Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 25
Tom Lloyd, Peter Stewart, Franklin Johnson, Michael Paschal, Malinda Craven,
Michael Pennink and Crawford MacKethan
Co m m e rc i a l R e a l E s t a t e
910.864.2626
2401 Robeson Street (NEW ADDRESS)
Fayetteville, NC 28305
www.franklinjohnsoncommercial.com
Integrity,
Knowledge,
Experience.
Susan Brady and Michael Toler
Well, it's no wonder these two can come up with trays
of award-worthy appetizers. Aer all, they just teamed
up to lead Terry Sanford High School's bowling teams to
outstanding seasons, including a state championship for the
girls and a runner-up finish for the boys.
"I absolutely love to cook," Toler said. "I was raised with
my mama cooking. And then later, it was just trial and error,
trying different things."
Brady introduced him to using an air fryer which uses hot
air rather than hot oil.
And when it comes to his jalapeno poppers and stuffed
mushrooms, both featuring the same sausage filling and
cooked in the air fryer, Toler's recipes are no doubt of
championship caliber.
JALAPENO POPPERS
12 ounces mild sausage
8 ounces cream cheese, soened
3/4 cup shredded sharp cheddar cheese
Lawry's seasoned salt
10 whole jalapeno peppers, halved with membranes and
seeds removed
One pound thick-cut bacon
• Preheat air fryer to 400 degrees.
• Brown the sausage and sprinkle with seasoned salt. In
medium bowl, mix the cream cheese and cheddar. Add the
sausage and combine.
• To assemble the poppers: Fill each jalapeno half with
sausage mixture and wrap with bacon. Place in air fryer in
a single layer. Cook for about 10 minutes.
STUFFED MUSHROOMS
1 large package whole mushrooms
Shredded cheddar
• Preheat air fryer to 400 degrees. Wash mushrooms
thoroughly and remove stems.
• Fill mushroom caps with sausage mixture and sprinkle with
shredded cheddar. Place in air fryer in a single layer.
• Cook in air fryer for 8 minutes.
