Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
63°F
Dew Point
61°F
Humidity
93%
Wind
CM at 0 mph
Barometer
30.12 in. F
Visibility
10.00 mi.
Sunrise
06:14 a.m.
Sunset
07:42 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 72 to 59 degrees with partly cloudy skies. Winds will range between 3 and 8 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Wednesday
72°F / 55°F
Partly Cloudy
Thursday
75°F / 57°F
Mostly Cloudy
Friday
85°F / 66°F
Light Rain
Saturday
72°F / 60°F
Light Rain
Sunday
79°F / 60°F
Light Rain
Monday
72°F / 52°F
Scattered Showers
Tuesday
74°F / 52°F
Sunny
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 72 to a low of 55 degrees with partly cloudy skies. Winds will range between 2 and 8 miles per hour from the southsoutheast. No precipitation is expected.
Overnight ...Temperatures will range from 55 to 58 degrees with partly cloudy skies. Winds will remain steady around 3 miles per hour from the south. No precipitation is expected.
Thursday...Temperatures will range from a high of 75 to a low of 57 degrees with mostly cloudy skies. Winds will range between 3 and 6 miles per hour from the eastsoutheast. No precipitation is expected.

Grandma's Kitchen

April 18, 2013 | 0 comments

SEASONED RICE

1 cup long grain rice

2 1/4 cups water

1 envelope Knorr vegetable soup mix (1.4-ounce size)

Spray saucepan with a non-fat cooking spray. In medium saucepan add all ingredients, stir and dissolve soup. Bring to a boil, reduce heat to simmering. Cover and cook approximately 20 minutes, covered.

Makes 6 servings.



HAM AND CHEESE MAGIC POCKETS

3/4-pound turkey ham, cut into 1/4-inch pieces

1 cup fat free (or regular if you prefer) shredded Cheddar cheese

1/2 cup mushrooms, chopped (optional)

2 tablespoons fat free honey Dijon salad dressing

3 tubes of Pillsbury Buttermilk Biscuits

2 egg whites, beaten

Beat egg whites-set aside. Spray 2 cookie sheets with Pam. With hand, flatten each biscuit into a thin, flat piece of round dough.

Arrange 15 individual flattened dough pieces on 2 cookie sheets, making sure they do not touch. Lay extra dough pieces on wax paper until ready to use. Brush each dough piece with eggs whites (the beaten egg whites are the "glue" that holds the crusts together and seals it shut. Set aside.

In a bowl, combine chopped ham, cheese, mushrooms and honey Dijon salad dressing. Mix until well coated with dressing. Put a good size rounded tablespoon of meat and cheese concoction in the center of each flattened dough piece on cookie sheet. Use remaining flattened dough previously set aside; with hands cover each of the meat-covered dough pieces, one at a time. Brush sides with egg whites. Using a fork, seal dough edges. Brush top with egg whites.

Bake at 375°F for 15 minutes. Makes 15 servings; 152 calories each.

Linda's Note: You may want to prick the tops of the little pies half way through baking to discharge the steam. It is up to you, if you don't do this. Be prepared for steam coming from the pies as you eat them, so no one will be burned!



CRANBERRY CAKE

1 super moist yellow cake mix (Betty Crocker brand with pudding in it is good)

16-ounce can jellied cranberry sauce (Ocean Spray is good)

Preheat oven to 350°F.

Spray 9 x 13 pan with Pam. Set aside. Set aside 1/2 cup of the boxed cake mix.

With blender mix together cranberry sauce and cake mix on low speed; once well mixed increase speed to high. Beat on high for 2 minutes.

Spread smoothly into prepared pan. Sprinkle with remaining half-cup dry cake mix on top.

Bake at 350°F for 30-32 minutes, or until top is golden brown.

Serves 15.



MARSHMALLOW APPLESAUCE DESSERT

(This couldn't be easier!)

4 cups applesauce

1/4 teaspoon allspice

1/2 teaspoon cinnamon

2 cups miniature marshmallows, or quartered regular marshmallows

Mix applesauce and seasonings together. Pour into a 9 x 13 inch pan. Sprinkle with marshmallows. Bake at 350°F for 10 minutes and serve warm.

Serves 15.



BLUEBERRY CAKE

1 cup blueberry pie filling

1 angel food cake mix

Preheat oven to 350°F. Mix pie filling and dry angel food cake together. Spray a 9 x 13 pan with Pam, put in blueberry mixture and spread smooth. Bake at 350°F for 27-28 minutes. Cake will be done when it is golden brown and cracks appear on the top. Cool completely. Serve with a little dab of remaining blueberry filling if desired; also great as a finger snack-type food.

20 servings.



APPLE CINNAMON CAKE

1 box yellow lite cake mix (Betty Crocker moist brand)

1 1/2 cups unsweetened applesauce

2 teaspoons cinnamon

Mix all ingredients with blender at medium speed until completely mixed - approximately 1 1/2-2 minutes. Pour batter into a Pam sprayed 9 x 13 pan. Bake at 350°F for 35 minutes.

Glaze Frosting:

1/2 cup light or dark brown sugar

1/2 cup sifted powdered sugar

5 tablespoons applesauce

1/2 teaspoon cinnamon

Add all ingredients together; mix well with blender. Immediately once cake is removed from oven, spread glaze frosting over top of cake while the cake is still warm or hot. Let cake cool completely before covering - refrigerate cake. Good served chilled or at room temperature.

Makes 15 servings.

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