Wautoma, WI
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0:56 AM CDT
Dew Point
ENE at 3 mph
30.06 in. F
10.00 mi.
06:16 a.m.
07:38 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 59 to 69 degrees with cloudy skies. Winds will remain steady around 5 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
77°F / 59°F
Partly Cloudy
83°F / 61°F
Partly Cloudy
85°F / 62°F
Partly Cloudy
87°F / 69°F
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Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 77 to a low of 59 degrees with partly cloudy skies. Winds will range between 2 and 7 miles per hour from the northnortheast. No precipitation is expected.
This Afternoon ...Temperatures will range from 72 to 77 degrees with partly cloudy skies. Winds will remain steady around 4 miles per hour from the north. No precipitation is expected.
This Evening ...Temperatures will range from 75 to 63 degrees with partly cloudy skies. Winds will be light from the east. No precipitation is expected.
Overnight ...Temperatures will range from 62 to 59 degrees with partly cloudy skies. Winds will remain steady around 4 miles per hour from the southwest. No precipitation is expected.
Sunday...Temperatures will range from a high of 83 to a low of 61 degrees with partly cloudy skies. Winds will range between 2 and 5 miles per hour from the westsouthwest. No precipitation is expected.

Grandma's Kitchen

Jan. 17, 2013 | 0 comments


Two 16 ounce cans pork and beans

1 package hot dogs, sliced into rounds

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons mustard

8.5 ounce package corn muffin mix

1 cup grated Cheddar cheese

Combine the beans, hot dogs, brown sugar, Worcestershire and mustard. Pour into a lightly greased baking dish.

Prepare the muffin mix according to package directions. Add the cheese. Drop by spoonsful onto the bean mixture.

Bake at 350 degrees for 40 minutes.


32 ounce package frozen hashbrown potatoes, slightly thawed

1/2 cup butter, melted

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

2 cups shredded Cheddar cheese

12 ounce can SPAM Luncheon Meat, cubed

1 can cream of chicken soup

1-1/2 cups sour cream

1/2 cup milk

1/2 cup chopped onion

1/4 cup diced green chiles, drained

2 cups crushed potato chips

Heat oven to 350°F.

In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder.

In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion and green chiles. Add SPAM mixture to potato mixture; mix well.

Pour into 2-quart baking dish. Sprinkle with potato chips.

Bake for 45-60 minutes or until thoroughly heated.

Serves 8.


1-1/2 sticks (3/4 cup) butter, softened

3/4 cup packed light-brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 ripe banana, peeled and sliced

1 teaspoon vanilla extract

2 cups all-purpose flour

1-1/2 cups semisweet chocolate chunks

1 cup nuts, coarsely chopped

Heat oven to 350°F.

Beat butter, sugar, baking soda and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.

Beat in eggs, banana and vanilla until well blended and banana is mashed.

On low speed, gradually beat in flour in 3 additions until just blended. Stir in chocolate and nuts.

Drop rounded measuring tablespoons of dough 2-inches apart onto ungreased baking sheet(s).

Bake 10 to 12 minutes until golden brown. Remove to rack to cool completely.

Store in airtight container.


1 head cabbage, shredded

1 onion, chopped

6 tablespoons butter

1 can cream of mushroom soup

1 cup Velveeta or shredded cheddar cheese

Salt and pepper to taste

1/4 cup bread crumbs or your favorite casserole topping

Boil cabbage in salt water until tender; drain and set aside.

Sautè onion in 5 tablespoons butter until clear. Add soup, then cheese until it melts. Stir in cabbage, salt and pepper.

Pour into a 10 x 6-inch baking dish. Melt remaining butter and crumbs and cook until lightly brown. Sprinkle over cabbage.

Bake at 350°F for 20 to 30 minutes.

Makes 8 servings.


1-1/3 cups maraschino cherries (10-ounce jar)

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter, softened

2/3 cup firmly packed brown sugar

2 eggs

1 cup mashed ripe bananas (about 3)

1/2 cup chopped walnuts

Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

Combine flour, baking powder and salt; set aside.

Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined.

Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts.

Lightly spray a 9 x 5 x 3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.

Bake in a preheated 350°F oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack.

Store in a tightly covered container.

Makes 1 loaf, about 16 slices.

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