Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
56°F
Dew Point
54°F
Humidity
93%
Wind
CM at 0 mph
Barometer
30.03 in. F
Visibility
8.00 mi.
Sunrise
05:45 a.m.
Sunset
08:21 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 64 to 59 degrees with clear skies. Winds will range between 1 and 6 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Friday
64°F / 59°F
Clear
Friday
81°F / 57°F
Partly Cloudy
Saturday
79°F / 56°F
Sunny
Sunday
81°F / 59°F
Light Rain
Monday
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Light Rain
Tuesday
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Light Rain
Wednesday
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Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Friday...Temperatures will range from a high of 64 to a low of 59 degrees with clear skies. Winds will range between 1 and 6 miles per hour from the westsouthwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 64 to 59 degrees with clear skies. Winds will range between 1 and 6 miles per hour from the west. No precipitation is expected.
Friday...Temperatures will range from a high of 81 to a low of 57 degrees with partly cloudy skies. Winds will range between 2 and 14 miles per hour from the west. 0.50 inches of rain are expected.

GRANDMA'S KITCHEN

May 26, 2014 | 0 comments

ZUCCHINI CHIPS

The gardens will soon be giving us fresh vegetables; here is a recipe to try for a cheap and good-for-you snack!

1 zucchini, sliced fairly thinly

1 tbsp olive oil

Salt

1. Put the zucchini in a bowl.

2. Add the olive oil and mix well with your hands.

3. Put zucchini on cookie sheet with parchment paper; place each piece of zucchini separately.

4. Sprinkle salt lightly on chips.

5. Bake at 450 degrees for 20 to 25 minutes

Nice served plain, or with salsa.

Note: You will learn as you do this how thick to make the chips. Too thick and they may be done too quickly; too fat, and the chips will be great but a bit soggy.

NEAT DINNER

1 pkg 4 boneless, skinless chicken breasts cut each in ½

1 pkg frozen vegetables

4-5 red potatoes, washed and cut in pieces

3/4 stick of butter

dry Italian seasoning.

1. Place chicken breasts on one side of a 9x13-inch pan, the long way of the pan.

2. Put frozen vegetables in the middle of the dish, the long way again.

3. Place the potatoes on the last vacant area of your pan

4. Melt butter and pour over all ingredients,

5. Put 2/3 of a package of the seasoning over the dish.

6. Cover with aluminum foil, and bake at 350 degrees for 1 hour.

Serves about 5.

QUICK DINNER

16 oz Salsa of your choice

1 can black beans, drained

4 eggs

Chopped green onions to taste

Tortilla chips

1. Simmer beans and salsa for a few minutes.

2. Then crack the 4 eggs individually into the mixture, keeping eggs apart. If there are two kinds of eggs desired, like soft-boiled and hard-boiled (like John and I like), put in the one to be hard-boiled early, and add the second two later.

3. Cover, and let simmer till eggs are done the way you want them.

4. Serve. (Nice when you add the tortilla chips for flavor; also nice to add shredded cheese as desired)

Linda's Note: Serve with a green salad. I have been known to also add chopped ripe olives to my portion of the meal!

HOMEMADE "PLEDGE" FOR CLEANING

2 tbsp olive oil

½ tsp essential oil (I use lemon or orange)

¼ cup white vinegar

13/4 cups water

1. Mix all in a spray container that was cleaned thoroughly.

2. Add label to container and use as needed.

PEPPY SANDWICH SPREAD

1 can Spam luncheon meat (7 oz)

3 slices American cheese

1 tbsp pickle relish

1 tbsp mayonnaise

1. Finely chop Spam and cheese or process in food processor using chopping blade.

2. Mix in pickle relish and mayonnaise.

3. Cover and refrigerate until serving time.

4. Serve on bread, toast, pita bread or crackers.

POTATOES AU GRATIN

1 package potatoes au gratin mix (51/2 oz)

1 can Spam luncheon meat (7 oz), diced

1/4 cup chopped green pepper

2 cups boiling water

2/3 cup milk

1 medium tomato

1. In 11/2-quart casserole, combine potatoes, sauce mix from box, Spam and green pepper.

2. Pour in boiling water and milk; stir to mix well.

3. Bake, uncovered, in 400-degree oven 25 minutes.

4. Stir well.

5. Slice tomato in slices; halve each slice. Overlap tomato slices on top of casserole.

6. Return to oven, and bake 10 minutes longer. Let stand 5 minutes before

serving.

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