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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 - September 2, 2007

Labor Day the Easy Way!
by Alice Osborne

While we know this holiday originated to celebrate and honor those who’ve made this great country what it is — it CAN become a day of labor for the cook, if careful measures aren’t taken.

So easy does it on this final holiday of warm weather — and let these amazing potato dishes set your pace!

Dijon Chicken Potato Salad

Perfect for picnics! Diced chicken and tender broccoli florets turn this potato salad into a full meal.

Time-To-Table Time: 20 minutes
Serves: 6

1 lg. pkg diced frozen potatoes with onion OR 4 or 5 C fresh spuds, diced and steamed
1 cup fresh broccoli florets
1 cup cooked chicken, diced
2 tablespoons roasted red bell pepper or pimento, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard

In a large saucepan, bring 6 cups water to boil. Add potatoes; boil 5 minutes. Add broccoli; boil 2 to 3 minutes or until potatoes and broccoli are tender. Drain; rinse with cold water. Place in medium bowl. Stir in chicken and peppers. Combine mayonnaise and mustard. Add to potato mixture; stir gently to coat. Serve immediately or refrigerate to chill.
  Download this recipe.

And to add an extra pizzazz to any dish, especially potato dishes, try fresh herbs:

Flavorful Fresh Herbs

Fresh herbs are an easy way to add great flavor to simple meals. Grow them at home, shop the summer farmer's markets, or experiment with the plentiful varieties offered by most grocery stores.

Substituting Dried Herbs for Fresh:

The general rule of thumb when using dried herbs is 1 teaspoon of dried for each 3 teaspoons of fresh.

Here’s a great recipe for learning to use fresh herbs:

Zesty Herb and Cheese Potato Wedges

Easy stove top potatoes simmered with a savory blend of fresh rosemary and sage. Sprinkle with Parmesan and Romano cheeses just before serving.

Time-To-Table Time: 25 minutes
Serves: 6

1 lg. pkg. red potato wedges OR 4 or 5 C red spud wedges, steamed
3 tablespoons olive oil
3 teaspoon rosemary, chopped
3 teaspoon sage, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chicken broth
1/4 cup Parmesan cheese, shredded
1/4 cup Romano cheese, shredded

Heat oil in medium nonstick skillet over medium-high heat. Stir in potatoes, rosemary, sage, salt and pepper. Cook for about 10 minutes or until slightly brown, stirring occasionally. Add chicken broth and lower heat to medium and simmer for 10 minutes or until potatoes are tender. Place potatoes on plates and sprinkle with cheeses.

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