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Temperatures will range from 37 to 40 degrees with cloudy skies. Winds will range between 6 and 10 miles per hour from the south. Rain amounts of less than a tenth of an inch are expected.
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Issued at 0:16 AM CST
Saturday...Temperatures will range from a high of 44 to a low of 37 degrees with cloudy skies. Winds will range between 6 and 16 miles per hour from the south. Less than 1 tenth inch of rain is possible.
Overnight ...Temperatures will range from 41 to 44 degrees with cloudy skies. Winds will range between 9 and 16 miles per hour from the south. Rain amounts of less than a tenth of an inch are expected.
Sunday...Temperatures will range from a high of 47 to a low of 33 degrees with cloudy skies. Winds will range between 12 and 16 miles per hour from the south. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen: Aug. 8, 2014 issue

Aug. 5, 2014 | 0 comments

RAVIOLI BAKE

(From Lois Klug)

25 oz bag frozen ravioli

26 oz jar marinara sauce

2 cups shredded Mozzarella cheese

Parmesan cheese, for sprinkling

1. Heat oven to 400 degrees. Spray bottom and sides of a 9x13-inch pan.

2. Spread 3/4 cup of the pasta sauce in baking dish. Put half the frozen ravioli in a single layer over the sauce. Top with the half of the remaining sauce and half the Mozzarella sauce; repeat layers once, starting with the pasta sauce and half of the mozzarella cheese.

3. Sprinkle with Parmesan cheese.

4. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes or until bubbly and hot in the center

5. Let stand for 10 minutes before serving.

Serves 6 to 8.

Linda's Note: I have used cheese ravoili, meat ravioli and other combinations. I usually use Hunts spaghetti sauce and add some ketchup to get 26 oz if needed. Any way you do it, it will be delicious.

APPLE CINNAMON SPREAD

1/4 cup butter, softened (1/2 stick)

8 oz cream cheese, softened

1 cup powdered sugar

2 tbsp frozen apple juice concentrate

1 tsp cinnamon

1. Whip all ingredients together until smooth. Refrigerate at least one hour before serving and then allow to come to room temperature before serving, to spread better.

2. Serve with cinnamon, apple or pumpkin bread.

Makes about 11/2 cups. Refrigerate any leftovers.

TUNA POTATO CAKES

2 eggs

¼ tsp pepper

¼ tsp salt

½ cup flour

1 tbsp chopped onion

2 cups mashed potatoes, from refrigerator or made with dry mashed potatoes

61/2 oz can tuna, drained

1. Beat eggs; add salt, pepper, flour, onion, potatoes and flaked tuna. Mix well.

2. Drop by teaspoon on hot greased griddle or fry pan. Brown on both sides.

3. Serve hot.

Linda's Note: Today's cans of tuna are only 5 oz. — 6 oz if you get lucky. Try to find the 6 oz ones. I also am using the water from my tuna and not draining it, as I find I can still get some of the good old-fashioned tuna flavor that way! I serve with sliced tomatoes and green beans or peas.

TOP-OF-STOVE PORK CHOPS

4 pork chops

4 nice onion slices

4 slices green pepper

1 can tomato soup

Pepper

1. Brown the chops, starting with a tiny bit of water to get them going, in fry pan.

2. Sprinkle chops with pepper, and place a slice of onion and a green pepper ring over each chop.

3. Pour the soup over all. Cover, and cook over low heat about 45 minutes, or till chops are tender. Stir once in a while.

Linda's Note: Add a little water if mixture seems too dry.

CHEESY CABBAGE HOT DISH

1 medium head cabbage, shredded

1 can cream of celery soup

¼ cup milk

1 cup grated American cheese

1 cup Ritz crackers, crushed and buttered

1. Cook cabbage in boiling, salted water for 10 minutes; drain. Place in a 10x6-inch baking dish.

2. Blend soup, milk and cheese; heat until cheese melts. Pour over cabbage.

3. Top with buttered crumbs.

4. Bake in a 400-degree oven for 10 to 15 minutes or until hot.

Makes 6 to 8 servings.

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