Cook'n with Betty Crocker
Cook'n with Betty Crocker™


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Volume I
May 22, 2002

Notes from Folks

  •          Hi! I just purchased your Cook'n with Taste of Home disk. I really like it. I don't do the cooking here, my wife does. She is a very good cook, but you know just about every time I see her, she has the Taste of Home magazine in her hand. I know she loves it or she wouldn't look at it.
             I'm not sure you can help me, (I really hope so). I'm looking for a mild flavor liquid that I can "inject" into a chicken or turkey. I'm at a loss for finding anything like that. I would appreciate any help you could give me. I thank you in advance.

    Hi Dale,

             Here are a few ideas of mild liquids you may want to inject into poultry: chicken bouillon (1 cube to 1 cup water), apple juice, pineapple juice, orange juice, grapefruit juice, sweet or dill pickle juice. Alternatively, you could mix up a marinade, thin it down to the desired consistency, and inject it. If needed, you can puree them in a blender to grind up any chunky spices, etc.

  • From Janice White, a loyal subscriber, we enjoyed this compliment: Thanks for a great newsletter. I enjoyed reading it very much. Keep up the good work.

  •          Do you have something to share with other Cook'n readers? Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!

    Skillet Meals to Beat the Heat

    --TABLE TALK--
    Getting the Kitchen to Work
    Efficiency at a Glance
    Spice up Your Night Life...with Basil!

    Fudge Making Secrets
    Customized Pitcher
    Quickie Micro Clean-Up

    --JEST FOR FUN--
    Ham Sandwich Mishap
    Optical Illusions

    Growing Family Roots

    --COOK'N TIP--
    Printing Multiple Recipes

    The Great Poultry Juice Up!
    Olive Oil in Baking

    Lightin' up the BBQ
    Now I'm Cook' DVO

    Copyright © 2007 DVO Enterprises, Inc.