Recipes 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.   Read More ...

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.   Read More ...

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   Read More ...

Categories: Cookbook, Salads, Vegetarian

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.

Categories: Cookbook, Salads, Side Dishes

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   Read More ...

Categories: Cakes, Cookbook, Miscellaneous

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.

Categories: Cookbook, Miscellaneous, Pasta

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.   Read More ...

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   Read More ...

Categories: Chicken, Cookbook, Soups

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