Wautoma, WI
Current Conditions
0:20 AM CDT
Rain
Temperature
46°F
Dew Point
45°F
Humidity
93%
Wind
S at 6 mph
Barometer
30.12 in. F
Visibility
1.25 mi.
Sunrise
07:21 a.m.
Sunset
06:00 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 32 to 50 degrees with mostly cloudy skies. Winds will range between 6 and 10 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Thursday
55°F / 32°F
Mostly Cloudy
Friday
65°F / 46°F
Partly Cloudy
Saturday
62°F / 37°F
Sunny
Sunday
54°F / 37°F
Light Rain
Monday
58°F / 44°F
Light Rain
Tuesday
58°F / 41°F
Light Rain
Wednesday
42°F / 35°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:20 AM CDT
Thursday...Temperatures will range from a high of 55 to a low of 32 degrees with mostly cloudy skies. Winds will range between 4 and 10 miles per hour from the south. 0.18 inches of rain are expected.
This Afternoon ...Temperatures will range from 55 to 50 degrees with cloudy skies. Winds will range between 5 and 10 miles per hour from the south. Rain amounts between a tenth and quarter of an inch are predicted.
This Evening ...Temperatures will remain steady at 50 degrees with cloudy skies. Winds will remain steady around 5 miles per hour from the southwest. There is a slight chance of rain.
Overnight ...Temperatures will range from 49 to 46 degrees with partly cloudy skies. Winds will remain steady around 5 miles per hour from the west. No precipitation is expected.
Friday...Temperatures will range from a high of 65 to a low of 46 degrees with partly cloudy skies. Winds will range between 4 and 12 miles per hour from the southsouthwest. No precipitation is expected.

Grandma's Kitchen

June 6, 2013 | 0 comments

I have to apologize for the mistake in the Rhubarb/Strawberry Jam last week.

I have checked, and it is printed as it was in the old cookbook from the 50s, but there is a mistake in the amount of water.

I have tried to find a similar recipe (I am thinking the water should be 1 quart), but can not find one. I shall keep at it, and will print the recipe when I find it, or make my own recipe up.

So, I am sharing the recipe we always used at home; it was also used by my Grandma to feed my Mom.

RHUBARB JAM

5 cups rhubarb, cut up

5 cups sugar

1 regular-size box strawberry or raspberry jello

Mix the sugar and the rhubarb, and let sit on the countertop for about 2 hours. The sugar will draw the juice from the rhubarb.

Cook, coiling on top of the stove for 10 minutes. Stir while boiling.

Add the jello and boil 1 minute more, stirring to dissolve.

Skim the jam; pour into sterilized jars/glasses and seal.

Linda's Note: The FDA now says you should use hot lids and rings and process for 13 minutes in a boiling water bath, but my Grandma, my Mom and I just use a paper towel, dipped in sterilized water, to wipe the rims of the jars and the headspace. Then we melt wax and pour over the top. We do 2 layers to be sure it is well sealed. I also add a circle of waxed paper on top my jars and tie with yarn; Grandma used the string that came from packages from the store.

If you have rhubarb that is not really as moist as you feel, you can add a bit of water. I have never had to do this, though.

RHUBARB DUMP CAKE

1 pound rhubarb, cut into 1/4-inch pieces (between 3-4 cups)

1 cup white sugar

1 regular-size package strawberry jello

1 package regular-size yellow cake mix

1 cup water

1/4 cup butter, melted

Preheat oven to 350°F. Grease a 9x13-inch baking dish.

Spread the rhubarb evenly in the bottom of the baking dish.

Sprinkle the sugar over the rhubarb, followed by the jello, and then the cake mix.

Pour the water and melted butter over the top slowly. Do not stir.

Bake for 45 minutes or until the rhubarb is tender.

Serves 12.

GOLDEN MUSHROOM & CORN BAKE

1 can whole kernel corn, drained

2 eggs, beaten

1 can mushroom stems and pieces, drained (reserve some juice)

1/2 teaspoon salt

1/4 teaspoon onion salt

1/2 cup finely crushed cracker crumbs

2 tablespoons butter

1/2 cup milk

Mix corn and eggs in a buttered 1-1/2 quart baking dish.

Drain the mushrooms, reserving 1/4 cup liquid. Stir in the drained mushrooms and the salts.

Sprinkle cracker crumbs over the top. Dot with butter.

Add reserved mushroom liquid to milk and pour over the crumbs.

Bake uncovered, at 350ºF for 35-40 minutes.

Serves 4.

FRIED BOLOGNA SANDWICH

2 slices whole grain bread

2 slices of bologna (you can use turkey bologna, too)

1 slice provolone cheese

2-3 tomato slices

Mustard

Spray a medium-sized frying pan with Pam and set to medium-high heat.

Cut four small slices in bologna (cutting too close to the middle makes it hard to flip.

Place bologna on frying pan cook on medium low. While one side is cooking, butter one side of each of the bread slices.

After 2-3 minutes, flip bologna onto other side. Place a slice of provolone cheese on one slice of bologna. Place buttered side of both bread slices down on the pan.

Cook for another 2-3 minutes. Place the slice of bologna with cheese on a slice of bread (cheese up). Place your tomato slices on the frying pan as well and cook for about a minute. Spread mustard on the other slice of bread.

Assemble tomato slices on top of the cheese, then top with the other slice of bologna. Top with the other piece of bread.

ALMOND BARS

First Layer:

1 cup (2 sticks) butter at room temperature

2 cups all-purpose flour

1/2 cup powdered sugar

Mix with pastry blender, and pat into a 9x13-inch pan. Bake in preheated 350ºF oven for 20-30 minutes.

Second layer:

8 ounce cream cheese, at room temperature

1/2 cup sugar

2 eggs

1 teaspoon almond extract

Mix together and pour over the crust. Bake 20-25 minutes more. When cool, frost.

Frosting:

1-1/2 cups powdered sugar

1/4 cup (1/2 stick) butter, at room temperature

1-1/2 tablespoon milk

1 teaspoon almond extract

This makes a rich bar, so cut in 2-inch squares.

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