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        KITCHEN MEDLEY FEATURED RECIPES - OCTOBER 2014

Oven Roasted Zucchini Spears

1 1/2 lb zucchini (4-5 small/medium)

2 cloves garlic, finely minced or crushed

2 Tbs olive oil

3/4 c finely shredded parmesan cheese

zest of 1 small lemon

salt and pepper

Preheat oven to 350 degrees. Line an edged cookie sheet with aluminum foil. Cut zucchini into wedges or halves. In a small bowl, stir together olive oil, lemon zest and garlic. Lay out the zucchini on prepared baking sheets spacing them evenly apart. Brush olive oil mixture over tops of zucchini. Sprinkle tops with parmesan cheese and salt and pepper. Bake in preheated oven 12-13 minutes, then adjust rack near top of oven and broil for a minute until parmesan is golden brown. Serve warm

Blueberry Lemon Tart

CRUST:

FILLING:

1 1/4 c all-purpose flour

1 c (14 oz) sweetened condensed milk

1/3 c sugar

1/2 c lemon juice

1/4 tsp salt

4 egg yolks

1/2 c cold butter, cubed

4 tsp grated lemon peel

1 egg yolk

dash salt

2 Tbs cold water

TOPPING:

1 tsp vanilla extract

2 c fresh blueberries

1/2 c blueberry spreadable fruit

In a large bowl, combine the flour sugar and salt; cut in butter until mixture resembles coarse crumbs Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes. On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. Line unpricked pastry shell with a double thickness of heavy-duty foil Bake at 375 degrees for 15 minutes. Remove foil; bake 5 minutes longer In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cook for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled. (Yield: 12 servings)

Bacon Cheeseburger Dip

1 lb ground beef (97% lean)

1/4 c mayonnaise

1/2 c bacon pieces (about 5 slices), reserving 1 Tbs

1/2 c mozzarella cheese, shredded

1/2 c onion, diced

1/2 c cheddar cheese, shredded

1 clove garlic, chopped

2 Tbs Worcestershire sauce

4 oz cream cheese, softened

3 Tbs ketchup

1/2 c sour cream

toasted baguette slices or crunchy pita chips

Preheat oven to 350 degrees. Brown ground beef in a pan over medium heat, drain any grease from meat and return to the pan. Add the onions and garlic, and saute with ground beef until tender. Add cream cheese, sour cream, and mayonnaise into meat mixture. Stir until well blended. Add Worcestershire sauce and ketchup, mixing well. Fold in mozzarella and pour into a baking dish. Top mixture with shredded cheddar cheese and remaining bacon pieces Bake until cheese is melted and dip is heated thoroughly, about 20-30 minutes. Serve warm with toasted baguette slices or crunchy pita chips.

Country BBQ Ribs

3/4 c packed brown sugar

1 Tbs ground cinnamon

2 Tbs Mesquite seasoning

1 Tbs ground cumin

4 1/2 tsp garlic powder

1 Tbs pepper

4 1/2 tsp paprika

1 tsp salt

1 Tbs dried minced onion

8 lbs pork spareribs

1 Tbs seasoned salt

3 1/2 c BBQ sauce

In a small bowl, combine the first 10 ingredients. Using plastic kitchen gloves, rub over ribs; cover and refrigerate overnight. Preheat oven to 350 degrees. Place the pork ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake for 1 hour; drain. Brush some barbeque sauce over the ribs. Bake uncovered for 30-45 minutes or until tender, basting occasionally with the sauce. (Yield: 8 servings)

Autumn Vegetable Mash

8 medium Yukon Gold potatoes, cut into 1 inch pcs

2 1/2 tsp salt, divided

6 medium parsnips, peeled and cut into 1 inch pcs

2/3 c milk

2 stalks celery, cut into 1 inch pcs

2 tsp garlic powder

3 c chicken broth

1/2 tsp pepper

In a Dutch oven, combine the potatoes, parsnips, celery, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat, cook, covered for 15-20 minutes or until vegetables are tender. Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, remaining salt and enough reserved cooking liquid to reach desired consistency.

Roasted Sweet Corn

6 ears fresh sweet corn

salt and pepper, to taste

6 Tbs butter, divided

additional butter, optional

6 ice cubes

Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add one tablespoon butter and one ice cube. Wrap securely, twisting ends to make handles for turning. Grill corn over medium direct heat for 5-6 minutes on each side or until tender. Season with salt and pepper and additional butter, if desired.

Ghoulish Goulash

4 c (12 oz) uncooked rotini or penne pasta

2 c water

2 lbs ground beef

2 small zucchini, cut up

4 c frozen corn (24 oz bag)

2 jars or cans (15.5 oz) sloppy joe sauce

Cook and drain pasta. While it is cooking, place the ground beef in a Dutch oven over medium high heat and cook for 8-10 minutes, stirring occasionally, until browned. Drain, then stir in the pasta and the rest of the ingredients. Heat to boiling, reduce heat to medium. Cover and simmer about 5-10 minutes until zucchini is done. Serve up to your ravished little ghouls!!!

Spicy Vampire Bat Wings

1 Tbs chili powder

12 whole chicken wings

1 Tbs minced garlic

2/3 c barbecue sauce

1 tsp ground red pepper

1 c sour cream

6 Tbs lime juice, divided

1 green onion, sliced

6 Tbs chopped canned chipotle pepper in adobo

2 tsp lime zest

sauce, divided

Mix chili powder, garlic, ground red pepper and 5 tablespoons lime juice and 5 tablespoons chipotle peppers in a bowl, until well blended. Pour over chicken in a large shallow dish, and turn to coat both sides of each wing. Refrigerate 30 minutes to marinate, turning chicken after 15 minutes. Meanwhile, mix the remaining chipotle peppers with the barbecue sauce. Preheat oven to 400 degrees. Remove the wings from the marinade and place in a single layer on a baking sheet prepared with cooking spray. Discard marinade. Bake 35-40 minutes or until wings are done, turning after 20 minutes. Brush with half the barbecue sauce mixture, bake 5 minutes and turn to brush the remaining mixture after 3 more minutes. In a bowl, mix the sour cream, onion, zest and remaining lime juice and serve with wings.