Snacks

Viewing 0 reply threads
  • Author
    Posts
    • #250320

      Caramel Corn

      8 cups popped popcorn
      1 cup peanuts (optional)
      3/4 cup brown sugar
      1/4 cup margarine
      3 tablespoons corn syrup
      1/4 teaspoon each salt & baking soda
      1/2 teaspoon vanilla

      Arrange the popcorn (and peanuts, if you are using them) in a well
      oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the
      brown sugar, margarine, corn syrup and salt over low heat. After
      the margarine melts, cook without stirring for 3 minutes.

      It should
      be bubbling gently during the 3 minutes. Stir in the baking soda
      and vanilla. Quickly pour this over the pan of popcorn.

      Mix gently
      to coat the popcorn evenly. Bake the pan at 300 degrees for about
      15 minutes. Break it up into pieces and serve.

      This stuff is so
      good that it doesn’t last long, but if you do end up with leftovers,
      store them in a sealed container, or bag. It is good tucked into
      lunch boxes too.

      This is similar to Cracker Jack, except the prize is that it costs
      so little and is so easy to make. Besides that, the flavor is soooo
      much better, you will always look on the boxed stuff as inferior
      after tasting this recipe.

      *********************************************************************

      Cheese Puffs

      3/4 cup melted margarine
      1 1/2 to 2 cups shredded cheese
      2 cups flour
      1 teaspoon salt
      1 teaspoon paprika
      Liberal Dash of Tabasco Sauce

      Get out your trusty big bowl. Combine the melted margarine, cheese,
      flour, salt, paprika, and Tabasco. Stir it all together with a fork
      until it forms a dough similar to pie crust. Form the mixture into
      small balls about the size of a marble.

      Arrange them on a cookie
      sheet. Bake at 350 degrees for 20 minutes or so. Makes between 50
      and 60 balls.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.