Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
59°F
Dew Point
59°F
Humidity
100%
Wind
CM at 0 mph
Barometer
29.80 in. F
Visibility
10.00 mi.
Sunrise
06:06 a.m.
Sunset
07:53 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 63 to 56 degrees with partly cloudy skies. Winds will range between 4 and 9 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Wednesday
63°F / 56°F
Partly Cloudy
Wednesday
76°F / 57°F
Partly Cloudy
Thursday
78°F / 62°F
Mostly Cloudy
Friday
83°F / 64°F
Light Rain
Saturday
86°F / 65°F
Light Rain
Sunday
76°F / 62°F
Mostly Cloudy
Monday
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Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 63 to a low of 56 degrees with partly cloudy skies. Winds will range between 4 and 9 miles per hour from the northnortheast. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 63 to 56 degrees with partly cloudy skies. Winds will range between 4 and 9 miles per hour from the north. No precipitation is expected.
Wednesday...Temperatures will range from a high of 76 to a low of 57 degrees with partly cloudy skies. Winds will range between 4 and 10 miles per hour from the east. No precipitation is expected.

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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