Ultimate Fan-tastic Contest PDF  | Print |  E-mail
Written by Sentinel-Tribune Staff   
Saturday, 01 September 2012 14:43
OVERALL CONTEST WINNERS
SH_GrillWinner.7768
Betty Kahlenberg (left) with the Ultimate Fan Photo Winner, Shawna Zurawski, and her prizes.
Ew_TammyDewese-2596p
Ultimate Fan Recipe winner, Tammy DeWese, with her prizes.
WEEK 12 - No Submissions
WEEK 11
Recipe Submission - Kim Fleshman

Tangy Cheese Ball

1 jar Roka Blue Cheese
1 jar Olde English Cheese
Two 8 oz packages of Cream Cheese
2 Teaspoons Onion Powder
1 Tablespoon Garlic Powder
Chopped Walnuts or Pecans

Mix together all the cheese
Add Onion & Garlic Powder
Form a 2 balls using wax paper or parchment and chill for at least one hour. Take out and roll in your choice of walnuts or pecans. Refrigerate 6 to 8 hours to allow flavors to season.
WEEK 10 - No Submissions
WEEK 9
Photo Submission
UF-W9-Photo-Zurawski
Falcons fly during the start of the BGSU Homecoming game. Submitted by Shawna Zurawski
Recipe Submission - Tammy Dewese

ITALIAN SLIDERS

Tailgate Tip: Prepare sandwiches the day before the game. Place in zip-top plastic freezer bags, and refrigerate overnight.

2 (16-oz.) jars mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half

Preparation
1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
WEEK 8
Recipe Submission

Kim Fleshman - Spinach Roll-Ups

2 packages of frozen chopped spinach (drained)
3/4 Cup Mayonnaise
1 Cup Sour Cream
1 package powdered ranch dressing
1/2 Cup of Bacon Bits
1/4 Cup chopped red onion
10 flour tortilla shells (sun dried tomato shells and spinach flavored shells add color and work well)
Drain Spinach well
Mix Mayonnaise, Sour Cream and Ranch mix
Add Spinach, Bacon and Onion
Spread out on tortilla
Roll up and chill overnight in fridge
Cut each tortilla into 1 inch servings after they have chilled.
WEEK 7
Recipe Submission

Tammy Dewese - Miniature sandwiches

Miniature sandwiches have fun appeal, especially when filled with tender roast beef, sweet caramelized onions, and assertive horseradish mayonnaise. Without all of the fat from burger patties to worry about, you can enjoy a couple of these beauties guilt-free.

INGREDIENTS

•1/3 cup Horseradish Mayonnaise
•8 (3-inch) slider buns, sliced in half horizontally and toasted
•Kosher salt
•Freshly ground black pepper
•8 ounces thinly sliced roast beef
•1 cup caramelized onions
•10 cornichons, thinly sliced lengthwise
•2 cups watercress (about 2 ounces), washed and dried

INSTRUCTIONS

Divide the horseradish mayonnaise among the tops and bottoms of the buns (about 2 teaspoons per bun). Season generously with salt and pepper. Divide the roast beef among the 8 bottom buns. Top each slider with caramelized onions, cornichons, and watercress and close with a top bun.

WEEK 6 - No Submissions

WEEK 5
Photo Submission:
UF-W5-Photo-TKE
BGSU Students tailgating before the 2012 Homecoming game. Submitted by TKE.
Recipe Submission:

Roger and Teri Hansen - Frozen Falcon Orange-a-rita

1/2 - 2/3 blender full of crushed ice
1 pint orange sherbet
1/2 C. tequila
4 oz. triple sec
2 oz. sweet/sour mix
2 oz. sweetened lime juice

Pour ingredients over ice in a blender.Blend on high until smooth. Add more ice, if too thin. Add more tequila, if too thick.
WEEK 4
Photo Submission:
UF-W4-Photo-Allen
I love The Buckey's because I love Ohio. My kids love to watch the football games and my daughter Destiny loves to dress up and cheer for them. Yeah, go Buckeyes!!! Submitted by Lori Allen.

Recipe Submission:

Kim Fleshman - Cheeseburger Sliders

Ingredients:
2 pounds ground beef
1 envelope onion soup mix (dry)
2 cups shredded Cheddar cheese
1/2 cup bread crumbs
1 egg
1/3 cup Classic Stir Fry Sauce
24 dinner rolls (split in half)
Melted butter

Directions:
Combine ground beef, dry onion soup mix, cheese, bread crumbs egg and classic stir fry sauce (can be made night before & refrigerated.)
Roll hamburger mixture into balls about 2 inches in diameter.
Flatten on grill when cooking.
Dinner rolls should be split in half.
You can brush butter on the split rolls & place them on the grill for brief time to toast the bun.
Put cooked mini burger between two halves of dinner roll and enjoy!

WEEK 3
Photo Submission:
UF-W3-Photo-Sweat
Enjoying the Game at the Doyt. Submitted by Eric Sweat.

Recipe Submission:

Shawna Zurawski - Doyt Dip

(6 layers for 6pts)

1. Mix together one 16oz container of sour cream and one packet of taco seasoning - spread in bottom of 9x13 pan
2. Chop a large tomato and spread evenly
3. Chop several green onions and spread evenly
4. 1 small can diced green chiles - spread evenly
5. Shredded cheese of your choice 1 or 2 cups- spread evenly
6. Shred lettuce - spread evenly

Serve with veggies and tortilla chips! TOUCHDOWN!

(You can substitute greek yogurt instead sour cream if you choose the healthier route)


WEEK 2
Photo Submission:
UF-W2-Photo-Rogers
Olivia Rogers enjoying a Falcon football game. Submitted by Maria Rogers.

Recipe Submission:

Kim Fleshman - Calico Beans

1 lb hamburger (browned)
10 slices cooked bacon (crisp)
1 Small Onion (Chopped)
1 1/2 Cups Ketchup
1 Cup Brown Sugar
1 Table Spoon Celery Seed
2 Table Spoons Vinegar (Cider or White)
1 Table Spoon of Yellow Mustard
1 Can Baked Beans (drained)
1 Can Kidney Beans (drained)
1 Can Lima Beans (drained)
1 Can Butter Beans (drained)
1 Can Black Beans (drained)

Cook hamburger and bacon, drain & set a side
In Crockpot add beans, hamburger, onion and crumble bacon.
Mix ketchup, brown sugar, celery seed, vinegar and mustard - pour over everything in Crockpot. Cook on high to bring to a bubble. Simmer on low up to 6 hours.

WEEK 1 - No Submissions
Last Updated on Wednesday, 19 December 2012 15:33
 

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