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Recipes

Italian Focaccia Sandwich


 

  • 1/4 cup chopped kalamata olives
  • 1/4 cup drained, chopped sun-dried tomatoes, packed in oil
  • 4 Tbsp. Italian, vinaigrette or Caesar salad dressing, divided
  • 1 (8 to 10-inch) focaccia or sun-dried tomato bread
  • 4 oz. thinly sliced salami or prosciutto
  • 1/4 cup sliced fresh basil leaves
  • 9 slices Sargento sliced provolone cheese


  

1.  Combine olives, tomatoes and 1 tablespoon dressing in small bowl; set aside. 
2.  Using a long serrated knife, cut bread horizontally in half.  Bruch cut-sides of bread with remaining dressing.  Layer salami, basil and cheese over bottom half of bread.  Spread olive mixture over cheese; cover with top of bread.  Cut into wedges.  Wrap securely with plastic wrap,  Refrigerate until serving time.  
  
    
 

 

Guacamole Dip


 

  • 10 whole avocados
  • 1/2 cup diced jalapeno's
  • 2 cups of diced tomatoes
  • 1 cup of diced onions
  • 4 teaspoons of fresh lime juice
  • salt and pepper to taste





  

 

1.  Half the avocadoes and remove the seed in the middle.
2.  Scoop out the avocado from the peel into a medium mixing bowl.         
3.  Mash the avocado with a fork until smooth in consistency.
4.  Stir in the jalapenos, tomatoes, onions, lime juice; add salt and pepper to taste.
5.  Serve with red, white and blue corn chips for the 4th of July.

 

Patriotic Dessert


  • 1 cup all-purpose flour 
  • 1 cup finely chopped pecans
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) whipping cream, divided
  • 1 1/2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 3 cups fresh strawberries, halved
  • 1/2 cup fresh blueberries



 

1.  In a bowl, combine flour, pecans and butter.  Press into an ungreased 13-in. X 9-in. baking pan.  Bake at 350 degrees for 20 minutes.  Cool on a wire rack. 
2.  In a bowl, beat cream cheese and confectioners' sugar.  Fold in half of the whipped cream; spread over crust.  In another bowl, whisk milk and pudding mix for 2 minutes,  Let stand for 2 minutes or until soft-set.          
3.  Spread over cream cheese layer,  Cover with the remaining whipped cream.  Decorate with strawberries and blueberries to resemble a flag.  Chill for at least 1 hour before serving,
YIELD: 12-15 servings   


 

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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
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