Mild with rain and very gusty winds for tonight - two more recipes

Good morning Augusta

This morning we have cloudy skies with a few showers this afternoon. High 41ºF. Winds from the NNE at 10 to 15 mph. Chance of rain 30%.

Tonight we’ll have rain and a low of 36ºF. Winds will be from the ENE at 15 to 25 mph. Chance of rain 100%. Rainfall may reach one inch. Winds could occasionally gust over 40 mph. 

The readings from my weather instruments in the North field are:

Humidity is 96%, the dew point is 34ºF, outside it’s 3.2ºC and 37.8ºF.

The wind direction is North Northeast between 3.4 MPH and  5.7 MPH, generating a wind chill of 37.8ºF.

The Barometric pressure is 30.03 / HPA 1016.9 and falling with a weather graphic indicating rain.

The UV rating is 0.0 out of 16, Sunrise is at 6:54 a.m. Sunset is 4:01 P.M. Moon rise is at 7:32 a.m., Moon set is 5:18 p.m. and tonight we have a NEW MOON.  

The RAW METAR reading from the airport in Augusta, Maine where the sun first touches the U.S.A. every morning is:

Raw METAR SPECI KAUG 301211Z AUTO 02010KT 9SM OVC004 02/01 A2995 RMK /01 A2995 RMK AO

Visibility is 9.0 miles / 14.5 kilometers with overcast to 400 ft / 121 m. 

We received 0.0 inches of rain here over the past 24 hours.

Here is another recipe for leftover turkey.  Yes, there is a dessert recipe too.

TURKEY AND DRESSING PIE

Serves  4 to 6

1 (6 oz) box stuffing mix OR 5 or 6 cups leftover dressing

3 tbsp margarine, melted

2 ½ cups finely chopped cooked turkey

1 cup shredded cheddar cheese

4 eggs, beaten

2 cups low fat half and half

Combine dressing, seasoning packet and margarine; mix well.   Press on bottom and sides of a buttered 2 quart baking dish.  Bake at 400 degrees for 5 minutes.   Cool.  Combine turkey and cheese; spread over dressing mixture in pan.  Combine eggs and half and half; beat well.   Pour over turkey mixture.  Reduce oven to 325 degrees.  Bake uncovered for 35 to 40 minutes or until set.

And for Dessert:

APPLE CRANBERRY COBBLER

Serves:  9

3 large baking apples, cored and sliced (6 cups)

1 tbsp fresh lemon juice

1 cup fresh whole cranberries or dried cranberries, soaked in water and drained

2/3 cup Splenda

2 tbsp cornstarch

1 prepared 9” pie crust- unbaked

1 egg white

1 tsp Splenda

1.                  Preheat the oven to 375 degrees/ Spray an 8 x 8-inch baking pan with nonstick cooking spray.

2.                  In a medium bowl, combine the apples and lemon juice.  Stir in the cranberries, Splenda, and cornstarch.  Spread in the prepared baking pan.

3.                  The piecrust may be cut into 8 strips, each about ½ inch wide.  Place 4 of the strips on top of pie, then arrange the remaining strips over these in a crisscross pattern.  OR you could also shape the dough into seasonal shapes with cookie cutters or circles with a glass rim.

4.                  With a pastry brush, paint the dough with the egg white, then sprinkle it with the Splenda.  Bake until the dough turns golden and the fruit begins to bubble, about 40 minutes.

Exchanges:  2 ½ carbohydrates; 1 fat

Calories:  200; total fat:  6 g; saturated fat:  1 g; cholesterol:  0 mg; sodium:  140 mg; carbohydrate:  37 g; fiber:  3 g; sugars:  26 g; protein:  2 g