Waupaca, WI
Current Conditions
0:35 AM CDT
Cloudy
Temperature
66°F
Dew Point
53°F
Humidity
64%
Wind
ESE at 10 mph
Barometer
0.00 in. F
Visibility
10.00 mi.
Sunrise
06:54 a.m.
Sunset
06:38 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 63 to 68 degrees with mostly cloudy skies. Winds will remain steady around 13 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
68°F / 56°F
Mostly Cloudy
Thursday
70°F / 51°F
Mostly Cloudy
Friday
55°F / 33°F
Scattered Showers
Saturday
43°F / 33°F
Partly Cloudy
Sunday
54°F / 35°F
Partly Cloudy
Monday
57°F / 35°F
Light Rain
Tuesday
57°F / 34°F
Sunny
Detailed Short Term Forecast
Issued at 0:35 AM CDT
Wednesday...Temperatures will range from a high of 68 to a low of 56 degrees with mostly cloudy skies. Winds will range between 1 and 15 miles per hour from the southeast. Less than 1 tenth inch of rain is possible.
This Evening ...Temperatures will range from 63 to 57 degrees with mostly cloudy skies. Winds will range between 5 and 13 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 58 to 56 degrees with mostly cloudy skies. Winds will range between 1 and 6 miles per hour from the southeast.
Thursday...Temperatures will range from a high of 70 to a low of 51 degrees with mostly cloudy skies. Winds will range between 1 and 17 miles per hour from the east. 0.65 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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