Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
53°F
Dew Point
21°F
Humidity
28%
Wind
W at 7 mph
Barometer
30.35 in. F
Visibility
10.00 mi.
Sunrise
06:09 a.m.
Sunset
07:44 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 48 to 53 degrees with partly cloudy skies. Winds will range between 4 and 8 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Friday
53°F / 29°F
Partly Cloudy
Saturday
63°F / 30°F
Partly Cloudy
Sunday
64°F / 46°F
Light Rain
Monday
62°F / 39°F
Partly Cloudy
Tuesday
50°F / 31°F
Partly Cloudy
Wednesday
54°F / 31°F
Mostly Cloudy
Thursday
49°F / 37°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Friday...Temperatures will range from a high of 53 to a low of 29 degrees with partly cloudy skies. Winds will range between 4 and 15 miles per hour from the east. No precipitation is expected.
This Evening ...Temperatures will range from 50 to 34 degrees with mostly cloudy skies. Winds will range between 9 and 15 miles per hour from the east. No precipitation is expected.
Overnight ...Temperatures will range from 32 to 29 degrees with partly cloudy skies. Winds will remain steady around 9 miles per hour from the east. No precipitation is expected.
Saturday...Temperatures will range from a high of 63 to a low of 30 degrees with partly cloudy skies. Winds will range between 6 and 18 miles per hour from the south. 0.18 inches of rain are expected.

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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