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EEO REPORT

 

 

                          FEATURED RECIPES  JANUARY  2017

 

Twice Baked Potato Casserole w/Bacon

2 large baking potatoes

2 Tbs butter, melted

1/2 lb lean bacon

1 tsp dried chives

1 1/2 c shredded mild cheddar cheese, divided

1/2 tsp salt

1/2 c sour cream

1/2 tsp ground black pepper

1/4 c milk

1/2 tsp garlic powder

Preheat oven to 400 degrees. Grease a 9x13-inch casserole dish. Poke a few holes into each potato, and bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, cook until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with remaining cheddar cheese and the crumbled bacon. Bake in the preheated oven until just bubbling, 10-15 minutes. Cool for at least 5 minutes before serving.

Firecracker Casserole

2 lbs ground beef

1/2 tsp salt

1 onion, chopped

4 (7 inch) tortillas

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes w green chile peppers

2 Tbs chili powder

1 can (10.5 oz) cream of mushroom soup

1 Tbs ground cumin

1 c shredded cheddar cheese

Preheat an oven to 350 degrees. Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, for 7-10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture. Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the cheddar cheese. Bake in the preheated oven until cooked through and the cheese is melted completely, 25-30 minutes.

Sweet and Salty Caramel Popcorn

1 tsp baking soda

2 1/2 c brown sugar

2 tsp vanilla extract

2 c butter

1 Tbs vegetable oil, or as needed

1 c light corn syrup

1 c un-popped popcorn

1 tsp cream of tartar

1 c chopped strawberry licorice twists

sea salt, to taste

2 c broken small pretzels

Line two large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside. Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving un-popped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn. Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees, which could take up to 10 minutes. Remove caramel from heat, stir in vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes. Break popcorn mixture into chunks, store in airtight containers.

Simple Bean Dip

1 can (16 oz) refried beans

1 tomato, chopped fine

1 pkg (1.25 oz) taco seasoning mix

1 c cheddar cheese, shredded

In a medium saucepan over medium heat, mix the refried beans, taco seasoning, and tomato. Allow the mixture to simmer about 20 minutes, stirring occasionally. Spoon dip into a medium serving bowl and top with the cheese. Serve warm with tortilla chips.

Roast Sticky Chicken-Rotisserie Style

4 tsp salt

1/2 tsp cayenne pepper

2 tsp paprika

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried thyme

2 onions, quartered

1 tsp white pepper

2 (4 lb) whole chickens

In a small bowl, mix together all of the seasonings. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with the spice mixture. Place one onion into the cavity of each chicken. Place chickens in a resealable bag, or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours. About 5 hours before serving, preheat oven to 250 degrees. Place the chickens in a roasting pan. Bake uncovered for about 5 hours, to a minimum internal temperature of 185 degrees. Let the chickens stand for 10 minutes before carving.

Rice Crispy Chicken Nuggets

1 egg

1/4 c olive oil

salt and ground black pepper, to taste

2 Tbs butter

2 1/2 c crispy rice cereal, crushed

APRICOT SAUCE:

1 1/4 lb skinless boneless chicken breasts, cut

1/2 c apricot preserves

into 20 pieces

2 Tbs water

Beat egg, salt and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in the egg mixture. Press chicken pieces into cereal until coated. Heat oil and butter together in a skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes. Whisk preserves and water together in a saucepan over medium-low heat until heated through and smooth, 2-3 minutes. Serve apricot sauce with the chicken nuggets.

Easy Cheesy Barbequed Sloppy Joes

1 lb lean ground beef

3/4 c barbeque sauce

1 green pepper, chopped

4 hamburger buns

1/4 c onion, chopped

4 slices American cheese

Brown meat in a large skillet, drain. Add the green pepper and onions, cook and stir until tender-crisp, about 5 minutes. Stir in barbeque sauce, cook 5 minutes or until heated through, stirring occasionally. Fill buns with the mixture and top with a slice of cheese on each.

Maple Bacon Beer Burger

1 lb ground beef

4 slices cheddar cheese

1/4 c beer

4 slices extra thick Maplewood bacon, cut in

2 Tbs Worcestershire sauce

half and cooked crisp

4 whole wheat hamburger buns, split

Combine ground beef and Worcestershire sauce in a medium bowl, mixing thoroughly. Shape into four 1/2 inch thick patties. Grill or cook on the stove top at medium heat, covered 8-10 minutes. About 2 minutes before burgers are done, place buns, cut side down on the heating surface, toast. Then add cheese, and melt. Place burgers on the buns, add the crisp bacon slices and close sandwiches.