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Sharing with Wauneta: New year brings cool nights. . . PDF Print E-mail
Written by Wauneta Breeze   
Wednesday, 27 February 2013 21:26

By Nola Straub

Cool nights this new years! We all make new year’s promises to ourselves. How many New Year’s goals have already went bye - bye? I have learned not to promise myself to loose weight as it is usually the first wagon I fall off of.

It is the cold and snowy time of year. I thought it was interesting when I read this recipe from Walgren’s store magazine. How easy and fun for a cool evening. Earlier our son, David, made us a fire pit for S’mores but the recipe for them made indoors in cold weather would be fun, too.


Oven S’mores

Happiness Magazine,


Place graham crackers, broken in half, on a baking sheet. Place a marshmallow on top of each and broil in the oven with door ajar. Keep a watchful eye until the marshmallow is golden brown - 45 to 75 seconds. Remove from oven and drizzle with a little melted chocolate.


The following would also be fun on a cold evening:


Lori’s Cream Cheese Dip with Apple Wedges

Nola’s collection

1 8-oz. pkg. cream cheese

1 7-oz. jar marshmallow cream

Walnut halves

Combine softened cream cheese and marshmallow cream. Mix until well blended and serve with fresh fruits. Maybe even add some walnuts on top.


Why Not Hot Spiced Cider Nola’s collection

2 2/3 c. apple cider

1 1/3 c. water

1 cinnamon stick

1/2 tsp. whole cloves

1/2 tsp. allspice

Simmer ingredients together in a saucepan for 10 min. Strain, pour in cup with cinnamon stick for garnish.


Homemade Hot

Chocolate Mix

Nola’s collection

1 c. confectioners sugar

6-oz. Coffee-mate

30-oz. Nestle’s Quick Chocolate Milk mix (dry)

8 qts. dry milk

Sift together all ingredients. Store in a sealed, dry container and add 1 tbsp. to hot water in an 8-oz. mug for hot chocolate.


What is better on a cool evening than soup?


Ukrainian Borscht

Nola’s Collection

1 soup bone with meat on it

4 red beets, diced

4 carrots, shredded

3 onions, chopped

3 stocks celery, chopped

4 potatoes, cubed

2 small cans tomato paste

1/4 c. parsley, chopped

2 bay leaves

1 tsp. dill weed

Salt and pepper to taste

Cook soup bone in 8-10 quarts of water for about 2 hours. Add beets, carrots, onions, celery and potatoes. During the last 1 1/2 hours, add tomato paste, parsley, bay leaves, dill weed, salt and pepper.


Zucchini Soup

Nola’s Collection

2 medium-sized zucchini

1 tbsp. onion, finely chopped

2 tbsp. butter

1 clove garlic, minced

1/2 tsp. curry powder

1/2 c. light cream

1 can condensed chicken broth

Grate zucchini and sauté with onion and garlic in butter for 5 min. Add curry powder. Cover the pan and simmer for 15 min. Add cream and broth. Serve hot or cold with finely chopped zucchini for garnish.


Easiest Fruit Salad

Nola’s Collection

1 c. grapes

1 banana, sliced

1 c. strawberries

1 can peach pie filling

In a medium size bowl, place fresh fruit. Pour pie filling over fruit and stir. Serve with whipped cream on the top.


Carrot Casserole

Nola’s Collection

1 1/2 lb. carrots

1 can cream of chicken soup

1 (8-oz.) Velveeta cheese, cut into small chunks

7 slices toasted bread

1/4 lb. butter

Peel and slice carrots. Cook and drain. Mix soup, cheese and carrots. Place in casserole dish. Cube the bread and toast in butter. Place over soup mixture. Bake at 350 degrees for 30 min.


Golden Parmesan


Nola’s Collection

8 lg. potatoes

1/4 c. flour

1/4 c. Parmesan cheese

3/4 tsp. salt

1/2 c. butter

1/3 c. chopped parsley

Peel potatoes and cut them into quarters. Combine flour, Parmesan cheese and salt in a bag. Moisten potatoes with water and put potatoes into the bag. Shake to coat well. Place them in a 9 x 13-inch pan with melted butter. Bake at 350 degrees for 1 hour. Turn once while baking. Sprinkle with parsley before serving.


Send recipes/memories to: Sharing with Wauneta, P.O. 303, Wauneta, NE 69045.