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Belly-Warming Fall Favorites

Easy Pleasing Meatloaf Easy Pleasing Meatloaf
Double Cheese Chili Double Cheese Chili
Hearty Golden Chowder Hearty Golden Chowder
Easy Beef Stew Easy Beef Stew
Great Garlic Knots Great Garlic Knots
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MEATLOAF

Divine Meatloaf
1 pound extra-lean ground beef
1 green bell pepper, diced
1 bunch green onions, diced
4 ounces sliced fresh mushrooms
4 ounces saltine crackers, finely crushed
2 eggs
1 (1.25 ounce) package beef with onion soup mix
----- 
1 1/2 cups ketchup
1 tablespoon yellow mustard
2 teaspoons brown sugar

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
Press mixture into a 9x13 inch baking dish.
In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
Bake in the preheated oven for 1 hour.

Easy Pleasing Meatloaf
2 lb. lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup Kraft Original Barbecue Sauce, divided

Heat oven to 375°F. Place meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl. Mix just until blended. Shape into loaf in 13x9-inch baking dish. Top with remaining barbecue sauce. Bake 1 hour or until done (160ºF).
 
Family Classic Meatloaf
1-1/2 lb. extra-lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 onion, chopped
1 egg, beaten
1 tsp. dried thyme leaves
1 can (10-3/4 oz.) condensed tomato soup, divided
1/4 cup chili sauce

Heat oven to 350°F. Mix first 5 ingredients. Add 1/2 cup soup; mix well. Press into 8x4-inch loaf pan sprayed with cooking spray. Bake 55 min. or until done (160ºF). About 10 min. before the meatloaf is done, cook remaining soup and chili sauce in saucepan on medium heat until heated through, stirring occasionally. Remove meatloaf from pan; top with soup mixture.

Favorite Meatloaf
1 large onion, finely chopped
1/4 cup Kraft Light Zesty Italian Dressing
2 lb. extra-lean ground beef
3/4 cup ketchup, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup water
2 egg whites
1/2 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese

Heat oven to 375°F. Cook onions in dressing in skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Remove from heat; cool slightly. Mix meat, onions, 1/4 cup ketchup, stuffing mix, water and egg whites. Shape into 10x5-inch loaf in 13x9-inch baking dish; cover with remaining ketchup. Bake 55 min. to 1 hour or until done (160°F). Sprinkle with cheese; bake 2 min. or until melted.

Meatloaf Cordon Bleu
2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Parmesan Meatloaf
1 lb. lean ground beef
1/2 cup spaghetti sauce, divided
1/2 cup dry bread crumbs
1/4 cup plus 2 Tbsp. Kraft Grated Parmesan Cheese, divided
1/4 cup finely chopped onion
1 egg, lightly beaten
1/2 tsp. Italian seasoning

Preheat oven to 375°F. Mix meat, 1/4 cup of the spaghetti sauce, bread crumbs, 1/4 cup of the cheese, onion, egg and seasoning. Shape into loaf in 12x8-inch baking dish. Top with remaining 1/4 cup spaghetti sauce and remaining 2 Tbsp. cheese. Bake 40 to 45 minutes or until cooked through. 

CHILI

1-2-3 Vegetable Chili
1 can (28 oz.) tomatoes, undrained, cut up
1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn
1 cup halved zucchini slices
1 tsp. chili powder
1 pkg. (7 oz.) Kraft 2% Milk Shredded Mild Cheddar Cheese, divided

Combine all ingredients except cheese in saucepan.  Bring to boil on medium-high heat; simmer on low 10 min., stirring occasionally. Add 2 Tbsp. cheese to each of 8 soup bowls; top with chili and remaining cheese.

Best-Ever Chili
1/2 lb. extra lean ground beef
1 tsp. chili powder
1 can (15 oz.) no-salt-added kidney beans, drained
1 can (14.5 oz.) fire-roasted tomatoes, undrained
1 cup Taco Bell Home Originals  Thick 'N Chunky Salsa
1/2 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese
1/4 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream

Brown meat with chili powder in large skillet on medium-high heat. Stir in beans, tomatoes and salsa. Bring to boil. Cover; simmer on medium heat 10 min., stirring occasionally. Serve topped with cheese and sour cream.

Double Cheese Chili
1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 can (15 oz.) kidney beans, drained, rinsed
1 can (14-1/2 oz.) whole tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups Kraft Shredded Sharp Cheddar Cheese, divided

Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min., stirring occasionally. Sprinkle 3 Tbsp. cheese onto the bottom of each of six soup bowls; top with chili and remaining cheese.

Mom's Chili
1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

SOUPS/CHOWDERS

Cheesiest Potato Soup
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Hearty Golden Chowder
2 cups cold water
2 cups chopped potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 Tbsp. chopped fresh chives
1 tsp. salt
Dash pepper
1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
2 cups milk
2 cups Kraft Shredded Sharp Cheddar Cheese

Bring water, vegetables, chives and seasonings to boil in medium saucepan on high heat. Reduce heat to low; cover. Simmer 10 minutes. Do not drain. Melt butter in large saucepan on low heat. Stir in flour. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add cheese; cook until melted, stirring constantly. Add vegetable mixture; cook until heated through. Do not boil.

Italian Sausage Soup
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Mushroom and Potato Chowder
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup light cream
1/4 cup grated Parmesan cheese

In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Potato Bacon Chowder
2 cups peeled, cubed potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 3/4 cups milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Southwest Corn Chowder
1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain. Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat. Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

STEW

Butternut Squash Beef Stew
6 slices Oscar Mayer Bacon, chopped
1/4 cup Kraft Zesty Italian Dressing
1-1/2 lb. boneless beef for stew, cut into 1-inch cubes
2 Tbsp. flour
1 can (14-1/2 oz.) reduced-sodium beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 butternut squash (1 lb.), peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
2 cups broccoli florets

Cook bacon in large saucepan on medium heat 5 min. or until crisp; drain. Add dressing to saucepan. Sprinkle meat with flour; add to saucepan. Cook on medium heat until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook, covered, 20 min. Add broccoli; cook 10 min. or until meat and squash are tender. Stir in bacon just before serving.

Chicken and Vegetable Stew
1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
1/2 cup sliced pitted ripe olives 
Premium Saltine Crackers

Coat chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender. Add tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives. Serve with crackers.

Easy Beef Stew
2 lb. beef for stew, cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed peeled potatoes
2 Tbsp. Minute Tapioca
1/4 tsp. ground marjoram
1/4 tsp. pepper
1/4 tsp. ground thyme
1 bay leaf

Preheat oven to 300°F. Mix all ingredients in large casserole dish; cover. Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour. Remove and discard bay leaf.

Mom's Secret Recipe Beef Stew
1 1/2 pounds lean beef, cut into 1-inch pieces
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices

Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high. Heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Roasted Garlic Beef Stew
2 pounds beef stew meat, cut into 1-inch pieces
Ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
1 large onion, finely diced
6 large carrots, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch pieces
3 cups Prego Roasted Garlic & Herb Italian Sauce
1 3/4 cups Swanson Beef Broth (Regular, 50% Less Sodium or Certified Organic)
16 ounces uncooked egg noodles
1/4 cup butter

Season the beef with the black pepper. Coat the beef with the flour.
Heat 1/4 cup oil in an 8-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Remove the beef from the saucepot.
Heat the remaining oil in the saucepot over medium heat. Add the onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, sauce and broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the beef is fork-tender. Cook and drain the egg noodles according to the package directions. Add the butter to the hot noodles and toss to coat. Meanwhile, preheat the oven to 425 degrees F for the bread. Bake the bread according to the package directions. Place the noodles into a serving platter. Spoon the beef mixture over the noodles.

Southwest Stew
2 pounds ground beef
1 1/2 cups diced onion
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
salt to taste
Shredded Cheddar cheese

In skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese, if desired.

White Bean & Sausage Stew
1 lb. Oscar Mayer Turkey Smoked Sausage, cut into 1/2-inch-thick slices
4 medium carrots, peeled, cut into 1/4-inch-thick slices
1 stalk celery, coarsely chopped
1 Tbsp. olive oil
1/4 cup flour
1 can (14-1/2 oz.) chicken broth
1 cup milk
2 cans (15 oz. each) cannellini beans, drained, rinsed
1 env. Good Seasons Garlic & Herb Dressing Mix

Cook sausage, carrots and celery in hot oil in medium saucepan until sausage is browned and vegetables are tender, stirring frequently. Add flour; mix well. Cook 1 min., stirring constantly. Gradually add broth and milk, stirring until well blended. Add beans and dressing mix; mix well. Bring to boil. Reduce heat to medium; simmer 20 min. or until thickened, stirring occasionally.

BREADS/ROLLS

Cornbread
1 cup buttermilk
1 cup stone ground cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening

Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Easy-Bake Cheddar Biscuits
1 cup flour
2 tsp. Calumet Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) cold butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk

Preheat oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough. Place on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet. Bake 10 to 12 min. or until golden brown.

Great Garlic Knots
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary

Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

Light Wheat Rolls
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour 
----
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Southern Corn Muffins
1 egg 1/4 cup  fat-free milk
1/4 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (7 oz.) corn, drained
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup sliced green onions

Preheat oven to 400°F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened. Spoon evenly into six paper-lined or greased medium muffin cups. Bake 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.

Winter Squash Rolls
1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Sources: allrecipes.com & kraftfoods.com

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