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Grandma's Kitchen

May 9, 2013 | 0 comments

First of all, I have to say Happy Mother's Day to all you ladies who have raised kids, grandkids, other people's kids, and are still doing it when they are adults too. Have a great weekend and be good to yourself.

Phyllis ehlert's bread

(Phyl says both she and her girls have tried different bread recipes, but always come back to this one, the one her mom taught her to make while she stood on a stool at 10 years old.)

Mix well and let rise a little:

1 Cup warm (not hot) water

1 package dry yeast


4 to 5 cups warm water

1/2 cup melted shortening

1/2 cup sugar

1 tablespoon salt

Then to that mixture, add all-purpose flour (or bread flour; they just did not have this when Phyl was learning to bake). Add enough flour to get a sticky dough.

Turn out onto floured surface, and knead in more flour to nice consistency; knead well. Butter your bowl; put dough into bowl; then turn dough over so both sides will be buttered. Put clean dish towel on top and let rise in warm place to about doubled.

Punch down dough and make into buns, bread, or rolls (for the rolls, you must roll out dough, spread with butter, sugar or brown sugar, and nuts (if desired) and roll up. Cut and sit on greased pan about 4-5 inches apart. To these and other things you have made, put on clean dish cloths and let rise. Then bake at 350°F till done.

Phyl also said she would make monkey bread out of some of the rolls and but in a bundt pan. She covered with foil and froze this. When she wanted to use it, she let it thaw out overnight and baked in the morning.

Linda's note: Phyllis just gave the basics of her recipe; I had to add the fancier instructions, but any good baker will know what to do with this!

Wild rice casserole

1 cup cooked wild rice

1 pound Hamburger

1/2 pound bacon, cut in 1/2-inch strips

1 medium onion chopped

5 pieces celery stalk, chopped



Garlic to taste

1 can mushroom soup

1 can chicken noodle soup

16-ounce can tomatoes

Combine all ingredients, mixed well, in a large casserole.

Bake at 350°F for 1 hour.

Serves 4-6.

Raw potato pancakes

3 large potatoes

2 eggs, beaten well

1/2 cup sifted all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1 cup hot milk

Peel and grate potatoes. Drain off water, add eggs, sifted dry ingredients, and milk.

Drop batter by tablespoon onto hot, greased griddle and brown both sides. Serve hot with butter and applesauce or orange marmalade.

Chicken corn pudding

4 eggs

16-ounce can cream-style corn

1-1/2 cups milk

1 tablespoon finely chopped onion

1/4 teaspoon white pepper

1 teaspoon sugar

1/4 teaspoon thyme

1/2 teaspoon oregano

2 1/2 cups cooked chicken, cut-up

Beat the eggs lightly and blend in the corn and milk. Stir in the onion, salt, white pepper, sugar, thyme and oregano. Then stir in the chicken.

Turn into a 1-1/2-quart casserole dish, and place in a larger pan.

Pour hot water into the larger pan so the water comes half-way up the sides of the casserole dish.

Bake at 350°F about an hour or until a knife inserted near the center, comes out clean.

This serves 4. If you like, a cup or so of grated cheese could be stirred in with the chicken.

Frosted peanut butter brownies

1/2 cup butter (1 stick), at room temperature

1 egg

1/3 cup peanut butter

2/3 cup sugar

1 teaspoon vanilla

Pinch of salt

1/2 teaspoon soda

1-1/2 cups all-purpose flour


2 tablespoons soft butter

2 tablespoons peanut butter

1 cup powdered sugar

1-2 tablespoons milk

For the brownies: Cream butter, egg, peanut butter, sugar, vanilla, salt and soda.

Blend the flour into the first mixture. Press in the bottom of an ungreased 9 x 13-inch pan.

Bake at 350ºF about 20-25 minutes or till golden brown. Cool and frost with icing. Cut into 2-inch bars.

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