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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.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

 

                          Kitchen Medley Recipes

March 28, 2015

Apple Strudel Muffins

2 c all purpose flour

1 1/4 tsp vanilla

1 tsp baking powder

1 1/2 c chopped apples

12 tsp baking soda

STRUDEL TOPPING:

1/2 tsp salt

1/3 c packed brown sugar

1/2 c butter

1 Tbs all purpose flour

1 c white sugar

1/8 tsp ground cinnamon

2 eggs

1 Tbs butter

Preheat oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of muffins. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan, and cool on a wire rack.

Baked French Toast**

1 lb loaf French bread cut diagonally in 1 in slices

1/4 tsp ground cinnamon

8 eggs

3/4 c butter

2 c milk

1 1/3 c brown sugar

1 1/2 c half and half cream

3 Tbs light corn syrup

2 tsp vanilla extract

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in the preheated oven, uncovered, for 40 minutes.

Quick Quiche

8 slices bacon

1/4 c finely chopped onion

4 oz shredded Swiss cheese

1 tsp salt

2 Tbs butter, melted

1/2 c all purpose flour

4 eggs, beaten

1 1/2 c milk

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan. Line bottom of pan with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan. Bake for 35 minutes, until set. Serve hot or cold.

Sweet Potato Pancakes

3/4 lb sweet potatoes

1/2 tsp ground nutmeg

1 1/2 c all purpose flour

2 eggs, beaten

3 1/2 tsp baking powder

1 1/2 c milk

1 tsp salt

1/4 c butter, melted

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoon, and cook until golden brown, turning once with a spatula when the surface begins to bubble. Top with your favorite syrup or fruit sauce.

March 21, 2015

Broccoli and Chicken

2/3 c soy sauce

2 Tbs cornstarch

1/4 c brown sugar

2 tsp vegetable oil, or to taste

1/2 tsp ground ginger

3 skinless, boneless chicken breast halves, cut up

1 pinch red pepper flakes, or to taste

1 onion, sliced

2 Tbs water

3 c broccoli florets

Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5-7 minutes. Stir broccoli with the chicken and onion, saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet. Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats everything, about 5 minutes. Serve on a bed of rice.

Pork Stir Fry**

5 Tbs soy sauce

2 cloves garlic, minced

2 Tbs rice wine vinegar

1 onion, chopped

1 Tbs cornstarch

1 green bell pepper, chopped

2 Tbs sesame oil, divided

1 head bok choy, leaves and stalks separated, chopped

1 lb pork tenderloin, but into strips

2 crowns broccoli, chopped

1 fresh red chile pepper, chopped

1 tsp ground ginger

Whisk soy sauce, vinegar, and cornstarch together in a small bowl. Heat one tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2-4 minutes. Transfer pork to a plate and return wok to heat. Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15-30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2-3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes. Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger, cook and stir until bok choy starts to wilt and broccoli is tender, 5-7 minutes.

Spicy Peanut Chicken Stir Fry

SAUCE:

STIR-FRY:

1/4 c chicken broth

1 Tbs vegetable oil

2 Tbs soy sauce

1 lb skinless, boneless chicken thighs, cut up

1 Tbs cornstarch

1 clove garlic, minced

1 Tbs white sugar

1 red bell pepper, cut into strips

1 Tbs white vinegar

1/3 c dry roasted peanuts

1 tsp cayenne pepper

2 green onions, sliced

Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth. Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5-10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute. Stir sauce into chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

Shrimp Stir Fry w/Egg Noodles**

1 lb fresh Chinese egg noodles

2 c cooked shrimp

2 Tbs olive oil

1/2 c sliced water chestnuts, drained

1/3 c chopped onion

1/2 c baby corn, drained

1 clove garlic, chopped

1/2 c canned sliced bamboo shoots, drained

3/4 c broccoli florets

3 Tbs oyster sauce

1/2 c chopped red bell pepper

1 Tbs red pepper flakes, or to taste

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1-2 minutes. Drain. Heat oil in a large skillet or wok over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more. Serve shrimp and vegetables over noodles.

March 14, 2015

Cranberry Spinach Salad

1 Tbs butter

1/2 c white sugar

3/4 c almonds, blanched and slivered

2 tsp minced onion

1 lb spinach, rinsed and torn

1/4 tsp paprika

1 c dried cranberries

1/4 c white wine vinegar

2 Tbs toasted sesame seeds

1/4 c cider vinegar

1 Tbs poppy seeds

1/2 c vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the remaining ingredients for the dressing. Toss the dressing with the spinach just before serving. (Yield: 8 servings)

Red Skinned Potato Salad

2 lbs clean, scrubbed new red potatoes

1 stalk celery, finely chopped

6 eggs

2 c mayonnaise

1 lb bacon

salt and pepper, to taste

1 onion, finely chopped

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Beautiful Salad**

8 c baby spinach leaves

1 c honey-roasted sliced almonds

1/2 medium red onion, slice and separate rings

1 c crumbled feta cheese

1 can (11 oz) mandarin oranges, drained

1 c balsamic vinaigrette salad dressing

1 1/2 c sweetened dried cranberries

Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

Layered Lettuce Salad

4 eggs

2 tsp white sugar

1 head lettuce, torn into small pieces

1 tsp seasoning salt

1 onion, chopped

1/4 tsp garlic powder

1 can (8 oz) water chestnuts

1/2 lb bacon, cooked and crumbled

1 pkg (16 oz) frozen green peas

1 large tomato, chopped

2 c mayonnaise

Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill. In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight. Peel and chop hard-cooked eggs. Remove salad from refrigerator and top with the bacon, eggs, and tomato. Serve.

Baela Salad**

2 cans (15 oz ea) garbanzo beans, drained and rinsed

1 jalapeno pepper, finely chopped

2 cans (15 oz ea) black beans, drained and rinsed

1 clove garlic, minced

1/2 c (packed) chopped fresh mint

1/4 c olive oil

1/2 c (packed) chopped fresh parsley

3 Tbs lemon juice

1/2 c chopped onion

5 Tbs apple cider vinegar

1 pint grape tomatoes, halved

salt and ground black pepper, to taste

In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes. Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix, sprinkle with salt and pepper to serve.

Avocado Salad

2 avocados, peeled, pitted and diced

1/4 c chopped fresh cilantro

1 sweet onion, chopped

1/2 lime, juiced

1 green bell pepper, chopped

salt and pepper, to taste

1 large ripe tomato

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper, serve.

March 7, 2015

Peppered Shrimp Alfredo

12 oz penne pasta

1 lb medium shrimp, peeled and deveined

1/4 c butter

1 jar (15 oz) alfredo sauce

2 Tbs extra-virgin olive oil

1/2 c grated Romano cheese

1 onion, diced

1/2 c cream

2 cloves garlic, minced

1 tsp cayenne pepper, or to taste

1 red bell pepper, diced

salt and pepper, to taste

1/2 lb Portobello mushrooms, diced

1/4 c chopped parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain and set aside. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 more minutes. Stir in the shrimp, and cook until firm and pink, then pour in the alfredo sauce, Romano cheese, and cream. Bring to a simmer, stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Spaghetti Carbonara**

1 lb spaghetti

4 eggs

2 Tbs olive oil, divided

1/2 c grated Parmesan cheese

8 slices bacon

1 pinch salt and black pepper, to taste

1 onion, chopped

2 Tbs chopped fresh parsley

1 clove garlic, minced

2 Tbs grated Parmesan cheese

1/4 c dry white wine, optional

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with one tablespoon olive oil and set aside. Meanwhile, in a large skillet, cook the bacon until slightly crisp, remove and drain onto paper towels. Reserve two tablespoons of bacon fat, add remaining tablespoon of olive oil, and heat in same skillet. Add the chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired, and cook another minute. Crumble bacon into bits, and return to pan, adding the cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Beat eggs and add to the mixture, tossing constantly with tongs or a large fork until eggs are barely set. Quickly add the Parmesan cheese, continuing to toss. Add salt and pepper to taste. Serve immediately with the chopped parsley and the 2 tablespoons Parmesan cheese sprinkled on top.

Chicken Angel Pasta

3 boneless skinless chicken breasts, halved

1 can (10.75 oz) golden mushroom soup

1/4 c butter

4 oz cream cheese

1 pkg (7 oz) Italian dressing mix

1/2 tsp chives, chopped fine

1/2 c white wine

1 lb angel hair pasta

Preheat oven to 325 degrees. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish, and pour the sauce over them evenly. Bake for 60 minutes. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a boil. Cook pasta until al dente, about 5 minutes. Drain, and serve chicken and sauce over pasta.

Shells w/Italian Sausage and Ricotta Stuffing**

1 pkg (16 oz) mild or sweet ground sausage

4 c shredded mozzarella cheese, divided

1 pkg (12.5 oz) jumbo pasta shells

1 c grated Parmesan cheese, divided

1 Tbs olive oil

1/2 c grated Romano cheese

2 jars (24 oz ea) marinara sauce

1/4 c fresh basil leaves, chopped

2 eggs, beaten

1/2 tsp pepper

1 carton (15 oz) ricotta cheese

2 Tbs chopped fresh parsley

In a skillet, cook sausage over medium heat, until pork is no longer pink; drain. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil. Pour half of the marinara sauce into baking dish. In a large bowl, combine eggs, ricotta cheese, 2 cups of mozzarella, cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage. Stuff shells with meat mixture; arrange in baking dish. Pour remaining sauce over shells. Cover a bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.