Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
24°F
Dew Point
7°F
Humidity
48%
Wind
N at 10 mph
Barometer
30.16 in. F
Visibility
10.00 mi.
Sunrise
06:49 a.m.
Sunset
07:16 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 33 to 21 degrees with partly cloudy skies. Winds will remain steady around 13 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Thursday
33°F / 16°F
Clear
Friday
34°F / 16°F
Sunny
Saturday
41°F / 16°F
Partly Cloudy
Sunday
39°F / 26°F
Light Rain/Snow
Monday
48°F / 28°F
Partly Cloudy
Tuesday
49°F / 29°F
Partly Cloudy
Wednesday
50°F / 29°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Thursday...Temperatures will range from a high of 33 to a low of 16 degrees with mostly clear skies. Winds will range between 8 and 15 miles per hour from the north. No precipitation is expected.
Overnight ...Temperatures will range from 20 to 17 degrees with clear skies. Winds will range between 8 and 12 miles per hour from the north. No precipitation is expected.
Friday...Temperatures will range from a high of 34 to a low of 16 degrees with clear skies. Winds will range between 7 and 10 miles per hour from the north. No precipitation is 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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