Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
53°F
Dew Point
37°F
Humidity
54%
Wind
ESE at 6 mph
Barometer
30.25 in. F
Visibility
10.00 mi.
Sunrise
07:20 a.m.
Sunset
06:02 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 48 to 55 degrees with clear skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
55°F / 40°F
Partly Cloudy
Thursday
49°F / 43°F
Light Rain
Friday
65°F / 43°F
Partly Cloudy
Saturday
56°F / 36°F
Sunny
Sunday
55°F / 36°F
Light Rain
Monday
64°F / 45°F
Light Rain
Tuesday
56°F / 35°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 55 to a low of 40 degrees with partly cloudy skies. Winds will range between 7 and 11 miles per hour from the southsoutheast. No precipitation is expected.
This Evening ...Temperatures will range from 47 to 40 degrees with clear skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 40 to 43 degrees with mostly cloudy skies. Winds will remain steady around 8 miles per hour from the south. No precipitation is expected.
Thursday...Temperatures will range from a high of 49 to a low of 43 degrees with mostly cloudy skies. Winds will range between 2 and 10 miles per hour from the south. 0.36 inches of rain are expected.

Grandma's Kitchen

Feb. 21, 2013 | 0 comments

SKILLET CHICKEN

2 tablespoons butter

1/3 cup milk

4 chicken breasts

1/8 teaspoon pepper

1 cup cut-up broccoli

1 can cream of broccoli soup

1/2 cup thinly sliced carrots

In a skillet over medium heat melt 1 tablespoon of the butter, and cook chicken 10 minutes, or until browned on all sides.

Remove chicken from skillet and keep warm.

In the same skillet, melt the other 1 tablespoon butter; cook the broccoli and carrots for 5 minutes.

Stir in soup, milk and pepper. Heat to boiling.

Return chicken to skillet, reduce heat to low. Simmer for 5 minutes or until chicken is fork tender.

Serves 4.



FROSTED OATMEAL COOKIES

3 cups all-purpose flour

2 cups shortening, at room temperature

2 cups brown sugar

2 cups white sugar

4 eggs, beaten

2 teaspoons vanilla

6 cups oatmeal

2 teaspoons soda

2 teaspoons salt

Mix all ingredients well. Form into 1 or 2 rolls, and roll up in waxed paper, making sure the sides of the rolls are also tucked under the roll. Put in the freezer until they are hard,

Slice and bake at 350°F. Cool on wire racks. When done, frost the cookies:

FROSTING:

2 tablespoons butter

2 tablespoons cold coffee

4 teaspoons vanilla

2 teaspoons cinnamon

2 cups powdered sugar

Linda's Note: This recipe can easily be divided in half. Also, you can do the whole batch and just bake 1 roll, saving the other for another day.



GLAZED FRUIT SALAD

1 regular-size package vanilla pudding mix, the kind that you cook

2 cups pineapple juice

Put the above in a saucepan, and cook, stirring, until thick. Cool and add:

1 large can chunk pineapple, drained (use the juice with the pudding mix, add water if necessary,

1 large can fruit cocktail, drained

3 large bananas, diced

5 large apples, diced

Keep, covered in refrigerator till ready to serve. Bananas will not darken in the mixture, even if kept overnight.

Any kind of fruit may be used in this recipe.



SUGAR-FREE COCOA BY-THE CUP

In a cup mix:

1/3 cup dry milk

1 teaspoon cocoa, as in Hershey's (there is no sugar in this)

1 or 2 packets Equal or Splenda, to taste

Add very hot water, at little at a time, stirring with small wire whisk. (The Hershey's cocoa is hard to break up, so I do it with a tiny bit of water first.)

If you like Cocoa Mocha, add hot coffee instead of the water.

Serves 1.



LOW CALORIE SOUP

1 large onion, chopped

48 ounce tomato juice

3 or 4 carrots, chopped

6 beef or chicken bouillon cubes

Salt and Pepper to taste

1/2 head cabbage, chopped

3 cups water

3 or 4 stalks celery, finely diced

1 bay leaf

Combine all ingredients in kettle. Simmer for 1 hour, or till all are tender.

This is 30 calories per cup. Refrigerate any leftovers, and can be made in bigger batches.



TUNA BISCUIT DISH

1 can tuna

1 can Cheddar cheese soup

1 cup milk

2 tablespoons minced onion

1 tube refrigerated buttermilk biscuits

Arrange biscuits on the bottom of an ungreased 9 x 9 inch pan.

Mix the soup, milk, onion, and flaked tuna together and pour over the biscuits.

Bake in a preheated oven at 400°F for 25 to 30 minutes. Biscuits will come to the top and brown.

Serves 4 or 5.

THOUGHT FOR THE DAY:

A loser is a person who quits. Because if you believe in yourself, and keep trying, even if you fail over and over again, eventually you'll win - you're not a loser until you give up.

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