Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
53°F
Dew Point
51°F
Humidity
93%
Wind
W at 7 mph
Barometer
29.87 in. F
Visibility
9.00 mi.
Sunrise
07:24 a.m.
Sunset
05:57 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 55 to 50 degrees with partly cloudy skies. Winds will range between 10 and 16 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Saturday
55°F / 49°F
Partly Cloudy
Saturday
60°F / 39°F
Sunny
Sunday
61°F / 39°F
Partly Cloudy
Monday
61°F / 47°F
Light Rain
Tuesday
51°F / 35°F
Partly Cloudy
Wednesday
45°F / 32°F
Partly Cloudy
Thursday
45°F / 32°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 55 to a low of 49 degrees with partly cloudy skies. Winds will range between 10 and 16 miles per hour from the westnorthwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 55 to 50 degrees with partly cloudy skies. Winds will range between 10 and 16 miles per hour from the west. No precipitation is expected.
Saturday...Temperatures will range from a high of 60 to a low of 39 degrees with clear skies. Winds will range between 7 and 17 miles per hour from the westnorthwest. No precipitation is expected.

Grandma's Kitchen: June 27, 2014 issue

June 25, 2014 | 0 comments

If you have recipes you would like to share, recipes you'd like to find or any questions regarding published recipes, send your inquiries to

Grandma's Kitchen

920 Powell St. N., Big Lake, MN 55309

or BlueVelvet26352@aol.com


PARMESAN POTATOES

1/2 c. unsalted butter

Parmesan cheese

5 med. potatoes, scrubbed

garlic salt

seasoned salt

paprika

1. Melt butter in foil-lined 101/2x151/2-inch jelly roll pan.

2. Sprinkle a thin layer of Parmesan cheese over butter.

3. Cut potatoes in half lengthwise and place in pan, skin side up. Season with salts and paprika.

4. Spoon some of the butter over top and add more seasoning.

5. Bake uncovered at 350 degrees for 1-11/2 hours or until crispy.

MUSHROOM RICE MOLD

1 c. uncooked rice

8 oz. fresh mushrooms, sliced

1-2 cloves garlic, crushed

2-3 onions, finely chopped

1/4 c. butter

salt

pepper

1. Cook rice as directed on package; drain.

2. Saute mushrooms, garlic and onions in butter until soft but not overcooked.

3. Add vegetables to rice, and season to taste.

4. Mix well and place in 61/2-cup ring mold.

5, Bake at 350 degrees for 30 minutes.

6. Invert on serving plate. Fill center with your favorite cooked vegetable.

*Linda's note: I use the bottled garlic juice. I like cooked California vegetables in the center of this mold. If you add a cheese sauce to it, you will really have something great!

SPICY RAISIN BARS

1 c. raisins

1 c. water

1/2 c. oil

1 c. sugar

1 egg, slightly beaten

13/4 c. flour

1/4 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1/2 c. chopped nuts

Frosting:

2 c. powdered sugar

1/4 c. butter, melted

lemon juice

1. Combine raisins, water and oil and bring to a boil. Cool to lukewarm.

2. Stir in sugar and egg.

3. Sift dry ingredients together, and add to raisin mixture.

4. Fold in nuts.

5. Pour into greased 9x13-inch pan. Bake at 350 degrees for 25 minutes or until bars spring back when lightly touched. Cool.

6. For frosting, in a small bowl, mix powdered sugar and butter. Add enough lemon juice to make smooth spreading consistency, and frost bars.

OATMEAL CARAMEL SQUARES

3 c. flour

3 c. quick oatmeal

21/4 c. brown sugar

11/2 tsp. baking soda

3/4 tsp. salt

2 c. butter, melted

3 c. chocolate chips

11/2 c. chopped pecans

2 (12oz.) jars caramel ice cream topping

6 tbsp. flour

1. Mix 3 cups flour, oatmeal, brown sugar, soda and salt with butter.

2. Press half the mixture into a greased 111/2x16-inch jelly roll pan.

3. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips and pecans.

4. Mix caramel topping with 6 tablespoons flour and drizzle over chips.

5. Sprinkle remaining batter on top and pat down.

6. Put pan on a large cookie sheet. Bake at 350 degrees for 20 minutes.

7. Cool and cut into 1-inch squares.

VEGETABLE PIZZA

2 pkg. crescent rolls

2 (8 oz.) pkg. cream cheese

1/3 c. mayonnaise

1 tsp. dill weed

1 tsp. onion salt

Garlic salt

Cheddar cheese

Vegetable(s) of choice cut in small pieces

1. Crust: Spread crescent roll dough into a greased jelly roll pan (15x10 1/2 inches). Bake about 10 minutes (time may vary) at 350 degrees.

2. Combine cream cheese, mayonnaise, dill, onion salt, a little olive juice and dash of garlic salt.

3. Top with your choice of vegetables (tomatoes, cucumber, celery, carrot, black olives, green onions, cauliflower, etc.), and then sprinkle top with cheddar cheese.

*Note: Cut crust into squares after you top with cream cheese; then arrange vegetable on top — works better and looks a lot nicer.

HONEY AND SPICE COOKIES

2 c. flour

3/4 c. sugar

1 large egg

1/2 tsp. baking soda

3/4 c. soft butter

1/4 c. honey

1/2 tsp. nutmeg

1/4 tsp. cloves

1/2 tsp. orange extract

Glaze:

1 c. powdered sugar

2 tbsp. milk

2 tsp. orange extract

1. Mix together preceding ingredients.

2. Drop onto greased cookie sheet.

3. Bake at 375 degrees for 7 to 10 minutes.

4. Frost warm cookies with glaze.

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