Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
64°F
Dew Point
35°F
Humidity
34%
Wind
SE at 16 mph
Barometer
30.20 in. F
Visibility
10.00 mi.
Sunrise
06:07 a.m.
Sunset
07:45 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 56 to 63 degrees with clear skies. Winds will remain steady around 17 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Saturday
63°F / 43°F
Partly Cloudy
Sunday
65°F / 44°F
Light Rain
Monday
70°F / 36°F
Scattered Showers
Tuesday
54°F / 33°F
Partly Cloudy
Wednesday
43°F / 33°F
Light Rain
Thursday
57°F / 43°F
Light Rain
Friday
52°F / 29°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 63 to a low of 43 degrees with partly cloudy skies. Winds will range between 9 and 18 miles per hour from the southsoutheast. No precipitation is expected.
This Evening ...Temperatures will range from 60 to 47 degrees with mostly clear skies. Winds will range between 10 and 16 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 47 to 43 degrees with mostly cloudy skies. Winds will remain steady around 10 miles per hour from the south. No precipitation is expected.
Sunday...Temperatures will range from a high of 65 to a low of 44 degrees with cloudy skies. Winds will range between 2 and 13 miles per hour from the eastsoutheast. 1.14 inches of rain are 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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