Grilled Turkey Burgers
1/2 pound sliced baby portobello mushrooms
2 cups chopped fresh spinach
Burgers:
2 egg whites, lightly beaten
2 teaspoons prepared pesto
1/2 cup panko bread crumbs
1/3 teaspoon garlic powder
2 tablespoons ketchup
1 pound lean ground turkey
1 tablespoon brown sugar
4 slices provolone cheese
1 tablespoon Worcestershire sauce
4 whole-wheat hamburger
2 teaspoons paprika
Combine first nine burger ingredients. Add turkey; mix lightly but thoroughly. Shape into 1/2 inch thick patties.
Lightly grease grill rack with cooking oil. Grill burgers, covered, over medium heat 4-6 minutes on each side.
Top with cheese; grill, covered 1-2 minutes or until cheese is melted. Serve on buns with mushroom mixture. Makes 4 servings
Fresh Strawberry Pie
2 cups all-purpose flour
2/3 cup shortening
2 teaspoons sugar
1 tablespoon white vinegar
1/2 teaspoon salt
4 to 5 tablespoons 2% milk
Filling:
1 package (8 oz.) cream cheese
3/4 cup confectioners’ sugar
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
Topping:
6 cups fresh strawberries,
1/4 teaspoon salt
(about 2 pounds)
1 cup water
3/4 cup sugar
1 package (3 oz.) strawberry gelatin
1 tablespoon cornstarch
1 teaspoon butter
Mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish pie plate. Trim to fit. Refrigerate 30 minutes. Preheat oven to 425º.
Bake pastry 20-25 minutes or until edges are golden brown. Cool completely.
Beat cheese, confectioners’ sugar, lemon peel and extract. Spread carefully into crust. Refrigerate while preparing topping.
Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours to set.
Fennel Potato Salad
8 to 10 new red potatoes, (about 1 1/2 lb.) sliced
4 hard-cooked eggs
1 medium bulb fennel, thinly sliced
1/2 cup sliced celery
1/4 cup chopped onion
Dressing:
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
Cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
In large bowl, mix warm potatoes, eggs, fennel, celery and onions. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired. 16 servings (1/2 cup each).
