Wautoma, WI
Current Conditions
0:56 AM CDT
Foggy
Temperature
49°F
Dew Point
49°F
Humidity
100%
Wind
CM at 0 mph
Barometer
30.14 in. F
Visibility
0.00 mi.
Sunrise
06:40 a.m.
Sunset
07:00 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 46 to 50 degrees with partly cloudy skies. Winds will remain steady around 7 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Friday
50°F / 46°F
Partly Cloudy
Friday
72°F / 50°F
Partly Cloudy
Saturday
78°F / 50°F
Partly Cloudy
Sunday
60°F / 44°F
Partly Cloudy
Monday
65°F / 44°F
Sunny
Tuesday
67°F / 43°F
Partly Cloudy
Wednesday
66°F / 43°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Friday...Temperatures will range from a high of 50 to a low of 46 degrees with partly cloudy skies. Winds will range between 6 and 9 miles per hour from the southsoutheast. Less than 1 tenth inch of rain is possible.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 46 to 50 degrees with partly cloudy skies. Winds will remain steady around 7 miles per hour from the south. No precipitation is expected.
Friday...Temperatures will range from a high of 72 to a low of 50 degrees with partly cloudy skies. Winds will range between 8 and 22 miles per hour from the south. 0.30 inches of rain are expected.

Grandma's Kitchen

June 9, 2014 | 0 comments

COLE SLAW

1 medium cabbage, shredded

3 stalks celery, chopped

1 medium carrot, grated

1 green pepper, chopped

1 tbsp salt

1. Add salt to the cabbage; let stand 1 hour.

2. Squeeze out fluid from the cabbage.

3. Add the carrots, celery and green pepper to the cabbage

4. Add the syrup from recipe below.

SYRUP

1 cup cider vinegar

¼ cup water

1 tsp mustard seed

1 tsp celery seed

2 cups sugar

1. Mix and boil all ingredients for 1 minute.

2. After boiling, let cool to lukewarm and then pour over cabbage.

3. Refrigerate.

This slaw can be frozen in containers for future use if desired.

SPINACH DIP

1 pkg Knorr dry vegetable soup mix

1 cup mayonnaise

1 cup sour cream

1 pkg frozen chopped spinach, thawed and drained

1 can water chestnuts, drained and finely chopped

1. Mix all together and refrigerate, covered.

2. Serve with Hawaiian Bread cut into a bowl shape; use the cut out bread chunks on the side of the bowl for dipping.

3. When they are gone, just use the pieces broken from the bread bowl for dipping!

COTTAGE POTATOES

10 to 12 medium potatoes, boiled, drained, cooled & cut into dices

½ lb Velveeta cheese, cut into chunks

1 medium onion, chopped

1 small jar pimientos, cut in small pieces

2 tsp salt

½ cup melted butter

1 tbsp parsley flakes

1. Mix the potatoes, cheese, onion and pimientos in a large, uncovered casserole.

2. Add mixure of salt, butter and parsley, and mix gently.

3. Bake at 350 degrees for 1 hour

This can be made the day before, refrigerated and baked the next day. Be sure to cover the pan while in the refrigerator, and let it come to room temperature before baking.

PINEAPPLE COOKIES

2 cups flour

1 tsp baking powder

1 tsp soda

½ cup shortening

1 cup sugar

1 egg

¼ tsp nutmeg

1 tsp vanilla

½ cup crushed pineapple

1. Mix in usual way.

2. Drop on greased cookie sheet by teaspoon.

3. Bake at 400 degrees for 8 to 10 minutes.

Linda's note: You can easily double this recipe. I also like to add raisins to this.

PIZZA MEAT LOAF

2 lbs ground beef

2 eggs

14 oz jar pizza sauce

8 oz pkg shredded mozzarella cheese

1 cup Italian bread crumbs

1. Reserve ½ cup shredded cheese and ½ cup pizza sauce for the topping.

2. In a large bowl, mix remaining cheese, remaining pizza sauce, ground beef, bread crumbs and egg.

3, Press firmly into a loaf pan. Bake at 350 degrees for 30 minutes.

4. Remove from oven, and pour the ½ cup pizza sauce over the top. Return to oven and bake another 30 minutes.

5. When done, sprinkle with reserved cheese, and let stand till it is melted.

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