9:42 AM 3/2/98
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ORVILLE'S MEXIMIX
MOCHA ALMOND CRUNCH
KUNG PAO KRUNCH
MOM'S POPCORN BALLS

NEW ORLEANS CAJUN CORN

3 qts. popped Orville Redenbacher's Gourmet Popping Corn
1/4 cup butter, melted
1 tsp. chili powder
1/2 tsp. EACH: onion powder and garlic powder
1/4 tsp. EACH: cayenne pepper and salt
1/8 tsp. seasoned or lemon pepper

In small bowl, place 1 quart hot popped corn; set aside. In large bowl,
pour butter over remaining popcorn. Combine remaining ingredients.
Sprinkle over buttered popped corn, tossing gently to coat. Spread on
l5xlO-inch baking; sheet and bake at 300'F for 3 minutes, or until
desired crispness. Mix in reserved popcorn. Serve immediately
or store in airtight container. Makes 3 quarts .

Nutritional information (per 1 oz. serving): 154 calories;
26mg cholesterol; 14g fat; 248mg sodium.
(From Orville Redenbacher's Guide to Poppping Corn)


PIZZA RIA POPPACORNA

2 1/2 qts. popped Orville Redenbacher's Gourmet Popping Corn
1/4 cup grated Parmesan cheese
1 1/2 Tbsp. dry Italian-style salad dressing mix
1/2 tsp. oregano
3 Tbsp. EACH: butter and Hunt's Tomato Ketchup

In large bowl, place hot popped corn; set aside. In small bowl, combine
2 Tbsp. Parmesan cheese, dry salad dressing mix and oregano. In small
saucepan, melt butter and ketchup; pour over popped corn, tossing gently
to coat. Sprinkle dry salad dressing mixture over popped corn,
tossing again to evenly coat all pieces. Spread coated corn on
l5x10-inch baking sheet. Bake at 350'F for 5 minutes. Sprinkle remaining
Parmesan cheese over baked corn, let cool 5 minutes. Serve immediately
or store in airtight container. Makes 3 quarts.

Nutritional information (per 1 oz. serving): 118 calories; 18mg
cholesterol; 9gfat; 304mg sodium.
(From Orville Redenbacher's Guide to Poppping Corn)


ORVILLE'S MEXIMIX

3 qts. popped Orville Redenbacher's Gourmet Popping Corn
4 cups slightly crushed tortilla chips
2 (2.8 oz.) cans French fried onions
1/4 cup butter, melted
1 (1.25 oz.) package dry taco seasoning mix

In large bowl, combine hot popped corn with tortilla chips and onions;
set aside. In medium saucepan, melt butter with half the packet of taco
mix; pour over popcorn mixture, tossing gently to coat. Spread on
15xl0-inch baking sheet. Bake at 350'F for 3-5 minutes. Remove from
baking sheet to large serving bowl. Sprinkle remaining dry seasoning mix
over popcorn mixture, tossing again to coat evenly. Serve  immediately
or store in airtight container. Makes 4 quarts.

Nutritional information (per 1 oz. serving): 136 calories;
7mg cholesterol; 9g fat; 157mg sodium.
(From Orville Redenbacher's Guide to Poppping Corn)


MOCHA ALMOND CRUNCH

2 qts. popped Orville Redenbacher's Gourmet Popping Corn
1/2 cup slivered almonds, toasted
1 cup sugar
1/4 cup light corn syrup
1 Tbsp. EACH: butter and water
1/4 tsp. EACH: cream of tartar and salt
1/2 tsp. baking soda
1 1/2 Tbsp. instant coffee
1/2 cup semi-sweet chocolate chips, melted

In large bowl, combine popped corn and toasted almonds; set aside. In
medium saucepan, over medium heat, bring sugar, corn syrup, water,
butter, cream of tartar and salt to a boil. Boil rapidly to soft crack
stage (270'F on candy thermometer); remove from heat. Stir in baking
soda quickly but thoroughly; add instant coffee, stirring until well
blended. Working quickly, pour mixture over popped corn, tossing gently
to coat. Evenly spread coated corn onto greased wax paper; cool 5
minutes. Using a fork, drizzle melted  chocolate over popcorn mixture.
Allow to  cool 4 hours. Break into chunks and store in airtight
container. Makes about 28 pieces.

Nutritional information (per 1 oz. serving): 116 calories; 2mg
cholesterol: 4g fat; 61mg sodium.
(From Orville Redenbacher's Guide to Poppping Corn)


KUNG PAO KRUNCH

3 qts. popped Orville Redenbacher's Gourmet Popping Corn
1 (3-oz.) can LaChoye Chow Mein Noodles
1/2 cup Party Peanuts
2 cups dark corn syrup
1/3 cup sesame seeds
1 Tbsp. Oriental sesame oil
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. baking soda
1/4 tsp. cayenne pepper

In large bowl, combine popped corn with chow mein noodles and peanuts;
set aside. In medium saucepan, over medium heat, bring corn syrup to a
boil. Boil rapidly 7 minutes; remove from heat. Working quickly, stir in
remaining ingredients; pour over popped corn mixture, tossing gently to
coat. Evenly spread coated corn onto greased wax paper. Using two forks,
pull popcorn mixture as thinly as possible; allow to cool before
breaking into smaller pieces. Store in airtight container. Makes 1 qt.

Nutritional information (per 1 oz. serving): 105 calories; Omg
cholesterol; 4gfat; 6mg sodium
(From Orville Redenbacher's Guide to Poppping Corn)

MOM'S POPCORN BALLS

1 cup sugar
1/3 cup white Karo
1/3 cup. water
1/4 cup butter
3/4 tsp. salt
3/4 tsp. vanilla
3 qts. popped popcorn

In a medium saucepan, mix all ingredients except the vanilla. Cook until
mixture reaches 270 degrees, or brittle ball. Take off heat and stir in
vanilla. Pour over the popcorn, and stir lightly and quickly to coat.
Shape quickly with butter coated hands (important - the butter keeps the
syrup from sticking to and burning your hands). Note: If desired, food
coloring can be added before cooking.

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