Wautoma, WI
Current Conditions
0:56 AM CDT
Rain
Temperature
52°F
Dew Point
52°F
Humidity
100%
Wind
NE at 13 mph
Barometer
30.07 in. F
Visibility
1.25 mi.
Sunrise
05:18 a.m.
Sunset
08:31 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 56 to 51 degrees with cloudy skies. Winds will range between 14 and 18 miles per hour from the north. Rain amounts between a tenth and quarter of an inch are predicted.
7-Day Forecast
Saturday
63°F / 38°F
Scattered Showers
Sunday
61°F / 37°F
Partly Cloudy
Monday
63°F / 41°F
Sunny
Tuesday
68°F / 41°F
Sunny
Wednesday
74°F / 48°F
Partly Cloudy
Thursday
82°F / 58°F
Light Rain
Friday
75°F / 58°F
Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 63 to a low of 38 degrees with partly cloudy skies. Winds will range between 12 and 18 miles per hour from the northnortheast. 0.17 inches of rain are expected.
This Afternoon ...Temperatures will range from 58 to 63 degrees with cloudy skies. Winds will remain steady around 16 miles per hour from the north. No precipitation is expected.
This Evening ...Temperatures will range from 59 to 43 degrees with mostly clear skies. Winds will range between 12 and 16 miles per hour from the northeast. No precipitation is expected.
Overnight ...Temperatures will range from 41 to 38 degrees with mostly clear skies. Winds will remain steady around 13 miles per hour from the north. No precipitation is expected.
Sunday...Temperatures will range from a high of 61 to a low of 37 degrees with partly cloudy skies. Winds will range between 6 and 15 miles per hour from the northeast. 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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