OBITUARIES RECIPES NEWS WEATHER HOME    SPORTS PAGE    GOOGLE
             

                                                                                      CONTACT US                  

PROGRAM LINKS   
Community Bulletin Board        St. John's Lutheran Church-Buffalo    
       
It's All About the Green               Dining & Entertainment Guide           Inside Bluegrass      

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

                                                                                                                                    

*Live Streaming Now Available * 
Click Live Audio Link Above after you refresh your browser

 

 

 

 

KRWC FCC PUBLIC FILE

 

 

                          FEATURED RECIPES JANUARY 2019

 

Bean and Sausage Casserole

cooking spray

1/2 tsp dried thyme

1 c chopped onion

1/2 tsp freshly ground black pepper

1 pkg (16 oz) smoked turkey sausage, cut into

3 cans (16 oz ea) cannellini beans or other white

¼ inch thick slices

beans, rinsed and drained

2 garlic cloves, minced

1 bay leaf

1 can (14 oz) chicken broth

1/8 tsp ground red pepper, optional

2 Tbs brown sugar

3 slices white bread

2 Tbs tomato paste

2 Tbs chopped fresh parsley

Preheat oven to 375 degrees. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add the onion and turkey sausage to pan and sauté for 5 minutes or until browned. Add garlic, cooking for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375 for 15 minutes or until browned. Discard bay leaf and sprinkle with parsley.

Sloppy Joe Tater Tot Hot Dish

1 lb ground beef

4 Tbs cream cheese

1/2 sweet onion, diced

1 tsp smoked paprika

1 tsp garlic, minced

salt and pepper, to taste

1 red bell pepper, diced

2 c cheddar cheese, shredded and divided

1 can (15 oz) corn, drained

32 oz frozen tater tots

1 can (24 oz) sloppy joe sauce

Over medium high heat, brown beef until cooked. Drain any fat and remove and set aside. In the same pan, cook the onions and garlic until translucent. Add the red bell pepper and corn and cook until soft. Add beef, sloppy Joe sauce, cream cheese, paprika and salt and pepper to taste. Stir to combine. Simmer over medium low heat for 5 minutes. Pour beef mixture in a 9×13 inch baking dish and spread evenly. Top with a layer of 1 cup of cheese. Arrange tater tots and sprinkle with remaining cheese. Bake at 450 degrees for 20 minutes or until the tater tots are crispy and golden. Dish and serve hot.

Warm Cherry Almond Cake

8 Tbs unsalted butter, softened

3 large eggs

1 c all-purpose flour, leveled

1/2 tsp pure almond extract

1/2 tsp baking powder

1 bag (12 oz) frozen cherries, thawed and dried

1/2 tsp salt

1/2 c sliced almonds

3/4 c sugar

Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix). Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45-50 minutes. Let cool 10 minutes before serving.

Black n Blue Berry Grunt

2 1/2 c fresh or frozen blackberries, thawed

2 Tbs sugar

2 1/2 c fresh or frozen blueberries, thawed

1 tsp baking powder

3/4 c sugar

1/2 tsp baking soda

1/4 c water

1/8 tsp salt

1 Tbs lemon juice

2 Tbs butter, melted

1/8 tsp ground cinnamon

1/2 c buttermilk

1/8 tsp pepper

1 Tbs cinnamon-sugar

DUMPLINGS:

sweetened whipped cream, optional

1 c all-purpose flour

In a large skillet, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonful's onto berry mixture. Sprinkle with cinnamon-sugar. Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.

Crème Brulee Cheesecake Bars

9 whole graham crackers

1 large egg yolk

1/2 stick unsalted butter, melted

1 vanilla bean, split and scraped or 1 tsp vanilla

2 pkgs (8 oz ea) cream cheese, softened

1/2 tsp fine sea salt

1 c granulated sugar

1/4 c granulated sugar

2 large eggs

Preheat the oven to 350 degrees. Line an 8-inch square baking dish with foil, leaving an overhang. In a sealable bag, crush the graham crackers with a rolling pin until finely ground. Place in a bowl, and add the butter, mixing until all is moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8-10 minutes. Let cool and reduce the oven temperature to 300 degrees. Using an electric mixer work the cream cheese until smooth. Add the sugar, eggs, egg yolk, vanilla, and salt and mix until well combined and smooth. Pour the mixture into the prepared pan. Bake until the cheesecake is set but still has slight movement in the center, about 45 minutes. Do not overbake. Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until firm, at least 2 hours. Using the foil overhang, transfer the cheesecake to a work surface and cut into squares. Preheat the broiler and place in the oven on the top rack to brown the sugar. Refrigerate until ready to serve.

Best Ever Liver and Onions

2 lbs sliced beef liver

2 large Vidalia onions, sliced into rings

1 1/2 c milk, or as needed

2 c all-purpose flour, or as needed

1/4 c butter, divided

salt and pepper to taste

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out. Melt two tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer, allowing onions to begin to caramelize.

Slow Cooker Spare Ribs

6 lbs pork spareribs, cut into serving size pcs

1 1/2 tsp ground ginger

1 1/2 c ketchup

1 tsp salt

3/4 c packed brown sugar

3/4 tsp ground mustard

1/2 c vinegar

1/2 tsp garlic powder

1/2 c honey

1/4 tsp ground black pepper

1/3 c soy sauce

Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper. Cook on High for 5 hours.