OBITUARIES   RECIPES NEWS WEATHER HOME    SPORTS PAGE    GOOGLE
                   

                                                                                        CONTACT US                  

PROGRAM LINKS   
       Community Bulletin Board              St. John's Lutheran Church-Buffalo              

       download TuneIn FREE app to listen on your smart phone!     @KRWCSPORTS

           
                                                                                                                         

Live Stream Currently Unavailable Due to Licensed Programming 

   

It's a Wonderful Life  @
The Ranch
with the Sanseveres

 


EEO REPORT

 

 

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

 

July 4, 2015

Super Easy Egg Casserole

1 c shredded cheddar cheese

1/3 red bell pepper, diced

6 eggs, whisked to frothy w/3 Tbs water

2 green onions, chopped

6 slices cooked bacon, diced

1/4 tsp garlic, minced

2 slices bread, cubed

salt and ground black pepper

Preheat oven to 350 degrees, and grease a 9x13 in baking dish. In a bowl, stir cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, garlic, salt and pepper together. Once it is well combined, pour into the prepared baking dish. Bake in the preheated oven until eggs are set, 20-25 minutes. Let stand 5 minutes then serve.

Easy Coleslaw**

1 large head cabbage, shredded

1 c white wine vinegar

1 green bell pepper, diced

1 c olive oil

1 onion, finely diced

1 c white sugar

1 1/2 large carrots, shredded

Combine cabbage, bell pepper, onion and carrots. In a bowl, whisk together the vinegar oil and sugar. Pour enough dressing over salad to coat. Mix well, cover and refrigerate 6-8 hours.

Easy Enchiladas**

1 jars (16 oz ea) prepared salsa

1 jar (15.5 oz) prepared salsa con-queso

1 lb ground beef

20 (8 inch) tortillas

1 pkg (8 oz) shredded cheddar-Monterey jack cheese blend

Preheat oven to 350 degrees. Grease a 9x13 in baking dish, and pour the salsa into the bottom of it. Set aside. In a large skillet, cook and stir the ground beef for about 10 minutes until it is no longer pink, breaking it up to be finely crumbled. Drain excess grease, then add the salsa con queso, stirring to mix well. Take each tortilla, placing about 2 tablespoons of beef mixture down the center, and roll, placing them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas. Bake for 15-20 minutes, until the cheese is browning and the whole dish is hot and bubbling.

Really Easy Garlic Broiled Chicken**

1/2 c butter

1 Tbs dried parsley

3 Tbs garlic, minced

6 boneless chicken thighs, breasts or whole cut up

3 Tbs soy sauce

dried parsley to taste

1/4 tsp black pepper

Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until the butter is melted. Arrange the chicken on the baking pan and coat with the butter mixture, reserving some of it for basting. Broil chicken 20 minutes, about 4 or more inches away from the heat source. Turn occasionally, basting with the remaining sauce. Broil until juices run clear or it is no longer pink. Sprinkle with parsley and serve.

 

June 27, 2015

Orange Roughy w/Citrus Sauce

1 lb orange roughy fillets

3 Tbs fresh lime juice

1/2 c milk

2 Tbs lemon juice

1/4 tsp salt

1 Tbs orange juice

1/3 c all-purpose flour

1 Tbs chopped fresh parsley

3 1/2 Tbs olive oil, divided

2 Tbs green onion, thinly sliced

1 Tbs garlic, minced

1 Tbs butter

Soak fish fillets in milk for 10 minutes, and discard milk. Sprinkle each fillet with salt, and dredge in flour. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook fish until golden on one side, about 3-4 minutes; then cook second side for about as long. Fish should be golden and cooked through. Wipe skillet clean, and return to stove. Reduce the heat to low, and add remaining oil, cooking garlic for about 30 seconds, then adding lime, lemon, and orange juices, and the parsley and green onions. Add butter and stir lightly over the heat just until creamy. Pour sauce over fish and serve.

Easy Margarita Pie**

1 1/4 c crushed pretzels

2 limes, zested and juiced

1/2 c butter, melted

1/4 c orange juice

1/4 c white sugar

1 can (14 oz) sweetened condensed milk

1 container (8 oz) frozen whipped topping, thawed

In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in the whipped topping, then spoon into the pretzel crust. Chill pie for at least 30 minutes before serving.

Rosemary Citrus Cornish Hens

4 1/2 c vegetable broth

1 lemon, cut into quarters

4 1/2 c water

1 lime, cut into quarters

1 Tbs allspice

1 sprig of fresh rosemary

1 Tbs black peppercorns

1 sprig of fresh thyme, or to taste, chopped

1 c kosher salt

1/4 c water

4 Cornish game hens

1/4 c olive oil

1 grapefruit, cut into quarters

salt and ground pepper, to taste

1 orange, cut into quarters

Bring the vegetable broth, water, allspice, peppercorns, and kosher salt to a boil in a large pot, stirring until the salt is dissolved. Remove from the heat and set aside to cool. When it has cooled, place the Cornish hens into the brine and refrigerate for 2-3 hours. Preheat the oven to 350 degrees. Remove the hens from the brine and pat dry. Discard the brine. In a microwave safe bowl, place the grapefruit, orange, lemon, lime, rosemary and thyme; and microwave for 2 minutes on high. With tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each with olive oil, sprinkle with salt and pepper, then place them into a roasting dish, breast sides up. Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 and 3/4 hrs. For extra-crispy skin, turn up the temperature to 400 degrees for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

Triple Citrus Cupcakes

CAKE:

2 c flour

1 pkg (8 oz) cream cheese, softened

2 tsp baking powder

1/2 c butter, softened

FROSTING:

1 1/4 c sugar

3 c powdered sugar

2 Tbs grated orange peel

1/4 c butter, softened

1 tsp vanilla extract

1 tsp vanilla extract

4 eggs

1 tsp grated lemon peel

1/4 c vegetable oil

2 Tbs lime juice, or as needed

1/4 c milk

candies for decoration, if desired

Preheat the oven to 325 degrees. With a hand mixer, combine cream cheese, butter, sugar, orange peel and vanilla, until it is light and fluffy. This should take about 3-4 minutes. Add eggs one at a time, beating after each addition. In a bowl, combine the flour, baking powder and salt. Add gently to the orange mixture until just blended. Portion into paper-lined muffin tins, filling cups 2/3 full. Bake for 30 minutes, or until tester comes out clean. Let cool for 10 minutes in the pan. Remove warm cakes from the pan and finish cooling on wire rack for at least 30 minutes. Frost when cool. Frosting: With the electric mixer, combine all ingredients until it is of a spreading consistency. Garnish and Enjoy!

June 20, 2015

Sweet Potato Burrito

1 Tbs olive oil

2 tsp ground cumin

1 onion, chopped

1 pinch cayenne pepper, or to taste

4 cloves garlic, minced

3 Tbs soy sauce

6 c kidney beans, drained

4 c mashed cooked sweet potatoes

1 c water

12 (10 inch) flour tortilla, warmed

3 Tbs chili powder

8 oz shredded cheese

4 tsp prepared mustard

Preheat oven to 350 degrees. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in the water; heat until warm about 2-3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide the bean mixture and mashed potatoes evenly between the tortillas, top with cheese. Fold tortillas burrito-style around the fillings and place on baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.

Sweet Potato Chili**

2 sweet potatoes, diced

1 pinch pepper

2 cans (14.5 oz) diced stewed tomatoes chili spiced

1 pinch cayenne pepper

1 can (8 oz) tomato sauce

1 pinch garlic powder

3/4 c diced sweet onion

1 pinch onion powder

1/2 c water

1/2 lb ground turkey

1 Tbs chili powder

1/2 lb ground beef

1 tsp ground cumin

1 can (12 oz) black beans, drained and rinsed

12 tsp ground cinnamon

1 c corn

1 pinch salt

Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon salt, pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for about 5 hours. Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10-15 minutes. Drain and discard any excess grease. Add these and the black beans and corn to the slow cooker, and stir in. Cook until the flavors meld which will be up to two hours.

Apple and Sweet Potato Casserole

3 sweet potatoes, peeled and quartered

1/4 c all-purpose flour

1/2 c packed brown sugar

1/4 c packed brown sugar

1 tsp ground cinnamon

1/4 c butter

1 tsp ground nutmeg

1/4 c chopped pecans

2 large cooking apples, peeled, cored and cut into 1/4 inch rings

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes until tender but firm. Drain, cool, and cut into inch slices. Preheat oven to 350 degrees. Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer the sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Mixture will be crumbly. Sprinkle over the whole dish and bake in the preheated oven for 30 minutes, or until lightly browned.

Sweet Potato Soup**

5 c chicken stock or broth

1 tsp dried basil

3 1/2 c peeled and diced sweet potatoes

1 tsp dried parsley flakes

3/4 c diced cooked ham

1 tsp black pepper, or to taste

3/4 c diced celery

1/2 tsp salt

1/3 c finely chopped onion

5 Tbs butter

1/2 c chopped green bell pepper

6 Tbs all-purpose flour

1/4 c chopped carrot

2 c milk

1/4 c corn

3/4 c shredded cheddar cheese

1 Tbs chopped garlic

In a large stock pot, combine chicken stock, sweet potatoes, ham, celery, and onion, bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, about 10-15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper and salt into soup and simmer until the vegetables are softened which will be about 5-10 minutes. In a saucepan over medium-low heat, whisk flour into butter using a fork. Cook and stir mixture until thickened just about one minute. Slowly stir in milk until completely smooth. Continue cooking and stirring at medium-low until thickened, 4-5 more minutes. Stir in cheddar cheese until it is melted and smooth. Stir the cheddar cheese mixture to the soup, and cook until thickened and heated through, about 5 minutes or so.

 

 

 

 

June 13, 2015

Italian Grilled Cheese

4 slices Italian bread

4 slices tomato

4 oz shredded Italian blend or pizza cheese

1/4 c mayonnaise

4 oz pastrami or 4 slices cooked bacon

2 Tbs zesty Italian dressing

Combine mayonnaise and Italian dressing and spread half of the mixture on what is to be the outside of the first four slices of bread. Layer the cheese, tomato, meat, then remaining cheese. Place top on sandwich and spread with remaining mayonnaise mixture. Heat griddle or skillet to medium high and place mayo side on the surface to toast. When golden and cheese begins to melt, turn over and continue to grill until done.

Bleu Hawaiian Grilled Cheese**

4 slices Hawaiian bread

4 slices cooked bacon

2 slices provolone cheese

2 canned and drained pineapple rings

2 Tbs blue cheese crumbles

2 Tbs butter

Preheat skillet over medium heat. Generously butter one side of two slices of Hawaiian bread. Place bread butter-side-down onto skillet bottom and place a slice of Provolone cheese on each slice of bread. Sprinkle 1 tablespoon bleu cheese crumbles onto the cheese slices. Criss-cross two slices of bacon on each of the two cheese slices. Place one canned and drained pineapple slice on top of bacon criss-crosses. Butter the remaining two slices of Hawaiian bread on one side and place butter-side-up on top of the sandwich. Grill until lightly browned, carefully flipping over so you do not lose the pineapple. Continue grilling until cheese is melted.

Labella Marsala Grilled Cheese

8 thick cut slices multi-grain boule

8 Tbs Marsala wine, divided

8 slices Munster cheese

10 Tbs butter, divided

8 large portobello mushroom caps

5 Tbs chicken broth

8 slices Swiss cheese

1 1/2 Tbs flour

8 Tbs fresh parmesan cheese, grated

goodly dash of salt

Prepare mushrooms by twisting stems from the caps, and portioning two per sandwich. In a large skillet, melt four tablespoons butter and add 4 tablespoon wine, then place mushrooms and saute at a medium low simmer for a about 6 minutes each side, turning frequently with tongs. Add additional butter and wine as needed to maintain moisture. Remove and set them on a rack to dry a bit and catch the drippings. In a small bowl, mix the remaining wine and chicken broth with the flour and dash of salt; stirring until dissolved. Return the same skillet with the leftover saute mixture to the stove, and add the mushroom drippings and the wine mixture. Stir constantly and simmer at low heat until it begins to thicken. You want the sauce rather pasty, so lift from the heat and continue stirring to let flour cook through. Butter the outside of each slice of bread and layer two slices of Munster cheese, two mushroom caps, adding some of the sauce into each. Add 1 tablespoon grated parmesan to each cap, cover with two slices slice of Swiss and top with remaining bread slice. Heat griddle to medium high and place sandwiches to toast. Turn over when the first side has browned, and complete grilling when cheeses are melted. Cut in half if needed, and serve! Makes 4 sandwiches.

Apple Ham Grilled Cheese**

4 slices multi-grain bread

8 slices Swiss cheese

8 thin apple slices

3 Tbs honey mustard, or to taste

4 oz deli ham

2 Tbs softened butter

Spread honey mustard on all 4 slices of bread. Layer 2 slices of cheese, apple, ham and two more slices of cheese. Top the sandwiches with the remaining slice of bread. Spread both sides of the sandwich with butter and toast on your griddle or skillet at about 350 degrees, until cheese is melting.

June 6, 2015

Fish w/Mornay Sauce

4 cod, halibut or tilapia fillets

1 1/2 c whole milk

olive oil

1/4 tsp salt

salt and pepper

dash of freshly ground white pepper

2 Tbs unsalted butter

freshly grated nutmeg, optional

1/4 c finely chopped onion

1/2 c (2 oz) shredded Gruyere cheese

1 Tbs all-purpose flour

Place fish fillets on broiling rack, brush with olive oil, season with salt and pepper and place in oven about 4 inches away from broiler. Broil on high for about 4 minutes, or until heated through. Remove and place in a 3-quart baking dish. Set aside. Reduce oven to 375 degrees. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids. Stir in salt, pepper, and nutmeg, if desired. Return sauce to pan, and place over medium-low heat. Add Gruyere cheese, stirring until smooth. Pour over the fish fillets and bake for 20 minutes. Remove and let rest for 5 minutes, and serve.

Chicken Florentine Casserole**

4 skinless, boneless chicken breast halves

1/2 c half-and-half

1/4 c butter

1/2 c grated Parmesan cheese

3 tsp minced garlic

2 cans (13.5 oz) spinach, drained

1 Tbs lemon juice

4 oz fresh mushrooms, sliced

1 can (10.75 oz) cream of mushroom soup

2/3 c bacon bits

1 Tbs Italian dressing

2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20-30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20-25 minutes in the 400 degree oven, until bubbly and lightly browned.

Easy Mexican Casserole

1 lb lean ground beef

1 can (2 oz) sliced black olives, drained

2 c salsa

1/2 c chopped green onion

1 can (16 oz) chili beans, drained

1/2 c chopped fresh tomato

3 c tortilla chips, crushed

2 c shredded cheddar cheese

2 c sour cream

Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with cheddar cheese and bake in preheated oven for 30 minutes, or until hot and bubbly.

Ice Cream Dessert**

1 pkg (20 oz) chocolate sandwich cookies

1 can (12 oz) evaporated milk

1/2 c margarine, melted

2/3 c semisweet chocolate chips

1 1/2 c chopped Spanish peanuts

1/2 c margarine

1/2 gallon vanilla ice cream, softened

1 tsp vanilla extract

2 c confectioners' sugar

Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9x13 inch baking dish and freeze until cold. Spread softened ice cream over cold crust and freeze until set. Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.