Waupaca, WI
Current Conditions
0:35 AM CDT
Cloudy
Temperature
62°F
Dew Point
52°F
Humidity
71%
Wind
ESE at 10 mph
Barometer
0.00 in. F
Visibility
10.00 mi.
Sunrise
06:54 a.m.
Sunset
06:38 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 64 to 60 degrees with cloudy skies. Winds will remain steady around 11 miles per hour from the southeast.
7-Day Forecast
Wednesday
64°F / 60°F
Light Rain
Thursday
70°F / 51°F
Light Rain
Friday
56°F / 35°F
Light Rain
Saturday
38°F / 30°F
Mostly Cloudy
Sunday
48°F / 30°F
Mostly Cloudy
Monday
56°F / 35°F
Light Rain
Tuesday
58°F / 36°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:35 AM CDT
Wednesday...Temperatures will range from a high of 64 to a low of 60 degrees with mostly cloudy skies. Winds will range between 5 and 13 miles per hour from the southsoutheast. 0.30 inches of rain are expected.
Overnight ...Temperatures will remain steady at 61 degrees with mostly cloudy skies. Winds will remain steady around 6 miles per hour from the south. No precipitation is expected.
Thursday...Temperatures will range from a high of 70 to a low of 51 degrees with cloudy skies. Winds will range between 0 and 4 miles per hour from the northwest. 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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