Wautoma, WI
Current Conditions
0:44 AM CDT
Rain
Temperature
54°F
Dew Point
54°F
Humidity
100%
Wind
NNE at 12 mph
Barometer
29.98 in. F
Visibility
1.50 mi.
Sunrise
05:18 a.m.
Sunset
08:31 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 56 to 51 degrees with cloudy skies. Winds will range between 14 and 18 miles per hour from the north. Rain amounts between a tenth and quarter of an inch are predicted.
7-Day Forecast
Saturday
63°F / 38°F
Scattered Showers
Sunday
61°F / 37°F
Partly Cloudy
Monday
63°F / 41°F
Sunny
Tuesday
68°F / 41°F
Sunny
Wednesday
74°F / 48°F
Partly Cloudy
Thursday
82°F / 58°F
Light Rain
Friday
75°F / 58°F
Rain
Detailed Short Term Forecast
Issued at 0:44 AM CDT
Saturday...Temperatures will range from a high of 63 to a low of 38 degrees with partly cloudy skies. Winds will range between 12 and 18 miles per hour from the northnortheast. 0.17 inches of rain are expected.
This Afternoon ...Temperatures will range from 58 to 63 degrees with cloudy skies. Winds will remain steady around 16 miles per hour from the north. No precipitation is expected.
This Evening ...Temperatures will range from 59 to 43 degrees with mostly clear skies. Winds will range between 12 and 16 miles per hour from the northeast. No precipitation is expected.
Overnight ...Temperatures will range from 41 to 38 degrees with mostly clear skies. Winds will remain steady around 13 miles per hour from the north. No precipitation is expected.
Sunday...Temperatures will range from a high of 61 to a low of 37 degrees with partly cloudy skies. Winds will range between 6 and 15 miles per hour from the northeast. Less than 1 tenth inch of rain is possible.

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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