Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
47°F
Dew Point
29°F
Humidity
50%
Wind
W at 7 mph
Barometer
29.97 in. F
Visibility
10.00 mi.
Sunrise
07:24 a.m.
Sunset
05:57 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 58 to 43 degrees with clear skies. Winds will remain steady around 8 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Saturday
58°F / 38°F
Clear
Sunday
58°F / 38°F
Partly Cloudy
Monday
67°F / 41°F
Partly Cloudy
Tuesday
49°F / 34°F
Partly Cloudy
Wednesday
48°F / 34°F
Light Rain
Thursday
50°F / 33°F
Light Rain/Snow
Friday
39°F / 25°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 58 to a low of 38 degrees with clear skies. Winds will range between 8 and 10 miles per hour from the westnorthwest. No precipitation is expected.
Overnight ...Temperatures will range from 42 to 38 degrees with clear skies. Winds will remain steady around 9 miles per hour from the northwest. No precipitation is expected.
Sunday...Temperatures will range from a high of 58 to a low of 38 degrees with partly cloudy skies. Winds will range between 6 and 11 miles per hour from the eastsoutheast. 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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