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EEO REPORT

 

 

                          FEATURED RECIPES  JUNE 2016

 

Strawberry Oatmeal Breakfast Smoothie

1 c soy or almond milk

14 frozen strawberries

1/2 c rolled oats

1/2 tsp vanilla extract, optional

1 banana, broken into chunks

1 1/2 tsp white sugar, optional

In a blender, combine soy or almond milk, oats, banana, and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

Cinnamon Coffee Cake

1 c sugar

1 tsp baking powder

2 Tbs shortening

1 c milk

1 tsp vanilla

1/4 c brown sugar

2 c all-purpose flour

1 tsp ground cinnamon

Preheat oven to 375 degree and lightly grease a 9x13 inch baking pan. In a large bowl, cream together the sugar and shortening. Stir in vanilla. In another bowl, sift together the flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into the prepared pan and sprinkle with brown sugar and cinnamon. Bake in the oven until a toothpick inserted into the center of the pan comes out clean, about 35-45 minutes.

Personal Portobello Pizza

1 large Portobello mushroom, stem removed

1/2 Tbs sliced black olives

1 Tbs spaghetti/pizza sauce

4 slices pepperoni sausage

1/2 c mozzarella cheese

1 clove garlic, chopped

Preheat oven to 375 degrees. Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove and spread sauce in the cap. Top with the other ingredients, cheese last. Bake for an additional 20 minutes, or until cheese is melted and golden.

Dessert Fruit Pizza

1/4 c butter

2 kiwi, peeled and chopped

32 large marshmallows

fresh fruit, as desired

5 c crisp rice cereal

2 Tbs apricot jam

1 (8 oz) pkg cream cheese

1 1/2 tsp water

2 c confectioners' sugar

2 tsp heavy cream

1/4 c unsweetened cocoa powder

2 tsp sugar

16 small strawberries, halved

1/2 tsp vanilla

1 banana, peeled and sliced

In a medium saucepan, combine the butter and marshmallows. Stir over low heat until melted. Remove pan from heat and stir in the crisp rice cereal. Prepare a pizza pan by lightly coating with vegetable oil cooking spray. Press the cereal mixture evenly onto the pizza pan and place in the refrigerator to cool. To make the sauce, combine cream cheese, confectioners' sugar and cocoa in a small bowl. Beat until smooth and creamy. Spread evenly over the pizza crust. Arrange the strawberries, bananas, kiwi slices, and any other fruit over the crust. In a small cup, mix together the apricot jam and water. Dab onto the fruit with a brush to keep the fruit from turning brown. Whip the heavy cream, sugar and vanilla until stiff and drop dollops onto the pizza. Slice in narrow pieces as is a very rich dessert!

Champagne Salad

1 (8 oz) pkg cream cheese, softened

1 (10 oz) pkg frozen strawberries, thawed

1 c sugar

3 bananas, diced

1 (15 oz) can crushed pineapple, drained

3/4 c chopped walnuts

1 (16 oz) contained frozen whipped topping, thawed

In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries, mixing well. Stir in the bananas and walnuts. Freeze for 4-6 hours or overnight. Remove from the freezer an hour or so before serving.

BLT Macaroni Salad

2 c elbow macaroni

5 green onions, finely chopped

1 1/4 c mayonnaise

1/2 c cheddar cheese, shredded

5 tsp white vinegar

1/4 tsp salt

1 1/4 c diced celery

1/8 tsp ground black pepper

1 large tomato, diced

1 (16 oz) pkg bacon, cooked and crumbled

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni stirring occasionally until cooked al dente, about 8 minutes. Drain and rinse under cold water until chilled. Transfer to a large salad bowl. In a medium bowl, stir mayonnaise, vinegar, celery, tomato, green onions, cheddar cheese, salt and pepper into macaroni until well combined. Cover and chill at least 2 hours. Mix bacon into salad when ready to serve.

Shrimp Linguine Alfredo

1 (12 oz) pkg linguine pasta

1 c half-and-half

1/4 c butter, melted

2 tsp ground black pepper

4 Tbs diced onion

6 Tbs grated Parmesan cheese

4 tsp minced garlic

4 sprigs fresh parsley

40 small shrimp, peeled and deveined

4 slices lemon, for garnish

Cook pasta in a large pot of salted boiling water until al dente; drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in serving dish and cover with the shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Quick Quiche

1 (8 oz) pkg refrigerated crescent rolls

1/2 c cheddar cheese

2 slices Black Forest ham

6 eggs

1/2 c roasted red peppers, drained and chopped

3 Tbs milk

1 (10 oz) pkg frozen chopped spinach, thawed

1 pinch black pepper

and drained

1 dash hot pepper sauce (tabasco)

Preheat oven to 350 degrees. Unroll crescent dough, leaving it in one piece. Line an 8x8 inch baking dish with the dough, with it extending up the sides 1 inch. Prick with a fork. Bake in preheated oven for 10 minutes or until golden. Layer the chopped ham, roasted red peppers, spinach and cheddar cheese in the baked crust. In a bowl, beat the eggs, milk, black pepper and hot sauce together. Pour egg mixture over the layered ingredients. Bake for about 15 minutes. Turn oven to Broil and cook until browned, about 3 additional minutes. Turn off oven and allow the quiche to rest for 10 minutes in the cooling oven.

Coney Island Hot Dog Casserole

1 Tbs oil

3 qts boiling water

1 lb hot dogs

1 Tbs salt

1 lb ground beef

2 c elbow macaroni

2 (15 oz) cans tomato sauce

4 oz sharp Cheddar cheese, grated

1/2 c sliced olives, black or green or both

salt and pepper to taste

1 small onion, diced

olives for garnish

Preheat the oven to 350 degrees. Heat oil in a large skillet, add the hot dogs and brown on all sides. Remove from skillet and set aside. Add the ground beef and onions to the same skillet, stirring and browning. Drain excess fat. Stir in the hot dogs, tomato sauce, sliced olives, salt and pepper and set aside. In a saucepan, bring the water to a boil and cook the macaroni with salt, drain and add to the meat sauce. Place in a 2-quart casserole dish and top with the Cheddar cheese. Bake for 40 minutes and garnish with olives for serving.

Red Velvet White Chocolate Chip Brownies

1 (18.5 oz) pkg red velvet cake mix

1/2 tsp vanilla extract

2 Tbs packed brown sugar

2 Tbs water

1 tsp cocoa

1 c white chocolate chips

2 eggs, beaten

1 small container whipped topping

1/2 c oil

Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, brown sugar and cocoa. Stir in the eggs, oil, vanilla and water. Mix in the chocolate chips. Grease or prepare 9x13 inch baking pan with cooking spray. Spread batter and bake for 20-25 minutes. Cool completely, then spread with whipped topping. Cut into bars.

Farina Bars

1/4 c butter

2 tsp baking powder

1/4 c unsweetened applesauce

1 tsp ground cardamom

1/2 c white sugar

1 c plain yogurt

1/3 c honey

4 egg whites

2 Tbs lemon zest

1/2 c flaked coconut, optional

2 c dry Cream of Wheat

1/2 c sliced almonds, optional

Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. In another bowl, combine the cream of wheat, baking powder and cardamom; stir into the wet mixture. Blend in the yogurt and the egg whites. Stir gently and just until blended. Then, stir in the coconut and almonds if desired. Spread the mixture evenly in the prepared pan. Bake for 45-55 minutes, until the edges begin to brown, but not the top. Cool and cut into bars.

Egg Salad Spread

1 dozen hard-cooked eggs, divided

1 Tbs Dijon mustard

3/4 c mayonnaise

3 green onions, sliced, divided

4 oz cream cheese, cubed, softened

1/8 tsp paprika

2 Tbs white vinegar

Cut eggs lengthwise in half. Remove the yolks, and place in a bowl or food processor. Add the mayonnaise, cream cheese, vinegar mustard and half of the egg white halves. Process or chop and stir until blended. In a bowl, chop the remaining egg white halves coarsely, and add to the blended mixture with 2/3 of the onions. Sprinkle the remaining onion on top with paprika for garnish. Serve as sandwich filling or as a dip with crackers or veggies.