Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
34°F
Dew Point
32°F
Humidity
92%
Wind
CM at 0 mph
Barometer
30.39 in. F
Visibility
9.00 mi.
Sunrise
07:20 a.m.
Sunset
06:02 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 28 to 45 degrees with partly cloudy skies. Winds will be light from the east. No precipitation is expected.
7-Day Forecast
Wednesday
55°F / 28°F
Partly Cloudy
Thursday
52°F / 35°F
Mostly Cloudy
Friday
62°F / 44°F
Partly Cloudy
Saturday
58°F / 37°F
Sunny
Sunday
57°F / 37°F
Light Rain
Monday
62°F / 49°F
Light Rain
Tuesday
57°F / 36°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 55 to a low of 28 degrees with partly cloudy skies. Winds will range between 2 and 10 miles per hour from the southsoutheast. No precipitation is expected.
This Afternoon ...Temperatures will range from 49 to 55 degrees with clear skies. Winds will range between 6 and 10 miles per hour from the southeast. No precipitation is expected.
This Evening ...Temperatures will range from 46 to 39 degrees with clear skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 38 to 35 degrees with partly cloudy skies. Winds will remain steady around 7 miles per hour from the south. No precipitation is expected.
Thursday...Temperatures will range from a high of 52 to a low of 35 degrees with mostly cloudy skies. Winds will range between 1 and 12 miles per hour from the south. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen

March 7, 2013 | 0 comments

SKILLET SPAGHETTI

1 pound ground beef, browned and drained

3 cups hot water

1 package dry onion soup mix

2 handfuls of spaghetti, broken in thirds

Boil together the above until spaghetti is soft.

Add:

16 ounce bottle of spaghetti sauce (I use a can of Hunts)

Heat to serving temperature.

Serve with Parmesan cheese on top.

Will serve 4.

Linda's Note: I add some sliced black olives and a can of cut mushroom stems and pieces, drained, to this mixture.



QUICK FRUIT COBBLER

1 cup self-rising flour

1 teaspoon baking powder

1 cup sugar

Mix together. Add:

1 cup milk

Stir well. Put into 9x13-inch pan.

Melt:

1 stick butter

Pour over dough.

Add:

1 can peaches or any canned or frozen fruit on top of the margarine.

Bake at 350ºF until brown.

Serves 6 to 8.

Linda's Note: To make your own Self-Rising flour:

1 cup all-purpose flour

1/2 teaspoon salt

1-1/2 teaspoons soda

Mix well and use in any recipe calling for self-rising flour.



EASY BROWNIES USING SELF-RISING FLOUR

1 cup butter

3/4 cup cocoa (unsweetened)

1/4 cup vegetable oil

2 cups sugar

2 teaspoons vanilla

4 eggs

1-1/3 cups self-rising flour

1 cup pecans or walnuts, chopped (optional)

Preheat oven to 350°F.

Spray an 8- or 9-inch square pan or brush with oil. Dust lightly with a little cocoa or flour and tap out excess.

In a medium pan, melt butter. Stir in cocoa and oil. Remove pan from heat and allow to cool for 15 minutes.

In a bowl, combine sugar and vanilla. Beat in eggs, one at a time, beating well after each addition. Stir in flour and remaining ingredients (do not over-mix, to avoid tough brownies). Spread evenly in prepared pan.

Bake for 20-25 minutes or until center springs back when touched lightly with fingertip. Cool completely on wire rack before cutting into squares.

Serves 9 or more.



ITALIAN MEAT LOAF

2-1/2 pounds ground beef or chuck

2 large peppers, red or green, coarsely chopped

16-ounce can diced tomatoes

1 large sweet onion, chopped

4 slices bacon

1-1/2 cups Italian bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons minced or pressed garlic

1/2 teaspoon basil

1/3 teaspoon oregano

1/2 teaspoon parsley

1 teaspoon seasoned salt or beef bouillon powder

2 eggs

1/3 teaspoon black pepper

1/3 cup ketchup (or more as needed)

Onion and Garlic Powder to taste

Preheat oven to 375°F.

In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding bread crumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.

Press meat into a loaf-shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.

Bake uncovered 1 1/2 hours.

Variation: Substitute your favorite barbecue sauce for basting.



ORANGEADE

(Even the children can enjoy this!)

1/2 orange juice (with pulp)

1/2 Sprite

Use an equal volume of orange juice and Sprite.

Mix in a cocktail shaker or blender and serve over ice.

Variation: Melt orange sherbet and re-freeze in ice cube trays. Serve orangeade in a punch bowl or glass pitcher with sherbet ice cubes and thin orange slices. A colorful punch bowl for parties and gatherings. Kids love it, too!

Linda's Note: If desired, use sugar free Sprite, and 100 percent Orange Juice. This recipe makes about enough for 2 people.



CUSTARD PIE

2 eggs

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla (optional)

1-1/2 cups milk

Nutmeg

Cinnamon

Pastry pie shell

Beat eggs slightly, add sugar, salt and milk.

Line a deep pie pan with pastry. Dampen the edge of the pastry and add a one-inch strip of pastry to build up edge.

Brush the pie shell with melted butter and pour in the custard filling. Sprinkle with nutmeg and cinnamon and bake in a preheated oven for about 350°F for 30-35 minutes.

Tip: Do not disturb the custard while it's cooking; leave in place in open oven for 1 hour after cooking to allow to set.

Serves 6.

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