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Easy Moz-etti Casserole

1 lb lean ground beef

1 pkg (16 oz) rotini pasta

1 jar (28 oz) spaghetti sauce

2 c mozzarella cheese, shredded

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Preheat oven to 350 degrees. In a skillet, cook beef until brown over medium heat. Drain excess fat from meat. Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat. Bake in preheated oven for 25 minutes. Voila! Time to eat!

Country Breakfast Casserole

1 pkg (16 oz) breakfast sausage

1/2 c milk

1 chopped green onion

1 pkg (2.64 oz) country gravy mix

2 c shredded cheddar cheese

6 slices bread, cut into 1 inch cubes

6 eggs, lightly beaten

2 Tbs melted butter, optional

1 c water

paprika to taste, optional

Preheat oven to 325 degrees. Grease an 11x8 in baking dish. Brown sausage in a large skillet; drain fat. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Quick Chili Pot Pie

2 cans (15 oz) turkey chili with beans, undrained

1 egg

1 pkg (8.5 oz) corn bread/muffin mix

2 Tbs shredded cheddar cheese, or as desired

1/3 c milk

1 Tbs sour cream, or as desired

Preheat oven to 400 degrees. Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili. Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with cheese and a dollop of sour cream.

Beef Pot Pie Especiale

1 pkg (17.5 oz) frozen puff pastry, thawed

1 potato, diced

4 Tbs olive oil

1 lb beef tenderloin, cubed

1 c chopped onion

1 bay leaf

1 tsp minced garlic

1 tsp dried oregano

1 c raw porcini mushrooms

1 c dry Marsala wine

1 c chopped carrots

2 Tbs chopped fresh parsley

1/2 c chopped celery

1 egg white

Preheat oven to 350 degrees. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35-45 minutes. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. Bake for 45 minutes to 1 hour until golden and bubbly.

Apple Crisp

10 c apples, peeled, cored and sliced

1 c all-purpose flour

1 c white sugar

1 c packed brown sugar

1 Tbs all-purpose flour

1/4 tsp baking powder

1 tsp ground cinnamon

1/4 tsp baking soda

1/2 c water

1/2 c butter, melted

1 c quick-cooking oats

Preheat oven to 350 degrees. Place the sliced apples in a 9x13 in pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees for about 45 minutes.

Italian Meatballs

3 lbs lean ground beef

1 pkg (1 oz) dry onion soup mix

5 Tbs ground oregano

2 c Italian style dry bread crumbs

5 Tbs dried parsley, crushed

3 jars (28 oz ea) spaghetti sauce

1 clove garlic, chopped

Preheat oven to 350 degrees. Lightly grease a 10x15 in jelly-roll pan. In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly. Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through. In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Spicy Italian Pork Cutlets

1/4 c extra-virgin olive oil, divided

1/3 c chicken broth

4 boneless pork chops, pounded to 1/4 inch thk

1/4 c dry white wine

salt and pepper, to taste

3 Tbs minced fresh parsley

4 cloves garlic, thinly sliced

1/4 tsp red pepper flakes

1 large tomato, diced

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside. Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes. Return the pork chops to the skillet, and continue cooking 5-10 minutes, to an internal temperature of 145 degrees. Serve pork with the tomato and broth mixture from the skillet.

Famous Slow Cooker Pot Roast

1 onion, sliced

1 pkg (1.2 oz) dry beef gravy mix

1/4 c all-purpose flour

1 pkg (1 oz) ranch dressing mix

1 (2.5 lb) boneless beef chuck roast

1 pkg (.7 oz) dry Italian style salad dressing mix

1 pinch salt

1/2 c water, or as needed

ground black pepper, to taste

5 whole peeled carrots, optional

Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker. Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat. Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.