Bringin' you Lake Cumberland's All Hits Variety every M-F 2 to 6P.
Got a song you wanna hear or like to give someone a shout out?
We're "All Request" during The Don Franklin Chevrolet Drive at 5.
Request lines are always open @ 678-5151 or 877-672-5151.
Ask for or punch in Ext. 89.
Email it my way email@example.com
Get it touch!!!!!!!
I simply just dumb lucked my way into this. Really I did. Sure beats real work!
I was listening in my car one May day and heard the man say, "Wanna get your foot in the door of broadcasting?" To which I answered "YES!" CCR was looking for a board op then and the rest, well got me to this point today.
So, I'm just livin' the "Johnny Fever Dream," so to speak. Plus, in the times we're in, I'm just happy to be playin' tunes and getting a check!
Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.