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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Money Saver Pot Pie
DVO Recipe Center
Makes: 4-6 Servings


Don't throw money down the drain. Instead, toss those leftover vegetables or meat from your pot roast chicken supper with gravy and top with this quick biscuit crust.

1 2/3 cup frozen vegetables, thawed or 1 (15-oz) can mixed vegetables, drained
1 cup cooked chicken, beef, or pork, diced
1 (10-oz) can condensed cream soup or 1 1/2 cup gravy
1 cup biscuit mix
1/2 cup milk
1 egg

In a medium bowl, mix vegetables, meat, and soup or gravy until moistened. Spread into a greased pie plate or casserole dish. In a small bowl, whisk the biscuit mix, milk, and egg until smooth. Pour over vegetable mixture. Bake at 400F. for 30 minutes (425F in high altitudes).


**Let Cook'n do the math for you. Just enter the number of people you'd like your recipe to serve and then print out the multiplied recipe and shopping list!

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