Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
62°F
Dew Point
44°F
Humidity
52%
Wind
NNW at 15 mph
Barometer
30.03 in. F
Visibility
10.00 mi.
Sunrise
06:42 a.m.
Sunset
06:56 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 59 to 57 degrees with clear skies. Winds will range between 13 and 18 miles per hour from the northwest. No precipitation is expected.
7-Day Forecast
Sunday
59°F / 43°F
Sunny
Monday
66°F / 43°F
Sunny
Tuesday
74°F / 48°F
Partly Cloudy
Wednesday
68°F / 49°F
Partly Cloudy
Thursday
71°F / 49°F
Sunny
Friday
72°F / 53°F
Sunny
Saturday
73°F / 54°F
Sunny
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Sunday...Temperatures will range from a high of 59 to a low of 43 degrees with clear skies. Winds will range between 7 and 18 miles per hour from the northnorthwest. No precipitation is expected.
This Evening ...Temperatures will range from 55 to 46 degrees with clear skies. Winds will remain steady around 9 miles per hour from the north. No precipitation is expected.
Overnight ...Temperatures will remain steady at 45 degrees with clear skies. Winds will remain steady around 8 miles per hour from the northwest. No precipitation is expected.
Monday...Temperatures will range from a high of 66 to a low of 43 degrees with clear skies. Winds will range between 6 and 13 miles per hour from the westnorthwest. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen

April 11, 2013 | 0 comments

CHICKEN RING

1/2 cup red bell pepper, chopped

1/2 cup broccoli, chopped

1/4 cup water chestnuts, drained and chopped

2 tablespoons onion, chopped

6 ounce cooked chicken breast, chopped

2/3 cup cream of chicken soup

1 cup (4 ounces) shredded Cheddar cheese

2 (8 ounce) packages refrigerated crescent rolls

Heat oven to 350 degrees F.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15-inch baking stone or heavy pizza pan, with the bases overlapping in center and points toward the outside.

Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.)

Bake 25 to 30 minutes or until golden brown. Cut into wedges and serve warm.

Serves 8 to 10.

CROCK POT CHILI NUTS

1 pound pecans or walnuts

4 tablespoons butter, melted

1 package dry chili seasoning mix

Place pecans or walnuts in Crock Pot; pour melted butter over them.

Sprinkle package of chili seasoning over all and stir.

Cook on low for 1 1/2 hours and remove cover. Turn crock pot to high and stir. Cook for another 30 minutes. Stir again, let cool and remove from crock pot.

NOTE: This recipe can easily be doubled.

BAKED BROCCOLI

2 pound bag frozen chopped broccoli

1/2 pound Velveeta cheese (8 ounce box)

8 ounce water chestnuts, drained and sliced

1 tube Ritz Crackers

1 stick butter

Cook the broccoli in water and par-cooked. Put in small roaster pan or casserole..

Dice the cheese and add to the broccoli mix.

Cut the water chestnuts; crush the Ritz Crackers fine.

Melt the butter and mix all together.

Bake at 325 degrees F for 30 minutes, till hot and broccoli is done and cheese is melted.

Linda's note: I do mine covered for 15 minutes, and 10 to 12 minutes uncovered. Very nice for a family meal.

DIP FOR FRUIT

3 to 4 tablespoons powdered sugar

1/2 cup sour cream

Mix the 2 ingredients, to your preferred sweetness.

This is really good with fresh strawberries, or any other fruit where you would like added sweetness.

SHOOFLY PIE

1-1/2 cups sifted all-purpose flour

1/2 cup sugar

Dash of salt

1/4 teaspoon cinnamon

6 tablespoons shortening

3/4 cup molasses

1/2 cup hot water

1/2 teaspoon baking soda

1 unbaked pastry shell

Combine flour, sugar, salt, and cinnamon in a large bowl.

Cut in shortening until mixture is crumbly. Measure out 1/2 cup and set aside for topping.

Mix molasses, water, and soda in a small bowl. Stir in flour mixture until evenly moist. Pour into pastry shell. Sprinkle 1/2 cup of crumb mixture over the top of pie.

Bake at 400 degrees F for 45 minutes or until top springs back when pressed with fingertips.

Serves 6.

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