Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

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.

Anna


Priority Support



       Volume I - February 1, 2008

Egg Drop Soup

Serves: 4


Download this recipe.

1 14-ounce can chicken broth
1 cup frozen italian mixed vegetables
1/4 cup celery,sliced diagonally
1 egg - beaten
2 teaspoons cornstarch
1/4 cup water - cold


Place chicken broth in sauce pan and bring to a boil. Add the mixed vegetables and celery, bring to boil and cook for one minute then add 1/4 cup cold water mixed with cornstarch. Bring to boil and add the beaten egg while stirring. Cood for 2 minutes longer and serve in soup cups.



Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



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