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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

 

August 30, 2014

Apples in Pajamas

4 large Granny Smith apples, peeled, cored

1/3 c milk

and sliced into 1/2 inch rings

1/4 c water

2/3 c all-purpose flour

4 c oil for frying, or as needed

1 pinch salt

1/2 tsp ground cinnamon

2 eggs

2 Tbs white sugar

1 Tbs olive oil

In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour. Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees. Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.

Apple Coleslaw

4 c shredded cabbage

2 tsp white vinegar

1 c shredded carrot

1 Tbs pineapple juice, optional

1 Granny Smith apple, peeled, cored and

2 Tbs mayonnaise

coarsely shredded

1 dash salt

2 Tbs honey

1 tsp ground black pepper

1 Tbs brown sugar

Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve. Great paired with your favorite pork dish.

Apple Scones

2 c all-purpose flour

1 apple, peeled, cored and shredded

1/4 c white sugar

1/2 c milk

2 tsp baking powder

2 Tbs milk

1/2 tsp baking soda

2 Tbs white sugar

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 c butter, chilled

Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8-10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into six pie-shaped wedges. Bake at 425 degrees for 15 minutes, or until browned and risen. Serve warm with butter.

Mountain Apple Cobbler**

2 cans (8 oz) refrigerated crescent rolls

1 1/2 c white sugar

2 large tart apples, peeled, cored and cut into

1 Tbs ground cinnamon

eight wedges each

1 can (12 oz) caffeinated citrus flavored soda

1 c butter, melted

(such as Mountain Dew)

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down. Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls. Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45-50 minutes.

August 23, 2014

Beef Tips and Gravy

3 tbs olive oil

1 tsp garlic powder

1 onion, chopped

1 tsp salt

2 lbs cubed beef stew meat

1 tsp ground black pepper

2 c water

1 packet (.75 oz) dry brown gravy mix

1/4 c soy sauce

1 c water

1/4 c Worcestershire sauce

egg noodles or rice, cooked

In a large skillet heat oil over high heat, cooking meat until browned on all sides, about 35 minutes. Pour two cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours. Meanwhile, combine the gravy mix with the one cup of water. Mix thoroughly and stir into the meat mixture. Bring to a boil and stir frequently until slightly thickened. Serve over noodles or rice.

BBQ Beef Bake**

1 lb ground beef

2 c baking mix (such as Bisquick)

3/4 c onion, chopped

2 eggs

1 c BBQ sauce

1 c milk

2 c shredded cheddar cheese

Preheat oven to 400 degrees. Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned. Stir in the barbeque sauce and cheddar cheese. Pour mixture into a 9x13 inch pan. Whisk the baking mix, eggs, and milk together in a bowl, and pour over the beef mixture. Bake in the preheated oven until the crust is golden brown and it is cooked throughout, about 30 minutes.

Philly Beef Sandwich

1 lb flank steak

salt and pepper

1 onion, sliced and separated

Provolone cheese slices

2 green bell peppers, julienned

hoagie buns, sliced and buttered

1 large sweet banana pepper, julienned

Prepare flank steak by slicing thin with a flat knife, and place in a large skillet on medium-high heat adding salt and pepper to taste. As meat becomes done, add the onion and peppers, cooking for only a minute until tender crisp. In the oven or toaster oven, lay the buns butter side up to the element and toast until golden. Place on plates, add the meat and peppers, topping with slices of provolone. Return to the oven for melting the cheese if necessary.

Copy Cat Maid-Rites**

2 lbs ground beef

1 Tbs Worcestershire sauce

1 onion, chopped

2 tsp prepared yellow mustard

3/4 c ketchup

1/2 tsp salt

2 Tbs brown sugar

16 hamburger buns, warmed

2 Tbs distilled white vinegar

Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cooking and stirring until beef is crumbly, evenly browned and then drain the excess liquid. Stir in the ketchup, brown sugar, Worcestershire sauce, mustard and salt. Bring it up to bubbling, then reduce the heat and cover, simmering for 20 minutes more. Serve on warm buns!

August 16, 2014

Lettuce Wraps

16 Boston Bibb or Butter Lettuce leaves

1 Tbs rice wine vinegar

1 lb lean ground beef

2 tsp minced pickled ginger

1 Tbs olive oil

1 dash Asian chile pepper sauce, to taste

1 large onion, chopped

1 can (8 oz) water chestnuts, drained and diced

1/4 c hoisin sauce

1 bunch green onions, chopped

2 cloves garlic, minced

2 tsp Asian (dark) sesame oil

1 Tbs soy sauce

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. Heat a large skillet over medium-high. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5-7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5-10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Asian Slaw**

1 pkg (3 oz) beef flavor ramen noodles w/

1 bunch green onions, chopped

seasoning packet

1 c bottled oil and vinegar salad dressing

1 pkg (3 oz) roasted sunflower seed kernels

1/2 c sugar

1 pkg (3 oz) sliced almonds

1 pkg (16 oz) coleslaw mix

Crush the ramen noodles in a bowl, and stir in the seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing and sugar, mixing until the sugar is dissolved. Place the coleslaw mix into a large salad bowl, pour the dressing mixture over and toss lightly to combine well. Refrigerate at least one hour before serving.

Orange Chicken and Rice

1/3 c warm water

1 tsp grated orange peel

1/4 c packed brown sugar

2 Tbs olive oil

2 Tbs orange juice

1 1/2 lbs skinless boneless chicken breast, cubed

2 Tbs soy sauce

2 c water

2 Tbs ketchup

1 c uncooked white rice

1 Tbs white vinegar

2 tsp cornstarch

4 cloves garlic, minced

2 Tbs cold water

1/2 tsp Chinese five spice powder

chopped green onions for garnish

In a bowl, stir together the warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five spice powder and orange peel until the sugar has dissolved and the mixture is well combined. Heat the olive oil in a large skillet over medium heat, and cook the chicken until golden brown and done inside. Pour the sauce mixture over the chicken, and bring to a boil. Reduce the heat and cover, simmering for about 30 minutes, stirring occasionally. While the chicken and sauce are simmering bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium low, and simmer until the rice is tender and the liquid absorbed, 20-25 minutes. Set aside and keep warm. Whisk the cornstarch and 2 tablespoons water in a small bowl until smooth and stir into the chicken and sauce, a few teaspoons at a time. Let this cook for about 2 minutes to thicken then serve over hot cooked rice, sprinkled with the green onion.

Asian Noodles**

1 pkg (8 oz) thin spaghetti or rice noodles

1/2 tsp cayenne pepper

2 Tbs sesame oil

1 red bell pepper, julienned

1 dash soy sauce

1 bunch fresh cilantro leaves, finely chopped

Bring a large pot of lightly salted water to a boil. Add pasta noodles and cook for 810 minutes or until al dente, drain and rinse under cold water to cool. Place in a large bowl and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro, and toss again until well mixed. Cover and refrigerate for one hour and serve chilled.

August 9, 2014

Dark Chocolate Raspberry Pie Bars

1 c (2 sticks) unsalted butter, softened

1 c mini semi-sweet chocolate chips

2 c all-purpose flour

1 can (14 oz) sweetened condensed milk

1/2 c packed light brown sugar

3/4 c fresh raspberries, semi crushed and

1/4 tsp salt

sweetened with a little sugar

1 c dark chocolate chips

Preheat oven to 350 degrees. Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside. In a large bowl, using an electric or stand mixer, mix butter until creamy. Mix in brown sugar, flour and salt continue mixing until crumbly. Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumb mixture aside. Bake for 10-12 minutes or until lightly golden. Remove from oven. While crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth. Pour over warm crust. Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips. Bake for 20-30 minutes. Let cool before cutting into bars.

Blueberry Lemon Cream Cheese Bread**

6 oz cream cheese, softened

1/4 c lemon zest

1 large egg, separated

3/4 c fresh, frozen or canned blueberries

1 1/4 c confectioners' sugar, divided

1 tsp water

3 Tbs lemon juice

2 Tbs lemonade

1 can refrigerated bread-stick dough

Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside. Using an electric mixer or stand mixer, beat cream cheese until creamy. Add egg yolk, lemon juice and 1/4 cup powdered sugar. Beat until well mixed. Set aside. Remove bread-stick dough from can. Unroll and separate dough into two rectangles. Place dough rectangles horizontally on prepared baking sheet that is positioned vertically to you. Press seams together to seal. Spoon cream cheese mixture onto center of dough. Sprinkle lemon zest and blueberries over cream cheese mixture. Separate dough at perforations up to cream cheese mixture, slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling. Tuck last two ends under at bottom of bread. In a small bowl, beat egg white and water with a fork until blended to form an egg wash. Brush egg wash over braided bread. Bake for 20 minutes, or until golden brown. Cool for at least 45 minutes before serving. In another small bowl, combine remaining powdered sugar and lemonade, whisking together until smooth. Drizzle glaze over bread before serving.

Brown Sugar Baked Potatoes

1 fresh peach per

2-4 tsp brown sugar, divided

1 tsp unsalted butter, divided

ground cinnamon, to taste

Halve peaches and remove pit. Place in baking dish, skin side down. Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon. Bake at 375 degrees until peaches are tender, about 30 minutes. Serve warm. Yield: one serving

Easy Brownies

2 c sugar

1 1/2 c all-purpose flour

1 c butter

1/2 tsp baking powder

1/2 c cocoa powder

1/2 tsp salt

1 tsp vanilla extract

1/2 c walnut halves, optional

4 eggs

Melt the butter or margarine and mix all ingredients in the order given. Bake at 350 degrees F. for 20-30 minutes in a greased 9x13 pan.

August 2, 2014

Teresa's Brussels Sprouts Salad

1 lb Brussels sprouts, grated

DRESSING:

1/2 c dried or 3/4c fresh blueberries

6 Tbs olive oil

1 avocado, cut into chunks

2 Tbs lemon juice

1/2 c crumbed goat cheese or favorite white

sea salt and pepper, to taste

cheese

Combine salad ingredients. Mix dressing and drizzle over salad and serve.

Joan's Baked Chicken Wings**

20 chicken wings or drummets

3/4 c all-purpose flour

1/2 tsp salt

1/2 tsp cayenne pepper

1/2 tsp pepper

1/2 tsp garlic powder

3/4 c plus 1 Tbs hot sauce, divided

1/2 c (1 stick) butter, melted

1 Tbs olive oil

blue cheese dressing and celery sticks

Line a cookie sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Move the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour. Preheat oven to 400 degrees. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly. Serve with blue cheese dressing and celery sticks.

Danielle's Spicy Honey Mustard Potato Salad

8-10 lbs potatoes, peeled, diced and cooked

1/2 c spicy mustard

4 hard cooked eggs (2 cut up; 2 sliced)

salt and pepper, to taste

1 1/2 c mayo or favorite salad dressing

1 medium sweet onion, chopped

1/2 c prepared yellow mustard

1 red pepper, chopped (optional)

3 Tbs honey

3-4 green onions, chopped

Boil the potatoes until just done, or slightly firm. Cool uncovered in the refrigerator. Do the same with the eggs. In a bowl, mix the mayo, mustard, honey, spicy mustard and salt and pepper. In a large bowl, place the potatoes and the cut up eggs, fold the salad dressing mixture over them and gently toss, coating evenly. Add the onion and also the red pepper, if desired. Turn into a large serving bowl and garnish with the green onion and sliced eggs.

Jen's Pecan Pie Bars

2 c flour

1 c light corn syrup

1/2 c sugar

1/2 c butter

dash salt

4 large eggs, lightly beaten

3/4 c cold butter, cut up

2 1/2 c chopped pecans

1 c packed brown sugar

1 tsp vanilla

Combine flour, sugar and salt in a large bowl. Cut in the 3/4 cup butter until it resembles fine crumbs. Press into a 9x13 pan and bake at 350 degrees for 17-20 minutes. Combine brown sugar, corn syrup and 1/2 cup butter in a saucepan. Bring to a boil over medium heat and then remove from heat. Slowly stir 1/4 of the hot mixture into beaten eggs. Then add the tempered eggs into the remaining hot mixture. Stir in pecans and vanilla and pour over cooked crust. Bake at 350 degrees for 35 minutes or until set. Cool completely in pan on a wire rack.