Page 5 - Paw Prints June 2016
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I wanted to mention this years past District 2-X1 Conference held on April 22 & 23. A member of our club who we all recognize made a surprise appearance when she was awarded the “International President's Certificate of Appreciation Award" in Recognition of Distinguished Achieve-
ments in fulfilling the Mis- sion of Lions Clubs Inter- national" for the Lions Year 2015-2016. We are told this Award is the fourth highest award given by the International President, Dr. Jitsuhiro Yamada.
Congratulations!! Past President Lion TJ Johnson
for your hard work and rec- ognition with this award.
PAGE 5
The Lions Roar
INGREDIENTS
3 jalapeno peppers, halved lengthwise and seeded
1 teaspoon olive oil
6 bacon strips, cooked and
crumbled
1 package (3 ounces) cream
cheese, softened
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon lemon-pepper
seasoning
1/2 teaspoon pepper
1/4 teaspoon paprika
2 pounds ground beef
4 slices pepper Jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 Cup Guacamole
1. Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to han- dle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended.
Editor's Note: Wear dispos- able gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jala- peno Popper Burgers in Taste of Home June/July 2011, p67
NUTRITIONAL FACTS
1 burger equals 879 calo- ries, 58 g fat (23 g saturated fat), 204 mg cholesterol, 1715 mg sodium, 31 g carbohy- drate, 5 g fiber, 59 g protein.
TOTAL TIME: Prep: 30 min. Grill: 15 min.
Yield: 4 servings.
Mouth watering goodness makes you want to break out the grill!
JALAPENO POPPERS BURGER
DIRECTIONS
2. Inalargebowl,combinethe garlic, salt, lemon pepper, pepper and paprika. Crum- ble beef over mixture and mix well. Shape into eight thin patties. Spoon bacon mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
3. Grillburgers,covered,over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with pepper Jack cheese. Cover and cook 1-2 minutes longer or until pepper Jack cheese is melted.
4. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guaca- mole.
