Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
28°F
Dew Point
27°F
Humidity
96%
Wind
CM at 0 mph
Barometer
30.32 in. F
Visibility
10.00 mi.
Sunrise
07:20 a.m.
Sunset
06:02 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 33 to 36 degrees with mostly cloudy skies. Winds will remain steady around 5 miles per hour from the east. No precipitation is expected.
7-Day Forecast
Wednesday
36°F / 33°F
Mostly Cloudy
Wednesday
55°F / 34°F
Partly Cloudy
Thursday
48°F / 37°F
Light Rain
Friday
61°F / 40°F
Partly Cloudy
Saturday
59°F / 40°F
Sunny
Sunday
61°F / 40°F
Partly Cloudy
Monday
60°F / 38°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 36 to a low of 33 degrees with mostly cloudy skies. Winds will range between 4 and 7 miles per hour from the east. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 33 to 36 degrees with mostly cloudy skies. Winds will remain steady around 5 miles per hour from the east. No precipitation is expected.
Wednesday...Temperatures will range from a high of 55 to a low of 34 degrees with partly cloudy skies. Winds will range between 0 and 9 miles per hour from the southsoutheast. No precipitation is expected.

Grandma's Kitchen

May 10, 2012 | 0 comments

Most of my recipes today are from older Campbell's Soup advertisements, found in my recipe drawer, etc.

With Mother's Day coming, I want to wish all the mom's and grandma's our there a Happy Mother's Day.

CHEDDAR BAKED POTATO SLICES

1 can Cream of Mushroom Soup

1/2 teaspoon paprika

1/2 teaspoon pepper

4 medium baking potatoes, cut into 1/4? slices (about 4 cups)

1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper.

In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.

Cover with foil; bake at 400°F for 45 minutes. Uncover; bake 10 min. or until potatoes are fork-tender.

Makes 6 servings.

GOLDEN CORN STUFFING BAKE

1 can Campbell's new Golden Corn Soup

1/4 cup each finely chopped celery and onion

1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Herb Seasoned Stuffing

4 skinless, boneless chicken breast halves

1 tablespoon packed brown sugar

1 tablespoon butter, melted

1 teaspoon spicy brown mustard

Combine soup, celery, onion and stuffing. In 9-inch? greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing mixture; press lightly into stuffing.

Combine sugar, margarine and mustard; spread evenly over chicken.

Bake at 400°F for 25 min. or until chicken is no longer pink. Garnish with fresh sage if desired.

Makes 4 servings.

CORN VEGETABLE MEDLEY

1 can Campbell's new Golden Corn Soup

1/2 cup milk

2 cups broccoli flowerets

1 cup sliced carrots

1 cup cauliflower flowerets

1/2 cup shredded Cheddar cheese (optional)

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables.

Return to boiling. Cover; cook over low heat 20 min. or until vegetables are tender, stirring often. Stir in cheese. Heat through.

Makes 6 servings.

FRANKFURTER AND VEGETABLE CASSEROLE

5 cups sliced potatoes

2 cups sliced carrots

2 onions diced

1 pound franks cut in small pieces

1 tablespoon minced parsley

1 1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoons flour

2 cups milk

3 or 4 strips bacon

Arrange sliced vegetables and franks in alternate layer in 2-quart casserole.

Sprinkle each layer with salt, pepper and flour.

Pour scalded milk over ingredients. Arrange bacon slices on top.

Cover and bake at 400°F for 45 min.

Uncover last 10 min. to crisp bacon.

Serves 8 to 10.

ORANGE POUND CAKE

For the Pound Cake:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated orange zest (from 6 oranges)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup freshly squeezed orange juice

3/4 cup buttermilk, at room temperature (or milk, with vinegar added to sour it)

1 teaspoon vanilla extract

For the Orange Syrup:

1/2 cup fresh orange juice (from the oranges; use the rest of juice for breakfast)

1/2 cup sugar

For the Orange Glaze:

2 cups powdered sugar, sifted

4 to 6 tablespoons fresh orange juice

Directions:

Preheat the oven to 350°F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottoms with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, combine orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat.

Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.

To make the orange glaze, in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

Yields: 2 loaves.

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