Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
41°F
Dew Point
27°F
Humidity
57%
Wind
ESE at 10 mph
Barometer
30.10 in. F
Visibility
10.00 mi.
Sunrise
06:12 a.m.
Sunset
07:42 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 47 to 37 degrees with cloudy skies. Winds will range between 12 and 16 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
47°F / 36°F
Light Rain
Thursday
50°F / 27°F
Partly Cloudy
Friday
48°F / 26°F
Mostly Cloudy
Saturday
42°F / 27°F
Light Rain
Sunday
49°F / 38°F
Scattered Showers
Monday
48°F / 35°F
Partly Cloudy
Tuesday
49°F / 35°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 47 to a low of 36 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the southeast. 0.12 inches of rain are expected.
Overnight ...Temperatures will remain steady at 37 degrees with cloudy skies. Winds will remain steady around 16 miles per hour from the southeast. Rain amounts between a tenth and quarter of an inch are predicted.
Thursday...Temperatures will range from a high of 50 to a low of 27 degrees with partly cloudy skies. Winds will range between 16 and 18 miles per hour from the westnorthwest. Less than 1 tenth inch of rain is possible.
Corn & Shrimp Chowder

Corn & Shrimp Chowder

Celebrate National Potato Lover’s Month

Feb. 7, 2013 | 0 comments

MADISON

We know that February is celebrated with valentines, chocolates and flowers but don’t forget potatoes. Rochelle Ripp, the 65th Alice in Dairyland of the Wisconsin Department of Agriculture Trade and Consumer Protection (DATCP), is joining the Wisconsin Potato & Vegetable Growers Association (WPVGA) in celebrating National Potato Lover’s Month during February.

The average American eats about 126 pounds of potatoes each year. Last year, Wisconsin grew more than 2.9 billion pounds of potatoes, ranking third in the nation for potato production.

"Not only are potatoes healthy for us to eat, but they are also healthy for Wisconsin’s economy," said Rochelle Ripp, 65th Alice in Dairyland. "Buying Wisconsin potatoes helps support Wisconsin farmers and food processors while keeping money in our local communities and economies."

One medium-sized potato only has 110 calories and is free of fat, cholesterol, sodium and gluten. It also provides 45 percent of the recommended daily Vitamin C and has more potassium than a banana.

Wisconsin potatoes are not only nutritious and delicious but come in several varieties and colors such as red, white, yellow and even purple.

Warm up with a sweetheart on a cold February night with a potato soup. When dining at a favorite restaurant for Valentine’s Day, choose a side of Wisconsin potatoes. Treat co-workers to some heart-shaped potato cookies. Spread the love of potatoes by enjoying Wisconsin spuds this season.

"The nutrient delivery provided by potatoes is one of the best food values available to consumers," stated Duane Maatz, executive director of the Wisconsin Potato & Vegetable Growers Association. "You can even eat the tasty wrapper which is full of essential nutrients and fiber."

According to the University of Wisconsin Department of Agricultural and Applied Economics, potatoes in Wisconsin contribute about $260 million to the Wisconsin economy.

Treat potato lovers to some tasty new ways of enjoying America’s favorite vegetable.

Learn more about Wisconsin potatoes from Alice in Dairyland throughout the month of February by friending her on Facebook (Alice Dairyland), following on Twitter (Alice_Dairyland), or visiting her travel blog at wisconsinagconnection.com/alice. Tasty recipes at eatwisconsinpotatoes.com year-round.

Corn & Shrimp Chowder

1 tablespoon Olive oil

1 Onion chopped

1 pound Red potatoes, cut into ½-inch pieces

1 Can (14 ¾ ounce) Cream-style corn

1 Can (14 ½ ounce) Fat-free, lower sodium chicken broth

1 Cup Half and half

1 pound Fresh or frozen large shrimp, peeled and deveined

In a large pot, heat oil over medium heat. Add onion and potatoes; cook until softened. Add corn, broth, half and half, ½ teaspoon salt and ¼ teaspoon pepper. Bring to boil; reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp; cook until pink and cooked through, 3-4 minutes. If desired, sprinkle with chopped fresh parsley.

Toppings

Mashed avocado and minced garlic:

Minced yellow, red or orange sweet peppers. Crumbled blue cheese and minced parsley. Yogurt spiced with celery seed and seasoned salt. Lowfat cottage cheese or cream cheese with minced green onions. Sprinkle some lemon juice on; top with chopped tomatoes.

Seafood Topping:

Mix 1 cup grated Swiss cheese, 1 tablespoon grated onion, ½ teaspoon lemon juice and a dash of dried dillweed and cayenne pepper. Drain 1 can (4 ½ ounce) tiny cocktail shrimp. Reserve a few for garnishing. Top potatoes with mix.

Breakfast Casserole (or Brunch)

1 pound Ground pork sausage

1 Onion, chopped

1 Can (10¾ ounce) Cream of mushroom soup

1 Soup can of milk

1 Can (4½ ounce) mushrooms, drained

½ Package Dry onion soup mix

12 Eggs

2 pounds Package tater tots

16 ounce Cheddar cheese, shredded

Brown sausage and onion. Crumble and drain. Mix soup, milk, mushrooms and onion soup mix.

Stir in sausage. Beat in eggs. Pour into a greased 9x13 pan. Cover mixture with tater tots. Bake at 350ºF for 45-60 minutes. Make sure mixture is firmly set. Cover with cheese & bake an additional 15 minutes.

Post a Comment

Limit of 2000 characters,  characters remaining

Preview

Discussion guidelines | Privacy policy | Terms of use

Please login to post a comment.

Page Tools

Search

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement