TITLE>Popcorn
PIZZA RIA POPPACORNA 2 1/2 qt.. popped corn 1/4 cup grated Parmesan cheese 1 1/2 Tbsp. dry Italian-style salad dressing mix 1/2 tsp. oregano 3 Tbsp. EACH: butter and Hunt's Tomato Ketchup In large bowl, place hot popped corn; set aside. In small bowl, combine 2 1 Tbsp. Parmesan cheese, dry salad dressing mix and oregano. In small saucepan, melt butter and ketchup; pour over popped corn, tossing gently to coat. Sprinkle dry salad dressing mixture over popped corn, tossing again to evenly coat all pieces. Spread coated corn on l5x10-inch baking sheet. Bake at 350'F for 5 minutes. Sprinkle remaining Parmesan cheese over baked corn, let cool 5 minutes. Serve immediately or store in airtight container. Makes 3 quarts. Nutritional information (per 1 oz. serving): 118 calories; 18mg cholesterol; 9gfat; 304mg sodium. (From Orville Redenbacher's Guide to Popping Corn) TITLE>Popcorn MOCHA ALMOND CRUNCH 2 qt.. popped corn 1/2 cup slivered almonds, toasted 1 cup sugar 1/4 cup light corn syrup 1 Tbsp. EACH: butter and water 1/4 tsp. EACH: cream of tartar and salt 1/2 tsp. baking soda 1 1/2 Tbsp. instant coffee 1/2 cup semi-sweet chocolate chips, melted In large bowl, combine popped corn and toasted almonds; set aside. In medium saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of tartar & salt to a boil. Boil rapidly to soft crack stage (270'F on candy thermometer); remove from heat. Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended. Working quickly, pour mixture over popped corn, tossing gently to coat. Evenly spread coated corn onto greased wax paper; cool 5 minutes. Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Break into chunks & store in airtight container. Makes about 28 pieces. Nutritional information (per 1 oz. serving): 116 calories; 2mg cholesterol: 4g fat; 61mg sodium. (From Orville Redenbacher's Guide to Popping Corn) TITLE>Popcorn NEW ORLEANS CAJUN CORN 3 qt popped corn 1/4 cup butter, melted 1 tsp. chili powder 1/2 tsp. EACH: onion powder and garlic powder 1/4 tsp. EACH: cayenne pepper and salt 1/8 tsp. seasoned or lemon pepper In small bowl, place 1 quart hot popped corn; set aside. In large bowl, pour butter over remaining popcorn. Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat. Spread on 5xlO-inch baking; sheet & bake at 300'F for 3 minutes, or until desired crispness. Mix in reserved popcorn. Serve immediately or store in airtight container. Makes 3 quarts . Nutritional information (per 1 oz. serving): 154 calories; 26mg cholesterol; 14g fat; 248mg sodium. (From Orville Redenbacher's Guide to Popping Corn) TITLE>Popcorn Caramel Corn 1/2 cup dark brown sugar 1 stick butter 8 large marshmallows Melt in sauce pan & then pour around the edges of popped corn. Stir & enjoy. TITLE>Popcorn Peanut Butter Popcorn Melt 3 Tbsp. of peanut butter either by itself or with 2 Tbsp. of butter in a microwave and drizzle over popcorn. Mix well. TITLE>Popcorn Popcorn Haystacks Yield: 24 servings 1 qt popped popcorn 1 c peanuts 3 oz chow mein noodles 12 oz chocolate chips Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks. TITLE>Popcorn Butterscotch Popcorn 12 c popped popcorn 12 oz cocktail peanuts 12 oz butterscotch-flavored morsel 1 c corn syrup 1/4 c butter Preheat oven to 300~. Place popcorn and nuts in greased large roasting pan; set aside. In a heavy 3-quart saucepan, combine butterscotch morsels, corn syrup & butter. Cook over medium heat, stirring constantly, until mixture boils. Pour butterscotch mixture over popcorn; stir to coat well. Bake 45 minutes, stirring frequently. Remove from oven; stir every 10 minutes until slightly cooled. When cool, store in a tightly covered container. Makes about 3, 1/2 quarts. TITLE>Popcorn BUFFALO STYLE HOT POPCORN SNACKS 2 1/2 qt.. popped corn 2 cups corn chips, slightly broken 1 cup Dry-Roasted Peanuts 1/4 cup butter 2 Tbsp. Louisiana-Style Hot Sauce 1 tsp. celery seed 1/4 tsp. salt (optional) In a small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips & peanuts. In small saucepan, melt butter with hot sauce, celery seed & salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on 5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container. TITLE>Popcorn ORVILLE'S MEXIMIX 3 qt.. popped corn 4 cups slightly crushed tortilla chips 2 (2.8 oz.) cans French fried onions 1/4 cup butter, melted 1 (1.25 oz.) package dry taco seasoning mix In large bowl, combine hot popped corn with tortilla chips & onions; set aside. In medium saucepan, melt butter with half the packet of taco mix; pour over popcorn mixture, tossing gently to coat. Spread on 15x-inch baking sheet. Bake at 350 F for 3-5 minutes. Remove from baking sheet to large serving bowl. Sprinkle remaining dry seasoning mix over popcorn mixture, tossing again to coat evenly. Serve immediately or store in airtight container. Makes 4 quarts. Nutritional information (per 1 oz. serving): 136 calories; 7mg cholesterol; 9g fat; 157mg sodium. (From Orville Redenbacher's Guide to Popping Corn) TITLE>Popcorn Southwestern Popcorn Snack 6 c popped popcorn 2 c cheerios 2 tb margarine 1/2 ts chili powder 1/4 ts ground cumin 1/4 ts garlic powder 2 tb parmesan cheese Mix popcorn & cereal in a large bowl. Heat margarine, chili powder, cumin & garlic powder until margarine is melted. Drizzle over popcorn mix; toss. Immediatley sprinkle with parmesan cheese; toss. Store in tightly covered container. TITLE>Popcorn Pina Colada Popcorn 8 c popped popcorn 2 tb butter or margarine 1/3 c light corn syrup 1/4 c instant coconut pudding mix 3/4 ts rum extract 1/2 c dried pineapple; diced 1/2 c coconut; toasted Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2" baking pan. Keep the popcorn warm in a 300~ oven while making the coating. In a small saucepan melt the butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix & rum extract. Remove popcorn from oven. Pour the syrup over the popcorn. With a large spoon, gently toss to coat. Bake popcorn, uncovered, in 300~ for 15 minutes. Remove from oven & stir in the pineapple & coconut. Bake the popcorn mixture, uncovered, for 5 minutes. Turn the mixture onto a large piece of foil. Cool completely. Serve immediately or store, tightly covered, in a cool, dry place. TITLE>Popcorn BUTTERED POPCORN BREAD 1 pkg. yeast 1 tsp. ginger 1 tsp. sugar 2 c. bread flour 2 tsp. gluten 1 tbsp. Butter Buds 1 tbsp. salt 5 c. popped popcorn, crushed in a food processor until reduced to 2 c. 1 tbsp. oil 1 c. warm water Follow manufacturers instructions for your bread maker. TITLE>Popcorn KUNG PAO KRUNCH 3 qt.. popped corn 1 (3-oz.) can LaChoye Chow Mein Noodles 1/2 cup Party Peanuts 2 cups dark corn syrup 1/3 cup sesame seeds 1 Tbsp. Oriental sesame oil 2 tsp. ground ginger 1 tsp. garlic powder 1 tsp. baking soda 1/4 tsp. cayenne pepper In large bowl, combine popped corn with chow mien noodles & peanuts; set aside. In medium saucepan, over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat. Working quickly, stir in remaining ingredients; pour over popped corn mixture, tossing gently to coat. Evenly spread coated corn onto greased wax paper. Using two forks, pull popcorn mixture as thinly as possible; allow to cool before breaking into smaller pieces. Store in airtight container. Makes 1 qt. information (per 1 oz. serving): 105 calories; Omg cholesterol; 4gfat; 6mg sodium \par (From Orville Redenbacher's Guide to Popping Corn) TITLE>Popcorn MOM'S POPCORN BALLS 1 cup sugar 1/3 cup white Karo 1/3 cup. water 1/4 cup butter 3/4 tsp. salt 3/4 tsp. vanilla 3 qt.. popped popcorn In a medium saucepan, mix all ingredients except the vanilla. Cook until mixture reaches 270 degrees, or brittle ball. Take off heat and stir in vanilla. Pour over the popcorn, & stir lightly & quickly to coat. Shape quickly with butter coated hands (important- the butter keeps the syrup from sticking to & burning your hands). Note: If desired, food coloring can be added before cooking. TITLE>Popcorn Tropical Popcorn Yield: 1 servings 1/4 c butter 1/4 c dark corn syrup 1/4 c cream of coconut 1 c brown sugar 1/2 c popcorn; popped 1 c coconut; toasted 1/2 c dates; chopped 1/2 c dried pineapple pieces 1/2 c dried banana pieces In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips. Stir to mix. Bake at 300~ for 30 minutes. TITLE>Popcorn Milk Chocolate Popcorn 12 c popped popcorn 12 oz salted peanuts 1 c corn syrup 1/4 c butter or margarine 12 oz milk chocolate chips In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300~ oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups. TITLE>Popcorn Coconut Pecan Popcorn 16 c popped popcorn 1 pk coconut-pecan frosting mix 1/2 c margarine or butter 1/4 c light corn syrup 1/3 c water 1/2 ts salt 1/2 ts baking soda Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups. Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix. TITLE>Popcorn Sugar & Spice Popcorn 4 qt popped corn 2 T sugar 1/4 t ground cinnamon 1/4 t ground nutmeg 1/3 c butter or margarine Melt butter and add sugar, cinnamon and nutmeg. Stir until sugar is dissolved. Drizzle over popcorn and toss until well coated. TITLE>Popcorn Popcorn Balls 1 c. sugar 1/3 c. water 3/4 tsp. salt 1/3 c. light corn syrup 1/4 c. butter/margarine 3/4 tsp. vanilla 3 qts popcorn (two bags microwave style) food coloring cinnamon red hot candies (optional) 1. Put sugar, corn syrup, water, salt, butter, food coloring into a microwave safe bowl. Cook until sugar dissolves, approximately 2 min. 2. Continue to cook until syrup forms a brittle ball in cold water approximately 10-12 minutes. 3. Add vanilla and stir. 4. Pour over popped corn slowly and mix well. 5. Add red hots 6. Form into balls. TITLE>Popcorn Tex-Mex Popcorn Yield: 8 cups 8 c plain popped corn (about 1/3 -cup before popping) 2 tb vegetable oil 2 tb butter 1 ts cumin, ground 1/2 ts coriander, ground 1/4 ts garlic powder 1/2 ts tabasco sauce 1 salt to taste In a small sauce pan, combine the butter and oil; heat over medium high till butter is melted and mixture is bubbling. Add cumin, coriander, and garlic powder and stir for 30 seconds. Remove pan from haet and stir in Tabasco sauce. Pour over the popped corn, stir well & salt to taste. Enjoy with your favorite video! TITLE>Popcorn No-Bake Candy Corn 1 pt. popped popcorn 1 1/2 Tbsp. butter 1 1/2 cup brown sugar 3 oz. water (about 6 Tbsp.) Melt butter and add sugar and water, stirring until sugar is dissolved. Cover pan and gently boil for about 4 minutes. Uncover and cook to the soft ball stage with out stirring. Pour over popcorn and stir well. Spread out on waxed paper and allow to harden. TITLE>Popcorn PopCorn Munchys 1/3 c margarine 1/2 ts saesaoned salt 1/2 ts garlic powder 1 tb worcestershire sauce 6 c popped popcorn 2 c bite-sized wheat squares 2 c goldfish crackers 1 1/2 c sesame sticks 1 c peanuts Heat oven to 250~. In 13x9" pan, melt margarine in oven. Remove from oven; stir in seasoned salt, garlic powder and worcestershire sauce. In large bowl, combine popcorn, wheat squares cereal, crackers, sesame sticks and peanuts. Pour margarine over dry ingredients. Toss lightly until all piecesare coated. Divide evenly between 2, 13x9" pans. Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight containers. Makes 12 cups. TITLE>Popcorn Caramel Corn 6 qt.. of popped popcorn 1 cup butter 2 cups packed dark brown sugar 1/2 cup light corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla 2 or -3 cups nuts (optional) Heat oven to 250'. Melt butter over low heat. Add next 3 ingredients and bring to a boil , stirring constantly. Cover and gently boil without stirring for 4 minutes. Remove from heat and carefully add soda and vanilla (it will froth and foam). Spray large baking sheet or roasting pan with cooking oil spray. Combine popcorn and caramel mixture, mixing well. Spread popcorn out on pan. Bake about an hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container. TITLE>Popcorn Onion-garlic popcorn 1 qt. popped popcorn 3 Tbsp. butter 1 1/2 tsp. onion powder 1 1/2 tsp. garlic powder 1 tsp. salt Melt butter; add other ingredients. Drizzle over popcorn and mix well. If you pop your popcorn in oil omit butter and just sprinkle powder over popcorn while still hot. Or if you pop it in the microwave add the powder to the popper before popping. TITLE>Popcorn Cheesy Italian Popcorn 3 Tbsp. butter 5 Tbsp. grated Parmesan cheese Pinch of onion salt Melt butter; add other ingredients. Drizzle over popcorn and mix well. 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