Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
37°F
Dew Point
37°F
Humidity
100%
Wind
ENE at 7 mph
Barometer
29.91 in. F
Visibility
10.00 mi.
Sunrise
05:58 a.m.
Sunset
07:53 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will remain steady at 38 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the east. No precipitation is expected.
7-Day Forecast
Saturday
40°F / 38°F
Cloudy
Saturday
55°F / 30°F
Partly Cloudy
Sunday
59°F / 34°F
Sunny
Monday
56°F / 34°F
Partly Cloudy
Tuesday
60°F / 34°F
Cloudy
Wednesday
65°F / 42°F
Partly Cloudy
Thursday
68°F / 47°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 40 to a low of 38 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the eastnortheast. Less than 1 tenth inch of rain is possible.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will remain steady at 38 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the east. No precipitation is expected.
Saturday...Temperatures will range from a high of 55 to a low of 30 degrees with partly cloudy skies. Winds will range between 9 and 21 miles per hour from the eastnortheast. No precipitation is expected.

Grandma's Kitchen

Dec. 13, 2012 | 0 comments

EASY VEGGIE DIP

8 ounces cream cheese, softened

1/3 cup chili sauce

5 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1/3 cup finely chopped onion

Mix ingredients well. Refrigerate, covered till ready to serve.

Serve with raw vegetables of your choice



CALIFORNIA VEGETABLE BLEND

2 packages California-blend frozen sacks of vegetables

1 pound Velveeta cheese

1 roll Ritz crackers

1 stick butter

Put vegetables into a 9 x 13-inch pan. Slice cheese on top of vegetables.

Crush crackers over top of all.

Melt and drizzle the butter over the top.

Bake at 350ºF for 25 to 30 minutes or till vegetables are done.



QUICK PEANUT BUTTER COOKIES

1 box yellow cake mix

1 cup chunky peanut butter

2 eggs

1/2 cup water

Heat the oven to 375ºF.

Mix in large bowl 1/2 the package of cake mix, peanut butter, eggs and water.

Beat till smooth and well blended. Beat in remaining cake mix. Mix thoroughly. Use your hands if necessary.

Drop dough by teaspoon on ungreased cookie sheets, about three inches apart.

With a fork dipped in flour, make criss-crosses on top of dough. Bake for 8 to 10 minutes or till done. Cool on cookie sheet 2 minutes before removing to cooling rack.

Makes 4 to 5 dozen.



PAT'S HOT CIDER PUNCH

2 quarts apple cider

1-1/2 quarts cranberry juice cocktail

1-1/2 teaspoons whole cloves

3-4 cinnamon sticks

1/4 cup packed brown sugar or less

ginger to taste (optional)

Simmer 15-20 minutes, strain and serve.



TAPIOCA

6 cups water

1 cup tapioca, large pearl

1 package Jello any flavor

Pinch of salt

2/3 cup sugar

Bring water and salt to a boil. Add tapioca and cook until clear, about 10-12 minutes. Remove from heat. Add Jello and sugar. Stir until dissolved.

Cool and add 1 small carton cool whip and any kind of fruit if desired.

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