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                          FEATURED RECIPES  MARCH  2017


Braised Chicken Thighs w/Carrots, Lemon

8 bone-in, skin-on chicken thighs, trimmed (3 lb)

2 1/2 Tbs all-purpose flour

2 tsp paprika

2 c chicken broth

1 tsp kosher salt, divided

4 thyme sprigs

1 tsp black pepper, divided

1 lemon, sliced

2 Tbs salted butter

3 c hot cooked mashed potatoes (optional)

1 lb large carrots, halved lengthwise and cut into 1/2 inch long pieces

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken. Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.

Croquet Monsieur (ala Monte Cristo)

4 thick slices French bread

1/2 c fat-free milk

4 tsp honey mustard

3 large egg whites

6 oz reduced-fat deli ham, thinly sliced

cooking spray

4 (1 oz) slices reduced-fat Swiss cheese

Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets. Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, one at a time, in milk mixture, turning to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add two sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.

Sweet Potato Biscuits and Ham

5 c self-rising flour

2 c buttermilk

1 Tbs sugar

1 c cooked mashed sweet potatoes

1 tsp kosher salt

parchment paper

1 c cold butter, cut into small cubes

2 Tbs butter, melted

1/4 c cold vegetable shortening

Preheat oven to 425 degrees. Stir together first three ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes. Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 3-4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. Place rounds on a parchment paper-lined baking sheet. Bake for 18-20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.

Turkey Pot Pie w/Cranberry Pecan Crust

3 Tbs butter, divided

1 1/2 c chicken broth

2 large sweet onions, diced

1 c milk

1/2 c all-purpose flour

1 (10 oz) pkg fresh spinach, torn

1 tsp salt


1 tsp pepper

1 (15 oz) pkg refrigerated pie crust

4 (12 oz) turkey tenderloins, cut in 1 1/2 in cubes

1/2 c finely chopped pecans, toasted

2 Tbs vegetable oil

1/2 c finely chopped and dried cranberries

CRUST: Unfold each piecrust, and press out fold lines. Sprinkle one piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet. Bake at 425 degrees for 8-10 minutes or until golden. FILLING: Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside. Combine flour, salt, and pepper; dredge turkey tenderloins in flour mixture. Melt remaining butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13x9-inch baking dish. Bake, covered, at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of crusts over pie before serving and serve with any remaining crust pieces on the side.

Barbeque Pork Shepherd's Pie

1 large sweet onion

1 lb shredded barbecue pork

1 Tbs vegetable oil


2 Tbs all-purpose flour

1 (22 oz) pkg frozen mashed potatoes

1 1/2 c thick barbecue sauce

1/2 (8 oz) pkg softened cream cheese

1 1/2 c beef broth

1 c shredded Cheddar cheese

Prepare frozen mashed potatoes according to package directions. Stir in softened cream cheese until melted. FILLING: Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13x9-inch baking dish. Spoon crust evenly over hot barbecue mixture. Bake at 425 for 15 minutes.

Black Bottom Vanilla Cream Pie

3/4 c sugar

2 oz semisweet chocolate, finely chopped

3 Tbs cornstarch

1 c heavy cream

1/4 tsp salt

1 Tbs powdered sugar

2 1/2 c milk


1 large egg

3/4 c flaked coconut, toasted

2 large egg yolks

18 gingersnap cookies, crumbled

2 Tbs unsalted butter

3 Tbs unsalted butter, melted

2 tsp vanilla extract

CRUST: Stir together crust ingredients. Press into bottom and up sides of a 9-inch pie-plate. Bake at 350 degrees for 8 minutes. Cool on a wire rack. FILLING: Combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla. Place chopped chocolate in a small microwavable bowl and microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth. Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight. To serve, whip cream and powdered sugar until stiff. Spoon or decoratively pipe whipped cream on top of pie.

Cherry Pie Bars

3 c all-purpose flour

3/4 c chopped pecans

3/4 c sugar

1 c powdered sugar

1/2 tsp salt

4-5 tsp whole milk

1 1/2 c cold butter, cubed

1/4 tsp almond extract

3 c canned cherry pie filling (about 1.5 cans)

Preheat oven to 350 degrees. Line bottom and sides of a 13x9 inch pan with heavy-duty aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil with cooking spray. Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan. Bake in preheated oven until lightly browned, 25-30 minutes. Spread cherry pie filling over crust in pan. Toss together reserved 1 cup flour mixture and pecans. Sprinkle pecan mixture evenly over filling. Bake in preheated oven until golden brown, 40-45 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles. Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.