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EEO REPORT

 

 

                          FEATURED RECIPES MAY 2017

 

Multi-Grain Waffles

2 c buttermilk

1/4 tsp salt

1/2 c old-fashioned rolled oats

1 tsp ground cinnamon

2/3 c whole-wheat flour

2 large eggs, lightly beaten

2/3 c all-purpose flour

1/4 c packed brown sugar

1/4 c toasted wheat germ, or cornmeal

1 Tbs canola oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1/2 tsp baking soda

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir in the eggs, sugar, oil and vanilla into the oat mixture. Then add the wet ingredients to the dry ingredients; mix just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about ⅔ cup for an 8-by-8-inch waffle iron). Cook until the waffles are crisp and golden brown, 4-5 minutes. Repeat with remaining batter. Top with homemade maple syrup, or fruit sauce.

Personal Florentine Hash Skillet

1 tsp extra-virgin olive oil

1 large egg

1/2 c frozen has browns or precooked shredded

pinch of salt

potatoes

pinch of freshly ground black pepper

1/2 c frozen chopped spinach

2 Tbs shredded sharp Cheddar cheese

Heat the oil in a small nonstick skillet over medium heat. Layer the hash browns and spinach into the pan. Crack egg on top and sprinkle with salt, pepper and cheese. Cover, reduce heat to medium-low and cook until the hash browns are starting to brown on the bottom, the egg is set and the cheese is melted, 4-7 minutes.

Maple Mustard Tenderloin

3 Tbs Dijon mustard, divided

2 tsp canola oil

1/2 tsp kosher salt

1/4 c cider vinegar

1/2 tsp freshly ground pepper

2 Tbs maple syrup

1 lb pork tenderloin, trimmed

1 1/2 tsp chopped fresh sage

Preheat oven to 425 degrees. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat the oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3-5 minutes. Transfer the pan to the oven and roast until a thermometer inserted in the center registers 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. Place the skillet over medium-high heat, add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Salmon w Roasted Vegetables and Quinoa

2 small or 1 large delicata squash, halved, seeded

1 1/4 c water

and cut into 1inch wide slices or pieces

3/4 c red or white quinoa

4 c cauliflower florets

1 lb wild Alaskan fillet, skinned, cut into 4 portions

6 small shallots, quartered

olive oil or canola oil cooking spray

3 Tbs extra-virgin olive oil, divided

3 Tbs lemon juice

3/4 tsp salt, divided

2 Tbs maple syrup

1/2 tsp ground pepper, divided

1/4 c chopped walnuts, toasted

Preheat oven to 425 degrees. Toss squash, cauliflower and shallots with 2 tablespoons oil, teaspoon each of the salt and pepper, on a large rimmed baking sheet. Roast stirring once or twice, until the vegetables are tender and browned in spots, 20-25 minutes. Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12-15 minutes. Remove from the heat. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4-6 minutes. Combine the remaining oil, lemon juice, maple syrup and teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

Scrumptious Baked Vegetables w/Fresh Spinach

1 medium onion, sliced

2 c cooked brown rice

1 green bell pepper, seeded and julienned

SAUCE:

1 sweet potato, cut into bite-size pcs

1/4 c balsamic vinegar

1 crown broccoli, cut into bite-size pcs

1/4 c maple syrup

1/2 lb mushrooms

1/4 c almond slivers

1 pint cherry tomatoes, halved

1 Tbs freshly squeezed orange juice

1 medium zucchini, sliced

1 tsp dried thyme

garlic powder

1 tsp dried basil

onion powder

1 tsp dried rosemary

sea salt and black pepper

1 clove garlic, minced

8 c fresh spinach

Preheat oven to 425 degrees. Prepare all the vegetables except the spinach and place in a large baking pan lined with parchment paper. Sprinkle with garlic powder, onion powder, salt and pepper. Bake vegetables for 20 minutes. While the vegetables are baking, whisk together all of the ingredients for the sauce. Place the spinach in a large serving bowl. Combine the cooked vegetables and the sauce. Serve warm over spinach and brown rice.

Festival Corn Bread

1 c corn meal

3/4 c corn, fresh or frozen (thawed)

1 c whole wheat flour

1/3 c unsweetened applesauce

1 tsp baking powder

2 Tbs maple syrup

1 tsp baking soda

1 egg

1/2 tsp sea salt

1 1/3 c non-dairy milk

1/2 tsp tarragon

Preheat oven to 350 degrees. In a large bowl, mix together the corn meal, whole wheat flour, baking powder and baking soda, salt and tarragon. Add the corn, applesauce and maple syrup to the dry ingredients and mix. Add the egg and milk and stir until everything is just blended. Pour into a 9x9 inch baking dish. Bake for 35 minutes, until the top is firm and beginning to brown; and a knife inserted into the center comes out clean. Note: For a more Italian flavor, add 1 teaspoon oregano and 1 teaspoon basil. Serve with beans and cooked kale or other greens.

Grilled Peaches and Cream

4 peaches, halved and pitted

1 c soft cream cheese w/honey and nuts

2 Tbs clover honey

1 Tbs vegetable oil

Preheat a grill for medium-high heat. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2-3 more minutes, or until the filling is warm. Serve immediately.

German Style Beer Brats

1/4 c butter

4 (12 oz) bottles dark beer

2 medium onions, thinly sliced

2 lbs fresh bratwurst

3 cloves garlic, chopped

10 hot dog buns

Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5-10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30-35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10-15 minutes. Serve hot with onions on the rolls.