Posted by Meg Dolf

3 skinless boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 T. lemon juice
1 C. chunky salsa
8 oz. corn tortilla chips
1/2 c. shredded Monterrey jack/pepper jack cheese (optional)
Directions:

In a large pot over medium heat, saute the chicken in [...]

Posted by Meg Dolf

2 T. butter
2 T. flour
1/4 tsp. pepper
1/4 tsp. onion flakes
4 C. French-cup green beans, cooked and drained
1 C. sour cream
1 tsp. salt
1 tsp. sugar
TOPPING:
1/2 C. cornflake crumbs
2 C. Cheddar cheese, shredded
2 T. butter, melted
Melt butter over low heat. Stir in salt, pepper, onion and sugar. Add sour cream. Stir until smooth. Cook until thickened and
bubbly, [...]

Posted by Meg Dolf

1/3 head cauliflower
3 stalks celery, chopped
1/2 red onion, sliced
1/2 can ripe olives, drained and sliced
1 – 8 oz. bottle Italian dressing
1 bunch broccoli
1/2 green pepper, chopped
1 C. cherry tomatoes, chopped
Break cauliflower into flowerets. Cut broccoli stems crosswise into bite-size pieces. Pour dressing over all ingredients. (You can add additional Good Seasons dry Italian dressing mix [...]

Posted by Meg Dolf

1 can apricot pie filling
1 – 2 lb. can crushed pineapple, not drained
1 can Eagle Brand milk
1-9 oz. tub Cool Whip
Mix the pie filling, pineapple and sweetened condensed milk. Blend in Cool Whip. You may add nuts, if desired.

Posted by Meg Dolf

2/3 C. white Crisco
1/2 C. sugar
1/3 C. evaporated milk
1/4 tsp. salt
1/2 tsp. vanilla
Beat 10 minutes at high speed. Add 1/2 cup powdered sugar and beat until mixed. Put filling into a pastry bag and use icing tip to fill cooled cupcakes. This recipe easily fills cupcakes from 1 cake mix. Do not overfill or the [...]

Posted by Meg Dolf

3 eggs
3 T. flour
1 tsp. salt
1/2 tsp. baking powder
Approx. 2 to 3 C. flour
Mix the first 3 ingredients together and add flour. Knead with flour until it doesn’t stick to table. Roll dough to 1/8″ to 1/4″ thickness and cut into noodles.

Posted by Meg Dolf

1/2 – 8 oz. pkg. linguine
1 C. fresh or frozen broccoli flowerets
2 T. butter
1 lb. chicken breasts, skinless, boneless and cubed
1 – 10 3/4 oz. can Campbell’s creamed soup
1/2 C. milk
1/2 C. Parmesan cheese, grated
1/4 tsp. pepper
Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in [...]

Posted by Meg Dolf

1 box Uncle Ben’s long-grain and wild rice
1 chicken
1 medium onion, diced
1/2 C. butter
6 T. instant chicken bouillon
2 C. celery, diced
2 C. carrots, diced
Noodles (see the following recipe)
Bring chicken to a boil in 8 cups water. Cook until tender; remove chicken saving water in the pan. Add bouillon, carrots and celery to reserved water and [...]