When corn it tender, serve.

In Oven, Salt and pepper corn and coat with Garlic Butter Blast, wrap in foil and cook until tender.  If desired, boil corn until tender then season to taste and coat after with Garlic Butter Blast and serve. 

 GARLIC BREAD

 Take a loaf of French bread, slit in half. Coat well with Garlic Butter and grill face down until brown. Turn bread and tighten up brown side. Slice and serve. 

 POPCORN

 Garlic Butter Blast is great on popcorn. Just apply desired amount after popping. Enjoy. 

 BAR B QUE BEANS

 2 Cans Pork and Beans; mix with 16oz. Cajun Blast Cajun Heritage BBQ Sauce. Add bacon, cook until bacon is done. Serve.  

SLOPPY JOE'S

 Take 2lbs. ground beef and brown. Pour off excess oil. Add 16oz. Cajun Blast Cajun Heritage BBQ Sauce. Serve on hamburger buns or on slice bread. 

BAR-B-QUE HAMBURGERS

 Cook patties on grill or on stove top. Spray with Hot and Spicy BBQ Basting.  Heat 16oz. BBQ Sauce in separate pot. After burgers are done, submerge patties in sauce and place on hamburger bun. Quick and delicious burgers. 

 RIBS

 Take 3lbs. Ribs and completely coat with Cajun Blast Seasoned Rub. Spray well with Garlic Butter Blast and wrap in foil. Cook in over or grill for approximately 2 hours at 250 degrees, or until meat separates from thebone. Cut foil and braze ribs on grill, spraying with Cajun Blast BBQ Basting.

Take off and coat ribs with Cajun Heritage BBQ Sauce. Serve 

 SAUTE' SHRIMP

 Peel shrimp and season with Cajun Blast seasoning. Pour Lemon Herb Blast or Garlic Butter Blast in a skillet. Add shrimp and cook on medium heat. Seafood cooks quickly and over cooking may cause toughness. Take shrimp and serve over pasta or as is.

This also works well with fish. 

 GRILLED FISH

 Season fish to taste with Cajun Blast Seasoning. Make 3 to 4 slits across the back of the fish. Top fish with lemon slices, onions, bell peppers and garlic.

Spray well with Lemon Herb Blast and/or Garlic Butter Blast. Cook until fish is firm. 

 LEMON HERB DRESSING

 Add approximately 2oz. of Balsamic Vinegar to a little bit of Lemon Herb Blast. Season salad and spray with mixture. 

 GARLIC BUTTER TURKEY

 When cooking a turkey for the holidays, try Cajun Blast Garlic Butter as your basting sauce. Helps keep your turkey moist and tender and makes the outside crisp, and also gives flavor to your gravy. 

 GARLIC BUTTER MARINADE AND INJECTOR

 Take 2oz. Cajun Blast Cajun Creole Seasoning and place in a 16oz. container. Fill the rest of container with Garlic Butter Blast. Mix well and use as an injector or a marinade.

Thanks again and just remember,

" throw the mop away and now you use a spray". 

HEY BOY!!!!