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Recipes

Cream of Garlic Soup    

  • 3/4 cup garlic cloves, peeled
  • 3 tablespoons olive oil
  • 2 1 /2 cups chicken broth
  • 1 cup white wine
  • 2 1/2 cups Royal Crest Dairy milk
  • 1 cup Royal Crest Dairy whipping cream
  • 1/2 cup peeled and cubed potatoes
  • salt and pepper to taste

     Ready in: 1 hour 25 minutes

     

    

1.  Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.  
2.  Heat oil in a large saucepan over low heat.  Add the garlic paste and cook just until the paste begins to color, stirring constantly.  Stir in the chicken broth and wine.  Bring mixture to a boil.  
3.  Reduce heat and simmer for 30 minutes.  stir in the milk, cream and potato and simmer for another 30 minutes.
4.  Puree soup in blender, return to saucepan and simmer.  Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread. 
  

 

Spicy Grilled Cheese Sandwich


  • 2 tablespoons Royal Crest Dairy butter
  • 4 slices Sara Lee white or wheat bread
  • 2 slices American Heritage cheese
  • 1 roma (plum) tomato, thinly sliced
  • 1/4 small onion , chopped
  • 1 jalapeno pepper, chopped

 

 

1.  Heat a large skillet over low heat.  Spread butter onto one side of two slices of bread.   
2.  Place both pieces buttered side down in the skillet.  Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. 
3.  Butter one side of the remaining slices of bread, and place on top buttered side up.  When the bottom of the sandwiches are toasted, flip and fry until brown on the other side. 

 

Party Pinwheels


  • 2 (8 ounce) tubs cream cheese, softened from Royal Crest Dairy
  • 1 (1 ounce) package ranch dressing mix
  • 2 green onions, minced
  • 4 (12 inch) flour tortillas
  • 1/2 cup red bell pepper, diced
  • 1/2 cup diced celery
  • 1 (2 ounce) can sliced black olives
  • 1/4 small onion, chopped
  • 1 jalapeno pepper, chopped


 

 

1.  In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions.  Spread this mixture on each tortilla.  Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture.  Roll up the tortillas, then wrap them tightly in aluminum foil.
2.  Chill 2 hours or overnight.  Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices. 

 
 
 
 
 
 
 

Send your favorite recipes to:

Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
or Email Us!

 
 
 
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