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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


October 25, 2014

Hot Dog Mummies

1 can (8 oz) refrigerated crescent dinner rolls

cooking spray

8-10 large wieners

mustard or ketchup, if desired

Unroll crescent roll dough and separate at the perforations, and make them into 4 rectangles, pressing the edges together. Using a knife, scissors or pizza cutter, cut them into thin strips, 10 per section. The thinner the strips, the more mummy wrapping fun. Wrap each hot dog with 3 or more strips, stretching them to go completely around. About a half inch from one end, separate the dough to make space for a "face". Place on an ungreased cookie sheet, then spray slightly with cooking spray. Bake at 375 degrees for 12-16 minutes until the mummies are golden brown. Use ketchup or mustard to make the face.

Ghoulish Goulash**

4 c (12 oz) uncooked rotini or penne pasta

2 c water

2 lbs ground beef

2 small zucchini, cut up

4 c frozen corn (24 oz bag)

2 jars or cans (15.5 oz) sloppy joe sauce

Cook and drain pasta. While it is cooking, place the ground beef in a Dutch oven over medium high heat and cook for 8-10 minutes, stirring occasionally, until browned. Drain, then stir in the pasta and the rest of the ingredients. Heat to boiling, reduce heat to medium. Cover and simmer about 5-10 minutes until zucchini is done. Serve up to your ravished little ghouls!!!

Jack O'Lantern Pizza Pot Pies

1 lb ground beef or Italian sausage

1 can (4 oz) sliced mushrooms

1/2 c chopped onion

1 c shredded mozzarella cheese

1/2 c chopped green bell pepper

1 c baking mix (Bisquick)

1 can (8 oz) pizza sauce

1/4 c hot water

Preheat oven to 375 degrees. Grease four small casserole dishes (10-12 oz size). Over medium heat, cook meat stirring frequently until browned, drain. Mix in the pizza sauce, onion, green pepper and mushrooms. Heat to boiling, stirring occasionally; then reduce heat and simmer uncovered for 5 minutes. Spoon mixture into casserole dishes. Sprinkle with 1/4 cup cheese on each. For the crust, mix baking mix and very hot water in a bowl and beat quickly for about 20 seconds. Turn out onto a baking mix dusted surface and coat by rolling to dough. Shape into a ball, then knead about 10 times. Divide into four balls, and roll or pat into a circle the diameters of each casserole dish. Cut steam vents in the dough to resemble jack o'lantern faces, and place over the filling of each dish. Bake 15-25 minutes until very light brown and bubbly.

Spicy Vampire Bat Wings**

1 Tbs chili powder

12 whole chicken wings

1 Tbs minced garlic

2/3 c barbecue sauce

1 tsp ground red pepper

1 c sour cream

6 Tbs lime juice, divided

1 green onion, sliced

6 Tbs chopped canned chipotle pepper in adobo

2 tsp lime zest

sauce, divided

Mix chili powder, garlic, ground red pepper and 5 tablespoons lime juice and 5 tablespoons chipotle peppers in a bowl, until well blended. Pour over chicken in a large shallow dish, and turn to coat both sides of each wing. Refrigerate 30 minutes to marinate, turning chicken after 15 minutes. Meanwhile, mix the remaining chipotle peppers with the barbecue sauce. Preheat oven to 400 degrees. Remove the wings from the marinade and place in a single layer on a baking sheet prepared with cooking spray. Discard marinade. Bake 35-40 minutes or until wings are done, turning after 20 minutes. Brush with half the barbecue sauce mixture, bake 5 minutes and turn to brush the remaining mixture after 3 more minutes. In a bowl, mix the sour cream, onion, zest and remaining lime juice and serve with wings.

October 18, 2014

Rhubarb Crisp Bars



3 c rhubarb, diced small

1 1/2 c flour

4 Tbs cornstarch

1 1/2 c oatmeal

1 to 1 1/4 c sugar

1 c brown sugar

1/4 c water

1/4 tsp soda

1 tsp vanilla

1 c margarine or butter, softened

Combine all filling ingredients in a saucepan and cook until thick. Remove from heat and cool. Mix dry crust ingredients together first. Add margarine and mix thoroughly. Scoop 3/4 of the crust mixture into a 9x13 inch cake pan and pat firmly in the bottom. Pour filling on top of the crust and sprinkle remaining crust mixture on top. Bake for 30 minutes at 350 degrees. Bars should be lightly browned all over. Cool before cutting.

Butternut Squash with Pecan Filling

2 medium butternut squash, about 3 lbs each

1/4 c butter, softened

3/4 tsp salt

3 Tbs brown sugar

pepper, optional

1/2 c chopped pecans

4 oz cream cheese, softened

Cut each squash in half lengthwise; discard seeds. Place squash, cut side down, in two 13x9 in baking dishes; add 1/2 inch water. Bake, uncovered, at 350 degrees for 1 hour. Turn squash over; sprinkle with salt and pepper, if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. Bake 15-2 minutes longer or until filling is lightly browned and squash is tender.

Autumn Vegetable Mash**

8 medium Yukon Gold potatoes, cut into 1 inch pcs

2 1/2 tsp salt, divided

6 medium parsnips, peeled and cut into 1 inch pcs

2/3 c milk

2 stalks celery, cut into 1 inch pcs

2 tsp garlic powder

3 c chicken broth

1/2 tsp pepper

In a Dutch oven, combine the potatoes, parsnips, celery, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat, cook, covered for 15-20 minutes or until vegetables are tender. Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, remaining salt and enough reserved cooking liquid to reach desired consistency.

Sweet Potato Salad

4 medium sweet potatoes

1 tsp vinegar

1 c pineapple chunks, drained

1 tsp curry powder

1 c pecans, broken

1 tsp grated orange peel

1/4 c orange juice

1/4 to 1/2 tsp dried tarragon

1 c mayonnaise

prepared chutney

2 Tbs half-and-half cream

Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice. In a small bowl, combine mayonnaise, cream, vinegar, curry powder, orange peel and tarragon. Pour over potato mixture and gently toss. Chill for several hours. To serve, arrange the salad on a bed of greens. Serve with chutney. Yield: 6 servings

Roasted Sweet Corn**

6 ears fresh sweet corn

salt and pepper, to taste

6 Tbs butter, divided

additional butter, optional

6 ice cubes

Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add one tablespoon butter and one ice cube. Wrap securely, twisting ends to make handles for turning. Grill corn over medium direct heat for 5-6 minutes on each side or until tender. Season with salt and pepper and additional butter, if desired.

October 11, 2014

Pork Shepherd's Pie

2 lb potatoes, peeled and cubed

1/4 c all-purpose flour

1/3 c heavy whipping cream

1 can (14.5 oz) beef broth

4 Tbs butter, divided

1 Tbs spiced mustard

3/4 tsp salt

1 tsp dried thyme

pepper, to taste

3 Tbs fresh minced parsley, divided

1 medium onion, chopped

2 1/2 c pork, cubed

1 garlic clove, minced

Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender; then mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1 1/2 cups of mashed potatoes into a greased shallow 1 1/2 quart baking dish. In a large skillet, saute onion in remaining butter until tender. Add garlic, cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. Using a decorator's bag, pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375 degrees 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley. (Yield: 6 servings)

Home-style Lima Bean Soup

3 cans (14.5 oz) chicken broth

1/4 c butter

2 cans (15.5 oz) lima beans, drained and rinsed

1 1/2 tsp dried marjoram

3 medium carrots, thinly sliced

1/2 tsp salt

2 medium potatoes, peeled and cubed

1/2 tsp pepper

2 small sweet red peppers, chopped

1/2 tsp dried oregano

2 small onions, chopped

1 c half and half cream

2 celery stalks, thinly sliced

4 bacon strips, cooked and crumbled

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. Add cream; heat through but do not boil. Sprinkle with bacon just before serving. (Yield: 10-12 servings)

Bacon Cheeseburger Dip**

1 lb ground beef (97% lean)

1/4 c mayonnaise

1/2 c bacon pieces (about 5 slices), reserving 1 Tbs

1/2 c mozzarella cheese, shredded

1/2 c onion, diced

1/2 c cheddar cheese, shredded

1 clove garlic, chopped

2 Tbs Worcestershire sauce

4 oz cream cheese, softened

3 Tbs ketchup

1/2 c sour cream

toasted baguette slices or crunchy pita chips

Preheat oven to 350 degrees. Brown ground beef in a pan over medium heat, drain any grease from meat and return to the pan. Add the onions and garlic, and saute with ground beef until tender. Add cream cheese, sour cream, and mayonnaise into meat mixture. Stir until well blended. Add Worcestershire sauce and ketchup, mixing well. Fold in mozzarella and pour into a baking dish. Top mixture with shredded cheddar cheese and remaining bacon pieces. Bake until cheese is melted and dip is heated thoroughly, about 20-30 minutes. Serve warm with toasted baguette slices or crunchy pita chips.

Potato and Sausage Lasagna

1/2 lb mild ground Italian sausage

2 garlic cloves, minced

2 c sliced fresh mushrooms

2 Tbs butter

4 medium potatoes, peeled and thinly sliced

2 Tbs all-purpose flour

1 pkg (10 oz) frozen chopped spinach, thawed and

salt and pepper, to taste

well drained

1/4 tsp ground nutmeg

1 1/2 c ricotta cheese

1 1/2 c milk

1/4 c grated Parmesan cheese

1 c (4 oz) shredded mozzarella cheese, divided

1 egg, beaten

additional nutmeg, optional

1 medium onion, chopped

In a skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain and set aside. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until crisp-tender. Drain and set aside. In a bowl, combine the spinach ricotta, Parmesan and egg; set aside. In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Layer half the potatoes in a greased 11x7 inch baking dish. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella. Layer with the remaining potatoes, spinach mixture, sausage mixture and white sauce. Cover and bake at 350 degrees for 30-35 minutes or until potatoes are tender. Sprinkle with the remaining mozzarella. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. (Yield: 6-8 servings)

Country BBQ Ribs**

3/4 c packed brown sugar

1 Tbs ground cinnamon

2 Tbs Mesquite seasoning

1 Tbs ground cumin

4 1/2 tsp garlic powder

1 Tbs pepper

4 1/2 tsp paprika

1 tsp salt

1 Tbs dried minced onion

8 lbs pork spareribs

1 Tbs seasoned salt

3 1/2 c BBQ sauce

In a small bowl, combine the first 10 ingredients. Using plastic kitchen gloves, rub over ribs; cover and refrigerate overnight. Preheat oven to 350 degrees. Place the pork ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake for 1 hour; drain. Brush some barbeque sauce over the ribs. Bake uncovered for 30-45 minutes or until tender, basting occasionally with the sauce. (Yield: 8 servings)

October 4, 2014

New Age Chicken Salad

1 lb cooked chicken breast, shredded or cubed

1/2 c plain Greek yogurt

1/2 c chopped red onion

1 Tbs freshly squeezed lemon juice, to taste

1/2 c apple, peeled, cored and chopped

1/2 tsp garlic powder

2/3 c grapes, halved

salt and black pepper

1/3 c dried cranberries or cherries

4 rolls ciabatta bread, toasted, for serving

1/4 c sliced almonds (or other nut as desired)

In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper. Serve sandwiches on ciabatta bread.

Oven Roasted Zucchini Spears**

1 1/2 lb zucchini (4-5 small/medium)

2 cloves garlic, finely minced or crushed

2 Tbs olive oil

3/4 c finely shredded parmesan cheese

zest of 1 small lemon

salt and pepper

Preheat oven to 350 degrees. Line an edged cookie sheet with aluminum foil. Cut zucchini into wedges or halves. In a small bowl, stir together olive oil, lemon zest and garlic. Lay out the zucchini on prepared baking sheets spacing them evenly apart. Brush olive oil mixture over tops of zucchini. Sprinkle tops with parmesan cheese and salt and pepper. Bake in preheated oven 12-13 minutes, then adjust rack near top of oven and broil for a minute until parmesan is golden brown. Serve warm

BBQ Chicken Pizza

2 Tbs olive oil

1/4 c gorgonzola cheese

1 medium red onion, sliced

1 tsp paprika

one tube refrigerated pizza dough

1 tsp garlic powder

3/4 c BBQ sauce (your favorite)

2 c shredded mozzarella cheese

2 c shredded cooked chicken breast

2 jalapeno peppers, seeded and chopped, optional

6 strips bacon, cooked and crumbled

Preheat oven to 425 degrees. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally. Unroll and press dough onto bottom and 1/2 inch up sides of a greased baking sheet. Bake for 8 minutes. Spread barbeque sauce over dough, top with chicken, cooked onion, bacon, gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake 8-10 minutes longer or until crust is golden and cheese is melted. (Yield: 8 servings)

Blueberry Lemon Tart**



1 1/4 c all-purpose flour

1 c (14 oz) sweetened condensed milk

1/3 c sugar

1/2 c lemon juice

1/4 tsp salt

4 egg yolks

1/2 c cold butter, cubed

4 tsp grated lemon peel

1 egg yolk

dash salt

2 Tbs cold water


1 tsp vanilla extract

2 c fresh blueberries

1/2 c blueberry spreadable fruit

In a large bowl, combine the flour sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes. On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375 degrees for 15 minutes. Remove foil; bake 5 minutes longer. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cook for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled. (Yield: 12 servings)