Wautoma, WI
Current Conditions
0:56 AM CDT
Dew Point
W at 6 mph
30.09 in. F
10.00 mi.
07:30 a.m.
05:50 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 32 to 46 degrees with mostly cloudy skies. Winds will remain steady around 5 miles per hour from the southwest. No precipitation is expected.
7-Day Forecast
51°F / 29°F
Mostly Cloudy
41°F / 26°F
40°F / 26°F
Partly Cloudy
45°F / 30°F
Mostly Cloudy
50°F / 36°F
Light Rain
43°F / 29°F
Partly Cloudy
50°F / 29°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Thursday...Temperatures will range from a high of 51 to a low of 29 degrees with mostly cloudy skies. Winds will range between 5 and 20 miles per hour from the northwest. Less than 1 tenth inch of rain is possible. Less than 1 inch of snow is possible.
This Afternoon ...Temperatures will range from 48 to 51 degrees with cloudy skies. Winds will range between 9 and 13 miles per hour from the west. No precipitation is expected.
This Evening ...Temperatures will range from 47 to 37 degrees with partly cloudy skies. Winds will range between 12 and 18 miles per hour from the northwest. No precipitation is expected.
Overnight ...Temperatures will range from 35 to 32 degrees with partly cloudy skies. Winds will range between 16 and 20 miles per hour from the north. Snow accumulation of less than a half inch is predicted.
Friday...Temperatures will range from a high of 41 to a low of 26 degrees with clear skies. Winds will range between 6 and 21 miles per hour from the north. No precipitation is expected.

Grandma's Kitchen

Aug. 22, 2013 | 0 comments


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.


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


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.


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.


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.


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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