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July 7, 2014 | 0 comments


12 cups sliced bananas (about 20 medium)

6 cups sugar

11/2 cups orange juice

3 strips orange peel

6 strips lemon peel

2 sticks cinnamon

6 whole cloves

1. In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves. Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until thickened (about 15 to 20 minutes).

2. When jam is thick, remove from heat and ladle immediately into sterilized canning jars. Fill to within 1/8 inch of top. Screw caps on evenly and tightly. Invert for few seconds, then stand jars upright to cool.

3. If jam is to be stored for long period, place jars on rack in large kettle and cover with boiling water. Boil 10 to 15 minutes to sterilize. Remove from water and cool.

Makes about 5 pints.


2 cups dried pinto beans

2 cups dried navy beans

1/4 pound salt pork, cut into six pieces

1 quart tomato juice

1/4 cup dark molasses

2 teaspoons salt

1 cup chopped onions

1/2 teaspoon hot pepper sauce

1/4 teaspoon cloves

1/4 teaspoon allspice

1. Prepare home canning jars and lids according to manufacturer's instructions.

2. Combine beans; cover beans with cold water and let stand 12 to 18 hours in a cool place.

3. Drain the beans and cover with boiling water; boil for 3 minutes. Remove from heat and let stand 10 minutes. Drain.

4. Combine onions, salt, spices, tomato juice and molasses; heat to a boil.

5. Pack 1 cup of beans into hot jar. Top with a piece of pork and fill jar about 3/4 full of beans.

6. Carefully ladle hot sauce over beans, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Place lid on jar. Screw band down evenly and firmly.

7. Process pints one hour and five minutes and quarts one hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner.

Makes about 5 pints


4 lbs dried navy beans, soaked overnight

4 qts tomato juice

6 cups onion

4 lbs bacon

4 cups carrots

8 cups potatoes

6 cups celery

2 tsp pepper salt to taste

2 bay leaves

1. Combine all ingredients except bacon and onion; cook until soft.

2. Cut bacon into small pieces and fry. Remove bacon and cook up onion in bacon grease until soft.

3. Put all ingredients together and heat until it simmers. Remove bay leaves before putting in jars.

4. Pressure can 1 hour at 10 lbs.

Makes about 16 quarts

*Follow-up comment: one medium onion is about a cup, two medium stalks celery is about 6 cups, 1 lb pkg carrots is about 4 cups and five medium potatoes is about 8 cups.


12 green bell peppers

12 red bell peppers

12 medium-sized onions

2 cups cider vinegar

2 cups sugar

3 Tbsp salt

1. Remove cores and seeds from peppers, and chop finely. Peel onions, and chop finely.

2. Cover with boiling water, and let stand five minutes. Drain.

3. Add the vinegar, sugar and salt.

4. Pour into hot, sterilized jars and seal. Process 5 minutes.

Makes 6 pints


21/3 cups all-purpose flour

1/2 cup sugar

1/4 cup light brown sugar

3 tbsp poppy seeds

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup salted butter, melted*

juice and zest of 2 medium lemons*

juice and zest of 1 orange*

2 large eggs

1/2 cup non-fat or low-fat Greek or regular yogurt

1 tsp vanilla extract

coarse sugar, for sprinkling

1. Preheat oven to 425 F.

2. Spray 12-count muffin pan with nonstick spray. Set aside.

3. In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda and salt together until thoroughly mixed. Set aside.

4. In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. \

5. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.

6. Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar.

7. Bake for 5 minutes at 425 F. Keeping the muffins in the oven, reduce oven temperature to 375 F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.

8. Top with additional lemon and/or orange zest if desired (optional).

Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!


1 pound lean ground beef

15 oz tomato sauce or pizza sauce

1 tsp dried oregano

2 cups Bisquick® baking mix

1 large egg

2/3 cup milk

8 oz sliced American or mozzarella cheese

2 oz canned mushroom slices, drained

1/4 cup grated parmesan cheese

1. Heat the oven to 400F.

2. Cook and stir the meat in a large skillet until brown. Drain off the excess fat.

3. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling; then reduce the heat and simmer, uncovered, for 10 minutes.

4. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter, and set aside. Spread the remaining batter in a greased 9x9x2-inch baking pan.

5. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.

6. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown (about 20 to 25 minutes).

7. Cool for 5 minutes before cutting into squares and serving.

Serves 4 to 6.

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