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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  Selected recipes featured during the month are combined into a single document  (click here) and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

 

                                      Kitchen Medley Recipes

 

November 22, 2014

Broccoli Wild Rice Casserole

2 c uncooked wild rice

2 stalks celery, finely diced

8 c low sodium chicken broth, divided

4 Tbs all-purpose flour

3 heads broccoli, cut into small florets

1/2 c heavy cream

1 lb white button or crimini mushrooms, finely

1 tsp salt, more to taste

chopped

1 tsp black pepper

1/2 c butter, divided

1 c panko breadcrumbs

1 whole medium onion, finely diced

parsley

2 whole carrots, peeled and finely diced

Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover. Cook the rice until it has just started to break open and is slightly tender, about 35-40 minutes; set it aside. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1 1/2 - 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3-4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3-4 minutes, until the vegetables are soft and the mixture begins to turn darker in color. Sprinkle the flour on the vegetables and mix in, then cook for about 1 minute. Pour in the remaining chicken broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper to taste. Add half of the cooked rice to the bottom of a 2-quart baking dish, then lay on half the broccoli. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Add second layer of rice. Continue with the rest of the sauce, totally covering the surface with vegetables. Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Sprinkle on the parsley after you remove it from the oven.

Mini Corn Loaves/Muffins w/Cranberries

1 c yellow cornmeal

1 egg

1/2 c all-purpose flour

1/4 c shortening

1 tsp salt

1/2 tsp vanilla

1 Tbs baking powder

1 c dried cranberries

2 Tbs sugar

1/2 c chopped pecans

1 c buttermilk

MAPLE BUTTER:

1/2 c milk

1 stick softened butter, plus extra for brushing

1/2 tsp baking soda

2 Tbs maple syrup, plus extra for brushing

Preheat oven to 400 degrees. Combine corn meal, flour, salt, sugar and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried cranberries (you can use a little more or a little less if you'd like) and pecans. Pour into a greased mini-loaf, mini-muffin or muffin pan, trying to make sure cranberries stay evenly distributed. Bake for 12-15 minutes or so, or until golden brown. Cool for a few minutes after removing from the oven, then turn out of the pan and allow to cool. Mix together a little melted butter and maple syrup, then brush it over the tops of the loaves. To make the maple butter, combine the softened butter and maple syrup. Stir until totally combined, then spread into a container, drizzle the top with maple syrup and serve with the warm muffins. (Note: Maple butter can be made ahead of time and stored in the refrigerator.)

Make Ahead Creamy Mashed Potatoes

5 lbs russet or Yukon Gold potatoes

1/2 - 3/4 c half and half

3/4 c butter

1/2 - 1 tsp Lawry's Seasoned Salt

1 pkg (8 oz) cream cheese, softened

1/2 - 1 tsp black pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Turn off the stove and add butter, cream cheese and about 1/2 cup of half and half. Mash, mash, mash. Next, add about 1/2 teaspoon seasoned salt and 1/2 teaspoon black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish and day or two in advance, take it out of the refrigerator about 2 to 3 hours before serving time. Bake in a 350 degree oven for about 20-30 minutes or until warmed through.

Green Bean Casserole

2 lbs fresh green beans, ends cut off

1/2 c half and half

4 slices bacon, cut into 1/4 inch pieces

1 1/2 tsp salt, to taste

3 cloves garlic, minced

freshly ground black pepper, to taste

1/2 large onion, chopped

1/8 tsp cayenne pepper

4 Tbs butter

1 c grated sharp cheddar cheese

4 Tbs all-purpose flour

1 jar (4 oz) sliced pimentos, drained

2 1/2 c whole milk

1 c panko bread crumbs

Cut green beans in half if you like pieces to be a little smaller. Blanch the green beans; drop them into lightly salted boiling water and allow beans to cook for about 3-4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they are cool and set aside. Add bacon pieces to a skillet over medium heat. Cook bacon for 2 minutes, then add diced onion and garlic and continue cooking for 3-5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from the heat and set aside. In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat. Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs. Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Easiest Ever Pumpkin Pie**

3/4 c sugar

2 eggs, beaten

1 1/2 tsp pumpkin pie spice

one half batch, deep dish pie crust

1/2 tsp salt

SPICED WHIPPED TOPPING:

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 tsp pumpkin pie spice

1 1/4 c evaporated milk or half and half

1 tub (16 oz) whipped topping

Heat oven to 425 degrees. In a large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 40-50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve with topping or refrigerate until serving time. Store in refrigerator.

November 15, 2014

Chocolate Avocado Breakfast Bars

2 c oats

3 Tbs amaranth grains, "popped" (dry skillet on

1/2 c almond meal

medium high to high, covered, listen closely)

1/2 c shredded unsweetened coconut

8 oz dark chocolate, finely chopped

1/2 tsp sea salt

1/2 medium-large ripe avocado

1/4 c plus 2 tsp coconut oil, melted

3 Tbs honey

Preheat oven to 375 degrees and line an 8x8 inch baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.) Set aside. Add the oats, almond meal, shredded coconut and salt into a large mixing bowl. Drizzle with coconut oil, mix until everything is evenly coated, and then pour mixture onto a baking sheet and roast in the oven until golden brown, about 20 minutes. Do not wash the bowl you mixed it in - set it aside for later. While the oat mixture is roasting, melt the chocolate in the top of a double boiler and mash the avocado with a fork until it is as smooth as possible - you will need 1/2 cup. Pour the melted chocolate into the saved mixing bowl and add the mashed avocado and honey. Mix until smooth. Once the oat mixture is out of the oven, pour it into the chocolate-avocado mixture, along with the popper amaranth. Stir until everything is evenly blended and pour it into the parchment-lined baking pan. Use your hands to firmly press down, spreading it evenly into the corners of the pan. Then use a large, flat bottomed metal spatula to press down again to flatten it evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours, and ideally overnight before cutting it into 12 evenly sized bars.

Apple Butter Spice Cake

TOPPING:

1/2 tsp salt

1 c packed brown sugar

1/2 c butter, room temperature

1 tsp ground cinnamon

1 c sugar

1/2 tsp ground nutmeg

3/4 c apple butter

1/2 c chopped pecans

1 tsp vanilla extract

CAKE:

1/2 c whole bran cereal or wheat germ

2 c all-purpose flour

1 c sour cream

1 tsp baking powder

2 eggs, room temperature

1 tsp baking soda

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans. For the cake, sift together the flour, baking powder, baking soda and salt. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs, one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla and wheat germ or bran cereal. Add sifted ingredients alternately with sour cream; mix well after each addition. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with rest of the topping. Bake until a tester in the center comes out clean, about 40 minutes.

Scratch Chocolate Pie**

1 whole pie crust, baked and cooled (or use an

4 egg yolks

Oreo or graham cracker crust)

6 1/2 oz bittersweet chocolate, chopped fine

1 1/2 c sugar

2 tsp vanilla extract

1/4 c cornstarch

2 Tbs butter

1/4 tsp salt

whipped cream, for serving

3 c whole milk

Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together. Stir over medium heat until the mixture just barely comes to a boil, about 6-8 minute. The second it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla and butter and stir until everything is beautifully combined. Pour the pudding into the pie crust. Cut into slices and serve with whipped cream.

German Chocolate Cupcakes

1 can (16 oz) sauerkraut, drained

1/4 c cornstarch

2 cans (14.5 oz) pear halves, in light syrup

1 Tbs butter

1 box (18.25 oz) devil's food cake mix

2 tsp vanilla extract

3 large eggs

1/4 tsp almond extract

1 c sweetened condensed milk

1/2 c flaked coconut

3/4 c applesauce

1/2 c chopped pecans

Preheat oven to 350 degrees. Spray two 12-cup muffin tins with cooking spray (or line with paper liners). In a strainer, rinse sauerkraut under cold running water, then wring dry and chop coarsely; set aside. Puree pears with their liquid in a blender or food processor until smooth; set aside. Combine cake mix, half the pureed pears and the eggs in a large bowl with an electric mixer on low speed for 30 seconds. Increase speed to high and beat for 2 minutes more, or until the batter is thick and smooth; fold in the sauerkraut. Pour into prepared pans and bake for 10 minutes, then remove to wire rack to cool completely. Meanwhile, prepare frosting: whisk condensed milk, remaining pureed pears, applesauce and cornstarch in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat, stir in butter, vanilla and almond extracts, coconut and pecans; set aside to cool. Spoon cooled frosting onto cupcakes.

Citrus Chicken Chow Mein

5 Tbs vegetable oil, divided

1/3 c fresh orange juice

1 lb fresh chicken sausages, cut into 1/2 in pcs

1/2 lb fresh or dried Chinese egg noodles, cooked

4 garlic cloves, minced

1 c chicken stock mixed with 3 Tbs hoisin sauce

2 Tbs minced ginger

and 2 tsp cornstarch

4 oz snow peas, cut in half

salt

2 fresh, hot long red chilies, seeded and thinly sliced

1/2 c slivered basil leaves

In a wok or deep skillet, heat two tablespoons of the oil. Add the chicken sausage and stir-fry over high heat, breaking it up, until just cooked through, 3 minutes. Transfer to a plate. Heat the remaining three tablespoons oil. Add the garlic and ginger and cook stirring frequently, over moderately high heat until golden, 1 1/2 minutes. Off the heat, stir in the snow peas and chilies for 1 minute. Add the orange juice and stir over moderately high heat for 30 seconds. Add the sausage, noodles and stock mixture, season with salt and stir-fry until the sauce is thickened, about 2 minutes. Remove from the heat, stir in basil and serve.

November 8, 2014

Iced Pumpkin Cookies

2 1/2 c all-purpose flour

1 c canned pumpkin puree

1 tsp baking powder

1 egg

1 tsp baking soda

2 tsp vanilla extract

2 tsp ground cinnamon

GLAZE:

1/2 tsp ground nutmeg

2 c confectioners' sugar

1/2 tsp ground cloves

3 Tbs milk or half and half

1/2 tsp salt

1 Tbs melted butter

1/2 c butter, softened

1 tsp vanilla extract

1 1/2 c white sugar

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, cream together the butter and white sugar. Add pumpkin, egg and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet using a tablespoon; flatten slightly. Bake for 15-20 minutes in the preheated oven. GLAZE: Combine confectioners' sugar, half and half, melted butter and vanilla. Add additional half and half as needed to achieve drizzling consistency. Cool cookies, then drizzle with fork.

Inside-Out Caramel Apples

4-6 Granny Smith apples

2 Tbs water

2 c caramel candies

lemon juice

TOPPINGS: chopped nuts, mini chocolate chips, toffee bits, etc

Unwrap caramel candies and put in a microwave safe bowl. Add water and microwave on high for one minute. Stir. Repeat for one more minute, and stir. If caramel is still not completely melted, continue at 20-30 second intervals. Slice apples in half and brush them with lemon juice to prevent browning. Using a small scoop or spoon, scoop out the insides of the apple, leaving about a 3/4 inch edge of apple all the way around. Scoop the melted caramel into each hollowed-out apple. Add any toppings you desire. Let sit for about an hour to allow caramel to firm up. Enjoy! Store in the refrigerator.

Surprising Nutella Brownies**

4 large eggs

confectioners' sugar, optional

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with cooking spray. Line the pan with a parchment "sling", so the ends hang over the sides. Lightly spray again. Using the whisk attachment, beat the eggs in your mixer on medium-high speed for 8 minutes. The eggs should be tripled in volume and pale yellow in color. Warm the Nutella in your microwave for 1 minute. Give it a stir and let it cool until warm (but not to room temperature). With the mixer at low speed, slowly pour the warm Nutella into the bowl, mixing just until combined. Use a rubber spatula to scrap the bowl and incorporate any last bits of Nutella into the eggs. Immediately transfer to the prepared pan and bake for 25-30 minutes, or until a cake tester comes out clean. Transfer pan to a wire rack to cool completely. Using the parchment sling as an aid, transfer to a cutting board and cut into squares. Dust with confectioners' sugar, if desired. Serve or store in an airtight container in the refrigerator for up to one week.

Frozen Strawberry Crunch Cake

1 box Nature Valley Granola Bars

1/2 c sugar

1/3 c brown sugar

1 c heavy whipping cream

1/2 c flour

1 lemon

6 Tbs melted butter

4 oz cream cheese

2 egg whites

1 1/2 c freshly chopped strawberries

Put the granola bars into a food processor and process until you achieve a coarse crumb. (If you don't have a food processor, use a large Zip-Lock bag and kitchen mallet.) In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8 inch pan that has been covered with parchment paper. Bake at 350 degrees for 20 minutes. Let cool. Then divided in half and set aside. In a mixing bowl, combine egg whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Fold the fresh strawberries into the cream mixture. In a buttered glass cake pan, press half of the crumb mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. Cover and freeze for three hours or more. Cut into squares and enjoy!

Pumpkin Roll Cake**

3 eggs, beaten

1 tsp ground nutmeg

1 c white sugar

1 tsp ground ginger

2/3 c pumpkin puree

1 c confectioners' sugar

1 Tbs lemon juice

1/4 c butter, softened

2/3 c self-rising flour

1 pkg (8 oz) cream cheese

2 tsp ground cinnamon

1 tsp vanilla extract

Preheat oven to 325 degrees. Butter or grease a 10x15 inch jelly roll pan. In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice. Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15-20 minutes. Remove from oven and allow to cool enough to handle. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners' sugar and slice into 8-10 servings.

November 1, 2014

Slow Cooker Chicken

1 chicken breast, 2-3 chicken wings

1/2 onion, diced

3 apples, peeled and sliced

2 rosemary sprigs or 1 Tbs dried

lime juice, for the apples

salt and pepper

Cook on high for 6 hours or on low for 8 hours.

Slow Cooker Pork Chops

4 pork chops

1/4 c brown sugar

2-3 sweet potatoes, peeled and quartered

3 Tbs balsamic vinegar, optional

3 apples, peeled and sliced

salt and pepper

1/2 onion, diced

Cook on high for 6 hours or on low for 8 hours.

Slow Cooker Sweet Potato and Chicken Curry**

1 can (15 oz) light coconut milk

3 medium sweet potatoes, peeled and cubed

3 tsp curry powder

6 carrot sticks, peeled and cut into 2" pcs

1 pkg (1.5 lbs) boneless chicken thighs or breasts

1 small onion, chopped

salt and pepper

Whisk together the coconut milk and curry powder in the base of the slow cooker. Add the chicken thighs (or breasts), sweet potatoes and carrots. Toss with the coconut milk. Sprinkle a little salt and pepper over the top. Set the cooker on low and cook for 8 hours.

Coconut Curry Beef

2 Tbs vegetable oil

1 can (12 oz) light coconut milk

2 lbs beef chuck roast, cut into 2" pcs

2 Tbs packed light brown sugar

salt

1 Tbs curry powder

2 large onions, cut into wedges

1 tsp cayenne

4 cloves garlic, finely chopped

1 pint cherry tomatoes

2 Tbs finely chopped or grated fresh ginger

In a large skillet, warm oil or medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to a slow cooker along with onions, garlic and ginger. Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4-5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.

Crock Pot Beef Tenderloin w/Balsamic Glaze**

1 (3-4 lb) beef tenderloin, 10" long (thick end

3/4 c beef stock

of a whole tenderloin)

1/3 c balsamic vinegar

12 strips thick pepper bacon

1 Tbs Dijon mustard

1 small onion, sliced thin

2 Tbs sugar

4 cloves garlic, peeled

1 Tbs flour

3-4 sprigs fresh rosemary or 2 Tbs dried

salt and pepper

Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon. Lay the tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by "sewing" toothpicks through the ends. Heat a large skillet to medium-high heat. Place the tenderloin, toothpick side down, in the skillet. Brown the bacon on all sides, turning as needed - 10 minutes. Place the beef tenderloin in a 5-6 quart crock pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves and rosemary sprigs around it. Insert a meat thermometer in the thickest part of the tenderloin, then cover and turn to crock pot to low. Cook up to 4 hours. Now, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no lumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover and continue cooking another 30 minutes. Remove the tenderloin and cover with foil for at least 10 minutes. It will continue to cook as it rests. If needed, allow the balsamic glaze to continue simmering until thick. To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with glaze.