4:31 PM 3/13/98
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CCChefKim & CCChefBrat


BUTTERSCOTCH TOFFEE
1/2 C. UNSALTED BUTTER
1/4 C. HEAVY CREAM
1 1/2 C. FIRMLY PACKED BROWN LIGHT SUGAR
1 TSP. VANILLA EXTRACT
1 (12 OZ.) PKG. BUTTERSCOTCH MORSELS
3 QUARTS POPPED CORN

IN LARGE SAUCEPAN, COMBINE BUTTER, CREAM, SUGAR, VANILLA AND MORSELS.  BRING TO BOIL, STIRRING CONSTANTLY, OVER MEDIUM HEAT.  REDUCE HEAT TO LOW AND COOK, STIRRING CONSTANTLY, UNTIL MIXTURE REACHES 280 DEGREES.  POUR OVER POPCORN, TOSS GENTLY TO COAT EVENLY.  STORE IN AIRTIGHT CONTAINER FOR UP TO 3 DAYS.


DILL ROMANO
3 TBSP. UNSALTED BUTTER
1/2 TSP. GARLIC POWDER
1/2 TSP. SALT
2 QUARTS POPPED CORN
2 TSP. DRIED DILLWEED
1/4 C. FRESHLY GRATED ROMANO CHEESE

IN SMALL SAUCEPAN, MELT BUTTER OVER LOW HEAT.  STIF IN GARLIC POWDER AND SALT.  DRIZZLE BUTTER MIXTURE OVER POPCORN.  SPRINKLE WITH DILL AND CHEESE.  TOSS TO COAT EVENLY.  STORE IN AN AIRTIGHT CONTAINER FOR UP TO ONE WEEK. 


GRANOLA
2/3 C. SUGAR
1 C. NONFAT DRY MILK
2 TBSP. CORN SYRUP
2 1/2 C. ROLLED OATS
1 C. WHEAT FLAKES
1/2 C. TOASTED WHEAT GERM
1/4 C. CHOPPED ALMONDS
1/4 C. UNSWEETENED SHREDDED COCONUT
1 TSP. SALT
2 TBSP. VEGETABLE OIL
1 C. RAISINS
1/2 C. PITTED PRUNES, CHOPPED
1/2 C. DRIED APRICOTS, CHOPPED

   IN A MEDIUM-SIZED BOWL, DISSOLVE SUGAR IN 1/3 CUP BOILING WATER.  STIR IN DRY MILK AND CORN SYRUP AND BEAT WITH ELECTRIC MIXER FOR ABOUT 2 MINUTES OR UNTIL SMOOTH AND CREAMY.  COVER AND REFRIGERATE 1 HOUR OR OVERNIGHT.  PREHEAT OVEN TO 3000.  IN A LARGE BOWL, COMBINE OATS, WHAT FLAKES, WHEAT GERM, ALMONDS, COCONUT AND SALT.  ADD THE MILK MIXTURE AND OIL AND MIX THOROUGHLY.  SPREAD ON A BAKING SHEET AND BAKE, STIRRING OCCASIONALLY, FOR ABOUT 40 TO 50 MINUTES, OR UNTIL GOLDEN BROWN.  STIR IN RAISINS, PRUNES AND APRICOTS.  BAKE FOR 5 MINUTES LONGER.  LET COOL AND STORE IN AN AIRTIGHT CONTAINER, IN A COOL, DRY PLACE FOR UP TO 2 WEEKS.  8 CUPS

1/2 CUP SERVING:  202 CALORIES, 6 G PROTEIN, 5 G FAT, 37 G CARBOHYDRATE, 195 MG SODIUM, 1 MG CHOLESTEROL


TRASH
1/2 C. PEANUT BUTTER
1 C. CHOCOLATE CHIPS
2 C. CONFECTIONER'S SUGAR
1/2 C. MARGARINE
7-8 C. RICE CHEX
   PLACE PEANUT BUTTER, MARGARINE AND CHOCOLATE CHIPS IN MICROWAVE ON HIGH TILL SOFT.  POUR OVER BOWL OF RICE CHEX, STIR SO COATED.  COOL SEVERAL MINUTES.  PLACE CONFECTIONER'S SUGAR IN PAPER BAG, MIX IN RICE CHEX AND SHAKE UNTIL COATED.


THE 3 O' CLOCK MUNCHIES
1 CUP CHOW MEIN NOODLES
1 CUP TOASTED OAT CEREAL
1 CUP SQUARE BITE SIZE RICE CEREAL
1/2 CUP SALTED PEANUTS
1/4 CUP BUTTER OR MARGARINE
3/4 TSP. GROUND CINNAMON
1/4 TSP. GROUND NUTMEG
1/2 CUP RAISINS
IN A BOWL COMBINE THE CHOW MEIN NOODLES, RICE CEREAL, /7 PEANUTS. SET ASIDE TO USE LATER. PLACE BUTTER OR MARGARINE IN A MICROWAVE BOWL. MICROWAVE UNCOVERED.FOR 45-60 SEC. ON HIGH HEAT OR UNTIL THE BUTTER IS MELTED. REMOVE FROM THE MICROWAVE. STIR IN THE CINNAMON, & NUTMEG. STIR IN THE CEREAL NUTS MIXTURE UNTIL THE BUTTER MIXTURE IS COVERING ALL OF THE CEREAL NUT MIXTURE. MICROVAE UNCOVERED ON HIGH FOR 2 MIN. REMOVE FROM THE MICROWAVE. STIR IN THE RAISINS. PLACE PAPER TOWELS ON A COOKIE SHEET/ SPREAD CEREAL MIXTURE ON A PAPER. SPREAD THE CEREAL MIXTURE ON THE PEPER TOWELS & WAIT FOR 2 MIN. TO COOL BEFORE EATING.
SERVES 4


MUSHROOMS A LA GREQUE
1 CUP OLIVE OIL
1 CELERY RIB CHOPPED
2 TBSP. LEMON JUICE
1 TBSP. WHITE VINEGAR
8 PEPPERCORNS
1 GARLIC CUT IN HALF
1 BAY LEAF
3/4 TSP. GROUND CORIANDER
3/4 TSP. SALT
1/2 TSP. DRIED CRUSHED ROSEMARY
1/2 TSP. DRIED CRUSHED THYME
1/2 TSP. DRIED CRUSHED SAGE
1/4 TSP. CRUSHED FENNEL
11/2 LB.S SMALL MUSHROOMS CLEANED
IN A SAUCEPAN MIX OIL, LEMON JUICE, VINEGAR, PEPPERCORNS, GARLIC, BAY LEAF, CORIANDER, SALT, ROSEMARY, THYME, SAGE, & FENNEL. BRING TO A BOIL OVER HIGH HEAT' REDUCE HEAT T OLOW & SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 5 MIN. PLACE THE MUSHROOMS IN A BOWL; POUR THE MARINADE MIXTURE OVER THE MUSHROOMS, LET STAND FOR 15-20 MIN. STIRRING OCCASIONALLY. DRAIN & PLACE IN A SERVING DISH. SERVE WITH TOTHPICKS.
SERVES 10



TACO SNACKS
1 CUP SALTED PEANUT
1/2 CUP ROASTED SOYBEANS
1/2 CUP SUNFLOWER KERNELS
2 TSP. VEGETABLE OIL
2 TBSP. TACO SEASONING MIX
IN A FRYING PAN OVER MED. HIGH HEAT, STIR IN PEANUTS, SOYBEANS, SUNFLOWER KERNELS, & OIL WITH A WOODEN SPOON UNTIL OIL IS EVENLY COATED OVER ALL OF THE INGREDIENTS. SPRINKLE TACO SEASONING MIX OVER THE NUT MIXTURE & STIR FOR 5-7 MIN. OR UNTIL THE PEANUTS ARE LIGHTLY BROWNED. PLACE SNACK MIX IN A BOWL. COOL FOR 5 MIN. BEFORE SERVING.
SERVES 2


 HONEY POPCORN
1/2 CUP HONEY
1/4 CUP BUTTER OR MARGARINE
6 CUPS POPCORN
1 CUP ROASTED PEANUTS OR MIXED NUTS
1 CUP SEMI-SWEET CHOCOLATE CHIPS
HEAT OVEN TO 350'. IN A SAUCEPAN HEAT BUTTER OR MARGARINE WITH HONEY UNTIL WELL BLENDED; COOL. POUR HONEY MIX OVER POPCORN WHICH HAS BEEN MIXED WITH THE NUTS. SPREAD WELL-MIXED POPCORN ON A BAKING PAN IN A SINGLE LAYER. BAKE FOR 5-10 MIN. OR UNTIL CRISP, STIRRING OCCASIONALLY. REMOVE FROM THE OVEN. STIR CHOCOLATE CHIPS INTO WARM POPCORN; COOL. 
SERVES 7






