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It's a Wonderful Life  @
The Ranch
with the Sanseveres


EEO REPORT

 

 

 

FEATURED RECIPES MAY 2015

Rainbow Salad

1 small broccoli head, cut in small florets

SAUCE

1/4 small red cabbage, finely diced

2 Tbs low fat yogurt

1 small red onion, finely diced

1 tsp extra virgin olive oil

1 avocado, peeled and cut in cubes

1/2 lemon, juice only

toasted almonds

1/2 tsp sea salt

chia seeds

freshly ground black pepper

Place broccoli, cabbage, onion and avocado into a large bowl and toss to combine. Place the sauce ingredients in a blender and pulse to obtain a smooth liquid. Pour the sauce over the salad and mix to combine. Distribute evenly onto serving plates, top with toasted almonds and chia seeds and serve.

 

Walnut and Honey Shrimp

1 c water

1/4 c mayonnaise

2/3 c white sugar

1 lb large shrimp, peeled and deveined

1/2 c walnuts

2 Tbs honey

4 egg whites

1 Tbs canned sweetened condensed milk

2/3 c mochiko (glutinous rice flour)

1 c olive oil for frying

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Rhubarb Custard Pie

1 sheet (from 14.1 oz pkg) refrigerated pie dough

2 Tbs orange juice

1 1/4 lb rhubarb, trimmed, halved lengthwise and

2 large eggs

cut into 1-inch pieces (about 4 1/2 c)

2/3 c heavy cream

3/4 c granulated sugar, divided

1/4 c all-purpose flour

1/2 tsp finely grated orange zest

confectioners' sugar, for serving

Preheat the oven to 350 degrees. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Bake until the bottom of the crust is dry and lightly browned 10-15 minutes. Cool completely. Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Spread in the crust, to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

 

Peanut Butter Crispy Rice Treats

6 Tbs unsalted butter, plus more for greasing

1/2 c whole roasted peanuts

4 c miniature marshmallows

4 oz good-quality semisweet chocolate, chopped

1/2 c smooth peanut butter

flaked sea salt, optional

6 c puffed rice cereal

Lightly butter a 13x9 inch baking dish. Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10-12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Fried Green Tomatoes w/Buttermilk Sauce

4 green tomatoes, cut into 1/4 inch rings

SAUCE:

oil for frying

1 c apple cider vinegar

kosher salt and freshly ground black pepper

1 Tbs brown sugar

3/4 c all-purpose flour

3/4 c buttermilk

1 Tbs garlic powder

3/4 c mayonnaise

4 eggs

2 Tbs BBQ sauce

2 Tbs milk

1 lime, juiced

1 1/2 c panko bread crumbs

4 scallions, sliced thin

pinch cayenne pepper

kosher salt and freshly ground black pepper

pinch paprika

In a deep-fryer, preheat oil to 350 degrees. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2-3 minutes. Drain on paper towels. SAUCE: In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Serve with tomatoes or cover and refrigerate until ready to serve.

Pulled Pork BBQ

DRY RUB:

1 c yellow or brown mustard

3 Tbs paprika

1/2 c ketchup

1 Tbs garlic powder

1/3 c packed brown sugar

1 Tbs brown sugar

2 garlic cloves, smashed

1 Tbs dry mustard

1 tsp Kosher salt

3 Tbs coarse sea salt

1 tsp cayenne

1 pork roast (5-7 lbs), shoulder or Boston butt

1/2 tsp freshly ground black pepper

CIDER-VINEGAR BBQ SAUCE

pan drippings from roast

1 1/2 c cider vinegar

12 hamburger buns

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. When ready to prepare, preheat the oven to 300 degrees. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees, but basically, what you want to do is to roast it until it's falling apart. While the pork is roasting, make the BBQ sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using one to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.