Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
18°F
Dew Point
15°F
Humidity
88%
Wind
CM at 0 mph
Barometer
30.53 in. F
Visibility
10.00 mi.
Sunrise
07:33 a.m.
Sunset
05:47 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 22 to 38 degrees with clear skies. Winds will range between 2 and 6 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Saturday
42°F / 22°F
Sunny
Sunday
50°F / 29°F
Partly Cloudy
Monday
57°F / 37°F
Light Rain
Tuesday
46°F / 31°F
Partly Cloudy
Wednesday
49°F / 31°F
Light Rain
Thursday
37°F / 24°F
Light Rain/Snow
Friday
38°F / 24°F
Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 42 to a low of 22 degrees with mostly clear skies. Winds will range between 0 and 8 miles per hour from the south. No precipitation is expected.
This Afternoon ...Temperatures will range from 42 to 36 degrees with mostly clear skies. Winds will be light from the southeast. No precipitation is expected.
This Evening ...Temperatures will range from 34 to 29 degrees with partly cloudy skies. Winds will remain steady around 6 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 30 to 28 degrees with mostly clear skies. Winds will remain steady around 7 miles per hour from the south. No precipitation is expected.
Sunday...Temperatures will range from a high of 50 to a low of 29 degrees with partly cloudy skies. Winds will range between 7 and 16 miles per hour from the south. No precipitation is expected.

Grandma's Kitchen

July 18, 2013 | 0 comments

RED WINE VINEGAR DRESSING FOR SALADS

From Phyllis Ehlert

1/4 cup red wine vinegar

1/4 cup olive oil

2 packets artificial sweetener

Salt and Pepper to taste

Mix and taste. If you want, "tweak" to suit your taste buds.

Store in airtight container in the refrigerator.

Phyllis says she often makes up a whole bottle of this (she uses a bottle from another dressing mix she has cleaned), so she has it on hand when ready to use it.

PASTA VEGGIE SALAD

Also from Phyllis

Cook amount of pasta of your choice; then rinse in cool water and let cool.

Cut up any veggie you want; the last time Phyllis used:

Chopped Green Pepper

Chopped Onion

Chopped Mushrooms

Chopped Radishes

Chopped Fresh Spinach

Grape Tomatoes

Mix pasta and veggies. Then pour over it:

Bottles Low Cal Italian Dressing.

Mix to blend, then cover and put in the refrigerator for at least a couple of hours so the flavors blend.

Phyllis likes this recipe as one can use any veggies you have on hand. She says she also sometimes sprinkles with shredded cheese, or a 4-cheese powder, and a little Mrs Dash for flavor.

CHOCOLATE PUDDING or PIE FILLING

4 cups milk

3 heaping tablespoons cornstarch (4 for pie)

3 level tablespoons unsweetened cocoa (4 for pie)

1 cup white sugar

Pinch of salt

1 egg

1 teaspoon vanilla

Scald milk. Then cool it.

Beat the egg and add the sugar, cocoa, cornstarch and salt (which have all been mixed together). Add cooled milk and cook, stirring constantly, until thick on medium heat.

Add vanilla and pour in small dessert dishes or a baked pie shell

Serve topping with whipped cream.

BATTER FOR FRYING FISH

1 cup pancake flour (maybe more?)

2 eggs

2 cups milk

Paprika

Salt and pepper

Water

Use your discretion for the right thickness of the batter to remain coated.

BANANA BUNDT CAKE

1-1/2 cups sugar

1 tablespoon lemon juice

1 teaspoon baking powder

3/4 cup chopped walnuts

1/4 cup shortening

2 medium bananas

1 teaspoon soda

2 eggs

1-1/2 cups all-purpose flour

1/4 cup water

Mix all ingredients well.

Preheat oven to 350°F.

Put mixture into greased and floured bundt pan. Bake for 40 minutes at 350 degrees.

Let cool to warm and remove from pan to cooling rack.

Linda's note: If you would like, you can drizzle on some vanilla icing. Even tiny chocolate chips, either in the cake mix, or on top of the icing, are a nice addition.

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