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                          FEATURED RECIPES MARCH 2018


Baked Teriyaki Chicken

1 Tbs cornstarch

1 clove garlic, minced

1 Tbs cold water

1/2 tsp ground ginger

1/2 c white sugar

1/4 tsp ground black pepper

1/2 c soy sauce

12 skinless chicken thighs

1/4 c cider vinegar

In a small saucepan, over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat the oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn the pieces over and brush again. Bake for 30 minutes. Turn pieces over and bake for another 30 minutes until meat is no longer pink and juices run clear. Brush with sauce every 10 minutes during baking.

Loaded Au Gratin Potatoes

5 c small red and yellow potatoes

1 c shredded cheddar cheese, or more to taste

3 Tbs butter

salt and ground black pepper, to taste

1/4 c chopped green onion

1 c chopped fresh spinach

1/4 c all-purpose flour

1 Tbs diced pimento

2 c milk

6 slices cooked bacon, crumbled

1 tsp salt

Preheat oven to 350 degrees. Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender but still firm, about 15 minutes; drain and set aside to cool. Melt butter in a saucepan over medium heat; cook and stir in the green onion until softened, about 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and starts to bubble. Stir salt and cheese into sauce, mixing until cheese has melted. Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil. Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5-10 more minutes. Sprinkle with crumbled bacon.

Reuben Casserole

1 1/2 c thousand island dressing

1 lb sauerkraut, drained

1 c sour cream

1 1/2 lbs corned beef, cut into bite-size pcs

1 Tbs minced onion

2 1/2 c shredded Swiss cheese

6 slices dark rye bread, cubed

1/4 c butter, melted

6 slices light rye bread, cubed

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In a bowl, mix the thousand island dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with cheese, top with remaining bread cubes, and drizzle with butter. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Irish Potato and Zucchini Pancakes

1 c prepared mashed potatoes

2 tsp fine sea salt

1 c all-purpose flour

1 1/2 c shredded Yukon Gold potatoes

1/4 c milk

1 c shredded cheddar cheese

1 egg

1 small zucchini, shredded

3 Tbs unsalted butter, melted

canola oil, or as needed, divided

Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add the shredded potatoes, cheese, and zucchini; stir until batter is well-combined. Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3-4 minutes per side. Repeat with remaining oil and batter. Serve with sour cream, applesauce and/or ranch dressing.

Black Bean Dip

2 cans (15 oz ea) black beans, rinsed and drained

1/4 tsp ground cumin

1/2 c chopped yellow onion

1/4 tsp chili powder

1/3 c chopped cilantro

1/4 tsp kosher salt

1 clove garlic, minced

1/4 tsp black pepper

1 small jalapeno, seeds removed and diced

2 Tbs cotija cheese, for garnish, optional

2 Tbs fresh lime juice

Put the black beans, onion, cilantro, garlic, jalapeņo, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables.

Cheesy Bacon Turkey Sliders

15 slider buns

1/2 c butter, melted

1 lb shredded turkey

3 Tbs honey mustard

1 lb bacon, cooked

2 tsp poppy seeds

1 pkg (8 oz) sliced provolone cheese

Slice slider buns horizontally and arrange the bottom of the buns in a 9x13 baking dish. Layer turkey, bacon and cheese on top of the rolls and place tops on buns. Cut in between the slider buns to separate. Mix together butter, honey mustard and poppy seeds in small bowl. Brush mixture on the rolls to cover the buns and drip between them. Bake at 350 degrees for 20 minutes.

Ham and Cabbage Soup

1 Tbs olive oil

3 carrots, chopped

1 red onion, chopped

1/2 tsp celery seed

2 cloves garlic, chopped

1/2 tsp caraway seed

1 lb ham steak, cubed

1/2 tsp paprika

1/2 medium head cabbage, chopped

salt and black pepper, to taste

1 c water

3 c firmly packed greens (spinach, chard,

2 large potatoes, sliced thick

or beet tops)

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes. Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10-12 minutes. Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.