Caramel Corn

Who doesn't LOVE caramel corn?...or anything caramel, for that matter?  This is the tastiest and most fool-proof recipe you will ever find!

What you'll need:

*7 quarts plain popped popcorn (air-popped)
*2 cups dry roasted peanuts (optional)
*2 cups brown sugar
*1 cup light corn syrup
*1 tsp. salt
*1 - 1.5 cups margarine (I use 1.5...it makes it saltier)
*1/2 tsp. baking soda
*1 tsp, vanilla extract

What you do:

1.  Place the popped popcorn into two shallow greased baking pans.  You may use roasting pans or jelly roll pans.  Add the peanuts to the popped corn, if using.  Set aside.

2.  Preheat the oven to 250* F (120* C).  Combine the brown sugar, corn syrup, margarine, and salt in a saucepan.  Bring to a boil over medium heat, stirring enough to blend.  Once the mixture begins to boil, boil for 5 more minutes while stirring constantly.

3.  Remove from the heat and stir in the baking soda and vanilla.  The mixture will be light and foamy.  Immediately pour the mixture over the popcorn in the pans, and stir to coat.  Don't worry too much at this point about getting all of the corn coated.

4.  Bake for 1 hour, removing the pans from the oven, and giving them each a good stir every 15 minutes.  Line the counter top with waxed paper.  Dump the corn out onto the waxed paper and separate the pieces.  Allow to cool completely, then store in airtight containers or resealable bags.

Wild Rice and Chicken (or Turkey) Soup

The first time I made this soup for my family, my kids told me that it looked like vomit, but that it tasted good.  I was offended and pleased at the same time.  I hope your family likes this soup.  FYI...I double this recipe to feed my village of 8.

What you'll need:

*1 6.2-ounce package quick-cooking long grain and wild rice mix
*2 TBSP butter or margarine
*4 oz. mushrooms, stems removed and sliced (about 1.5 cups)
*2 stalks celery, sliced (1 cup)
*2 14-ounce cans chicken broth
*1/4 tsp. black pepper
*2 cups chopped, cooked chicken or turkey
*1 cup whipping cream

What you'll do:

1.  Prepare the rice (using the seasoning packet) according to package directions.  Omit the butter it calls for.

2.  In a large saucepan, melt butter over medium heat.  Add the mushrooms and celery.  Cook for about 5 minutes, or until the veggies are almost tender and most of the mushroom liquid has evaporated; stir occasionally.  Add broth and pepper.  Bring to a boil; then reduce heat.  Simmer, covered, for 5 minutes.  Stir in the rice, chicken (or turkey), and cream.  Heat through.