Wautoma, WI
Current Conditions
0:56 AM CDT
Rain
Temperature
39°F
Dew Point
33°F
Humidity
79%
Wind
CM at 0 mph
Barometer
30.09 in. F
Visibility
10.00 mi.
Sunrise
06:01 a.m.
Sunset
07:50 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 52 to 41 degrees with cloudy skies. Winds will remain steady around 10 miles per hour from the southeast. Rain amounts of less than a tenth of an inch are expected.
7-Day Forecast
Wednesday
52°F / 38°F
Light Rain
Thursday
52°F / 38°F
Light Rain
Friday
58°F / 28°F
Partly Cloudy
Saturday
48°F / 28°F
Partly Cloudy
Sunday
39°F / 30°F
Light Rain
Monday
39°F / 30°F
Light Rain
Tuesday
45°F / 30°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 52 to a low of 38 degrees with cloudy skies. Winds will range between 9 and 13 miles per hour from the eastsoutheast. 0.22 inches of rain are expected.
Overnight ...Temperatures will range from 40 to 38 degrees with cloudy skies. Winds will remain steady around 11 miles per hour from the east. Rain amounts between a tenth and quarter of an inch are predicted.
Thursday...Temperatures will range from a high of 52 to a low of 38 degrees with cloudy skies. Winds will range between 13 and 17 miles per hour from the southeast. 0.49 inches of rain are expected.

Grandma's Kitchen

Aug. 1, 2013 | 0 comments

CHICKEN CORN PUDDING

4 eggs

1 can cream style corn

1-1/2 cups milk

1 tablespoon finely chopped onion

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon sugar

1/4 teaspoon thyme

1/2 teaspoon oregano

2-1/2 cups cooked, cut-up, chicken

Beat the eggs lightly and blend in the corn and milk.

Stir in the onion, salt, white pepper, sugar, thyme and oregano. Then stir in the chicken.

Turn into a 1-1/2 quart casserole dish and place in a larger pan.

Pour hot water into the larger pan so that the water comes halfway up the sides of the casserole dish.

Bake at 350°F about an hour, or until a knife inserted near the center comes out clean.

Serves 4.

Note: If you like a cup or so of grated cheese could be stirred into the casserole with the chicken.

SUMMERTIME PASTA SALAD

From Deb Cox

8-ounce package tri-color rotini, cooked

1 cucumber, chopped

2 tomatoes, chopped

6 to 8 baby carrots, chopped

8-ounce bottle Italian Dressing

After cooking the pasta, as per package directions, rinse in cold water. Drain well and pour into serving bowl.

Add vegetables and mix gently. Pour on Italian Dressing and toss to coat.

Cover and chill at least 3 hours before serving.

Serves 4 or 5.

APPLE COLESLAW

This comes from a "Back of the Box Book"

1 cup Miracle Whip Salad Dressing

1 tablespoon honey

3 cups shredded green cabbage

2 cups shredded red cabbage

1-1/2 cups chopped apples

Chopped walnuts, for garnish

Mix dressing and honey in large bowl. Add all remaining ingredients except walnuts; mix lightly.

Refrigerate 1 hour or until ready to serve. Garnish with coarsely chopped walnuts, if desired.

This recipe yields 6 servings.

FRUIT SALAD

24-ounce carton cottage cheese

12-ounce container frozen whipped topping, thawed

6-ounce package orange flavored gelatin mix (or 2 regular-sized packages; may also use sugar-free gelatin)

Two 11-ounce cans mandarin oranges, drained

20-ounce can pineapple chunks, drained

Blend the gelatin mix, whipped topping and cottage cheese together, in a large bowl.

Stir in the pineapple and oranges. Put in the refrigerator to chill.

LEMON COCONUT ICEBOX COOKIES

1 teaspoon grated lemon rind

1 cup toasted coconut

1 cup white sugar

1 cup firmly packed light brown sugar

3-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, (2 sticks). softened

2 large eggs

2 tablespoons fresh lemon juice

Using an electric mixer at medium speed beat the butter, white sugar and brown sugar until fluffy. Add the first egg to the creamed mixture and beat well.

Then add the second egg and beat well.

Add the grated lemon rind and the lemon juice to the creamed mixture and beat until well blended.

Add the toasted coconut to the creamed mixture and mix until blended.

Combine the flour, baking soda, and salt.

Slowly add a portion of the combined dry ingredients to the creamed mixture and beat until just blended. Then add a second portion of the dry ingredients to the creamed mixture and beat until just blended. Continue in this way until all of the dry ingredients have been added and blended in.

Divide the dough into three equal portions.

Take each third and shape it into a log 12 inches long. Form the log by lightly rolling the dough back and forth on a piece of lightly floured parchment paper or wax paper.

If you plan to bake the cookies right away: Double wrap each log in heavy plastic wrap. Cover and chill until firm, about 4 hours. Follow the Baking Directions below. If you plan to freeze the cookie dough: Wrap each log in a heavy plastic freezer wrap. Tape the ends with freezer tape. Cover and chill until firm, about 2 hours. Follow the Freezing Directions below.

BAKING DIRECTIONS: If the dough has been frozen, defrost it in the refrigerator for 4 hours or more.

Preheat oven to degrees 350°F. Line a large cookie sheet with parchment paper. Unwrap the cookie dough log. Using a sharp knife cut the log into 1/2-inch slices. Rotate the dough log ¼ turn after each cookie is cut. This will help to keep the cookies round. Place each slice 2-inches apart on the cookie sheet.

Bake for 12-14 minutes or until golden brown. Remove to a wire rack to cool completely. Repeat this process for the next batch.

Store the cooled cookies in an airtight container.

Makes 7 dozen cookies.

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