HOMEMADE POPPYCOCK
¾ c unsalted redskin peanuts ¾ c pecan halves
¾ c whole raw almonds ½ c margarine
l/3c corn syrup 1c brown sugar
1 tsp vanilla ½ tsp salt
16c (after popping) plain popcorn
Spread all the nuts on a large roasting pan and bake at 325 for 10 minutes stirring once. Remove from the oven and add popped corn to the nuts in the pan. Melt the butter in a pan and add the corn syrup, brown sugar and salt. Bring to a boil, stirring, and allow to boil for 2 minutes. Remove from the heat and stir in the vanilla. Drizzle this mixture over the popcorn and nuts and stir well, Bake for 10 minutes at 350, stirring once. Remove from the oven and stir occasionally as it cools.
BROCCOLI CORN CASSEROLE
1- l6oz can GF creamed corn I tbsp dried onion flakes
l- lOoz frozen chopped broccoli 2 tbsp melted butter
I egg, beaten ½ tsp salt, dash pepper
l/2c coarse GF bread crumbs
Topping: l/4c crushed potato chips
In a large bowl combine corn, broccoli, egg, crumbs, onion, melted butter and salt and pepper. Turn into lightly greased quart casserole. Mix together topping and place on top: Bake uncovered 350 for 35-40 minutes. Remove – refrigerate. Re warm at 325 for 30 minutes.
SUGAR & SPICE PECANS
2 tbsp unsalted butter 3 tsp granulated cumin
½ tsp cayenne 3c pecan halves
2 tbsp sugar ½ tsp salt
Melt butter in small frying pan, When bubbly, stir in chumin and cayenne. Remove from heat. Place pecans in bowl; stir while drizzling with butter mix. Then stir in sugar and salt. When coated, bake on baking sheet at 300 for about 25 minutes. Store in air tight container at room temperature for I week or refrigerate,
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