Wautoma, WI
Current Conditions
0:44 AM CDT
Rain
Temperature
64°F
Dew Point
64°F
Humidity
100%
Wind
CM at 0 mph
Barometer
29.88 in. F
Visibility
4.00 mi.
Sunrise
05:18 a.m.
Sunset
08:31 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 65 to 55 degrees with cloudy skies. Winds will range between 9 and 17 miles per hour from the north. Rain amounts between a tenth and quarter of an inch are predicted.
7-Day Forecast
Saturday
65°F / 54°F
Light Rain
Saturday
65°F / 37°F
Scattered Showers
Sunday
62°F / 38°F
Sunny
Monday
63°F / 41°F
Partly Cloudy
Tuesday
68°F / 41°F
Sunny
Wednesday
73°F / 44°F
Partly Cloudy
Thursday
78°F / 54°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:44 AM CDT
Saturday...Temperatures will range from a high of 65 to a low of 54 degrees with cloudy skies. Winds will range between 9 and 17 miles per hour from the north. 0.60 inches of rain are expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 65 to 55 degrees with cloudy skies. Winds will range between 9 and 17 miles per hour from the north. Rain amounts between a tenth and quarter of an inch are predicted.
Saturday...Temperatures will range from a high of 65 to a low of 37 degrees with partly cloudy skies. Winds will range between 10 and 17 miles per hour from the northnortheast. 0.23 inches of rain are expected.

GRANDMA'S KITCHEN

June 17, 2014 | 0 comments

VEGETABLE SEASONING

12 teaspoons onion powder

6 teaspoons garlic powder

2 teaspoons basil

12 teaspoons paprika

1/2 teaspoon parsley

1. Mix and store in covered container. Place in cupboard.

2. Use as desired on vegetables.

ORANGE EXTRACT

1/2 navel orange

1/4 cup water

1/4 cup vodka

1. Thinly peel orange with a vegetable peeler. Be sure you do not include any of the white part.

2. Dice the peel, and combine with vodka and water.

3. Put orange extract into a clean glass jar and set aside to steep for at least 3 days.

4. Store it anywhere, and it will keep for up to one year.

LEMON EXTRACT

1 lemon

1/4 cup water

1/2 cup vodka

1. Thinly peel lemon with a vegetable peeler. Be sure you do not include any of the white part.

2. Dice the peel, and combine with vodka and water.

3. Put lemon extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, and it will keep for up to one year,

BEEF GRAVY BASE

11/3 cups nonfat dry milk powder

3/4 cup all-purpose flour

3 tbsp instant beef bouillon granules

1/4 tsp dried thyme, crushed

1/2 cup butter

2 tsp Kitchen Bouquet

1. Combine dry milk powder, flour, bouillon granules and thyme.

2. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal.

3. Store in tightly covered container in refrigerator up to two months.

Makes about 3 cups.

*To Make BEEF GRAVY: In saucepan, slowly blend 1 cup of cold water and 1/2 cup of beef gravy base. Cook and stir until mixture is thickened and bubbly. Cook 1 minute more.

TOMATO CATSUP

4 lb tomatoes

1 large onion, chopped

1 tsp ground cloves

1 tsp salt

1 tsp allspice

1 cup vinegar

1. Peel tomatoes, and then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to split. Remove them to a bowl until they are cool enough to handle.

2. Peel and chop the tomatoes, making sure to catch all the juices. Simmer tomatoes and onion in a heavy saucepan until tender, about 10 minutes.

3. Puree the tomato-onion mixture in a blender or food processor and return to saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 11/2 hours or until the mixture is reduced in volume by about a third. Stir frequently.

4. Cool and pour into containers. Let cool before storing in the refrigerator for up to 4 months or in the freezer for 9 months.

Makes 48 ounces, or 6 cups.

MUSTARD

1/3 cup sifted flour

1/2 cup granulated sugar

1 tbsp salt

3/4 cup dry mustard

11/2 cups white vinegar

1. Blend dry ingredients.

2. Add vinegar, and blend well.

3. Store in a 20-ounce airtight container in refrigerator.

MUSTARD 2

1 cup vinegar

2/3 cup granulated sugar

11/2 cups mayonnaise

4 oz dry mustard

2 eggs, beaten

1. Combine vinegar and mustard; let stand overnight.

2. The next morning, add sugar and eggs. Cook over low heat until it comes to a boil. Cool and add mayonnaise.

3. Store covered in refrigerator.

Linda's Note: This honestly sounds like one would be making Miracle Whip!

IT COULD BE A SNICKERS BAR (diabetic recipe)

12 oz. soft diet ice cream

1 cup diet Cool Whip

1/4 cup chunky peanut butter

1 pkg instant sugar-free butterscotch pudding (dry)

3 oz. Grape-Nuts cereal

1. Mix first 4 ingredients in mixer, then stir in cereal.

2. Pour into 8 inch square pan. Cover and freeze.

Makes 4 servings.

DIABETIC JELLY

1 qt. sugarless apple juice

4 tbsp. artificial sweetener (can add more)

4 tbsp. lemon juice

2 pkg. unflavored gelatin (knox gelatin)

1. Mix ingredients, and boil gently for 5 minutes.

2. Cool and pour into containers.

3. Store, covered, in refrigerator.

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