Preheat electric roaster oven to 400.
Lightly wipe
t of the roaster and pre-heat the roaster to its highest
quart or larger dutch oven with enough water to cover
overed clay pot in COLD oven and turn the heat on
Mix brown sugar, butter, syrup and salt in saucepan.
Cook over medium heat until bubbles appear at edges.
At that point, cook 5 minutes more.
Stir in 1/2 teaspoon baking soda until foamy.
Have 15 to 18 cups of popped corn in buttered roaster pan.
Pour caramel mixture over corn; mix well.
Bake at 200\u00b0 for 1 hour, stirring every 15 minutes.
After baking 1 hour, continue stirring until cool to prevent sticking together.
Place corn in a roaster pan.
Place margarine, sugar, corn syrup and salt in a saucepan.
Boil 5 minutes.
Stir in vanilla and soda.
Pour over popcorn in roaster and stir.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Boil sugar, margarine, syrup and salt for 5 minutes (stir). Remove from heat and add soda and vanilla.
Stir well over popped corn (add nuts if desired).
Spread on deep cookie sheet or shallow roaster.
Place in 200\u00b0 oven for 1 hour stirring at 15 minute intervals.
Remove from oven, cool and store in tightly covered containers.
Preheat oven to 250\u00b0.
Put popped popcorn and peanuts in a big roaster or pan.
Put brown sugar, white syrup and oleo in saucepan and bring to a boil.
Boil 5 minutes.
Add soda and immediately pour over popcorn and peanuts.
Put in oven and toss every 15 minutes for 1 hour.
Spread on wax paper to cool.
Melt margarine into the bottom of a sheet cake pan or oven roaster.
Preheat oven to 375\u00b0.
Crack and beat eggs.
Add hot milk and salt and pour into prepared pan.
Bake 25 minutes, then stir gently to loosen edges.
Bake an additional 15 minutes or until eggs are set to your liking.
Serves 25.
Easy way to feed a crowd; we use this at camp a lot.
Boil brown sugar, syrup, margarine, and salt for 5 minutes. Remove from heat and add baking soda.
Stir and pour immediately over popcorn.
Mix well.
Put into large roaster and bake for 45 minutes at 200\u00b0.
Stir every 15 minutes while in oven and several times during cooking period.
Heat oven to 200\u00b0.
Divide popped corn between 2 greased baking pans, 13 x 9 x 2-inch, or 1 large roaster.
In saucepan, heat sugar, butter, syrup and salt.
Stir occasionally until bubbles from around edges.
Continue to cook over medium heat 5 minutes.
Remove from heat; stir in soda until foamy.
Pour over popped corn, stirring until corn is well coated.
Bake 1 hour, stirring every 15 minutes.
Pour out on greased foil or waxed paper.
Pop corn.
In a large saucepan, combine brown sugar, margarine, syrup and salt.
Boil together 4 to 5 minutes.
Remove from heat.
Add soda and stir well.
Pour over popped corn in large roaster pan.
Mix well.
Spread caramel corn on cookie sheets.
Bake in a 200\u00b0 oven for 1 hour.
Stir every 15 minutes. When cool, store.
Combine all ingredients in a large kettle or roaster.
Cook in a 325\u00b0 oven for 4 hours.
Stir about every hour.
Place the popped corn in a large roaster.
Combine margarine (melt), sugar, syrup and salt together; boil for 5 minutes. Remove from heat.
Stir in soda (will make it foamy).
Pour at once over popcorn.
Bake at 250\u00b0 for 1 hour, stirring thoroughly with egg spatula every 15 minutes.
Remove from oven; stir again and dump onto wax paper.
Break apart.
Let set for a few minutes. Store in airtight container.
Keeps a long time.
Remove and discard giblets from roaster.
Rub skin and cavity with oil and season with chili powder and salt and pepper to taste.
If using gas grill, open all vents and prepare coals at least 30 minutes before grilling.
When coals are medium and covered with grey ash, place drip pan at center in bottom of grill.
Arrange 25 to 30 hot coals at either end of pan.
Place roaster on grill over drip pan, breast side up.
Cover grill and smoke bird about two hours.
Begin checking after 1 1/2 hours.
Preheat roaster to 450 degrees.
In
Mix brown sugar, corn syrup, margarine, salt and cream of tartar in large heavy saucepan.
Boil 5 minutes.
Remove from heat and stir in soda (this foams up a lot, so be sure you use a tall, heavy saucepan).
Pour over popcorn and stir well.
Pour in a large roaster pan (greased).
Bake at 200\u00b0 for 1 hour, stirring every 15 minutes.
Mix sugar, butter and syrup.
Boil for 5 minutes.
Remove from heat and add soda, cream of tartar and salt.
Stir quickly and pour over popcorn.
Mix well.
Put in large roaster at 200\u00b0 for 1 hour.
Stir every 15 minutes.
If desired, may also add peanuts.
Brown venison and put in 18-quart roaster. Add other ingredients and mix well. Simmer for 4 to 6 hours.
Rub inside and outside of roaster with minimum amount of salt. Put breast side down in covered microwave container with 1 1/2 cups water.
Microwave on High for 20 minutes.
Turn breast side up and cook on bake (60%) for 10 minutes.
Check pop up indicator.
Do in 10 minute increments until pop up shows.
Once indicator is up, cook 5 more minutes on bake to insure doneness at bone.