Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
18°F
Dew Point
13°F
Humidity
80%
Wind
NNW at 12 mph
Barometer
30.32 in. F
Visibility
10.00 mi.
Sunrise
07:07 a.m.
Sunset
04:22 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 24 to 17 degrees with partly cloudy skies. Winds will remain steady around 10 miles per hour from the northwest. No precipitation is expected.
7-Day Forecast
Thursday
24°F / 16°F
Partly Cloudy
Thursday
20°F / 9°F
Partly Cloudy
Friday
30°F / 16°F
Mostly Cloudy
Saturday
33°F / 29°F
Mostly Cloudy
Sunday
30°F / 1°F
Partly Cloudy
Monday
17°F / -2°F
Mostly Cloudy
Tuesday
27°F / 8°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Thursday...Temperatures will range from a high of 24 to a low of 16 degrees with partly cloudy skies. Winds will range between 9 and 12 miles per hour from the northwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 24 to 17 degrees with partly cloudy skies. Winds will remain steady around 10 miles per hour from the northwest. No precipitation is expected.
Thursday...Temperatures will range from a high of 20 to a low of 9 degrees with partly cloudy skies. Winds will range between 3 and 13 miles per hour from the westnorthwest. 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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