Yuma Dip Sandwiches

Ingredients

• Servings: 6
• 3 pounds top round roast
• 1 (16 ounce) bottle italian-style salad dressing
• 1 onion, thinly sliced
• 8 ounces fresh mushrooms, sliced
• 4 tablespoons butter
• 2 (1 pound) loaves french bread
• 1 pound processed cheese food (eg. velveeta), cubed
• 1 cup salsa
• 1/4 cup chopped jalapeno stuffed green olives

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
• when meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
• in a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. set aside.
• broil the meat for 5 to 7 minutes per side for medium rare. remove from oven and slice thinly against the grain. place slices evenly on the bread and cover with the onion mixture.
• in a microwave-safe bowl, combine the cheese, salsa and olives. microwave for 3 to 4 minutes on high, or until the cheese is melted. stir well and serve with the sandwiches.

Christmas Maple Fudge

Ingredients

• Servings: 64
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup heavy cream
• 1 teaspoon maple flavored extract
• 1 teaspoon butter

Recipe

Preparation Time: 5 mins Cook Time: 11 mins Ready Time: 16 mins


• in a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees f (112 - 115 degrees c). do not microwave the thermometer.
• while the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. when the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. cut into small squares, and store in the refrigerator.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

broccoli and cheddar quiche

Ingredients

• Servings: 1
• 1 (9 inch) deep dish prepared pie crust
• 1 teaspoon vegetable oil, or as needed
• 2 cups finely chopped broccoli
• 4 eggs
• 1/2 cup milk
• 1 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. place crust prepared baking sheet.
• bake crust in the preheated oven for 8 minutes.
• place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. whisk eggs, milk, dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. pour mixture into crust and sprinkle quiche with cheddar and parmesan cheeses.
• bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. let stand 10 minutes before cutting.

Chilled Salmon With Summer Tomato Salsa

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon, skin removed
• 1 cup chopped fresh tomato
• 1/2 hass avocado, chopped
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/2 cup cooked corn kernels
• 1/4 cup minced red onion
• 1/4 cup chopped fresh cilantro
• salt and pepper, to taste
• 1 lime, cut in wedges

Recipe

• place salmon in a shallow microwave bowl. add 2 cups water. cover and microwave on high 7-9 minutes or until salmon is cooked as desired. remove from water; refrigerate until cool.
• in a small bowl, combine remaining ingredients (except lime). refrigerate 30 minutes.
• serve salmon surrounded by the salsa and lime wedges.

Cheesy Potatoes

Ingredients

• Servings: 4
• 4 large potatoes, peeled and sliced
• 1 small onion, finely chopped
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon margarine
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. cover and cook in the microwave oven on high for 10 minutes.
• remove the dish from the microwave and stir before cooking for another 10 minutes or until done. stir well and serve.

Saskatoon (serviceberry) Rhubarb Pie

Ingredients

• Servings: 2
• 2 (15 ounce) packages refrigerated pie crusts
• 2 cups chopped rhubarb
• 1/2 cup white sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1 cup white sugar
• 4 cups fresh serviceberries

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat the oven to 400 degrees f (200 degrees c). press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
• in a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. drain off the juice into a measuring cup and add enough water to make 2 cups. dissolve the cornstarch in the liquid.
• in a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. pour into the two pie crusts. top with the remaining crusts and cut holes in the top to vent steam. pinch the edges together to seal.
• bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake until crust is golden brown and filling is bubbling, about 30 more minutes.