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Beky Davis' Glazed Turkey Burgers

 4 Turkey Burgers
 4  Buns
 4 tsp Orange Marmalade
 4 tsp Dijon Mustard
 4 tsp Pineapple / Pepper Chutney
 1 Avocado peeled and Mashed Fresh Spinach


Clean and mash avocado and set aside.
In a bowl mix the orange marmalade, Dijon mustard and pineapple / pepper chutney.
Fry turkey burger in a skillet on high heat to sear the patties. 
Brown the first side. flip and spread a tablespoon of the glaze on top. 
When the second side is brown flip an spread the glaze on second side. Scoop the sauce in bottom of the pan on top of the burgers and put each on in a bun.  If there is any remaining sauce spread that ontop of the burgers
Add a spoon full of crushed avocado and spinach.
Serve immediately.
Note: You can substitute any chutney or vegetable jelly for the Pineapple / Pepper Chutney. (example: Onion pepper jelly)

 


 

Andy Gray's Cracker Jack Cheesecake

Popcorn (1 cup ground)
3/4 cup ground peanuts
1/4 cup sugar
1/4 cup butter, melted
12 ounces cream cheese, softened
1/2 cup caramel ice cream topping
3 eggs
2 tablespoons milk
1/2 cup sour cream
1/4 cup caramel topping
Cracker Jacks


Preheat oven to 350 degrees.
Put popped popcorn in a food processor, about one cup at a time, and grind. Repeat until there is one cup of ground popcorn.
Grind peanuts in food processor.
Combine popcorn, peanuts, sugar and melted butter in a bowl until thoroughly mixed. Put mixture in the bottom of an 8-inch springform pan coated with nonstick spray.

In a large bowl, beat the cream cheese until it is fluffy. While continuing to beat the cheese, gradually add the 1/2 cup of caramel topping. Add the eggs and milk and beat just until blended.
Pour mixture on top of the crust in the spring-form pan. Bake for about 40 minutes until the center is set. Let cool in the pan for 15 minutes.

Stir sour cream and the remaining caramel topping together and then spoon the mixture onto the cheesecake. Run a butter knife around the edge of the cheesecake to loosen it from the pan and let cool for another 30 minutes. Remove the side of the springform pan. Chill in the refrigerator.
Garnish the rim of the cheesecake with Cracker Jacks.


Mary Beth Wyko's Apple Cake


2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
4 cups raw, finely chopped apples
1/2 cup chopped walnuts
1/2 cup soft butter
2 eggs


Heat oven to 325 degrees.
Grease 9x13" pan.
In large bowl, sift flour, sugar, baking soda, spices, baking powder and salt. Add apples, nuts, butter and eggs.

Beat until just combined (it will be thick). Pour into pan.
Bake for one hour or until it springs back when lightly touched.
Serve warm in squares.

 
     
 

Beky Davis' Corn Custard

3 eggs, slightly beaten
1 tsp salt
1/8 tsp pepper
1 T sugar
2 cups corn, drained
2 T melted butter
2 cups milk

Preheat oven to 350 degrees.
Spray a 1 1/2 quart baking dish with non-stick cooking spray.
Beat the eggs and add the salt, pepper and sugar. Mix it all together, then add the corn.
Warm the milk in the microwave, and add the melted butter.
Add the milk / butter mixture to the corn mixture and stir it together.
Put the mixture in the 1 1/2 quart baking dish.
Place the dish in the 9x13 pan and add water until it reaches halfway up the side of the 1 1/2 quart dish. This will bake the custard evenly and keep it moist.
Bake the mixture for at least 40 minutes or until a knife inserted in the center comes out clean.

     

Mary Beth Wyko's Cherry Squares

1 ½ cups sugar
1 cup butter or margarine
4 eggs
2 cups flour
1 T lemon juice
1 can pie filling
Confectioners’ sugar

Cream together butter and sugar. Add eggs one at a time. Add flour and lemon juice to batter. Pour into well-greased 15x10x1” jelly roll pan. Mark off into 20 squares. Place one heaping T pie filling into each square. Bake at 350 degrees F for 40 to 50 minutes. Sift confectioners’ sugar over squares while still warm.

 
     
 

Kathleen Evanoff's Breakfast Strata

8 eggs
10 pieces bread
3 cups milk
2 cups ham, cubed (If using sausage, brown it first)
2 tablespoons melted butter
2 cups shredded cheddar cheese
1 package frozen broccoli, thawed and drained

Place bread in a 9- by 13-inch greased pan. In a large bowl, lightly beat the eggs and add the rest of the ingredients. Pour the mixture over the bread in the baking dish. Cover with aluminum foil and refrigerate eight hours or overnight.

Bake covered at 350 degrees for 90 minutes, or until a knife inserted in the center comes out clean. Take the cover off the last 20 minutes of cooking. Let set 10 minutes before cutting.

     

Andy Gray's Lamb Sliders

The Burger
2 lbs. ground lamb
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh rosemary
3 tablespoons diced shallot
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
Salt and pepper to taste

Mix ingredients thoroughly in a large bowl. Divide into about 15 portions and flatten into patties about 3-4 inches in diameter. Cook or grill on stovetop about 3 minutes per side.

The Bun
15 Rhodes Warm-N-Serve Crusty Rolls
3 tablespoons melted butter
2 tablespoons finely chopped fresh rosemary

Mix chopped rosemary with melted butter. Put rolls on a baking sheet and brush the top with the rosemary butter before baking according to the instructions on the package. Slice after baking.

The Toppings
Crumbled Feta cheese
Carmelized Onions
3 medium yellow onions, thinly sliced
3 tablespoons of olive oil

Add onions to oil in a large saucepan and cook over low/medium heat about 20 minutes until the onions soften and turn brown. Can be done in advance and put back on the heat for a minute or so, or they can be served at room temperature.

Sauce
½ cup Greek yogurt
½ tablespoon minced garlic
3 tablespoons grated cucumber
1 tablespoon olive oil
2 teaspoons lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste

Thoroughly mix all of the above ingredients. Can be done in advance and chilled until serving.