Wautoma, WI
Current Conditions
0:56 AM CDT
Dew Point
ENE at 8 mph
30.19 in. F
10.00 mi.
06:01 a.m.
07:50 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 30 to 50 degrees with partly cloudy skies. Winds will range between 4 and 8 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
55°F / 30°F
Light Rain
49°F / 36°F
Light Rain
61°F / 28°F
Partly Cloudy
49°F / 27°F
Partly Cloudy
42°F / 28°F
Light Rain
39°F / 32°F
Ice Possible
36°F / 32°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 55 to a low of 30 degrees with mostly cloudy skies. Winds will range between 4 and 12 miles per hour from the southeast. 0.31 inches of rain are expected.
This Afternoon ...Temperatures will range from 52 to 55 degrees with partly cloudy skies. Winds will remain steady around 7 miles per hour from the southeast. No precipitation is expected.
This Evening ...Temperatures will range from 52 to 42 degrees with cloudy skies. Winds will remain steady around 11 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 40 to 35 degrees with cloudy skies. Winds will remain steady around 10 miles per hour from the southeast. Expect rain amounts between a quarter and half of an inch.
Thursday...Temperatures will range from a high of 49 to a low of 36 degrees with mostly cloudy skies. Winds will range between 6 and 24 miles per hour from the west. 0.67 inches of rain are expected.

Grandma's Kitchen

May 24, 2012 | 0 comments


16 ounces dry spaghetti, cooked

1 pound Velveeta Light (2%) Cheese

2 cups cooked, chopped chicken (I use white meat only)

1 can 98% fat free cream of mushroom soup

1 can 98% fat free cream of chicken soup

1 can of petite diced tomatoes

4 ounce can of mild green chilies

4 ounce can mushroom stems & pieces, drained

1/2 cup water

1 small onion, diced - or less, to taste

Salt & pepper to taste

Spray Crock Pot with non-stick cooking spray.

Combine all ingredients in Crock Pot and stir to mix well. Cook on low for 2-3 hours. Stir before serving.

Serves 12 (one cup each)


1-3/4 cups uncooked penne pasta

1 pound ground beef

1 teaspoon minced garlic

15 ounce can tomato puree (or 1 quart home-canned tomatoes)

14-1/2 ounce can beef broth

1-1/2 teaspoon Italian seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups chopped fresh spinach

2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions.

Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.

Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.

Yield: 4 servings


3 cups thinly sliced green leaf lettuce

1/4 cup corn

1/4 cup black beans

8 grape tomatoes, halved or cut chopped whole tomato

1 cooked grilled chicken breast

1/4 cup BBQ sauce

1/4 cup shredded mozzarella cheese

1/4 cup bottled ranch dressing

Place lettuce in a bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

Drizzle ranch dressing over the salad and serve.



1 cup white sugar

1 cup brown sugar

3 eggs, beaten

1 cup canola oil

3 teaspoons vanilla

2 cups zucchini, shredded

Stir and add:

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon soda

2 teaspoons cinnamon

1/2 teaspoon baking powder

Pour into two bread pans sprayed with pam.

Bake at 325ºF for 1 hour.

Makes 2 loaves of bread. This does freeze nicely.


Whole tomatoes can be washed and frozen in containers or plastic bags. When you are ready to use simply thaw and the skin will slip right off and they are ready to be used in cooking. (Norma)

When you get a good price on lemons, make big batches of fresh lemon juice at once. Freeze in measured 1/4 cup amounts so you can just take out the freezer bag or container to thaw when a recipe calls for lemon juice. You can also pour juice in muffin tins, freeze, then take them out and freeze in freezer bags. Make sure to freeze in measured amounts. (Sherry)

Next time you make meatballs, try this tip: roll meat mixture into a log then slice off even sized meatballs. Time saver! (Jennifer)

Perfect tiny meatballs tip: Use a melon baller. (Lisa)

Buy fresh chicken breasts in bulk then wrap individually before freezing in large freezer bags. You'll be able to grab the exact amount of chicken breasts you need without having to pry them apart. (Cami)

Keep a roll of painters tape handy in the kitchen, it's great to seal bags and such, re-sticks over and over (even stays sticky in the freezer). (Elizabeth)

Line refrigerator metal racks with large washable placemats, they catch all the spills and wipe up easily. (Helen)

Use a piece of bread with butter or oil to grease your casserole dishes easily. (Carol)

Wrap fresh herbs in slightly damp paper towels then seal in an airtight plastic bag and store in the refrigerator, these will keep fresh for a long time! (Brenda)

Try cooking vegetables in chicken or beef broth instead of water, delicious! (Kim)

Keep wooden chopsticks in the pantry canisters, use them to level off measurements for cups of flour or sugar. (Shannon)

Freeze wedges of lemons and limes then plop into glasses of water or iced tea. Good way to prevent the fruit from going to waste! Make sure to wash the outside of the fruit first before freezing. (Steve)

Freshen up dish racks by occasionally scrubbing them with a paste of baking soda and water. Removes stains and odors. (Dawn)

Place cookie cutter shapes on top of frosted cakes or cupcakes then drizzle candy sprinkles or colored coconut inside the shapes, remove cookie cutters and you have an original cake decoration done oh so simply! (Katy Lyn)

Save time on baked potatoes by first boiling them for 15 minutes to pre-cook. Then put them in a preheated oven to finish cooking. (Jody)

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