Author: Meg Dolf

Categories
Chicken Recipes with Pictures Soups

Chicken Tortilla Soup

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:

  1. In a large pot over medium heat, saute the chicken in the oil for 5 min.
  2. Add the garlic & cumin and mix well.
  3. Then add the broth, corn, onion, chili powder, lemon juice, & salsa.
  4. Reduce heat to low and simmer for about 20-30 minutes.
  5. Break up some tortilla chips into individual bowls* and pour soup over chips.
  6. Top with cheese and a little sour cream.

* We used the chips to eat the soup (instead of spoons) rather than break them into our bowls.

NOTE – The recipe doesn’t call for it, but we added one can of black beans – drained and rinsed.

Categories
Cookbook Side Dishes Vegetables

Cheesy Green Bean Bake

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, stirring constantly. Remove from heat. Fold green beans into sour cream mixture. Spread in a 10x6x2″ greased pan. Sprinkle cheese over beans. Combine cornflake crumbs and melted butter. Sprinkle evenly over cheese. Bake at 350ยบ for 20 minutes.

Categories
Cookbook Salads Vegetarian

Marinated Vegetable Salad

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 for stronger flavor.) Marinate for 24 hours in an airtight container, turning upside-down occasionally.

Categories
Cookbook Salads Side Dishes

Dump Salad

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
Cakes Cookbook Miscellaneous

Cupcake Filling

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 cupcake will split.

Categories
Cookbook Miscellaneous Pasta

Homemade Noodles

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
Chicken Cookbook Main Dishes Pasta

Chicken and Broccoli Alfredo

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 skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Categories
Chicken Cookbook Soups

Chicken Noodle Soup

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 cook until vegetables are tender. Add rice. Saute onions in butter. Add to broth. Skin and debone chicken. Cut into bite-size pieces and add to broth. Add noodles to broth.