#3757 - Cobb Sandwiches

(by Shirley McNevich)

1 loaf French bread
mayo
1 ripe peeled avocado (coarsely mashed)
1 TBSP minced red onions
1 1/2 TBSP lime juice
1 garlic clove (minced)
1/8 tsp. salt
sliced deli turkey
sliced deli ham
Swiss cheese slices
10-12 cooked bacon slices
2 hard boiled eggs (peeled and sliced)
1 large tomato (sliced)
torn greens (lettuce, arugula, etc.)
salt and pepper (to your taste)

In a bowl add mashed avocado, minced red onions, minced garlic and 1/8 tsp. salt--mix well. Horizontally slice the French bread in half. Lightly spread mayo on each side of the sliced bread. Evenly spread avocado mixture over the mayo. On one side of the bread layer turkey, ham, Swiss cheese, bacon, sliced eggs, tomato slices and greens. Add extra salt and pepper to your taste. Place other half of French bread on top, then slice the whole thing into 2" sandwiches.

#3622 - Hot Broccoli Bacon Dip

(by Shirley McNevich)

2 cups chopped broccoli
1 cup mayo
1 1/2 cups Breakstone's sour cream
1 cup shredded cheddar cheese (regular OR sharp)
1 1/2 cups shredded mozzarella cheese
2 garlic cloves (minced)
1/2 cup crumbled cooked bacon
1/2 cup diced red onions
dip crackers

Cook broccoli in salted water until it just starts to get tender. Remove from heat and drain broccoli. Chop broccoli into small pieces until you have 2 cups of chopped broccoli. In a bowl add chopped broccoli, diced red onions, bacon bits and minced garlic--stir to mix. Add mayo, sour cream, all of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese--stir well. Spread the mixture into a greased square baking dish. Sprinkle the other 1/2 cup shredded mozzarella cheese over the top. Bake at 425 degrees 15-18 minutes or until cheese on top is melted and browned. Serve hot with good quality crackers.

#3501 - Simmered Onions

(by Shirley McNevich)

2 red onions (sliced and separated)
1/2 cup water
1 1/4 cups beer
1/2 cup Domino's dark brown sugar (packed)
salt and pepper (to your taste)

In a cast iron skillet over medium heat add onions, water, beer, brown sugar, salt and pepper--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 1 hour (stirring occasionally) or until most of the liquid has been cooked off. Use the onions as a topping for burgers or steaks.

#3453 - Sweet and Sour Pickled Onions

(by Shirley McNevich)

2 red onions
1 cup apple cider vinegar
2 cups warm water
2 TBSP white sugar
3 tsp. salt

Wash and peel the onions, then slice them thinly and separate into rings. Place the onions in a glass bowl. In a separate bowl add the cider vinegar, warm water, white sugar and salt--stir well to mix. Pour the vinegar mixture over the onions--toss to coat. Cover the bowl and refrigerate overnight before serving.

#3448 - Yellow Squash and Onions

(by Shirley McNevich)

5 cups shaved yellow squash
1 tsp. olive oil
1 cup thin sliced red onions
1 minced garlic clove
salt and pepper to your taste
lemon juice (optional)
fresh grated Parmesan cheese

Wash and peel the yellow squash, then shave the yellow squash with a vegetable peeler until you have 5 cups. In a skillet over medium heat add the olive oil, shaved yellow squash, sliced red onions and minced garlic--cook/stir until onions are tender. Remove from heat--drizzle with a little bit of lemon juice (optional). Season with salt and pepper. Sprinkle fresh grated Parmesan cheese over the top.

#3375 - Smoked Salmon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4oz. package smoked salmon
1/2 cup Breakstone's sour cream
1/4 cup chopped red onions
1 TBSP dill weed
good quality crackers

Drain the salmon, then chop the salmon into very small pieces. Spread the softened cream cheese in the bottom of a 9" glass pie plate. Spread the sour cream evenly over the cream cheese. Sprinkle the chopped salmon over the sour cream. Sprinkle the onions and dill weed over the top. Cover and refrigerate until cold. Serve with good quality crackers.