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                          FEATURED RECIPES  MAY  2016


Avocado Egg Rolls

3 medium avocados, pitted and cubed

8 egg roll wrappers

1/4 c red onion, chopped

1/2 of a lime for juicing

2 Tbs cilantro, chopped

sea salt and fresh black pepper, ground

1/4 c sun dried tomatoes

cooking spray

Preheat the oven to 350 degrees. In a large bowl, place the avocados, onion, cilantro, sun dried tomatoes and gently toss to mix. Squeeze the lime juice over the mixture, seasoning with the salt and pepper to taste, then stir again gently. Lay out the egg roll wrappers and place equal amounts of filling on each one. Fold in the corners and roll up, moistening the end with a touch of water to help seal. Place on a baking sheet, and bake for 15 minutes until they begin to crisp and turn golden. Cool for 5-10 minutes and serve with your favorite dipping sauce.

Baked Avocado Fries

1 large firm avocado, pitted, peeled and sliced

cooking spray

1 egg beaten


almond flour or meal

plain Greek yogurt

3 Tbs garlic seasoning


3/4 c Panko bread crumbs

Preheat the oven to 450 degrees. Begin by placing almond flour/meal and Panko bread crumbs in separate bowls. Put half of the garlic seasoning into each and mix well. Line up the production line as you bring the avocados towards the baking sheet: first coat in the almond flour/meal, then the beaten egg, then the Panko bread crumbs. Place a cookie rack on top of a foil lined baking sheet, and place each avocado slice onto it. When all slices are coated, lift the rack and spray the underside of them with cooking spray, then return it to the baking sheet and spray them on the top. Bake for only 5 minutes, then remove and turn the slices over, returning them to bake another 5 minutes until golden through. Serve with dipping sauce. DIPPING SAUCE: Mix 1/2 part yogurt and 1/2 part ketchup and mix well.

Angel Chicken and Pasta

6 skinless boneless chicken breasts

1 (10.75 oz) can golden mushroom soup

1/4 c butter

4 oz cream cheese with chives

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

1 lb angel hair pasta

1/2 c white wine

Preheat oven to 325 degrees. In a large saucepan, melt butter over low heat, stirring in the package of Italian dressing mix. Blend in the wine and golden mushroom soup. Add in the cream cheese and stir until smooth. Heat through, but do not boil. Arrange the chicken breasts in a 9x13 inch pan, and pour the sauce over them. Bake in the oven for an hour. Twenty minutes before the end of this time, bring a large pot of lightly salted water to a boil. Cook the angel hair pasta until al dente, about 5-6 minutes. Serve chicken and sauce over the pasta.

Coney Island Hot Dog Casserole

1 Tbs oil

3 qts boiling water

1 lb hot dogs

1 Tbs salt

1 lb ground beef

2 c elbow macaroni

2 (15 oz) cans tomato sauce

4 oz sharp Cheddar cheese, grated

1/2 c sliced olives, black or green or both

salt and pepper to taste

1 small onion, diced

olives for garnish

Preheat the oven to 350 degrees. Heat oil in a large skillet, add the hot dogs and brown on all sides. Remove from skillet and set aside. Add the ground beef and onions to the same skillet, stirring and browning. Drain excess fat. Stir in the hot dogs, tomato sauce, sliced olives, salt and pepper and set aside. In a saucepan, bring the water to a boil and cook the macaroni with salt, drain and add to the meat sauce. Place in a 2-quart casserole dish and top with the Cheddar cheese. Bake for 40 minutes and garnish with olives for serving.

Red Velvet White Chocolate Chip Brownies

1 (18.5 oz) pkg red velvet cake mix

1/2 tsp vanilla extract

2 Tbs packed brown sugar

2 Tbs water

1 tsp cocoa

1 c white chocolate chips

2 eggs, beaten

1 small container whipped topping

1/2 c oil

Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, brown sugar and cocoa. Stir in the eggs, oil, vanilla and water. Mix in the chocolate chips. Grease or prepare 9x13 inch baking pan with cooking spray. Spread batter and bake for 20-25 minutes. Cool completely, then spread with whipped topping. Cut into bars.

Farina Bars

1/4 c butter

2 tsp baking powder

1/4 c unsweetened applesauce

1 tsp ground cardamom

1/2 c white sugar

1 c plain yogurt

1/3 c honey

4 egg whites

2 Tbs lemon zest

1/2 c flaked coconut, optional

2 c dry Cream of Wheat

1/2 c sliced almonds, optional

Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. In another bowl, combine the cream of wheat, baking powder and cardamom; stir into the wet mixture. Blend in the yogurt and the egg whites. Stir gently and just until blended. Then, stir in the coconut and almonds if desired. Spread the mixture evenly in the prepared pan. Bake for 45-55 minutes, until the edges begin to brown, but not the top. Cool and cut into bars.

Egg Salad Spread

1 dozen hard-cooked eggs, divided

1 Tbs Dijon mustard

3/4 c mayonnaise

3 green onions, sliced, divided

4 oz cream cheese, cubed, softened

1/8 tsp paprika

2 Tbs white vinegar

Cut eggs lengthwise in half. Remove the yolks, and place in a bowl or food processor. Add the mayonnaise, cream cheese, vinegar mustard and half of the egg white halves. Process or chop and stir until blended. In a bowl, chop the remaining egg white halves coarsely, and add to the blended mixture with 2/3 of the onions. Sprinkle the remaining onion on top with paprika for garnish. Serve as sandwich filling or as a dip with crackers or veggies.