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                          FEATURED RECIPES JANUARY  2016

 

Japanese Style Deep Fried Shrimp

1 lb medium shrimp, peeled and deveined

1 tsp paprika

1/2 tsp salt

2 eggs, beaten

1/2 tsp ground black pepper

1 c panko crumbs

1/2 tsp garlic powder

1 quart oil for frying

1 c all-purpose flour

Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet at 375 degrees. Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. Approximately 5 minutes. Remove with a slotted spoon and drain on paper towels before serving

Baked Soy Lemon Chops

1/2 c soy sauce

1/2 tsp ground black pepper

1 Tbs Worcestershire sauce

1 tsp oil

4 cloves garlic, minced

4 pork chops

2 Tbs lemon juice

In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Blend well. Add pork chops and turn to coat evenly. Cover and refrigerate for at least one hour, but for best flavor, as long as you can. When ready to prepare, preheat the oven to 375 degrees. Place the marinated pork chops in a roasting pan and bake for 35-40 minutes, basting the meat often with the marinade.

Chef's Baked French Toast

2 eggs

1/4 tsp ground allspice

1/2 c milk

1 pinch salt

1 tsp vanilla extract

6 (1 inch thick) slices French bread

1/4 tsp ground cinnamon

1 Tbs butter, or as needed

Preheat oven to 400 degrees. Whisk eggs, milk, vanilla, cinnamon, allspice and salt together in a large bowl. Place bread slices in the mixture and soak, turning to coat, until bread is completely saturated. Melt butter in skillet over medium heat. Working in batches, cook bread in the hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet. Bake toast in the oven until the outside is crisp and slightly puffed 12-15 minutes.

Easy Alfredo Sauce

1 pint heavy whipping cream

1 1/2 c grated Parmesan cheese

1/2 c butter

In a medium saucepan, combine whipping cream, butter and grated Parmesan cheese. Cook over medium low heat, stirring constantly until smooth. Remove from heat, and sauce will thicken upon standing.

Pasta Milan for Two

8 oz penne pasta

4 oz Gorgonzola cheese

4 oz frozen peas

1/3 c heavy whipping cream

4 oz asparagus tips

salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to the boiling water. Cook for 5 minutes or until pasta is al dente. Drain. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste. In a large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

Sausage Wonton Wrappers

1 (16 oz) pkg wonton wrappers

1 c shredded cheddar cheese

1 lb sausage

1 c chopped black olives, drained

1 c shredded Monterey Jack cheese

1 c ranch style salad dressing

Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the wrappers to cool, and remove from the pan. In a medium bowl, mix the sausage, cheeses, black olives and ranch dressing. Fill the baked wonton wrapper cups with the mixture. Bake for 10-15 minutes, until the mixture is bubbly and slightly brown. Watch closely so the wrappers do not burn.

Fish Tacos

1 c all-purpose flour

1 tsp minced capers

2 Tbs cornstarch

1/2 tsp dried oregano

1 tsp baking powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp dried dill weed

1 egg

1 tsp ground cayenne pepper

1 c beer

1 quart oil for frying

1/2 c plain yogurt

1 lb cod fillets, cut into 2-3 oz portions

1/2 c mayonnaise

1 (12 oz) pkg corn tortillas

1 lime, juiced

1/2 medium head cabbage, finely shredded

1 jalapeno pepper, minced

BATTER: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour, it will be lumpy. WHITE SAUCE: In a bowl, mix the yogurt and mayonnaise. Gradually stir in the lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill and cayenne. Heat oil in a deep fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into batter, and fry until crisp and golden. Drain on paper towels. Lightly fry tortillas, not too crisp. To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.

Spinach Stuffed Chicken Breasts

1/2 c mayonnaise

2 cloves garlic, chopped

1 (10 oz) pkg frozen chopped spinach, thawed

4 skinless, boneless chicken breasts

and drained

4 slices bacon

1/2 c crumbled feta cheese

Preheat oven to 375 degrees. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside. BUTTERFLY CHICKEN BREAST: Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Spoon spinach mixture into the breasts. Wrap each one with a piece of bacon and secure with a toothpick. Place in shallow baking dish. Cover and bake for one hour, or until chicken is no longer pink in the center and juices run clear.