Wautoma, WI
Current Conditions
0:24 AM CDT
Foggy
Temperature
59°F
Dew Point
59°F
Humidity
100%
Wind
CM at 0 mph
Barometer
30.05 in. F
Visibility
0.00 mi.
Sunrise
06:17 a.m.
Sunset
07:37 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 61 to 56 degrees with partly cloudy skies. Winds will be light from the west. No precipitation is expected.
7-Day Forecast
Sunday
61°F / 56°F
Partly Cloudy
Sunday
80°F / 57°F
Partly Cloudy
Monday
84°F / 58°F
Sunny
Tuesday
88°F / 62°F
Partly Cloudy
Wednesday
88°F / 68°F
Partly Cloudy
Thursday
88°F / 68°F
Partly Cloudy
Friday
89°F / 69°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:24 AM CDT
Sunday...Temperatures will range from a high of 61 to a low of 56 degrees with partly cloudy skies. Winds will range between 1 and 2 miles per hour from the westsouthwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 61 to 56 degrees with partly cloudy skies. Winds will be light from the west. No precipitation is expected.
Sunday...Temperatures will range from a high of 80 to a low of 57 degrees with partly cloudy skies. Winds will range between 2 and 7 miles per hour from the southsouthwest. No precipitation is expected.

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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