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        KITCHEN MEDLEY FEATURED RECIPES - SEPTEMBER 2014

Nutty Bars

1 1/4 c blanched almond flour

1/2 c shredded coconut

1/4 tsp Celtic sea salt

1/2 c pumpkin seeds

1/4 tsp baking soda

1/2 c sunflower nuts

1/4 c grape seed oil

1/4 c almond slivers

1/4 c agave nectar

1/4 c raisins

1 tsp vanilla extract

Preheat oven to 350 degrees. In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine grape seed oil, agave and vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower nuts, almond slivers and raisins. Grease an 8x8 inch baking dish with grape seed oil, and press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly. Bake in preheated oven for 20 minutes, cut to snack size and serve.

Classic Chicken Stir Fry

1 lb chicken, chopped in small pieces

salt and pepper

1 large head of broccoli, chopped

olive oil

4-5 yellow squash, chopped

soy sauce, teriyaki or yakitori sauce, optional

1 medium sweet onion, chopped or sliced

small handful of fresh basil, roughly chopped

1 lemon, cut in wedges

cooked rice to serve

Preheat a large skillet or work and drizzle with olive oil. Add chicken and salt and pepper. Stir fry until done. Add vegetables and lemon and cook until tender crisp. If you wish to add a sauce this is where you would add it. After vegetables are done, remove from heat and add basil. Serve over white rice.

Pink Ladies

1 c all-purpose flour

FROSTING:

3 Tbs white sugar

1 1/2 c confectioners' sugar

1 Tbs unsweetened cocoa powder

3 Tbs butter

1/2 c butter

3 Tbs maraschino cherry juice

1 can (14 oz) sweetened condensed milk

1 square (1 oz) semisweet chocolate, chopped

2 c chocolate chips

Preheat oven to 350 degrees. Grease an 8x8 inch square baking pan. In a medium bowl, stir together flour, white sugar and cocoa powder. Cut in butter until the texture is like rice grains. Pat into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over baked crust. Return to oven and bake for 15 minutes. Remove, and cool in the pan over a wire rack. FROSTING: In a medium bowl, mix together the confectioners' sugar, butter and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

Poor Boy Soup

2 Tbs olive oil

2 c dry mixed beans, soaked overnight and rinsed

1/2 lb bacon, cut into small pieces

3 carrots, sliced

2 onions, chopped

1 turnip, cubed

1/4 c chopped shallots

1/2 small head cabbage, finely shredded

1 leek, sliced

4 qts vegetable stock

2 stalks celery, chopped, with leaves

salt and pepper, to taste

5 cloves garlic, sliced

Heat the oil in a large pot over medium high heat. Stir in the bacon and cook just to render the fat out of the bacon; do not cook til crisp. Then add the onions, shallots, leek, celery and garlic, and saute for about 5 minutes; stirring frequently. Then add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover. Let simmer for 2 hours, or until vegetables are tender. Season to taste with salt and pepper. (Yield: 15 servings)

Classic Chicken and Dumplings

1 (3 lb) rotisserie chicken or left over baked

1/4 tsp dried thyme

chicken

3/4 lb new potatoes, cut into 1/2 inch cubes

2 Tbs butter

2 c frozen mixed vegetables

1 onion, diced

DUMPLINGS:

2 ribs celery, sliced thin

1 1/2 c all-purpose flour

2 Tbs all-purpose flour

2 tsp baking powder

2 cans (14.5 oz ea) chicken broth

1/2 tsp salt

1 tsp salt

3 Tbs butter

1/2 tsp ground black pepper

3/4 c milk, or more as needed

1/2 tsp dried basil

2 Tbs dried dill

De-bone chicken and cut into chunks or shred. Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, stirring quickly to remove any lumps. Add salt, pepper, basil, thyme, potatoes and mixed vegetables. Cover and continue to simmer. DUMPLINGS: Meanwhile, combine flour, baking powder and salt in a large bowl; cut in butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoons of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender; 8-10 minutes more.

Hearty Harvest and Ham Stew

1 Tbs olive oil

3 carrots, chopped

1 red onion, chopped

1/2 tsp celery seeds

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, such as spinach,

2 large potatoes, sliced thick

chard 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 seeds, caraway seed, paprika, salt and pepper. Cover and simmer 10-12 minutes. Reduce the heat the medium low, stir in the greens, adjust seasonings and cook for 10 minutes. Serve with bread.