Recipes

In a 3 quart glass bowl combine butter, sugar and syrup. Put into microwave and heat on high for 3 minutes, remove and stir. Add soda and stir gently until light and foamy. Heat 1 ~ minutes then remove and stir in nuts. Add popcorn and stir until well coated. Heat another 1 1/2 minutes, then spread onto buttered wax paper or cookie sheet. Let stand 1 hour at room temperature to harden. Loosen and break into pieces. Makes 9 cups.

½ cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 tsp. Baking soda
1 cup peanuts (or any other combination of nuts to total 1 cup)
8 cups popped popcorn

Microwave Cream Cheese on defrost until mixable. Add Sour Cream and mix thoroughly. Spread in bottom of a medium sized casserole dish. Chop up tomato and green pepper and add to Salsa. Pour salsa mixture over Cream Cheese mixture. Top with lots of grated cheddar. Refrigerate. Serve with Tostitos Rounds or Scoops.

1 pkg. Cream Cheese
1 Container of Sour Cream
1 Jar Salsa-medium or hot-depending on how hot you like it
1 Medium tomato
1 Green pepper
2 cups Grated old cheddar cheese

Wrap each water-chestnut with a 1/2 slice of bacon. Secure with a toothpick and place in an 8” square baking dish. Drizzle the Soya sauce mixture over the top and let them marinate in the refrigerator for 4-5 hours, basting once or twice. Drain and bake at 350~F for approx. 40 minutes. Remove from the pan and blot on paper towel before serving.