Meet Cash from KTTS, Thursday, May 17, from 4-6 pm. Register to win 2 free tickets to see Gary Allan.

KTTS welcomes Gary Allan on the Country Throwdown Tour
With Special Guests:
Justin Moore, Josh Thompson, Sunny Sweeney & More

Saturday, May 19th, 2012
Black Oak Mountain Amphitheater
Lampe, MO

On Saturday, 11 am – 1 pm meet Brad from KGBX, and register to win 4 free tickets to see the St. Louis Cardinals play the Philadelphia Phillies, May 27th in St. Louis.

Be sure to take advantage of these exclusive Manager’s Specials*, Wednesday-Saturday.

• 8 piece fried chicken for $4.99
• Virginia Ham/Honey Ham for $2.99/lb.
• King Hawaiian 6 count rolls for $1.99
• Dolly Madison Shortcakes (4 ct) for $.79
• Mini Watermelons 2/$5.00
• Tomatoes on the Vine $.99/lb.
• 2 liter bottles of Sunkist, A & W and RC cola for $.59

*Manager’s Specials available only at Price Cutter at the corner of Republic Road and Kansas Expressway.

INGREDIENTS

• 1 cup all-purpose flour
• ¼ tspn. salt
• 1/3 cup butter
• 2 Tbs. iced water

• 1 cup sugar
• ¼ cup cornstarch
• ½ tspn. salt
• 3 cups milk (coconut & cow’s milk)
• 4 egg yolks; slightly beaten
• 2 Tbs. butter; softened
• ½ tspn. almond extract
• 2 tspn. vanilla
• 1¼ cups fresh coconut; grated

• Cool Whip topping
• ¼ cup toasted fresh coconut

INSTRUCTIONS

Preheat oven to 450°F. In medium bowl combine flour and salt. Cut butter into flour until mixture resembles coarse crumbs. Gradually add water and stir with fork until flour is moistened and pastry almost cleans sides of bowl. With hands, shape pastry into a ball and on a lightly floured surface, with rolling pin, roll out pastry to an 11-inch circle. Line a 9-inch pie plate with pastry; flute edge. Prick bottom and sides with a fork. Bake for 12 to 15 minutes. Remove from oven and cool on wire rack.

Stir together sugar, cornstarch, and salt in a saucepan. Blend milk and egg yolks and gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Remove from heat. Blend in butter, flavorings, and coconut. Pour into baked pie shell and press plastic wrap over filling. Chill for at least 2 hours. Serve topped with whipped topping and toasted coconut.

INGREDIENTS

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.

INGREDIENTS

• ½ cup unsalted butter; melted, plus room temp. butter for pan
• ¾ cup packed light brown sugar
• ¼ tspn. kosher salt
• 1¼ cups all-purpose flour

• ½ lb. rhubarb; cut into ½” pieces
• ½ lb. strawberries; hulled and sliced ¼” thick
• 2 Tbs. light brown sugar
• 1½ cups all-purpose flour; divided
• ¾ tspn. baking powder
• ½ tspn. kosher salt
• ¾ cup unsalted butter; at room temp.
• 1½ cups powdered sugar; plus more for dusting finished bars
• 3 large eggs
• 1 tspn. pure vanilla extract

INSTRUCTIONS

Preheat oven to 350°. Butter a 9″ square baking pan and line with parchment paper, leaving a 2″ overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside. Whisk together the butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use. In a medium bowl, combine rhubarb, strawberries, brown sugar, and ¼ cups of the flour. In another medium bowl, whisk the remaining 1¼ cups of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. Poke a few pieces up through the streusel to show the rhubarb/strawberries.

Bake for 50 to 55 minutes or until golden brown. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped cream.

INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

Instructor: Chef H.J. Schumer

Don’t miss this second class in a four-part, weekly series immersing home cooks in the basic principles of the culinary arts. Session-two topics include three elegant meat dishes ideal for parties or special occasions. For beginning and intermediate level cooks.

The Menu

• Steak au Poivre with Curry
• Spicy Thai rubbed Pork Roast
• Lamb Chops with Mint Jelly Crust

June 9, 2012 – Class 3: Seafood and Shellfish.
June 16, 2012 – Class 4: Sides, Sauces, Garnishing, and Presentation