Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
77°F
Dew Point
52°F
Humidity
42%
Wind
NE at 7 mph
Barometer
30.14 in. F
Visibility
10.00 mi.
Sunrise
05:35 a.m.
Sunset
08:31 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 77 to 56 degrees with clear skies. Winds will range between 5 and 9 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Wednesday
77°F / 52°F
Clear
Thursday
77°F / 59°F
Partly Cloudy
Friday
80°F / 64°F
Scattered Showers
Saturday
81°F / 62°F
Scattered Showers
Sunday
72°F / 47°F
Scattered Showers
Monday
71°F / 47°F
Sunny
Tuesday
76°F / 51°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 77 to a low of 52 degrees with clear skies. Winds will range between 2 and 9 miles per hour from the northnortheast. No precipitation is expected.
Overnight ...Temperatures will range from 54 to 52 degrees with clear skies. Winds will range between 2 and 6 miles per hour from the southwest. No precipitation is expected.
Thursday...Temperatures will range from a high of 77 to a low of 59 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

Aug. 8, 2013 | 0 comments

JOHN'S FAVORITE PORK STEAK

1 tablespoon oil

4 boneless pork steaks

1 can tomato soup

2 tablespoons vinegar

1 tablespoon Worcestershire Sauce

1 tablespoon packed brown sugar

8 ounce can pineapple tidbits

1/4 cup of the pineapple juice

Heat oil in a frying pan over medium heat.

Add the steaks and cook until golden on both sides.

Stir together the soup, vinegar, Worcestershire Sauce, brown sugar, pineapple, and pineapple juice. Add to the steaks in the pan.

Cover the frying pan and let simmer over low heat for 5-10 minutes, or till pork is cooked through.

Serves 3-4.

WILTED SPINACH

2 tablespoons olive or vegetable oil

1/2 cup chopped onion

1 slice bacon, cut up

1 clove garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1 pound fresh spinach leaves, rinsed and dried

2 tablespoons lime juice

Heat oil in a Dutch oven over medium heat. Cook onion, bacon and garlic in the oil, stirring occasionally, until bacon is crisp. Reduce heat to low.

Stir in salt, pepper and nutmeg. Gradually add the spinach. Toss just until the spinach is wilted. Drizzle with lime juice and serve.

Serves 4.

SWEET AND SOUR RED CABBAGE

1 medium red cabbage (about 1-1/2 pounds)

4 slices bacon, diced

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 cup water

1/4 cup white vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

1 small onion, sliced.

Heat one-inch water to boiling in a 10-inch skillet. Add cabbage. Heat to boiling. Boil for 4-6 minutes, or until crisp-tender. Drain and reserve the cabbage. Wipe out and dry the skillet with a paper towel.

Cook bacon in the same skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain bacon fat, reserving 1 tablespoon in the skillet.

Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt, pepper and onion. Cook over medium heat about 5 minutes, stirring frequently, till mixture is pretty smooth and thickens.

Stir in cabbage. Cook until hot.

Serves 6.

Note: Cabbage can be shredded by thinly slicing cabbage, or cutting head of cabbage into fourths, and running through the large holes of a hand shredder or your food processor. Do not use the core of the cabbage.

You can also use a 16-ounce bag of coleslaw mix (mostly green cabbage) in this recipe.

I put 2 slices extra bacon in ours. I also save the extra bacon grease to grease my cast iron skillet for corn bread, or to put in with pinto beans to make creamy, almost refried, beans. Linda

QUICK FRUIT COBBLER

1 can fruit pie filling of your choice

1 cup Bisquick or Jiffy-Brand Bisquit Mix (large blue box)

1/4 cup milk

1 tablespoon sugar

1 tablespoon softened butter

Cool Whip

Spread pie filling in ungreased 1-1/2 quart casserole dish.

Place casserole in a cold oven. Then heat the oven to 400°F; let the oven at that heat for 10 minutes. Remove casserole from the oven.

While pie filling is heating, mix the remaining ingredients until a soft dough forms. Drop dough in 6 spoonfuls onto warm pie filling.

Sprinkle with additional sugar if desired (I use a cinnamon-sugar mixture I make for on toast, etc).

Bake 18-20 minutes or till topping is golden brown.

Serve warm with Cool Whip.

Serves 5-6.

Linda's note: I like peach pie filling with this the best, but most love cherry or strawberry also. Do not used reduced calorie biscuit mix; it just does not come out right.

Also, if you prefer; you can spoon on vanilla ice cream instead of the Cool Whip.

SWEET BUTTERS

These butters are great on warm toast, breads, rolls, even French Toast and Pancakes.

ALMOND BUTTER:

1/2 cup softened butter

1 tablespoon finely chopped almonds

1/2 teaspoon almond extract

Blend well, cover and refrigerate at least 3 hours to blend flavors.

HONEY BUTTER:

1/2 cup softened butter

1/2 cup honey

Follow directions for first recipe.

LEMON POPPY SEED BUTTER:

1/2 cup softened butter

1 tablespoon finely shredded lemon peel

1 teaspoon poppy seeds

Follow directions for first recipe.

ORANGE BUTTER:

1/2 cup softened butter

1 teaspoon grated orange peel

1 tablespoon orange juice

Follow directions for first recipe.

RASPBERRY BUTTER:

1/2 cup softened butter

1/2 cup raspberries, crushed and 1 tablespoon sugar or 1/4 cup raspberry jam

Follow directions for first recipe.

Linda's Note: You can also make any butter with just the 1/2 cup butter and 1/4 cup Jam, Marmalade, even sugar-free jam - I use Blackberry Sugar Free Jam and it is wonderful.

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