OBITUARIES   RECIPES NEWS WEATHER HOMbbbE    SPORTS PAGE    GOOGLE
                     

                                                                                        CONTACT US                  

PROGRAM LINKS      Hey Ray! 
             Community Bulletin Board         It's All About The Green   
                                  St. John's Lutheran Church-Buffalo                     Health Talk  

       download TuneIn FREE app to listen on your smart phone!     @KRWCSPORTS

          

Live Audio Stream Now Available!
Click Live Audio Link Above after you refresh your browser

   

 WEATHER 


EEO REPORT

 

 

 

        KITCHEN MEDLEY FEATURED RECIPES - AUGUST 2014

Joan's Baked Chicken Wings

 

20 chicken wings or drummets

3/4 c all-purpose flour

1/2 tsp salt

1/2 tsp cayenne pepper

1/2 tsp pepper

1/2 tsp garlic powder

3/4 c plus 1 Tbs hot sauce, divided

1/2 c (1 stick) butter, melted

1 Tbs olive oil

blue cheese dressing and celery sticks

Line a cookie sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Move the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.  Preheat oven to 400 degrees. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.  Serve with blue cheese dressing and celery sticks.

 

 

Blueberry Lemon Cream Cheese Bread

 

6 oz cream cheese, softened

1/4 c lemon zest

1 large egg, separated

3/4 c fresh, frozen or canned blueberries

1 1/4 c confectioners' sugar, divided

1 tsp water

3 Tbs lemon juice

2 Tbs lemonade

1 can refrigerated bread-stick dough

 

Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.  Using an electric mixer or stand mixer, beat cream cheese until creamy. Add egg yolk, lemon juice and 1/4 cup powdered sugar.  Beat until well mixed. Set aside. Remove bread-stick dough from can. Unroll and separate dough into two rectangles. Place dough rectangles horizontally on prepared baking sheet that is positioned vertically to you. Press seams together to seal. Spoon cream cheese mixture onto center of dough. Sprinkle lemon zest and blueberries over cream cheese mixture.  Separate dough at perforations up to cream cheese mixture, slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling. Tuck last two ends under at bottom of bread.  In a small bowl, beat egg white and water with a fork until blended to form an egg wash. Brush egg wash over braided bread. Bake for 20 minutes, or until golden brown. Cool for at least 45 minutes before serving.  In another small bowl, combine remaining powdered sugar and lemonade, whisking together until smooth. Drizzle glaze over bread before serving.

 

 

Asian Slaw

 

1 pkg (3 oz) beef flavor ramen noodles w/

1 bunch green onions, chopped

     seasoning packet

1 c bottled oil and vinegar salad dressing

1 pkg (3 oz) roasted sunflower seed kernels

1/2 c sugar

1 pkg (3 oz) sliced almonds

1 pkg (16 oz) coleslaw mix

Crush the ramen noodles in a bowl, and stir in the seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing and sugar, mixing until the sugar is dissolved.  Place the coleslaw mix into a large salad bowl, pour the dressing mixture over and toss lightly to combine well.  Refrigerate at least one hour before serving.

 

 

Asian Noodles

 

1 pkg (8 oz) thin spaghetti or rice noodles

1/2 tsp cayenne pepper

2 Tbs sesame oil

1 red bell pepper, julienned

1 dash soy sauce

1 bunch fresh cilantro leaves, finely chopped

Bring a large pot of lightly salted water to a boil. Add pasta noodles and cook for 810 minutes or until al dente, drain and rinse under cold water to cool. Place in a large bowl and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro, and toss again until well mixed. Cover and refrigerate for one hour and serve chilled.

 

 

BBQ Beef Bake

 

1 lb ground beef

2 c baking mix (such as Bisquick)

3/4 c onion, chopped

2 eggs

1 c BBQ sauce

1 c milk

2 c shredded cheddar cheese

 

Preheat oven to 400 degrees. Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned.  Stir in the barbeque sauce and cheddar cheese.  Pour mixture into a 9x13 inch pan.  Whisk the baking mix, eggs, and milk together in a bowl, and pour over the beef mixture.  Bake in the preheated oven until the crust is golden brown and it is cooked throughout, about 30 minutes.

 

 

Copy Cat Maid-Rites

 

2 lbs ground beef

1 Tbs Worcestershire sauce

1 onion, chopped

2 tsp prepared yellow mustard

3/4 c ketchup

1/2 tsp salt

2 Tbs brown sugar

16 hamburger buns, warmed

2 Tbs distilled white vinegar

 

Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cooking and stirring until beef is crumbly, evenly browned and then drain the excess liquid.  Stir in the ketchup, brown sugar, Worcestershire sauce, mustard and salt. Bring it up to bubbling, then reduce the heat and cover, simmering for 20 minutes more. Serve on warm buns!

 

 

Mountain Apple Cobbler

 

2 cans (8 oz) refrigerated crescent rolls

1 1/2 c white sugar

2 large tart apples, peeled, cored and cut into

1 Tbs ground cinnamon

    eight wedges each

1 can (12 oz) caffeinated citrus flavored soda

1 c butter, melted

     (such as Mountain Dew)

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down. Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls. Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45-50 minutes.