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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - June 29, 2007

4th of July Party Ideas
From Decorating to Bar-B-Q

by Patty Liston

Decorations and Favors

1. Go to your local dollar store for plastic tablecloths in red, white and/or blue. Since they are so cheap there won’t be any guilt about throwing them away!

2. For centerpieces or party favors, go to your local thrift store and purchase glasses in various sizes. Buy red, white and blue jelly beans or other candy coated chocolates of the same color. Layer in the glasses and prop up a small American flag in each.

3. Purchase inexpensive galvanized flower vases. Tie patriotic colored bows around them and fill with daisies. Or, have the children cut out red, white and blue stars and tape these to the vases. You can also use the aluminum cans from your store bought fruits and vegetables—just peel off the wrapper. Painting them is also a good alternative, or do a little of each for a unique look. Place the containers around your back yard.

4. Have small packages of sparklers for each guest to light when the fire-works begin. These bring out the kid in everyone!

4th of July Menu

Grilled Hamburgers and Hot Dogs
Herb Roasted Cherry Tomatoes (see recipe)
Grilled Corn on the Cob with Citrus Butter (see recipe)
Fruit Salad
Strawberry Citrus Punch (see recipe)

Herb Roasted Cherry Tomatoes
Prep time: 5 minutes
Cook: 15 minutes
Serves: 8

3 lb. cherry tomatoes (preferable red and yellow)
3 Tbsp. olive oil
Salt and pepper
¼ cup chopped fresh parsley

  • Preheat over to 450
  • Place tomatoes on a large rimmed baking sheet and drizzle with olive oil.
  • Season with salt and pepper
  • Bake, shaking pan once or twice until tomatoes are softened (approx 10-15 minutes)
  • Sprinkle with parsley while tomatoes are still warm
  • Spoon into a bowl and pour in any juices that have accumulated in the bottom of the pan.
      Download this recipe.

    Grilled Corn on the Cob with Citrus Butter
    Prep time: 10 minutes
    Cook: 10 minutes
    Serves: 8

    ¼ pound (1 stick) unsalted butter, softened
    1 Tbsp. grated orange zest
    1 Tbsp. grated lime zest
    2 Tbsp. lemon juice
    16 ears fresh corn
    2 Tbsp. olive oil
    Salt and pepper

  • Combine butter, orange zest, lime zest and lemon juice in a large bowl.
  • Mix with mixer or wooden spoon until well blended. (This can be done up to 2 days in advance and put covered in a refrigerator. Take out 15 minutes before serving to soften).
  • Set gas grill to medium high, or charcoal until coals are glowing.
  • Brush shucked corn with a little olive oil and place on hot grill.
  • Cook, turning often until slightly charred in spots and soft (about 5-10 minutes).
  • Sprinkle with salt and pepper
  • Place corn on a platter and top with a small scoop of the butter.
  • Serve remaining butter on the side.
      Download this recipe.

    Strawberry Citrus Punch
    Prep time: 5 minutes
    Serves: 8

    1 -12 oz can frozen lemonade concentrate
    1-12 oz can frozen orange juice concentrate
    1 quart strawberries, cleaned and stems removed (hulled)
    2 liters chilled ginger ale

  • Combine 1-12 oz can each frozen lemonade concentrate and frozen orange juice concentrate in a large bowl.
  • Add 1 quart hulled strawberries and 1 cup water.
  • Use a potato masher or immersion blender to make a slushy mixture.
  • Slowly stir in 2 liters chilled ginger ale and mix well.
  • Cover and refrigerate until chilled—at least 2 hours.
      Download this recipe.

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