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A to Z Recipes Newsletter
April 6, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
"Corny" Corner
Popcorn Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning to one and all. Today's Wednesday issue is from guest publisher Linda in Michigan. We have a little bit of unfinished business before we get to Linda's great issue...
Happy Birthday to Carol N. in New York!
Carol celebrates her birthday tomorrow, April 7th. She has been a friend and subscriber to A to Z Recipes for many years. She is a geriatric nurse, a selfless friend, and has been a very special person to me. Through her I have learned to be more accepting of others and reach deeper when I feel the weight of life becomes too much. You see, there is always more for the reaching. God never gives us more than we can handle. We must rise to the occasion! Also, Carol introduced me to two of the nicest people I know, so knowing her has brought me endless returns. Carol, from all of us, have a wonderful birthday tomorrow! I am hoping all of you will stop by the QT Discussion Forum and send Carol a greeting.
Hi from Linda in Michigan. I have a neighbor and wonderful friend who thinks outside the box. In fact, she doesn't know that there is a box. I call her "Always an Adventure with Dawn Miller". She always has just a little different slant on a subject than everyone else. And she usually is right. I have had a rough couple of weeks, healthwise, so she called me one morning and said, "Get out of your jammies, I'm bringing over a movie". She walked into the house with a movie, a box of Kleenex and a bag of popcorn. The movie was "The Notebook". Well I had heard that it was a tearjerker and I just looked at her. Now comes The Dawnism. "You're gonna cry so hard you'll feel better and won't even think how bad you feel." She was
right, the movie worked. By the time the popcorn was gone and the tissue box was empty, I did feel better. I also attribute my euphoria to the popcorn. Dawn brought microwave kettle corn. Wow. I allowed the extra sugar to pick me right up, and the popcorn to fill me right up. I sat there like a Cheshire cat. I'm sure that the docs would okay an indulgence like that once in a while. Then I got to thinking more about popcorn. Everybody loves it and I wondered what else could you do with popcorn besides pop and eat. Dawn Miller will be proud of me. These recipes are definitely outside the box... of popcorn! Enjoy!
Cookbooks, Recipes, Gourmet Cooking from Amazon
Popcorn at the movies.
Popcorn at the game.
Popcorn just for snacking.
Popcorn's not the same!
Now it comes in flavors,
Caramel, nacho cheese.
I love all the flavors.
Pass the popcorn please!
~Linda Holliman
Popcorn
Popcorn kernels
In the pot
Jump and dance
When they get hot.
And when they've
Carried on enough,
They do a flip
And turn to fluff!
~Cathy Drinkwater Better
THE PRICE OF POPCORN
Source: The Kane Family
For the first time in many years, a an old man traveled from his rural town to the city to attend a movie. After buying his
ticket, he stopped at the concession stand to purchase some popcorn. Handing the attendant $1.50, he couldn't help but
comment, "The last time I came to the movies, popcorn was only 15 cents."
"Well, sir," the attendant replied with a grin, "You're really going to enjoy yourself. We have sound now."
POPCORN
Popcorn crowding all around,
Hot air blows them round and round,
Yellow corn kernels poppity pop,
One after another, when will they stop?
Whirling, swirling the popcorn pops,
In a bowl they quickly drop,
Fluffy popcorn, grab a bunch,
Light and tasty, eat them crunch.
~James Horner
POPCORN, Popcorn Trivia
Source: FoodReference.com
January 19 is National Popcorn Day
Corn was first grown about 7000 years ago in the highlands of central Mexico, and by the first century B.C. was a staple
crop of all the agricultural peoples in the Americas. One of the first uses of corn kernels was for popping.
The oldest ears of popping corn were discovered in a bat cave in New Mexico; they are over 5,500 years old.
Some Native American tribes popped corn right on the cob, by spearing the corn cob with a stick and holding it near the
fire. The kernels would pop and stay attached to the cob.
Popcorn was actually the first food to be microwaved deliberately. In 1946 Dr. Percy Spencer of the Raytheon
Corporation was experimenting with a magnetron (a new type of vacuum tube) when he noticed that the chocolate candy
bar in his pocket had melted. He was curious, so he placed some popcorn kernels next to the magnetron and turned it on -
the popcorn popped. After experimenting with various other food items (including an egg that exploded!), he and Ratheon
realized they were on to something and continued on to develop the first microwave oven.
Popcorn was very popular in the United States from the late 19th century through the middle of the 20th century. It was
available in parks, from street vendors, and near theaters.
During World War II, when sugar was rationed, Americans changed their snacking habits??”they ate three times as much
popcorn as they had before. Perhaps the favorite place to eat popcorn was at the movies. When television took off in the
1950s, popcorn sales dropped for a while.
Today, the average American eats nearly 70 quarts of popcorn a year. But the United States isn't just a land of popcorn
lovers??”it's also the land of popcorn. Most of the world now gets its popcorn from Nebraska and Indiana.
Range-Top Popping
To pop popcorn on a range-top, assemble the following:
a 3- to 4-quart pan with a loose lid that allows steam to escape
at least enough popcorn to cover the bottom of the pan, one kernel deep
1/3 cup of oil for every cup of kernels (Don't use butter!)
Heat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil on a couple of kernels. When
they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. When the popping begins to slow,
remove the pan from the stove-top. The heated oil will still pop the remaining kernels.
Salting
Pre-salting kernels toughens popcorn. So, salt the popcorn after it has been popped -- or skip salt altogether and add
salt-free spices.
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
QUICK & EASY POPCORN BALLS
INGREDIENTS
:
1/4 cup corn oil
1/2 cup popcorn
1/2 cup dark corn syrup
1/2 cup sugar
1/2 teaspoon salt
PREPARATION:
Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt. Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands.
Makes about 1 dozen popcorn balls.
Please use this link: Busy Mom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Source: JollyTime Popcorn
An expert corn farmer is outstanding in his field!
(Get it, out standing in his field!?!)
The baby corn asks his mama corn: "Where do baby corns come from?"
Mama says: "I told you before, the stalk brought ya!"
(stalk... like stork! Funny, huh?)
With what vegetable do you throw away the outside, cook the inside, then eat the outside and throw away inside?
Corn!!!
Why can't you tell secrets in a cornfield?
Because there are too many ears!
What did the corn family say to the audience at the circus?
We will A-Maize you!
What did the salt say to the popcorn?
Season's greetings!!!
What did the young popcorn kernel brag to the other young kernels?
Betcha my Pop's bigger than yours!
Two corn cobs were walking down the street. One cob noticed that they were being followed everywhere they went. He turned to the other cob and said, "Don't look now, but I think we have a stalker!"
How is an ear of corn like an army?
It has lots of kernels. (Colonels, get it?)
Why did the popcorn King and Queen go to the dance?
It was their corn-ation.
(like coronation!)
Source: Jokecentral
Q: How many blondes does it take to make popcorn?
A: Four. One to hold the pan, and three to shake the stove
Source: Suzy's World
Why don't people tell jokes about popcorn?
Because the jokes are so corny!
What did the baby corn say to the mummy corn?
Where's pop corn?
From Nicolette Rebello
Looking for a particular recipe, ingredient or submitter?
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Kitchen Bestsellers from Amazon
WHITE CHOCOLATE PECAN CORN
Source: Yoder Popcorn Recipes
1 pk Microwave popcorn; popped
8 oz Vanilla flavor candy coating
1/2 c Pecan halves
Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir
in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely.
PIZZA POPCORN
Source: All Things Frugal
3 quarts popped corn
2 tablespoons olive oil
2 tablespoons dry spaghetti sauce mix
2 tablespoons grated Parmesan cheese
Place popcorn in a large bowl. Warm olive oil in microwave. Drizzle over popcorn; sprinkle with dry spaghetti sauce powder and Parmesan cheese; toss to coat
popcorn.
CRACKERJACK CARAMEL POPCORN
Source: cdkitchen
4 cups freshly popped corn lightly salted
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup corn syrup (light)
1/2 teaspoon vanilla
1/2 teaspoon baking soda
My wife makes this and it has crackerjacks beat.
Put popcorn in shallow roasting pan (large pan). In heavy saucepan mix sugar, butter and corn syrup. Stir over medium heat until boiling. Continue boiling 5 min.
without stirring. Remove from heat; add vanilla and baking soda. Pour over popcorn; stir to coat well.
Bake in preheated 250 degree oven for 1 hr., stirring several times. Cool, break apart and store in tightly covered container. (Cool on waxed paper so it won't stick
to pan) Note; if desired 1 cup. peanuts may be added to popcorn BEFORE adding caramel sauce.
COCONUT POPCORN CRUNCH PIE
Source: Popcorn.org
2 quarts popped popcorn, unsalted
1 can (4 ounce) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
1 12-inch pizza pan.
Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until
sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees Fahrenheit).
Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using
remaining popcorn mixture; cool.
Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.
Yield: 12 servings.
MILK CHOCOLATE POPCORN
Source: The Dollar Stretcher
12 cups popped popcorn
1/4 cup butter or margarine
2-1/2 cups (12oz can) salted peanuts
2 cups (11-1/2 oz bag) milk chocolate
1 cup corn syrup
In a large greased roasting pan, combine popcorn and nuts. In a separate 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 degree oven for 45 minutes stirring frequently. Cool
completely. Store in an airtight container for up to two weeks.
Makes about 14 cups
TEX MEX MIX
Source:popcorn.org
2 quarts popcorn popped in oil
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)
Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly.
Yield: 2 quarts.
Serving Size: 3 cups
Nutritional Information
(based on 3-cup serving)
Total Calories 90; Fat 1.8g; Saturated Fat 1g;
Carbohydrate 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg
LOW-FAT BLUEBERRY POPCORN BARS
Source: cdkitchen
1 (3.5 oz.) pkg. dried blueberries
1 (2.85 oz.) pkg. natural flavor low-fat microwave popcorn, prepared as directed on package
OR
10 cups air-popped popcorn
1 (10 1/2-oz.) pkg. miniature marshmallows
1/2 cup white vanilla chips
1 tablespoon margarine or butter
MICROWAVE DIRECTIONS: Spray 13x9-inch pan and large bowl with nonstick cooking spray. In sprayed large bowl, combine dried blueberries and popcorn; mix
well. Set aside.
In medium microwave-safe bowl, combine marshmallows, vanilla chips and margarine. Microwave on HIGH for 1 minute. Stir; microwave on HIGH for an additional 1
to 3 minutes or until all marshmallows and chips can be stirred smooth, stirring occasionally. Add marshmallow mixture to popcorn mixture; mix until evenly coated.
(Mixture will be sticky.)
Spray hands or large rubber scraper with nonstick cooking spray. With sprayed hands, press popcorn mixture in sprayed pan. Place in freezer for 10 minutes or
until set.
Cut into bars with serrated knife. Store in tightly covered container or wrap individually in plastic wrap for easy packing.
TIP: If desired, marshmallows, vanilla chips and margarine can be melted over medium heat, stirring constantly until smooth.
Calories..... 140.....Fat.....3 g.....FIber.....1 g.
KETTLE KORN
(WW) and it's low fat too!
Source: recipe goldmine
5 cups JollyTime Healthy Pop (or other lite popcorn)
Butter spray
Splenda
Pop popcorn according to package directions. Put in a dish and spray with butter spray, then sprinkle with Splenda.
Makes 1 serving.
Points per serving: 1
Per serving: 90 calories, 2 grams fat, 9 grams fiber
CHERRY ALMOND POPCORN CLUSTERS
Source: Popcorn!
5 quarts popped popcorn, unsalted
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glace cherries, cut in quarters
1/2 cup toasted blanched whole almonds
Keep popcorn warm in a 300-degree Fahrenheit oven. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip
candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage). Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup
over all; toss lightly to coat evenly. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.
Yield: about 6 quarts.
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