#MEwx Cool, rainy and Sausage 'N Kraut for dinner

Good morning Augusta

This morning we have clouds with rain showers this morning. Highs in the upper 40s. South winds around 10 mph this morning, becoming light and variable. 

Tonight it will be mostly cloudy with lows in the lower 30s. Light and variable winds.

The readings from my weather instruments are:

The outdoor temperature is 38.5°F, the humidity is 94% and the Dew Point is 369°F.

The wind direction is South between 0.1 MPH and 0.3 MPH with a Wind chill of  38.5°F.

The Relative pressure is 29.98, the Absolute pressure is 29.78 and falling with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 8,500 ft / 2,590 m.

The UV rating is 0 out of 16, Sunrise is 6:26 A.M., Sunset is 7:02 P.M., Moonrise is 3:13 A.M., Moonset is 12:31 P.M. and the moon phase is in its last quarter.

Augusta’s RAW METAR readings are:

METAR KAUG 291153Z AUTO 18004KT 10SM OVC085 03/02 A3005 RMK AO2 UPB19E23RAB23E47 SLP181 P0000 60003 70003 T00280022 10039 20028 50001

We had 0.08 inches of rain overnight and more melting  is going on.

Since the weather outside isn’t very good, get the kids to make this meal for you tonight. It’s easy to make and definitely the sort of thing that will get them into the kitchen to do something other than raid the refrigerator.

Sausage ‘n Kraute

Serves 8

 

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

 

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

 

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.