Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
42°F
Dew Point
29°F
Humidity
60%
Wind
ESE at 10 mph
Barometer
30.09 in. F
Visibility
10.00 mi.
Sunrise
06:12 a.m.
Sunset
07:42 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 47 to 37 degrees with cloudy skies. Winds will range between 12 and 16 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
47°F / 36°F
Light Rain
Thursday
50°F / 27°F
Partly Cloudy
Friday
48°F / 26°F
Mostly Cloudy
Saturday
42°F / 27°F
Light Rain
Sunday
49°F / 38°F
Scattered Showers
Monday
48°F / 35°F
Partly Cloudy
Tuesday
49°F / 35°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 47 to a low of 36 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the southeast. 0.12 inches of rain are expected.
Overnight ...Temperatures will remain steady at 37 degrees with cloudy skies. Winds will remain steady around 16 miles per hour from the southeast. Rain amounts between a tenth and quarter of an inch are predicted.
Thursday...Temperatures will range from a high of 50 to a low of 27 degrees with partly cloudy skies. Winds will range between 16 and 18 miles per hour from the westnorthwest. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen

Aug. 22, 2013 | 0 comments

CARROT JELLO SALAD

6-ounce box (large one) of orange jello (you may use sugar free, if desired)

20-ounce can crushed pineapple; reserve the juice

4 large carrots, shredded

In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.

When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Linda's note: I always use a 9x13-inch glass pan and cut this in squares. I top with a dollop of mayonnaise. Also, you can use a smaller "utility pan" if you want a thicker salad.

Serves 8 to 12.

BAKED MACARONI AND CHEESE

2 cups dry macaroni

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon white pepper

2 cups milk

1/2 pound shredded sharp cheddar cheese

1/2 tablespoon dry minced onion

CRUMB TOPPING:

1-1/2 tablespoon butter

1/2 cup bread crumbs

1/4 teaspoon paprika

Boil macaroni in salted water until just tender, drain & set aside.

In medium saucepan melt butter over low heat, stir in flour & cook for one minute. Slowly whisk in milk, cook & stir over medium heat until thickened; stir in a little more flour if needed.

Stir in salt, pepper, onion, & cheese; cook until cheese is melted, do not boil. Mix cheese sauce into cooked macaroni & pour into a 9x9-inch square baking dish.

Melt butter, stir in bread crumbs & paprika. Top macaroni & cheese with crumbs.

Bake at 350°F for about 40 minutes, until casserole is bubbly. If you wish, you can put it under the broiler for a few seconds to brown the crumbs.

SPECIAL SALAD

10-ounce package frozen small green peas

2 tablespoons minced onion

1/4 cup chopped celery

1/2 cup Chedder cheese cut into small cubes

2 hard boiled eggs, chopped

1/4 cup mayonnaise

2 tablespoons real bacon bits

1/4 teaspoon salt

1/4 teaspoon pepper

lettuce leaves

Thaw the peas in running water; drain. Mix all ingredients, but lettuce, in large bowl, cover and refrigerate till use.

I like more bacon bits that this recipe calls for.

Gently stir all before serving the crisp lettuce leaves.

I have been know to use chopped lettuce also, and even add some to the salad mixture; it is up to you.

COFFEE LOVERS DESSERT

10-12 large marshmallows

1/2 cup brewed coffee

1/2 cup heavy whipping cream, whipped (or use Cool Whip

In a heavy saucepan, combine marshmallows and coffee; cook and stir over low heat until melted. Remove from the heat and cool to room temperature.

Fold in whipped cream. Spoon into individual dessert dishes. Chill.

Makes 2 servings.

SPICE PUFFS

1 package spice cake mix (regular size)

1/2 cup butter, melted

1/2 cup sugar

1 teaspoon cinnamon

Prepare cake batter according to package directions.

Fill 24 greased or paper-lined muffin cups two-thirds full.

Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Remove to wire racks. Cool for 5 minutes.

Place butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip top of warm puffs in butter, then in cinnamon-sugar. Serve warm.

Makes 2 dozen.://://://://

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