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EEO REPORT

 

 

                          FEATURED RECIPES  DECEMBER  2016

 

Baked Pork Chops

6 pork chops

2 c Italian-style seasoned bread crumbs

1 tsp garlic powder

4 Tbs olive oil

1 tsp seasoning salt

1 (10.75 oz) can cream of mushroom soup

2 eggs, beaten

1/2 c milk

1/4 c all-purpose flour

1/3 c white wine

Preheat oven to 350 degrees. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Crunchy French Onion Chicken

1 1/3 c French-fried onions, crushed

1 lb skinless, boneless chicken breast halves

1 egg, beaten

Preheat oven to 400 degrees. Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken on a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

Chocolate Almond Coconut Bars

BASE:

1 Tbs coconut oil

1 c sliced toasted almonds

2 Tbs maple syrup

1/4 c unsweetened coconut flakes

1 tsp vanilla extract

1/4 c raw cacao or unsweetened cocoa powder

generous pinch of salt

1/3 c dried dates, pitted (about 4.25 oz)

FROSTING:

2 Tbs maple syrup

1/4 c coconut oil

1/2 tsp vanilla extract

1/4 c raw cacao or unsweetened cocoa powder

1/4 tsp salt

3 Tbs maple syrup

MIDDLE LAYER:

pinch of salt

1/2 c coconut butter

unsweetened coconut flakes, optional

Line a 9x5 in loaf pan with parchment. Make base layer: In a food processor, combine all ingredients and pulse until all ingredients are chopped and combined (donít over mix). Press into an even layer in pan and refrigerate while you make middle layer. Middle layer: Put coconut butter in a bowl. Add remaining middle layer ingredients and stir until well combined (don't over mix.) Spread evenly over crust; cover and refrigerate while you make frosting. Frosting: If your coconut oil is solid, place in a microwave-safe bowl and microwave in 10-second intervals just until itís melted. Add remaining frosting ingredients (except coconut flakes) and stir until smooth. (If the other ingredients are cold and the frosting seizes when you combine them, microwave in 10-second intervals until itís melted and smooth.) Pour over coconut layer and quickly spread. Sprinkle with coconut flakes, if desired. Cover and refrigerate until firm, at least 1 hour. To slice, use parchment to lift out of pan. Run a chefís knife under hot water and wipe dry; use hot knife to cut bars into pieces on a cutting board and serve. Keep leftovers in an airtight container in the fridge.

Gingerbread Waffles

1 Tbs butter, softened

1/4 tsp baking soda

2 Tbs molasses

1/8 tsp sea salt

1/4 c liquid egg substitute

1 tsp ground ginger

1/2 c Kamut flour (or sweetened wheat flour)

1/2 tsp cinnamon

1/2 c whole wheat pastry flour

1/8 tsp ground cloves

1 tsp baking powder

3/4 c boiling water, or as needed

In a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the Kamut flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour, stir just until blended. Preheat the waffle iron, and coat with cooking spray. Spoon the desired amount of batter onto the hot iron, and cook until steam stops coming out, and waffles don't stick to the iron. Continue with remaining batter.

Golden Rum Cake

CAKE:

1/2 c dark rum

1 c chopped walnuts

GLAZE:

1 pkg (18.25 oz) yellow cake mix

1/2 c butter

1 pkg (3.4 oz) instant vanilla pudding mix

1/4 c water

4 eggs

1 c white sugar

1/2 c water

1/2 c dark rum

1/2 c vegetable oil

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, water, oil and rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. GLAZE: Combine ingredients and brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Hurricane Cake

1/2 c margarine

1 pkg (8 oz) cream cheese

1 c chopped pecans

1/2 c margarine

1 c flaked coconut

3 3/4 c confectioners' sugar

1 pkg (18.25 oz) German chocolate cake mix

Preheat oven to 350 degrees. Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter. Pour batter into prepared pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Luscious Slush Punch

2 1/2 c white sugar

2/3 c lemon juice

6 c water

1 qt orange juice

2 pkgs (3 oz ea) strawberry gelatin mix

2 (2 liter) bottles lemon-lime soda

1 can (46 oz) pineapple juice

Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.