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EEO REPORT

 

 

                          FEATURED RECIPES  SEPTEMBER  2016

 

Luscious Lemon Triangles

non-stick cooking spray

2/3 c granulated sugar

3/4 c all-purpose flour

2 Tbs all-purpose flour

3 Tbs granulated sugar

1 tsp finely shredded lemon peel

1/4 c butter or margarine

2 Tbs lemon juice

FILLING:

1 Tbs water

1 egg

1/4 tsp baking powder

1 egg white

sifted powdered sugar, optional

Lightly coat an 8x8x2 inch baking pan with cooking spray, set aside. In a small bowl, combine 3/4 cup flour and 3 tablespoons granulated sugar. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan. Bake in a 350 degree oven for 15 minutes. FILLING: In a small mixing bowl, combine the egg and egg white. Beat with an electric mixer on medium speed until frothy. Add granulated sugar, flour, lemon juice, water and baking powder. Beat on medium speed for 3 minutes or until slightly thickened. Stir in lemon peel. Pour filling over hot crust. Bake for 20-25 minutes more or until edges are light brown and center is set. Cool on a wire rack. Cut into nine squares; cut each square diagonally to make a triangle. If desired, sprinkle with powdered sugar.

Lemon Herb Broccoli Casserole

1 can (10.75 oz) cream of chicken w/herb soup

4 c frozen broccoli cuts, thawed

1/2 c milk

1 can (2.8 oz) french fried onions (1 1/3 cups)

1 Tbs lemon juice

Stir the soup, milk, lemon juice, broccoli and 2/3 cup onions in a 1 -quart casserole. Cover the casserole. Bake at 350 degrees for 25 minutes or until the broccoli is tender. Stir the broccoli mixture. Sprinkle with the remaining onions. Bake, uncovered, for 5 minutes or until the onions are golden brown.

Mexican Chicken and Rice

4 skinless, boneless chicken breast halves

3-4 Tbs finely chopped fresh jalapeno

1/2 tsp salt, divided

chili pepper

3/4 tsp ground black pepper, divided

2 tsp lime juice

2 tsp olive oil, divided

1 medium zucchini, halved lengthwise and

1/2 c chopped onion (1 medium)

sliced 1/2 inch thick (about 2 cups)

2 cloves garlic, minced

2 pkg (8.8 oz) cooked whole grain brown rice

1/4 c reduced sodium chicken broth

1/4 c snipped fresh cilantro

1 can (14.5 oz) diced tomatoes

lime wedges

Sprinkle chicken breast halves with1/4 teaspoon salt and 1/4 teaspoon pepper. In a large non-stick skillet heat 1 teaspoon oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once. Add the remaining oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeno, lime juice, the remaining salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3-4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170 degrees). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.

Easy Sweet and Sour Pork

1 lb boneless pork loin chops, cut into 1 in cubes

1/2 c vegetable oil

1 egg, beaten

1 1/2 c frozen bell pepper and onion stir-fry

3/4 c biscuit mix

(from 1 lb bag)

1/2 tsp salt

1 can (8 oz) pineapple chunks, drained

1/8 tsp pepper

1 jar (11.5 oz) sweet and sour sauce

In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place biscuit mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat. In large skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6-8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2-3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Speedy Cheesy Breadsticks

6 pcs string cheese (1 oz ea)

1 egg white, lightly beaten

2 pkg (11 oz) refrigerated soft breadstick dough

2 tsp grated Parmesan cheese

2Tbs bottled pesto

1 c bottled tomato sauce, for dipping

Heat oven to 375 degrees. Slice each piece of string cheese in half lengthwise. Lightly flour work surface and rolling pin. Separate each package of breadstick dough into 12 strips. Lightly roll two strips to 1-1/2-inch width. Spread middle of one strip with scant 1/4 teaspoon pesto. Place string cheese half on top of pesto. Spread scant 1/4 teaspoon pesto over middle of second strip of dough. Moisten edges with water. Place, pesto-side down, on top of cheese-topped strip; press edges together to seal. Repeat with remaining dough, pesto and cheese. Transfer cheese-bread sticks to ungreased baking sheet. Lightly brush with beaten egg white; sprinkle with grated Parmesan. With sharp knife, slash three 1/2-inch-long vents in top of each stick. Bake in 375 degree oven for 12-15 minutes or until golden and puffed. Heat spaghetti sauce in small saucepan. Let cheese sticks cool slightly. Serve with warmed spaghetti sauce for dipping. Yield: 12 sticks.

Kielbasa Stew

4 c coarsely chopped cabbage

1/2 tsp dried basil, crushed

3 c peeled, cubed potatoes

1/2 tsp dried thyme, crushed

1 1/2 c sliced carrots

1/2 tsp ground black pepper

1 lb cooked kielbasa, sliced

2 cans (14 oz) reduced-sodium chicken broth

In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all. Cover; cook on low-heat setting for 7-9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Yield: 4 or 5 servings

Country Bean Stew

6 c water

1 tsp instant beef bouillon granules

2 c dry Great Northern beans

1/2 tsp dried thyme, crushed

3 large carrots, coarsely chopped

1/2 tsp dried oregano, crushed

12 oz lean boneless lamb, cut into cubes

1/4 c dry red wine

8 oz bulk Italian sausage

1/3 c tomato paste (1/2 of a 6 oz can)

3 medium onion, coarsely chopped

1/2 c cubed cooked ham

3 cloves garlic, minced

1/4 c snipped fresh parsley

3 c water

In a large saucepan, combine the 6 cups water and the dry beans. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans; rinse with cold water and drain again. In a 4- to 5-quart slow cooker, combine beans and carrots. In a large skillet, cook lamb, sausage, onions, and garlic over medium heat until sausage is brown, breaking up sausage as it cooks. Drain off fat. Transfer meat mixture to cooker. Stir in the 3 cups water, the bouillon granules, thyme, and oregano. Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3-1/2 to 4 hours. In a small bowl, stir wine into tomato paste; add to mixture in cooker along with ham and parsley. Cover and cook for 15 minutes more.