102.5 WOW COUNTRY - Today's Country & the Legends!

Date	Time	Location	Who
9/2	3-5	East Tennessee Dodge	TBA
9/11	10-12	Walgreens	TBA

The Morning Moo Crew

Mornings (5am - 10am)

Congrats to these winners w/ Joe & Ronni

Celebrity Birthday - Joey Thompson
Birthday Bash - Rose Swafford
Junk Drawer Password - Hoss Cliburn
Congrats to this week's Teacher Of The Year Mrs Robin Davis @ South Cumberland Elementary
CONGRATULATIONS ANTHONY FARLEY WINNER OF BIG OLE TRUCK 2010!!!

Play "Name That Tool" with Joe & Ronni for tickets to next weeks races @ the Bristol Motor Speedway!

SUMMER TIME RECIPES

Enjoy these great Summer Time Recipes and let me know if you do, and how you like 'em!

Joe

All purpose Salsa recipe

Ingredients

4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes

Directions

Preheat oven to 400 degrees F (200 degrees C).
Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

KATIE RUTH’S ‘HIGH VANILLA’ HOME MADE ICE CREAM

3 cans evaporated milk (non sweetened) 3 eggs, beaten

2 cups sugar 1/2 cup white corn syrup

1 tsp vanilla (usually Katie Ruth adds a little more) pinch salt

Combine ingredients in freezer tub and fill remaining space with milk (for even richer ice cream add half & half instead of milk!) Makes approx 1 gallon of ice cream. Make sure you use lots of rock salt to get mixture good & cold.

WATERMELON ICE

½ CUP WATER

¾ CUP SUGAR

2 TABLESPOONS HONEY

2 TABLESPOONS FRESH LEMON JUICE

2 SQUIRTS RED FOOD COLOR

8 CUPS CHUNKED-SEEDLESS WATERMELON (ABOUT A 6 POUND WATERMELON)

In a medium saucepan, over high heat, bring water, sugar and honey to a boil, stirring until the sugar is dissolved. Remove from heat and let cool. Stir in the lemon juice and food coloring. Fill blender with half of the watermelon chunks and half of the cooled syrup. Cover and puree until smooth, pour in to 8 cup or larger saucepan or mixing bowl. Repeat with the other half of the watermelon and syrup, then combine. Pour into small cups (butter cups or small plastic cups -- you’ll need about 16). Cover, freeze and eat.

PEACH CRUMBLE

Serves: 6 to 8

6 peaches, pitted and thinly sliced

3/4 cup packed light brown sugar

1 cup coarsely crushed cinnamon graham crackers

3 tablespoons butter, softened

1. Preheat the oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. Combine the peaches and brown sugar in the baking dish.

2. In a small bowl, combine the crushed crackers and butter. Sprinkle over the peaches and bake for 30 to 35 minutes, or until the peaches are hot and bubbly. Serve warm.

Serving Tip: What could be better than serving this topped with a scoop of vanilla ice cream or frozen yogurt? It's an unbeatable summertime dessert!

FRUIT SMOOTHIE

Yields: about 1 quart, 4 to 6 sevings

1 package (10 ounces) frozen strawberries in syrup

1 banana, peeled

2 cups orange juice

2 tablespoons honey

2 cups ice

1. In a blender, combine all the ingredients except the ice; blend on medium speed until smooth.

2. Add the ice and blend until slushy. Pour into glasses and serve.

Options: It's easy to make this drink more fancy — just garnish each glass with a fresh strawberry and a slice of orange. If you prefer other flavors, make it your own by using your favorite combination of frozen and fresh fruit.

FAJITAS ON THE GRILL

Serves: 6 to 8

1/2 cup Italian dressing

3 tablespoons fresh lime juice

One 1 1/2-pound flank steak

3 large bell peppers (red or green), cut into strips

2 large onions, each cut crosswise into 1/2-inch slices

Eight 8-inch flour tortillas, warmed

1 jar (16 ounces) salsa

1. Preheat the grill to medium-high heat.

2. In a small bowl, combine the Italian dressing and lime juice; mix well then brush over the steak, peppers, and onions.

3. Grill the steak, peppers, and onions for 8 to 10 minutes per side, or until desired doneness. Slice the steak across the grain and serve in the tortillas topped with the peppers, onions, and salsa.

Note: If you don't have a basket for grilling the veggies, make sure to cut them large enough and place them crosswise on the grill to keep them from falling through the grill rack. The standard way to serve fajitas is topped with sour cream and guacamole — but go ahead and add any of your favorite toppings.

STUFFED CHEDDAR BURGERS

Yields: 6 burgers

1 cup (4 ounces) shredded Cheddar cheese

2 pound ground beef

1/4 cup real bacon bits

1/2 teaspoon black pepper

6 hamburger buns, split

1. In a large bowl, combine the ground beef, Cheddar cheese, bacon bits, and black pepper; mix well, then shape the mixture into 6 equal-sized patties.

2. Heat a skillet over medium-high heat. Cook the patties in batches for 4 to 5 minutes on each side, or until no pink remains. Place in the buns and serve.

Finishing touch: These are great served with traditional burger toppings including lettuce, tomato, and sweet onion.

HOMEMADE FRUIT COBBLER

(THE EASY WAY)

THIS RECIPE TAKES EQUAL PARTS (2/3 CUP) BISQUICK, SUGAR AND MILK

1 STICK BUTTER OR MARGARINE

1 CONTAINER OF YOUR FAVORITE PIE FILLING (APPLE, BLACKBERRY, CHERRY)

MIX BISQUICK, SUGAR AND MILK. MELT BUTTER IN BAKING DISH. WHEN MELTED ADD 1/2 TO 3/4 OF MIXTURE, ADD PIE FILLING (MAY WANT TO SPREAD FILLING AROUND TO EVEN OUT.) THEN POUR REMAINING MIXTURE ON TOP FOR A CRUST.

BAKE 45 MINUTES @ 400. SERVE WITH VANILLA ICE CREAM.

HONEY BACON BBQ SAUCE

Yields: about 3 1/2 cups

1/2 pound bacon, chopped

1 medium onion, diced

1 garlic clove, minced

1 can (14 1/2 ounces) ready-to-use chicken broth

1 bottle (12 ounces) chili sauce

1 cup honey

2 tablespoons lemon juice

1 teaspoon hot pepper sauce

1 teaspoon salt

1/2 teaspoon black pepper

In a large pot, cook the bacon for 5 to 6 minutes over medium-high heat, or until lightly browned, stirring occasionally. Add the onion and garlic and cook for 2 to 3 minutes, or until the onion is tender, stirring constantly. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and cook for 40 to 45 minutes, or until the sauce has thickened, stirring occasionally. Serve warm.

NOTE: This works great served warm over your favorite meats or poultry.

CALIFORNIA HERB MARINADE

Yields: about 1 1/3 cups

1 cup Chablis wine

1/4 cup lemon juice

3 tablespoons minced garlic

1 tablespoon ground cumin

1 tablespoon light corn syrup

1 tablespoon salt

2 teaspoons black pepper

In a medium bowl, combine all the ingredients, mix well. NOTE: To flavor and tenderize meats, cover and marinate in the refrigerator for at least 3 hours or overnight, then cook as desired. Unused marinades (those that haven't come in contact with any raw meat or meat juices) should last for several weeks in your refrigerator. Discard leftover marinades that have come in contact with raw meat or meat juices.

PINAPPLE SOY GLAZE

Yields: about 1/2 cup

1/4 cup pineapple juice

1/4 cup soy sauce

2 tablespoons light brown sugar

1 teaspoon cornstarch

In a small microwaveable bowl, combine all the ingredients, mix well. Microwave on high for 2 1/2 to 3 minutes, or until thickened. NOTE: Grill your favorite meat then brush with this glaze during the last 5 minutes of grilling. Drizzle any remaining glaze over the cooked meat just before serving.

MUSTARD PEPPER STEAK

Serves: 4

1/2 cup Italian dressing

2 tablespoons Dijon-style mustard

2 teaspoons cracked or coarsely ground black pepper

One 1 pound beef flank steak

In a small bowl, combine the dressing and mustard. Rub the pepper into both sides of the steak, place the steak in a shallow dish. Pour 1/4 cup of the marinade mixture over the steak, coating both sides evenly, cover and chill the remaining 1/4 cup marinade. Cover the steak and marinate in the refrigerator for at least 3 hours, or overnight. Preheat the grill. Brush the steak with the remaining marinade and grill for 12 to 14 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the grilling. Remove the steak from the grill and slice thinly across the grain. Serve immediately.

JOE'S HOMEMADE BBQ SAUCE

2 TBS Veg oil 1 onion, finely chopped 3 heaping TBS of minced garlic 1 & 1/2 cup Ketchup 1/2 cup cider vinegar 1/4 cup Worchester sauce 1/3 cup sugar 1 TBS chili powder 1/4 tsp cayenne pepper

Combine Veg oil, onion & garlic in sauce pan & cook over med-high heat, stirring occasionally for about 5 min. Add other ingredients and simmer partially covered for about 20-30 min. Goes great on some slow cooked ribs. Get about 3 lbs of ribs and rub 'em down with salt and cracked black pepper then slow cook them on your grill over indirect heat for about 25-30 min a side, then paint with BBQ sauce and cook an additional 10-15 min a side. (for how to do it on your gas grill, check this out http://ezinearticles.com/?Barbecue-Cooking-Tips---Indirect-Heat-Grilling-For-Perfectly-Done-Outdoor-Roasts&id=453537)

JAPANESE SHRIMP SAUCE

1 cup mayonnaise

3 tablespoons white sugar

3 tablespoons rice vineger (Lori and I like it a little less 'vinegery', so we use 2 TBS)

2 tablespoons melted butter

3/4 teaspoon of paprika

3/8 teaspoon of garlic powder

In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate

Morning Moo Crew Exclusives...

Nominate your teacher for Teacher Of The Week!

Then look for Joe & Ronni to come to your school and make your teacher our DQ Travel Plaza Teacher Of The Week! Your teacher will receive a beautiful floral arrangement from Gifts From The Heart, a free meal combo and ice cream treat from the DQ Travel Plaza on Genesis Road, a 102.5 WOW COUNTRY prize pack and they'll be eligible for Teacher Of The Year! Our Teacher Of The Year will receive a laptop computer courtesy of the DQ Travel Plaza on Genesis Road. And kids, if your teacher wins Teacher Of The Week you'll get a meal combo and ice cream treat from the DQ Travel Plaza and a 102.5 WOW COUNTRY prize pack! So nominate your teacher today!

Pledge of Allegience

At 7 A.M. each weekday morning, The Morning Moo Crew gets your day started the way every American should have it started: By remembering and honoring this country and what it stands for!

Be sure to get your name in for the 102.5 WOW COUNTRY Birthday Bash! Each weekday morning at 7:25, The Morning Moo Crew announce your special day, and one person wins a cool Birthday Bash Prize Pack from 102.5 WOW COUNTRY and Joe & Ronni! Click here to submit your name. Click here to submit your name.