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                          FEATURED RECIPES AUGUST 2017

 

Mason Jar Omelets

non-stick cooking spray

1 red bell pepper, chopped

4 large eggs

salt

2/3 c shredded cheddar

pepper

1/2 onion, finely chopped

1 Tbs chives, chopped

1/2 c ham, diced

If baking, preheat the oven to 350 degrees. Prepare jars with cooking spray. Crack two eggs into each jar. Divide cheese, onion, ham, and bell pepper between the two jars and season with salt and pepper. Place lids on the jars and shake until the ingredients are combined. Remove lids and place in the oven for approximately 8-12 minutes, watching closely for the egg to be set. Or microwave them on high for 2 minutes, checking every 30 seconds for even cooking. Garnish with chives, and eat from the jar!

Pepper Egg-In-A-Hole

4 eggs

salt

4 bell peppers assorted colors, seeded and "topped"

pepper

1 c shredded cheddar

parsley, chopped for garnish

Preheat the oven to 400 degrees. In the bottom portion of each bell pepper, add cheddar and your choice of breakfast meat. Crack an egg on top and season with salt and pepper. Bake until whites are cooked and yolks done to your preference, at least 20 minutes. Remove and garnish with parsley.

Ham n Pineapple Dinner

2 Tbs butter

4 tsp cider vinegar

2 1/2 c cooked and cubed ham

2 Tbs brown sugar

2 green onions, chopped

2 tsp prepared mustard

1 c pineapple chunks, drained

2 tsp cornstarch

1 1/3 c pineapple juice

Melt the butter in a large skillet over medium heat. Sauté the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 7 minutes.

Priceless Ham Salad

1 1/2 lbs cooked ham, chopped

1/3 c dill pickle relish

3/4 c mayonnaise, or as needed

1/4 c brown mustard

1/3 c dried minced onion

Process a couple of cups of ham at a time, in a food processor (if you have one) until finely chopped but not pasty; about 6-7 pulses. Place the finely chopped ham in a large bowl and continue processing the remaining ham. Add the mayonnaise, onions, relish and mustard to the processed ham. Mix well and if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

Souvlaki

1 lemon, juiced

4 lbs pork tenderloin, cut into 1 inch cubes

1/4 c olive oil

2 medium yellow onions, cut into 1 inch pieces

1/4 c soy sauce

1 green bell pepper, cut into 1 inch pieces

1 tsp dried oregano

1 yellow bell pepper, cut into 1 inch pieces

3 cloves garlic, crushed

skewers

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano and garlic. Add the pork, onions and green peppers, stirring to coat. Cover and refrigerate for 2-3 hours. Preheat the grill for medium-high heat. Thread pork, peppers and onions onto two skewers, placed side by side so food will not spin when turning on the grill. Lightly oil the grate, and cook for 10-15 minutes, turning skewers frequently for even cooking.

Grilled Peanut Chicken

2 Tbs peanut butter

1/3 tsp curry powder

1 Tbs fresh lime juice

1 dash cayenne pepper

2 tsp soy sauce

4 skinless boneless chicken breast halves

1 clove garlic, chopped

Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, curry powder and cayenne pepper. Lightly oil the grill grate and place the chicken there. Brush with half of the sauce, grilling for 6-8 minutes. Turn the chicken and brush with the remaining sauce. Continue grilling another 6-8 minutes, until the chicken juices run clear.

Frozen Margarita Pie

CRUST:

1/3 c frozen limeade concentrate, thawed

1 c finely crushed pretzels

2 Tbs tequila

1/4 c sugar

1 Tbs orange liqueur

1/3 c butter

3 drops green food coloring, or as needed

FILLING:

1 c heavy whipping cream

1 can (14 oz) sweetened condensed milk

1 lime, sliced for garnish

Preheat oven to 375 degrees. Mix pretzels and sugar in a bowl, adding the melted butter until completely blended. Spoon mixture into a 9-inch pie plate, pressing into the bottom and up the sides forming a firm, even crust. Bake crust in the oven until edges are lightly browned, just about 5 minutes. Cool on a wire rack. In a bowl, mix the sweetened condensed milk, limeade concentrate, tequila, orange liqueur and green food coloring; set aside. In a chilled glass bowl, beat the cream until soft peaks form. Fold this into the sweetened condensed milk mixture. Spoon this into the cooled crust. Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving, garnish with lime slices and whipped cream.

Raspberry Lime Sherbet "Watermelon"

2 pints lime sherbet, slightly softened

6 oz miniature semi-sweet chocolate chips

1/2 gallon raspberry sherbet, slightly softened

Line a large serving bowl with plastic wrap. Spoon the lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides; making the watermelon rind. Place bowl in the freezer for 15 minutes. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell. Smooth and level off the top. Return the bowl to the freezer for at least two hours. To serve, invert the bowl onto a serving platter. Lift off the bowl and remove the plastic wrap. Freeze longer if the sherbet is too soft. Slice like pieces of watermelon.

Mango Sorbet

4 mangos peeled, seeded and cubed

1/2 c sugar

1/2 c water

3 Tbs fresh lime juice

Place the cubed mango in a food processor or blender, and puree. Bring the water to a boil and add the sugar, stirring until the sugar is dissolved. Pour in with the mango and add the lime juice. Blend until completely combined. Pour into a large glass bowl; cover and refrigerate up to two hours. Then transfer to the freezer for 30 minutes. Remove and check if ice crystals are beginning to form and all but the center is beginning to harden. Take your whisk and beat the sorbet until it’s creamy again. Return to the freezer and repeat, at least three times. Continue if you wish to have a harder consistency, less if you want it softer.