Wautoma, WI
Current Conditions
0:56 AM CST
Partly Cloudy
Dew Point
SSW at 13 mph
30.23 in. F
10.00 mi.
06:26 a.m.
05:51 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from -4 to 25 degrees with partly cloudy skies. Winds will range between 11 and 17 miles per hour from the south. No precipitation is expected.
7-Day Forecast
31°F / -4°F
Partly Cloudy
35°F / 15°F
Mostly Cloudy
33°F / 17°F
Partly Cloudy
34°F / 20°F
Partly Cloudy
36°F / 20°F
Partly Cloudy
30°F / 19°F
Mostly Cloudy
34°F / 19°F
Detailed Short Term Forecast
Issued at 0:56 AM CST
Friday...Temperatures will range from a high of 31 to a low of -4 degrees with partly cloudy skies. Winds will range between 7 and 17 miles per hour from the southsouthwest. No precipitation is expected.
This Afternoon ...Temperatures will range from 31 to 26 degrees with mostly cloudy skies. Winds will range between 9 and 17 miles per hour from the southwest. No precipitation is expected.
This Evening ...Temperatures will range from 24 to 22 degrees with partly cloudy skies. Winds will range between 9 and 13 miles per hour from the west. No precipitation is expected.
Overnight ...Temperatures will range from 21 to 23 degrees with cloudy skies. Winds will remain steady around 8 miles per hour from the south. No precipitation is expected.
Saturday...Temperatures will range from a high of 35 to a low of 15 degrees with mostly cloudy skies. Winds will range between 7 and 20 miles per hour from the westnorthwest. Less than 1 inch of snow is possible.

Grandma's Kitchen

April 18, 2013 | 0 comments


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.


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!


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.


(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.


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.


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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