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EEO REPORT

 

 

                          FEATURED RECIPES  JULY 2016

 

White Chicken Enchilada Dip

2 c shredded cooked chicken

1 pkg (8 oz) cream cheese, softened

1 can (10 oz) mild green chile enchilada sauce

1 c ( 4 oz) shredded Mexican cheese blend

1 can (4.5 oz) chopped green chilies

cilantro leaves and sliced green onions, if desired

Heat oven to 375 degrees. Lightly grease a 10-inch round baking dish or 8-inch (2-quart) square baking dish. In large bowl, mix chicken, enchilada sauce, chilies, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese. Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

Impossibly Easy Bacon Cheeseburger Balls

3 c biscuit mix

1/2 c grated parmesan cheese

1 lb uncooked lean (at least 80%) ground beef

1/2 c milk

4 c (16 oz) shredded cheddar cheese

1/4 c dill pickle relish

12 slices bacon, crisply cooked and crumbled

ketchup and mustard, optional

Heat oven to 350 degrees. Lightly grease bottom and sides of 13x9-inch pan. In large bowl, stir together all ingredients except ketchup and mustard, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20-25 minutes or until brown. Immediately remove from pan. Serve warm with ketchup and mustard for dipping.

Cheese and Spinach Muffins

2/3 c milk

1/2 c coarsely chopped fresh spinach

1 Tbs vegetable oil

1/2 c (2 oz) shredded Swiss cheese

1 egg

1/4 c grated parmesan cheese

2 c biscuit mix

2 Tbs chopped green onions

Heat oven to 400 degrees. Grease bottoms of 12 regular-size muffin cups. Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm.

Muffin Tin Cheeseburgers

1 Tbs butter, melted

4 Tbs ketchup

6 burger buns, split

6 slices American cheese, each cut in 4 pieces

3 slices thick-cut bacon, chopped

1 tsp sesame seed

1 lb ground beef

2 Tbs dill pickle relish

1/2 c diced yellow onion

yellow mustard, optional

1/2 tsp seasoned salt

Sriracha sauce, optional

Heat oven to 350 degrees. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup, pressing to 1/4-inch thick; set aside. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp; with slotted spoon, transfer to paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon drippings. Add beef, onion and seasoned salt to drippings in skillet; heat to medium-high heat. Cook 5-7 minutes, stirring frequently, until beef is brown and cooked through; drain. Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top each with 1 teaspoon ketchup. Divide cheese, then sesame seed among muffin cups. Bake 7-9 minutes or until cheese is melted. Immediately top with cooked bacon, followed by relish and mustard or Sriracha sauce, as desired.

Speedy Ravioli Bake

2 pkg (9 oz ea) refrigerated cheese-filled ravioli

1 tsp dried basil leaves

1 jar (26 oz) chunky tomato pasta sauce

2 c (8 oz) shredded mozzarella cheese

Heat oven to 400 degrees. In a three-quart saucepan or four-quart Dutch oven, cook ravioli as directed on package; drain and set aside. In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top. Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.

Crispy Fish Topped au Gratin Potatoes

1 box (4.7 oz) au gratin potatoes

1 c julienne strips carrots or shredded carrots

2 c boiling water

1/2 tsp dried dill weed

1/2 c milk

1 pkg (12 oz) frozen breaded fish fillets

2 Tbs butter or margarine

Heat oven to 425 degrees. In ungreased 8-inch square glass baking dish, mix potatoes, sauce mix, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top. Bake uncovered about 35 minutes or until potatoes are tender.

Double Meat Dudewich

1 boneless pork shoulder roast (2 1/2 lb), trimmed

1 pkg (16 oz) beef smoked sausage rings,

2 c barbecue sauce

cut into 1/2 inch slices

1/2 c lager beer, such as a Boston Lager

1 pkg (14 oz) coleslaw mix

1 tsp seasoned salt

1/2 c coleslaw dressing

1 tsp garlic-pepper blend

dill pickle chips

1/2 tsp ground mustard

6 onion buns, split

Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4-5 hours or on Low setting 8-10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid. When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining cup barbecue sauce and the shredded pork. In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges. In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.

Ground Beef Mummy Bread

1 lb lean (at least 80%) ground beef

1/2 c creamy Italian dressing, divided

1 med green bell pepper, cut into bite-size pcs

1 loaf (1 lb) Italian bread, halved lengthwise

1 med red bell pepper, cut into bite-size pcs

4 slices (6 oz) thinly sliced provolone

1 small onion, cut into thin wedges

cheese, quartered

Set oven control to broil. In 12-inch nonstick skillet, cook beef, bell peppers and onion over medium-high heat 5-7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing. Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil with tops 4-6 inches from heat 2-4 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese. Return to broiler; broil 4-6 inches from heat 2-3 minutes or until cheese is melted. Cut each half into 2 pieces.

Mint Chocolate Chip Ice Cream Pie

2 pts mint chocolate chip ice cream

1 1/2 c crushed chocolate covered mint cookies

1 pkg (6 oz) ready to use chocolate pie crust

1 c chocolate fudge topping

Spread 1 pint of slightly softened ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour. Spread remaining pint of slightly softened ice cream over cookies. Cover and freeze about 3 hours or until firm. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.