Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
60°F
Dew Point
25°F
Humidity
26%
Wind
ENE at 12 mph
Barometer
30.07 in. F
Visibility
10.00 mi.
Sunrise
06:09 a.m.
Sunset
07:44 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 61 to 44 degrees with clear skies. Winds will range between 11 and 15 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Saturday
61°F / 42°F
Clear
Sunday
60°F / 43°F
Light Rain
Monday
51°F / 31°F
Light Rain
Tuesday
45°F / 27°F
Partly Cloudy
Wednesday
42°F / 27°F
Partly Cloudy
Thursday
44°F / 27°F
Partly Cloudy
Friday
46°F / 29°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 61 to a low of 42 degrees with mostly clear skies. Winds will range between 10 and 15 miles per hour from the eastnortheast. No precipitation is expected.
Overnight ...Temperatures will range from 44 to 42 degrees with partly cloudy skies. Winds will remain steady around 11 miles per hour from the east. No precipitation is expected.
Sunday...Temperatures will range from a high of 60 to a low of 43 degrees with mostly cloudy skies. Winds will range between 11 and 15 miles per hour from the east. No precipitation is expected.

Grandma's Kitchen

Sept. 27, 2012 | 0 comments

BROCCOLI-CHEESE SOUP

Put in 3 quart saucepan and bring to a boil, and stir to dissolve cubes:

1-1/2 cups water

2 chicken bouillon cubes

Add:

10-ounce package frozen broccoli cuts

Cook till broccoli is tender.

In a frying pan melt:

2 tablespoons butter

Add :

2 tablespoons chopped onions

Brown the onions well and cream in:

2 tablespoons all-purpose flour

When smooth, add:

2 cups milk

Stir mixture over low heat until it resembles a white sauce. Add:

1 cup Velveeta cheese, cut in cubes or shredded

Stir till cheese is melted and then add to the broccoli mixture in saucepan. Heat well, and serve.

Serves 4.

Linda's note: I have doubled this recipe many times, using a Dutch Oven.

CREAMED TUNA

1/4 butter (1/2 stick), at room temperature

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups milk

Two 6-1/2 ounce cans tuna, drained and flaked

1 can peas and carrots, drained

Melt butter; blend in flour, salt and pepper. Add milk, stirring constantly with wire whisk. Cook over low heat till thickened and smooth. Add tuna and vegetables. Heat to warm tuna and vegetables.

Serve over toast, cooked rice or noodles. Even mashed potatoes will work.

Serves 3.

BLUEBERRY BREAD SUPREME

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon salt

1/3 teaspoon nutmeg

1 cup blueberries (fresh, frozen or canned - (I used blueberry pie filling and it makes a very moist bread)

1 cup chopped nuts

1 egg

1 cup sugar

2 tablespoon melted butter

1 cup buttermilk

1/4 teaspoon cinnamon

Beat egg; add sugar; mix well. Stir in melted butter and buttermilk. Blend in dry ingredients; stirring just until moistened.

Fold in blueberries and nuts.

Pour into a greased loaf pan.

Bake in preheated oven at 350ºF about 30 to 40 minutes, or till wooden pick inserted in center comes out clean. Turn onto rack and let cool. Wrap with saran or foil when cooled.

LAURA'S VERSATILE CAKE

1 box cake mix, any flavor

3 large eggs, beaten

1 can pie filling, any flavor

In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed. Bake in greased 9x13 pan, at 350ºF for 35 minutes or test with toothpick for doneness.

Pair flavors of cake mix and pie filling.

Apple filling with maybe butter pecan cake mix.

Cherry pie filling with a devil's food cake mix, etc.

I enjoy a pineapple cake mix with blueberry filling.

FOR AN EXTRA INCH TO THE HIPS: Chop room temperature cream cheese into chunks. Poke the chunks randomly into the batter after pouring it in the baking pan. Make sure the cheese is in deep. Continue to bake. I do this with a strawberry cake mix and strawberry filling and also the blueberry filling.

PEANUT BUTTER PIE

8 ounce cream cheese, softened

1/2 cup creamy peanut butter (use a name brand)

1 cup sifted powdered sugar

1/2 cup milk

1 carton Cool Whip

1/4 cup finely chopped peanuts (optional)

Whip the cream cheese until soft and fluffy. Beat in peanut butter and the powdered sugar slowly. Fold in 3/4 cup of the Cool Whip.

Now you have a choice, you can just put in a metal pie pan, smooth and freeze, or you can use a cookie crumb crust (at grocery stores). In either case, top with remaining 1/4 Cool Whip.

Garnish with 1/4 cup chopped peanuts.

Freeze for 2 hours or till ready to serve. Refreeze any leftovers.

Serves 6 to 10.

Note: I have used a grated Hershey's chocolate candy bar in place of the peanuts, and have had no complaints. I have also use the chocolate wafer pie crust. ://://://://://://://://://://://://

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