Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
42°F
Dew Point
29°F
Humidity
60%
Wind
ESE at 10 mph
Barometer
30.09 in. F
Visibility
10.00 mi.
Sunrise
06:12 a.m.
Sunset
07:42 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 47 to 37 degrees with cloudy skies. Winds will range between 12 and 16 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
47°F / 36°F
Light Rain
Thursday
50°F / 27°F
Partly Cloudy
Friday
48°F / 26°F
Mostly Cloudy
Saturday
42°F / 27°F
Light Rain
Sunday
49°F / 38°F
Scattered Showers
Monday
48°F / 35°F
Partly Cloudy
Tuesday
49°F / 35°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 47 to a low of 36 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the southeast. 0.12 inches of rain are expected.
Overnight ...Temperatures will remain steady at 37 degrees with cloudy skies. Winds will remain steady around 16 miles per hour from the southeast. Rain amounts between a tenth and quarter of an inch are predicted.
Thursday...Temperatures will range from a high of 50 to a low of 27 degrees with partly cloudy skies. Winds will range between 16 and 18 miles per hour from the westnorthwest. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen

Sept. 13, 2012 | 0 comments

Nancy Kopas wrote to ask for a recipe I printed in Sept 2010. She loved it, but lost the recipe, so I am printing it so all can try, and enjoy.

PEPPER RELISH

12 green bell peppers

12 red sweet peppers

1 large onion

Boiling Water to cover

1 stalk of celery

2 cups apple cider vinegar

2 cups sugar

4 tablespoons canning salt

Wash, chop and de-seed peppers, and also onion, fine. Pour boiling water over them. Let stand 5 minutes, then drain.

Add the celery, chopped fine.

Put vinegar and sugar in kettle. When hot, add other ingredients. Let come to a boil.

Pour into scalded jars and seal with hot lids and rims. Water bath can for 15 minutes.

FETTUCCINE ALFREDO

12-ounce package fettuccine noodles

1 cup heavy cream

4 tablespoon butter

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1/3 cup grated Parmesan cheese

Cook noodles as directed on package. Drain and return to pan.

Oven medium low heat, heat noodles, cream, butter, salt and pepper and Parmesan. Toss well.

Serve, passing more Parmesan cheese for topping.

Linda's note: Nice served with Grilled Chicken Breasts and a Salad, or Broccoli.

FRIED POTATO CAKES

5 cups leftover mashed potatoes

2/3 cup all-purpose flour

Salt and Pepper to taste

2 eggs, beaten

Bread Crumbs

1/3 cup butter

Combine mashed potatoes, eggs, flour, salt and pepper and mix well. Shape into small flat cakes, roll in bread crumbs. Fry in butter till golden on both sides.

Linda's note: You can roll in flour if you don't have bread crumbs. Also, oil can be used instead of butter.

PIZZA HOT DISH

1 pound lean hamburger

1/2 cup chopped onions

1 jar pizza sauce

2 cups cooked egg noodles

2 cups grated mozzarella cheese

Brown the meat and onions and drain. Mix with pizza sauce; add noodles. Layer in two-quart casserole the meat/noodle mixture, then cheese, meat/mixture, and end with cheese. Bake at 350°F for 30 minutes.

CABBAGE CASSEROLE

6 cup raw cabbage, sliced

3/4 cup cubed Velveeta cheese

White Sauce:

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

Salt and Pepper

Cook in water, and drain the cabbage. Place in casserole. Place cheese on cabbage. Make the white sauce by combining the ingredients in a saucepan and heat, stirring constantly with wire whisk, until hot and bubbly and thickened. Pour over cabbage. Top with crushed potato chips, if desired. Bake, uncovered, for 30 minutes at 350°F.

TOMATO CONSERVE

7 pounds ripe tomatoes, peeled and chopped

3 pounds brown sugar

2 cups apples cider vinegar

4 sticks cinnamon

2 tablespoons whole cloves

Cotton Cloth Bag

Tie cinnamon and cloves in bag with cotton string. In a large enamel kettle, simmer tomatoes, vinegar and sugar with the spice bag for 1 hour. Remove spice bag; ladle tomato mixture into hot sterile jars, seal, and process for 20 minutes in boiling water bath. Cool, then store in cool place. Serve with meat or fish.

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