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Grandma's Kitchen

March 28, 2013 | 0 comments

Easter will soon be upon us, and I have some ideas for items that can be taken to Grandma's, or whoever is hosting the meal this year.

Wild Egg Salad calls for green onions. My Pinterest Pages show how cooks will never have to buy green onions again.


Here's a great tip from MyByrdHouse: I learned this tip a couple of years ago and have tried it and found that it works and is quite marvelous. I love to use fresh green onions but am always out or there is a slimy little bag of them in the bottom of the fridge.

Here is my marvelous tip for growing them yourself and recycling a bit.

The trick is to take the cut end (root side) and plant it in a pot, water well, give it some time and voila. One has fresh (and free) onions at their disposal.

This will work for a variety of different onions and the beauty of this tip is that as one uses the onions, they replant the cut root ends to grow more. One can use a tub just for onions and haul it indoors during winter months (will need lots of sun) or if it's just green onions one is interested in growing, a large flower pot will do.

Visit the site for complete details, a great tip. (This was previously featured in 2008 on Tipnut and moved to this page for better organization).

Linda's note: Plant the green onions, white side down, in a shallow dish with some soil or potting soil. Let some of the white show. Water, and wait; in a few weeks growers will be snipping green onion tips whenever they want to. Growers can even dehydrate them and share with friends, or hold for later. I am gma65 at Pinterest; come and start following all my boards. - Linda


2 cups sugar

3 eggs

1 cup canola oil

3 cups all-purpose flour, sifted

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups grated raw carrots

1 cup chopped pecans

Mix sugar, oil, and eggs in a bowl. Add flour, baking powder, baking soda, salt and cinnamon. Stir in carrots and nuts.

Pour into two greased bread pans, and bake at 350ºF for 40 minutes or till loafs test done. Turn bread out of pans and cool thoroughly. Best if allowed to set overnight to get flavors to meld well in bread. When cool, wrap each loaf of bread in plastic wrap.

I think this will be great served with soft cream cheese or cold butter (I like butter cold or cooked into something-fussy, huh?)


3 cups biscuit mix (as in Bisquick, Jiffy brand, or your homemade mix)

1 1/2 cups grated sharp Cheddar cheese

1 tablespoon sugar

1 1/4 cups milk

1 egg, lightly beaten

1 tablespoon oil

1/2 teaspoon dill weed

1/2 teaspoon dry mustard

Preheat oven to 350ºF. Grease a 9x5-inch loaf pan or a 6-cup bundt pan. Combine biscuit mix, cheese, and sugar in bowl. Combine remaining ingredients in second bowl and mix well. Stir into dry mixture, blending well. Beat slightly to remove lumps. Turn into pan and bake 45 to 50 minutes.


2 cups milk

1 1/2 cups quick rolled oats (uncooked)

1 cup flour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

2 eggs, beaten

1/3 cup melted butter

Pour milk over oats and let stand 5 minutes. Sift together flour, baking powder, salt and sugar. Add beaten eggs to rolled oats mixture. Add butter. Add sifted dry ingredients; mix quickly and lightly. If not used right away, store in refrigerator and mix again just before using; keeps for several days in refrigerator.


Makes 5 dozen.

1/2 cup butter

1 cup sugar, divided

2 eggs

1 tablespoon frozen orange juice concentrate, thawed and undiluted

3 tablespoons grated orange rind, divided

2 cups flour

2 teaspoons baking powder

Cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in orange juice and 1 tablespoon grated orange rind. Combine flour and baking powder; blend into creamed mixture. Wrap dough in waxed paper and refrigerate for 3 hours. Roll out on lightly floured surface to 1/4-inch thickness. Cut with a 2-inch cookie cutter. Place on greased cookie sheet. Combine 1/2 cup sugar and 2 tablespoons grated orange rind; sprinkle mixture over cookies.

Bake at 375ºF for 8-10 minutes.


16-ounce can French-style sliced green beans

1 green onion

1/3 cup white vinegar

1/4 cup sugar

1/8 teaspoon garlic salt

4 tablespoons water

2 tablespoons oil

Drain beans well. Transfer to medium bowl. Use scissors to snip in green onion. Set aside.

In a bowl, put vinegar, sugar and garlic salt. Mix well. Add water and oil; beat with whisk or fork. Pour over beans; toss with fork to mix. Cover; refrigerate overnight

for flavors to blend. Serve cold.


Makes 2 cups salad

4 hard cooked eggs, chopped

1/2 cup mayonnaise

1/2 cup chopped ham

2 tablespoons sliced green onions

2 teaspoons Dijon mustard

Dash pepper

In small bowl combine eggs, mayonnaise, ham, green onion, mustard and pepper. Cover and chill until ready to use.


20-ounce can pineapple chunks, drained

16-ounce can pear halves, drained

16-ounce can peach halves, drained

16-ounce jar maraschino cherries, drained

1/4 cup butter

3/4 cup brown sugar, packed

1 teaspoon ginger

Combine fruit in a 1 1/2 quart casserole. Melt butter; add sugar and ginger, stirring until smooth. Pour ginger mixture over fruit. Bake at 325ºF for 30 minutes.


1 cup sliced fresh or thawed peaches

1 cup plain yogurt

1 cup skim milk

1 tablespoon honey

Combine all ingredients in electric blender. Process until smooth, and enjoy.

Makes 3 1/4 cups.


1/4 cup chopped carrots

1/4 cup chopped onion

1/4 cup chopped green pepper

2 tablespoons butter

7-ounce package elbow macaroni, cooked and drained

8-ounce jar Cheese Whiz

Cook carrots, onion and green pepper in butter until tender. Combine cooked veggies with cooked macaroni and Cheese Whiz; stir until blended.

Heat on top of stove, or in oven until hot.

Serves 4 to 6 people.


1/2 cup butter

8 tablespoons dry Strawberry Quick flavored-milk mix (dry kind)

3/4 cup flour

1/3 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

Melt butter and mix in the Strawberry Quick.

Combine flour and sugar; add the butter mixture.

Add eggs and vanilla. Stir until ingredients are combined.

Pour into greased 9-inch square pan. Bake at 350ºF for 20-25 minutes.

Serves 9 to 12.

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