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April Featured Recipes

Spicy Fried Sandwich

2 slices toasted multigrain bread

1 fried egg

1 Tbs mayonnaise

1/4 avocado, sliced

hot sauce, to taste

Mix mayonnaise with a little bit of your favorite hot sauce to make chipotle mayonnaise. Layer the chipotle mayonnaise, egg and avocado on toast and enjoy.

Flatbread Morning Pizza

Greek or pocket-less pita or flat bread

chili flakes, to taste

juice from 1 lemon

ground cumin, to taste

1 ripe avocado

cumin seed, to taste

1 egg

extra virgin olive oil, to taste

sea salt and black pepper, to taste

Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve. Optional: Add prosciutto or a sprinkling of feta over the top for a richer snack.

Deadly Chocolate Java Dessert

1 pkg (18.25 oz) German chocolate cake mix

1 2/3 c milk

1 1/4 c water

3/4 c strong brewed coffee

1/2 c vegetable oil

1 container (12 oz) whipping topping, thawed

3 eggs

6 (1.4 oz ea) chocolate covered toffee bars,

1 pkg (3.9 oz) instant chocolate pudding

frozen and crushed

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make the pudding, according to package directions, with milk. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

Chocolate Bread

1 Tbs sunflower seed oil

6 c bread flour

2 tsp salt

4 1/2 Tbs white sugar

1 3/4 c warm water

3/4 c unsweetened cocoa powder

1 pkg (.25 oz) instant yeast

Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough. Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic. Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size. Bake at 425 degrees for 35 minutes. Serve with cream cheese or honey for breakfast or a snack.

Greek Lasagna

2 lbs uncooked elbow macaroni

2 tsp ground cinnamon

2 lbs ground beef

salt and pepper, to taste

1 onion, chopped

3 c milk

1 c grated Parmesan cheese

3 Tbs cornstarch

1 pkg (4 oz) feta cheese

1/4 c butter

2 cans (8 oz ea) diced tomatoes

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and set aside. Preheat the oven to 350 degrees. Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish. In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish. Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.

Tortellini Salad

2 pkgs (9 oz ea) cheese tortellini

1/2 tsp salt

1/2 c extra-virgin olive oil

6 eggs

1/4 c lemon juice

1 lb baby spinach leaves

1/4 c red wine vinegar

1 c crumbled feta cheese

2 Tbs chopped fresh parsley

1/2 c sliced red onion

1 tsp dried oregano

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 12-20 minutes. Drain, cool, peel, and quarter. Gently mix the spinach, feta cheese, and onion into the bowl with the tortellini. Arrange the quartered eggs around the salad to serve.

Asparagus Side Dish

1 bunch fresh asparagus, trimmed

1/2 c grated Parmesan cheese

2/3 c water

10 grape tomatoes, halved

1/4 c olive oil

Combine the asparagus and water in a 10-inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Vegetable Spoon Bread

1 pkg (10 oz) frozen chopped spinach, thawed

1 c low-fat sour cream

and squeezed dry

1/4 c butter, melted

2 eggs, beaten

1 pkg (8.5 oz) corn muffin mix

1 can (8 oz) cream-style corn

Preheat the oven to 350 degrees. Grease a 9-inch square baking dish. In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly. Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.