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Grandma's Kitchen

Aug. 1, 2013 | 0 comments


4 eggs

1 can cream style corn

1-1/2 cups milk

1 tablespoon finely chopped onion

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon sugar

1/4 teaspoon thyme

1/2 teaspoon oregano

2-1/2 cups cooked, cut-up, chicken

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 that the water comes halfway 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.

Serves 4.

Note: If you like a cup or so of grated cheese could be stirred into the casserole with the chicken.


From Deb Cox

8-ounce package tri-color rotini, cooked

1 cucumber, chopped

2 tomatoes, chopped

6 to 8 baby carrots, chopped

8-ounce bottle Italian Dressing

After cooking the pasta, as per package directions, rinse in cold water. Drain well and pour into serving bowl.

Add vegetables and mix gently. Pour on Italian Dressing and toss to coat.

Cover and chill at least 3 hours before serving.

Serves 4 or 5.


This comes from a "Back of the Box Book"

1 cup Miracle Whip Salad Dressing

1 tablespoon honey

3 cups shredded green cabbage

2 cups shredded red cabbage

1-1/2 cups chopped apples

Chopped walnuts, for garnish

Mix dressing and honey in large bowl. Add all remaining ingredients except walnuts; mix lightly.

Refrigerate 1 hour or until ready to serve. Garnish with coarsely chopped walnuts, if desired.

This recipe yields 6 servings.


24-ounce carton cottage cheese

12-ounce container frozen whipped topping, thawed

6-ounce package orange flavored gelatin mix (or 2 regular-sized packages; may also use sugar-free gelatin)

Two 11-ounce cans mandarin oranges, drained

20-ounce can pineapple chunks, drained

Blend the gelatin mix, whipped topping and cottage cheese together, in a large bowl.

Stir in the pineapple and oranges. Put in the refrigerator to chill.


1 teaspoon grated lemon rind

1 cup toasted coconut

1 cup white sugar

1 cup firmly packed light brown sugar

3-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, (2 sticks). softened

2 large eggs

2 tablespoons fresh lemon juice

Using an electric mixer at medium speed beat the butter, white sugar and brown sugar until fluffy. Add the first egg to the creamed mixture and beat well.

Then add the second egg and beat well.

Add the grated lemon rind and the lemon juice to the creamed mixture and beat until well blended.

Add the toasted coconut to the creamed mixture and mix until blended.

Combine the flour, baking soda, and salt.

Slowly add a portion of the combined dry ingredients to the creamed mixture and beat until just blended. Then add a second portion of the dry ingredients to the creamed mixture and beat until just blended. Continue in this way until all of the dry ingredients have been added and blended in.

Divide the dough into three equal portions.

Take each third and shape it into a log 12 inches long. Form the log by lightly rolling the dough back and forth on a piece of lightly floured parchment paper or wax paper.

If you plan to bake the cookies right away: Double wrap each log in heavy plastic wrap. Cover and chill until firm, about 4 hours. Follow the Baking Directions below. If you plan to freeze the cookie dough: Wrap each log in a heavy plastic freezer wrap. Tape the ends with freezer tape. Cover and chill until firm, about 2 hours. Follow the Freezing Directions below.

BAKING DIRECTIONS: If the dough has been frozen, defrost it in the refrigerator for 4 hours or more.

Preheat oven to degrees 350°F. Line a large cookie sheet with parchment paper. Unwrap the cookie dough log. Using a sharp knife cut the log into 1/2-inch slices. Rotate the dough log ¼ turn after each cookie is cut. This will help to keep the cookies round. Place each slice 2-inches apart on the cookie sheet.

Bake for 12-14 minutes or until golden brown. Remove to a wire rack to cool completely. Repeat this process for the next batch.

Store the cooled cookies in an airtight container.

Makes 7 dozen cookies.

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