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Beef Stew

4 Tbs. vegetable oil
½ cup flour
1 Tbs. garlic powder
1 tsp. salt
1 tsp. black pepper
2 pounds beef chuck cubed
(3/4 inch cubes)
½ onion, chopped
6 large potatoes, peeled and cubed
6 carrots, sliced thick
3 stalks celery, sliced thick
3½ cups beef broth (I use boullion)
3 Tbs. flour 1 Tbs. cold water


Heat oil in a large stock pot.

In a sealable bag mix together ½ cup flour, garlic powder, salt and pepper. Add meat to hot oil and brown. Continue until all meat is browned.

Lower heat to medium and add onions. Stir until onions are softened and transparent. Remove pot from heat and drain any excess fat.

Add carrots, potatoes, celery and broth to meat mixture. Stire together until mixture comes to a boil. Reduce heat, cover and continue to cook on low heat for about 2 hours, stirring occasionally.

About a half hour before stew is done, mix the 3 Tbs. of flour with 1 Tbs. water and add to mixture. Stir well and continue to simmer.


Three Animal Meatballs

1 lb ground beef
1 lb ground turkey
1 lb ground Italian sausage
1 large onion, diced
2 eggs
1 cup Italian seasoned bread crumbs
½ cup quick cooking oats
2 Tbs Italian seasoning
½ cup canola oil for frying


Preheat over to 350 degrees.

Combine all ingredients, except oil, in a large bowl and shape into balls. (I like them about a 1 inch diameter).

Heat oil on medium high in a large skillet and brown meatballs for about 5 minutes.

Transfer to a glass baking disk and bake for about 25 minutes.


Alfredo Sauce

½ cup butter (1 stick)
2 cups half and half
3-6 cloves of garlic, crushed
4 egg yolks, beaten
4 cups fresh grated parmesan cheese
1½ cups chopped fresh parsley
Salt and pepper to taste
(I use about ½ teaspoon each)


In a small sauce pan over medium heat, combine half and half, garlic and butter and heat through until butter is melted.

Remove from heat and slowly stir in egg yolks. Return pan to low heat and add cheese a little at a time until well incorporated.

Simmer about 5-8 minutes until thickened. Stir in salt and pepper and parsley and serve.

Tip: Follow these directions! For a richer sauce, use heavy cream instead of half and half. A micro grater is an ideal took for grating a wedge of parmesan cheese. If you don't have one, get one.

This is an easy and tasty sauce to make and is enough for about 6-8 servings.


Chicken Parmesan

1/4 cup olive oil
2 eggs
1/4 cup milk
1/4 tsp salt
½ cup dry bread crumbs (seasoned, ok)
½ tsp dried basil
1/4 tsp black pepper
4 boneless/skinless chicken breasts
(pounded to 1/4 inch thickness)
2 cups of marinara sauce (See spaghetti sauce recipe)
½ pound grated mozzarella cheese
1/4 cup fresh parmesan cheese, grated
1 tsp salt
8 ounces of spaghetti or linguine


Prehead over to 350 degrees. Heat oil in a large skillet over low-medium heat.

Mix bread crumbs, basil and pepper in a shallow dish. Beat eggs and add milk, mix well. Dip chicken in egg mixture covering both sides and then cover both sides with bread crumb mixture. Once oil in skillet starts to shimmer, add chicken and cook 5-6 minutes on each side until golden brown.

Pour marinara sauce in a 9x13 baking dish. Place chicken in dish and cover with mozzarella cheese, then parmesan cheese. Bake 20 minutes.

Bring 2 quarts of salted water to a boil and add pasta. Add a teaspoon or so of oil to water to prevent the pasta from sticking. Cook pasta for about 11-12 minutes, stirring occasionally. Drain when done.

Add pasta to plate and top with chicken and sauce.

Tip: When pounding chicken, place between 2 pieces of plastic wrap.


Easy Spaghetti Sauce

1-28oz can of diced tomatoes
1-15oz can of tomato sauce
1-6oz can of tomato paste
1 lb ground beef
(1½ lbs if you like it meaty)
½ cup chopped onion
3-4 cloves of garlic, minced
3 Tbsp Italian seasoning
4-6 Tbsp half & half (or heavy cream) 2 Tbsp sugar
½ tsp salt
½ tsp pepper


In a large skillet over medium heat brown the ground beef. Add onion and garlic and simmer for 4-5 minutes. Drain.

In a large sauce pan add all 3 cans of tomato products (including liquid).

Add remaining ingredients and mix well. Add meat mixture and simmer about 10 minutes.

Notes: I usually let it sit in the refrigerator for at least 24 hours then reheat and use. This recipe is easily doubled. Divide mixture into 2 gallon sized freezer bags and freeze 1 for later. You may also substitute 1/3 of the ground beef for Italian sausage.


Spanish Rice

1 cup long grain white rice
½ cup chopped onion
3 cloves chopped garlic
2 Tbsp butter
4-5 Tbsp your favorite salsa
3/4 cup frozen peas/corn (or combo)
2 cups chicken broth


In a large skillet on medium heat melt butter and sauté onion and garlic, add rice and stir until slightly browned.

Carefully add chicken broth, salsa and veggies. Stir to combine and cover. Reduce heat and summer approximately 20 minutes or until liquid is absorbed.

Notes: I use 2 well rounded tsp of chicken bouillon in 2 cups of water for broth. Add more or less salsa depending on your taste and spice level preference. You can also throw in some chopped cilantro or diced green chiles if you like.

Makes 4 servings.


Broccoli Beef

¼ cup flour
1½ cups beef broth
(either a 10.5oz can or bouillon)
2 Tbsp white sugar
2 Tbsp soy sauce
1 lb round steak, cut in to thin strips
(or left over tri-tip roast or similar meat)
½ tsp chopped fresh ginger root
1 clove garlic, minced
4 cups fresh broccoli, coarsely chopped
1 Tbsp canola or similar oil


In a small bowl combine flour, broth, sugar and soy sauce. Stir until sugar and flour are dissolved.

In a large skillet or wok heat oil over medium heat and add meat.
Cook and stir until meat is browned.

Stir in broth mixture and add ginger, garlic and broccoli. Bring to a boil, then reduce heat and simmer about 10 minutes or until sauce thickens.

Serve over hot rice or noodles.


Baked Spaghetti

12 ounces spaghetti
1 cup chopped onion (white or yellow)
1 cup chopped bell pepper (any color)
1 lb. ground beef
1 15oz can diced tomatoes, Drained
1 4.5oz can sliced mushrooms, Drained
1 tsp dried oregano
2 cups shredded mild cheddar cheese
1 10.5oz can condensed cream of mushroom soup
¼ cup water
¼ cup grated parmesan cheese


Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil (add a bit of oil).
Add spaghetti and cook 10-12 minutes. Drain and set aside.

In a large skillet over medium heat sauté onion, pepper and ground beef. Once beef is cooked through add tomatoes, mushrooms and oregano, mix well and simmer uncovered for 10 minutes.

Lightly spray a 9"x13" baking dish with cooking spray and place half of the cooked spaghetti into the dish. Top with half the meat mixture. Sprinkle half the cheese over the meat mixture and repeat.

In a medium bowl combine the soup with the water and mix well. Pour over casserole. Top with parmesan cheese.

Bake for 30-35 minutes and let stand 10 minutes before serving.


Sugar Cookies

5 cups flour
2 tsp baking powder
1 tsp salt
2 cups granulated sugar
1½ cups butter, softened. (3 sticks)
4 eggs
1 tsp vanilla


In a mixing bowl combine butter, sugar and eggs and beat at medium speed for 2 minutes.
In another bowl combine remaining dry ingredients and wisk together.
Stir dry mix into butter mixture until soft dough forms.
Cover and refrigerate 30 minutes.
Roll dough out on floured surface to a thickness of ¼ inch.
Cut into desired shapes and bake at 400 degrees for 7½ to 8½ minutes.

(opt. 1)
Glaze topping
¾ cups powdered sugar
2 Tbs. milk
2 Tbs. light corn syrup
Dash of almond or lemon extract

Mix all ingredients and brush on cookies with a pastry brush.
Let this set then decorate.

(opt. 2)
Creamy frosting
½ cup butter
½ cup shortening
1 tsp vanilla
1 Tbsp milk
6 cups powdered sugar

Cream together butter and shortening, add vanilla and milk.
Stir in powdered sugar to desired thickness.
Apply to cookies then decorate.


Lemon Filled Cookies

1 cup butter, softened
1/3 cup powdered sugar
1 tsp vanilla
1&2/3 cup flour


Beat butter, sugar and vanilla until smooth. Add flour gradually until dough forms. Cover and chill 30 minutes.

Shape into 1" balls. Press thumb to make indention in the top and bake at 350 8-10 minutes. Cool 30 minutes before adding lemon filling.

For lemon filling:
2/3 cup sugar
2-3 tsp lemon zest
3 Tbsp Lemon juice
1 Tbsp Butter
1 tsp cornstarch
¼ tsp salt
1 egg

Heat all ingredients on low heat until mixture thickens. Cool 15 minutes. Fill cookies and dust with powdered sugar.


Cranberry Sauce

1 cup sugar
2/3 cup water
1/3 cup orange juice
2 tsp orange zest
½ tsp allspice
12-ounce bag of fresh or frozen cranberries


Combine sugar, water and orange juice in a small sauce pan. Bring to boil and add cranberries, return to boil. Reduce heat and continue to boil gently for 10 minutes, stirring occasionally. Remove from heat and add zest and allspice, mix well. Cover and cool completely at room temperature, refrigerate until serving time.

Notes: Makes 2¼ cups.

Green Bean Casserole

2 Tbs butter
2 Tbsp flour
1 tsp salt
1 tsp white sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5 oz.) cans green beans, drained
2 cups grated cheddar cheese
½ cup crumbled buttery crackers
1 Tbsp butter, melted


Preheat oven to 350 degrees

Melt 2 Tbs butter in a large skillet over medium heat. Stir in flour until smooth and cook for about a minute. Add salt, sugar, onion and sour cream. Mix well. Add green beans and stir to coat.

Transfer to a 2½ quart casserole dish. Spread cheese over mixture.

In a small bowl, combine crackers and melted butter and sprinkle over cheese.
Bake for 30 minutes or until the top is golden brown and cheese is bubbly.

Notes: I use cut green beans (French cut are fine too).
For the crackers, I use Club crackers, Ritz works too.