Recipe: Stovetop Meatloaf (Hackbraten)

ABOVE: Helga Wengler’s Stovetop Meatloaf served with mushroom gravy, mashed potatoes and purple cabbage. Electronic image by Ron Flaviano for Metro Monthly and Homeplate. Watch Helga prepare this recipe on the Homeplate YouTube Channel. Search “Homeplate – Kitchen Witch – Meatloaf” or click Helga’s Stovetop Meatloaf   RECIPE BY HELGA THE KITCHEN WITCH Ingredients 2 pounds ground chuck 1 pound ground pork […]

Ohio Department of Agriculture accepting specialty crop grant proposals

The Ohio Department of Agriculture is now accepting proposals for the 2016 Specialty Crop Block Grant Program, which will provide funding for projects to enhance the competitiveness of crops such as fruits, vegetables, nuts, and nursery crops. Grant funding is provided by the USDA Agriculture Marketing Service. The deadline for on-line grant proposal submissions is […]

Student-run restaurant at tech school sets winter, spring hours

The Bistro at MCCTC, a student-operated restaurant, will be open to the public from 10:30 a.m. to 12:30 p.m. on Tuesdays and Thursdays through spring. The eatery will be open for on-site dining and carry out. The restaurant is located at the Mahoning County Career and Technical Center, 7300 N. Palmyra Road, Canfield.  The Bistro is run by students […]

RECIPE: Helga’s Playhouse Hot Sausage Meatballs

(Electronic image by Ron Flaviano) PLAYHOUSE HOT SAUSAGE MEATBALLS (RECIPE BY HELGA WENGLER) INGREDIENTS 1 lb. fresh hot Italian sausage (bulk) 1¼ lb. or more sharp cheddar cheese (grated) 3 cups Bisquick Dash of Maggi seasoning (optional) PREPARATION Mix ingredients well. Form into balls 1 inch in diameter. Put on cookie sheet. Bake at 375 […]

RECIPE: Classic bean pie

(Electronic image by Ron Flaviano) CLASSIC BEAN PIE (RECIPE BY RON FLAVIANO) INGREDIENTS 2 frozen deep-dish pie crusts 2 (15.5 ounce) cans navy beans, rinsed and drained 1 (12 fluid ounce) can evaporated milk 1/2 cup butter, melted 1 teaspoon ground cinnamon 1 teaspoon grated nutmeg, fresh is best 2 tablespoons all-purpose flour 2 1/2 […]

RECIPE: Dry-Rub Ribs with a Teriyaki Glaze

Dry-rub ribs with an Asian-style Teriyaki glaze. (Image by Ron Flaviano) ST. LOUIS-STYLE DRY-RUB RIBS (RECIPE BY MITCH LYNCH) INGREDIENTS 1 rack St. Louis-style ribs 2 tablespoons garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon sea salt 2 tablespoons anise seed (anise extract can be substituted) 2 teaspoons chili powder 1 teaspoon paprika PREPARATION Lay ribs […]

RECIPE: Italian Bread Cones Stuffed with Cranberry-Almond Chicken Salad

Image by Pam Burcsak ITALIAN BREAD CONES (RECIPE BY PAM BURCSAK) This recipe features bread cones stuffed with poached chicken, apples, avocado, fresh spinach, green onion, blue cheese, dried cranberries and slivered almonds. It’s dressed with mayonnaise to taste. My recipe makes six cones. I used the 6-inch cone form. Cone forms can be found on Amazon, but smaller forms are also available locally. Rulli […]

RECIPE: Edamame Hummus Dip

  (Electronic image by Stephanie Shaw. Courtesy of Leigh & Ollie Interiors) Edamame Hummus Dip (Recipe by Stephanie Shaw) INGREDIENTS 1 cup edamame 2 garlic cloves 2 tablespoons lemon juice 1/8 teaspoon Sriracha seasoning 1/2 teaspoon cumin 4 Kalamata olives 2 tablespoons Kalamata juice 1/3 cup tahini 1/2 teaspoon pink sea salt 1 bunch cilantro 3 tablespoons […]

RECIPE: Nantucket Cranberry Pie

(Electronic image by Sarah Sepanek) NANTUCKET CRANBERRY PIE (RECIPE BY SARAH SEPANEK) INGREDIENTS Butter, for greasing 2 heaping cups cranberries 3/4 cup pecans, chopped (measure, then chop) 2/3 cup sugar 1 cup flour 1 cup sugar 1 stick unsalted butter, melted 2 whole eggs, lightly beaten 1 teaspoon almond extract 1/4 teaspoon salt 1 tablespoon […]

RECIPE: Egg Salad Canapés

 (Image by Ron Flaviano for Homeplate and Metro Monthly) This recipe is unique in how the egg is prepared, and, honestly, this is the absolute best way to make egg salad! The key is putting the hard-boiled egg mixture through a potato ricer. The effort yields a fluffy, unbelievably light egg salad that’s great on sandwiches, too. […]