TOP SELLERS
Cook'n with Betty Crocker
Cook'n with Betty Crocker

$29.95


Cook'n Recipe Organizer
Cook'n Download

$79.95


Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss   Read more...

NEWSLETTERS
NEW Cook'n Club Weekly
• Current Issue
• HomeCook'n Archive

CONTACT US

• Contact Info



DAILY SPECIAL
Order today and
SAVE 10% ! Click here to find out how.

Volume II
March 11, 2008


After-Easter Eggs
By Bethany Booth

Did the Easter Bunny leave you with extra eggs? These inventive egg salad recipes will transform those leftover Easter Eggs into delightful dishes.

Smoked Salmon Egg Salad

12 hard-boiled eggs, peeled and chopped
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons chopped fresh dill
salt and pepper to taste

In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least two hours. Serve with crackers or on toasted wheat bread.


Help on downloading recipes



Bird Nest Salad

1 egg
3 cups chow mein noodles
teaspoon garlic salt
6 hard-boiled eggs, chopped
1/3 cup mayonnaise
1/3 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 tablespoons ground mustard
teaspoon lemon juice
teaspoon seasoned salt
Small jar whole green olives

In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupful onto a greased baking sheet. Using fingers, shape into small nests; make an indentation in the center of each.
Bake at 350 degrees for 12 minutes or until set. Cool for 2 minutes; remove to wire rack to cool completely.
In a bowl, combine all egg salad ingredients, mix well. Just before serving, spoon cupful into each nest. Top each nest with a couple of green olives. Serve on a platter lined with shredded or whole lettuce leaves.


Help on downloading recipes



Amish Macaroni Salad

2 cups elbow macaroni, cooked and cooled
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups salad dressing
3 tablespoons prepared yellow mustard
3/4 cup sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.


Help on downloading recipes







If you have any additional tips that you'd like to add, please post them on the Cook'n Club Forum (if you're a Cook'n Club Member)...or e-mail them to Dan@dvo.com.



Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club.



OTHER GREAT ARTICLES
Devilish Little Chicks
Valentine's with Little Ones
Powdered Sugar Tip
Nutrition Info Accuracy Demo
Redneck Mansion
HomeCook'n Cover Page


Cook'n Software Also Available At:


Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by WithinMySite.com