Microwave caramel popcorn cooks in a brown paper bag
For Mary Rebosky, of Greensburg, who asked for a recipe for microwave caramel popcorn made in a paper bag. From Deb McGrogan, of Richland, Wash. This is my recipe, she writes, adding that her husband, Jim, originally is from Oakdale.
Caramel Corn (Microwave)
- 3 quarts popped corn
- 1 1⁄2 cups nuts
- 1 cup firmly packed light or brown dark sugar
- 1⁄2 cup butter
- 1⁄4 cup light corn syrup
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
Place the popped corn and nuts in a large brown paper bag. Set aside. In a large, microwave-safe mixing bowl, combine the brown sugar, butter, corn syrup and salt. Microwave on high power for 3 to 4 minutes, stirring after each minute. Let cook for 2 more minutes without stirring.
Remove the sugar mixture from the microwave. Stir in the baking soda. Pour over the corn and nuts in the paper bag. Roll down the top of the bag tightly so that it will fit into the microwave. Cook on high power for 1 1⁄2 minutes. Remove from the microwave and shake vigorously. Cook on high power for 1 1⁄2 minutes more.
Carefully pour the popcorn out of the bag onto baking sheets. Stir to break apart while cooling. Store airtight.
Editor's note : Nancy Altman, of Vandergrift, sent in a similar recipe. She omits the nuts. Be aware that when the baking soda is added to the sugar mixture, it will rise and foam. Cook the popcorn for 1 minute in the microwave the first time. Shake the bag and cook for 1 more minute, then shake and microwave for 30 seconds more. Turn onto 2 cookie sheets to dry the mixture.
Schnitz Und Knepp (Apples and Buttons)
For Karen Harmon, of Scott, who wanted a recipe for Pennsylvania Dutch ham bone potpie. From Roberta Beaudway, of Arona.
- 1 quart dried apples
- 3 pounds smoked ham
- 2 tablespoons brown sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 large egg, beaten well
- 3 tablespoons butter, melted
- 1⁄2 cup milk
Place the apples in a bowl and cover with water. Soak overnight. Do not drain. The next day, put the ham in a pot, cover with water, and simmer for 2 hours. Add the apples and their soaking water and simmer for 1 more hour. Add the brown sugar.
To prepare the dumplings: Sift together the flour, baking powder, salt and black pepper. Stir in the egg, melted butter and milk until just blended. Drop by tablespoons onto the simmering ham and apples. Cover tightly and cook for 20 minutes.
Makes 8 to 10 servings.
For Rita Demeter, of Charleroi, who wanted recipes for tiramisu. From E.H. Rose, of Greensburg, who writes, "If you have a computer, you can find many recipes for tiramisu on the Internet. This recipe is from Kitchen Assistant on the Web; it appeared in Cooking Light magazine, April 1997."
- 2⁄3 cup sifted confectioners' sugar
- 1 tub (8 ounces) reduced-fat cream cheese
- 1 1⁄2 cups frozen reduced-calorie whipped topping, thawed, divided
- 1⁄2 cup plus 1 tablespoon granulated sugar, divided
- 3 large egg whites
- 1 tablespoon instant espresso granules
- 2 tablespoons Kahlua or other coffee-flavored liqueur
- 20 ladyfingers
- 1⁄2 teaspoon unsweetened cocoa powder
Combine the confectioners' sugar and cream cheese in a bowl. Beat at high speed of a mixer until well-blended. Gently fold in 1 cup whipped topping. In the top of a double boiler, combine 1⁄2 cup granulated sugar, 1⁄4 cup water and the egg whites. Place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir 1⁄4 of the egg white mixture into the cheese mixture. Gently fold in the remaining egg white mixture; set aside.
Combine 1⁄2 cup hot water, 1 tablespoon granulated sugar, the espresso powder and Kahlua. Stir well.
Split the ladyfingers in half lengthwise.
Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over the ladyfinger halves. Spread half of the cheese mixture over the ladyfinger halves; repeat with the remaining ladyfinger halves, espresso mixture and cheese mixture. Spread 1⁄2 cup whipped topping evenly over the cheese mixture and sprinkle with the cocoa. Place 1 toothpick in each corner and in the center of the dessert to prevent plastic wrap from sticking to the whipped topping. Cover with plastic wrap. Chill for 2 hours.
Makes 8 servings (4 by 2 inches each).
Nutrition information: 226 calories (28 percent from fat), 7 grams fat (4 grams saturated), 41 milligrams cholesterol, 5 grams protein, 30 grams carbohydrates, no fiber, 199 milligrams sodium.
Frank Blandis Original Devonshire Sandwich
This recipe is for Nancy Stewart, who wanted a recipe for a crab Devonshire sandwich. From P.L. York, of Warm Springs, Ga., who writes, "To convert the recipe, substitute crab for the turkey."
For the cream sauce:
- 3⁄4 stick butter
- 1 cup all-purpose flour
- 1 pint chicken broth
- 1 pint hot milk
- 1⁄4 pound cheddar cheese, grated
- 1 teaspoon salt
For each sandwich:
- 1 slice toast, crusts trimmed off
- 3 slices crisp bacon
- 5 thin slices cooked turkey breast
- Melted butter, to taste
- Grated parmesan cheese, to taste
- Paprika, to taste
To prepare the cream sauce : Melt the 3⁄4 cup butter in a deep pan. Add the flour, stirring constantly. Add the chicken broth and then the hot milk, stirring constantly. Add the cheddar cheese and salt. Bring to a boil, then cook slowly for 20 minutes, continuing to stir. Let cool to lukewarm. Beat with a wire whisk until smooth before using.
Makes enough sauce for 6 sandwiches.
To make a sandwich : Heat the oven to 450 degrees.
Place the toast into a flat, individual, ovenproof casserole, and top with the bacon. Add the turkey breast slices, then cover completely with sauce. Sprinkle with a little melted butter. Combine the parmesan cheese and paprika, then sprinkle onto the sandwich.
Bake for 10 to 12 minutes or until golden brown.
Does anyone have these recipes?
--Dottie Cousins, Mt. Pleasant
--Gwen Phillips, Mifflin Junction