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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

January 24, 2015

Italian Frittata

1/2 c diced salami

1 clove garlic, minced

1/2 c artichoke hearts, drained and chopped

1 tsp dried basil

1/2 c chopped cherry tomatoes

1 tsp onion powder

1 can (4.5 oz) sliced mushrooms, drained

1 tsp salt

6 eggs

black pepper, to taste

1/3 c milk

1/3 c grated Parmesan cheese

2 green onions, chopped

1 c shredded mozzarella cheese

Preheat oven to 425 degrees. Grease a shallow 2-quart baking dish. Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish. Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese. Bake until eggs are set and cheese is melted, about 20 minutes.

Italian Meatballs**

3 lbs lean ground beef

1 pkg (1 oz) dry onion soup mix

5 Tbs ground oregano

2 c Italian style dry bread crumbs

5 Tbs dried parsley, crushed

3 jars (28 oz ea) spaghetti sauce

1 clove garlic, chopped

Preheat oven to 350 degrees. Lightly grease a 10x15 in jelly-roll pan. In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly. Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through. In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Mama's Italian Wedding Soup

1 lb extra-lean ground beef

3 Tbs minced onion

2 eggs, beaten

2 1/2 qts chicken broth

1/4 c dried bread crumbs

2 c spinach, packed, rinsed, and thinly sliced

2 Tbs grated Parmesan cheese

1 c seashell pasta

1 tsp dried basil

3/4 c diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Spicy Italian Pork Cutlets**

1/4 c extra-virgin olive oil, divided

1/3 c chicken broth

4 boneless pork chops, pounded to 1/4 inch thk

1/4 c dry white wine

salt and pepper, to taste

3 Tbs minced fresh parsley

4 cloves garlic, thinly sliced

1/4 tsp red pepper flakes

1 large tomato, diced

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside. Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes. Return the pork chops to the skillet, and continue cooking 5-10 minutes, to an internal temperature of 145 degrees. Serve pork with the tomato and broth mixture from the skillet.

January 17, 2015

Southern Peach Cobbler

8 fresh peaches - peeled, pitted and sliced

1 c all-purpose flour

into thin wedges

1 tsp baking powder

1/2 c white sugar, divided

1/2 tsp salt

1/2 c brown sugar, divided

6 Tbs unsalted butter, chilled and cut up

1/4 tsp ground cinnamon

1/4 c boiling water

1/8 tsp ground nutmeg


1 tsp fresh lemon juice

3 Tbs white sugar

2 tsp cornstarch

1 tsp ground cinnamon

Preheat oven to 425 degrees. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonful's of topping over them. Sprinkle entire cobbler with the topping sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Apple Crisp**

10 c apples, peeled, cored and sliced

1 c all-purpose flour

1 c white sugar

1 c packed brown sugar

1 Tbs all-purpose flour

1/4 tsp baking powder

1 tsp ground cinnamon

1/4 tsp baking soda

1/2 c water

1/2 c butter, melted

1 c quick-cooking oats

Preheat oven to 350 degrees. Place the sliced apples in a 9x13 in pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees for about 45 minutes.

Basic Batter Fruit Cobbler

4 Tbs butter

1/4 tsp salt

3/4 c all-purpose flour

3/4 c milk

3/4 c sugar

1 Tbs sugar to sprinkle on top

1 tsp baking powder

vanilla ice cream or whipped cream

2 c sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12 oz package of frozen berries.

Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle remaining sugar over fruit. Bake until batter browns and fruit bubbles, 50- 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Blueberry Buckle

3/4 c white sugar

2 c fresh blueberries

1/4 c shortening


1 egg

1/2 c white sugar

1/2 c milk

1/3 c all-purpose flour

2 c all-purpose flour

1/2 tsp ground cinnamon

2 tsp baking powder

1/4 c butter, softened

1/2 tsp salt

Preheat oven to 375 degrees. Grease an 8x8 in pan. Cream together cup sugar, shortening, and egg. In a separate bowl mix together flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into prepared pan. Combine topping ingredients and sprinkle over cake batter. Bake for 25-30 minutes.

Blackberry or Raspberry Cobbler

1 c all-purpose flour

2 Tbs cornstarch

1 1/2 c white sugar, divided

1/4 c cold water

1 tsp baking powder

1 Tbs lemon juice

1/2 tsp salt

4 c fresh blackberries or raspberries, rinsed

6 Tbs cold butter

and drained

1/4 c boiling water

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonful's. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

January 10, 2015

Classic Chicken Pot Pie

1 lb skinless, boneless chicken breasts, cubed

1/2 tsp salt

1 c sliced carrots

1/4 tsp black pepper

1 c frozen green peas

1/4 tsp celery seed

1/2 c sliced celery

1 3/4 c chicken broth

1/3 c butter

2/3 c milk

1/3 c chopped onion

2 (9 inch) unbaked pie crusts

1/3 c all-purpose flour

Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Quick Chili Pot Pie**

2 cans (15 oz) turkey chili with beans, undrained

1 egg

1 pkg (8.5 oz) corn bread/muffin mix

2 Tbs shredded cheddar cheese, or as desired

1/3 c milk

1 Tbs sour cream, or as desired

Preheat oven to 400 degrees. Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili. Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with cheese and a dollop of sour cream.

Ham and Cheese Pot Pie

1 ham steak (6 oz), chopped

1/2 c cream cheese

1 c shredded cheddar cheese

1 (9 in) pie crust

1 c frozen broccoli cuts

1 egg

1 c cauliflower florets

1 Tbs water

2 green onions, chopped

Heat oven to 400 degrees. Combine first five ingredients. Microwave cream cheese spread in microwaveable bowl on high 1 minute or until completely melted, stirring every 15 seconds. Add to ham mixture; mix well. Spoon into four (8 oz.) ramekins. Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Brush lightly with egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent. Bake 30-32 minutes or until golden brown.

Beef Pot Pie Especiale**

1 pkg (17.5 oz) frozen puff pastry, thawed

1 potato, diced

4 Tbs olive oil

1 lb beef tenderloin, cubed

1 c chopped onion

1 bay leaf

1 tsp minced garlic

1 tsp dried oregano

1 c raw porcini mushrooms

1 c dry Marsala wine

1 c chopped carrots

2 Tbs chopped fresh parsley

1/2 c chopped celery

1 egg white

Preheat oven to 350 degrees. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35-45 minutes. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. Bake for 45 minutes to 1 hour until golden and bubbly.

January 3, 2015

Chicken and Biscuit Casserole

1/4 c butter

3 tsp dried basil, divided

2 cloves garlic, minced

1/2 tsp ground black pepper

1/2 c chopped onion

4 c chicken broth

1/2 c chopped celery

1 can (10 oz) peas, drained

1/2 c chopped baby carrots

4 c diced, cooked chicken meat

1/2 c all-purpose flour

2 c buttermilk baking mix

2 tsp white sugar

2/3 c milk

1 tsp salt

Preheat oven to 350 degrees . Lightly grease a 9x13 in baking dish. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil one minute, reduce heat, and stir in peas. Simmer five minutes, then mix in chicken. Transfer mixture to the prepared baking dish. In a medium bowl, combine the baking mix and remaining dried basil. Stir in milk to form a dough. Divide the dough into 6-8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Easy Moz-etti Casserole**

1 lb lean ground beef

1 pkg (16 oz) rotini pasta

1 jar (28 oz) spaghetti sauce

2 c mozzarella cheese, shredded

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Preheat oven to 350 degrees. In a skillet, cook beef until brown over medium heat. Drain excess fat from meat. Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat. Bake in preheated oven for 25 minutes. Voila! Time to eat!

Traditional Reuben Casserole

1 1/2 c Thousand Island dressing

1 lb sauerkraut, drained

1 c sour cream

1 1/2 lbs corn beef, cut into bite size pieces

1 Tbs minced onion

2 1/2 c shredded Swiss cheese

6 slices dark rye bread, cubed

1/4 c butter, melted

6 slices light rye bread, cubed

Preheat oven to 350 degrees. Lightly grease a 9x13 in baking dish. In a bowl, mix the dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with butter. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Country Breakfast Casserole**

1 pkg (16 oz) breakfast sausage

1/2 c milk

1 chopped green onion

1 pkg (2.64 oz) country gravy mix

2 c shredded cheddar cheese

6 slices bread, cut into 1 inch cubes

6 eggs, lightly beaten

2 Tbs melted butter, optional

1 c water

paprika to taste, optional

Preheat oven to 325 degrees. Grease an 11x8 in baking dish. Brown sausage in a large skillet; drain fat. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.