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 - March 27, 2009

Tangy Greek Lemon Soup

Serves: 4


        

  Download this recipe.

1 (32-ounce) carton chicken broth
1/2 cup uncooked rice
1 beated egg
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh dill weed


1. In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender.

2. Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.


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