Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
69°F
Dew Point
52°F
Humidity
55%
Wind
S at 12 mph
Barometer
29.81 in. F
Visibility
10.00 mi.
Sunrise
06:40 a.m.
Sunset
07:00 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 69 to 64 degrees with partly cloudy skies. Winds will range between 15 and 20 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Friday
69°F / 64°F
Scattered Showers
Saturday
75°F / 50°F
Sunny
Sunday
67°F / 45°F
Partly Cloudy
Monday
67°F / 45°F
Sunny
Tuesday
69°F / 49°F
Partly Cloudy
Wednesday
67°F / 49°F
Light Rain
Thursday
68°F / 53°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Friday...Temperatures will range from a high of 69 to a low of 64 degrees with partly cloudy skies. Winds will range between 15 and 20 miles per hour from the southsouthwest. No precipitation is expected.
Overnight ...Temperatures will range from 67 to 65 degrees with cloudy skies. Winds will remain steady around 16 miles per hour from the southwest.
Saturday...Temperatures will range from a high of 75 to a low of 50 degrees with mostly clear skies. Winds will range between 17 and 22 miles per hour from the westnorthwest. No precipitation is expected.

Grandma's Kitchen

July 25, 2013 | 0 comments

LEMON ANGEL DESSERT

1 baked angel food cake

1 package instant lemon pudding

1 carton Cool Whip

Strawberries or other things for garnish

Cut the angel food cake into pieces, about 2 inches or smaller, and put in the bottom of a glass 9 x 13 pan,

Mix the pudding as per the directions on the box, using milk.

Thaw the Cool Whip and have it ready to go.

Mix the pudding and the Cool Whip well; spread over the cake cubes in the pan. Be sure and press a bit so the pudding mixture gets to the bottom of the pan.

Cover and refrigerate for 3 or more hours.

To serve, cut into 12-15 pieces, and garnish with a dollop of Cool Whip and a fresh strawberry, stem and all.

BROWN SUGAR GLAZE

2 tablespoons brown sugar

1 tablespoon water

1 teaspoon lemon juice

Place all ingredients in small pan and heat till sugar is dissolved. Spread over cooked meat.

Linda's note: Nice on grilled chops, microwaved sliced Spam, split and microwaved hot dogs - anything! If you want more zest; add a little prepared mustard.

CREAMY ALFREDO SAUCE

2 tablespoons butter

1/2 of an 8 ounce block cream cheese, at room temperature

1 cup milk

1/4 cup Parmesan

Combine cream cheese, milk, and butter. Heat and stir until smooth.

Add Parmesan and stir.

This sauce will cover 2 cups of uncooked noodles, cooked as per package directions.

More milk and Parmesan may be added if necessary.

SKILLET HONEY CHICKEN

From Beverly Maske

2 tablespoons butter

2 tablespoons honey

4-6 boneless, skinless chicken breasts

1/2 cup orange juice

In a large skillet, melt butter with honey over medium heat.

Add chicken and brown on both sides. Reduce heat; continue cooking until juices run clear when chicken is pierced. Add a touch of water if needed in cooking breasts; it does depend on how large they are.

Reduce heat to low. Drizzle with orange juice; cover and cook an additional 10 minutes. Uncover and continue cooking until pan juices reduce to a glaze.

Serves 4-6.

HAWAIIAN JAM

8 peaches, peeled

3 large oranges

Pulp of 1 medium cantaloupe

1 lemon

1 (8 1/2 ounce) can crushed pineapple

Sugar ( 1 cup fruit to 3/4 cup sugar)

Chop all ingredients fine. Put oranges through food chopper.

Combine all with 3/4 cup sugar for every 1 cup of fruit.

Mix well and let stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal.

Makes 8 pints.

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