Preheat electric roaster oven to 400.
Lightly wipe
Place ribs in 6 quart or larger dutch oven with enough water to
nd pepper.
Heat a 6- or 8-quart pressure cooker
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.
t of the roaster and pre-heat the roaster to its highest
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.
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.
5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the
Heat a 6-quart pressure cooker over medium-
OVEN ROASTING.
Preheat oven to 500 degrees F.
Cook ravioli according to package directions in 6 qt dutch oven. drain in large colander. Return ravioli to dutch oven; keep warm.
Heat pasta sauce and milk in 2 quart saucepan over medium heat until heated through, stirring occassionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.
Bring sugar, margarine and Karo up to a boil; stir until it boils.
Cook 6 minutes.
Remove from heat; stir in the salt, soda and cream of tartar.
Mix well.
Pour over the 6 quarts of hot popped corn and stir until all kernels are coated.
Grease 2 large cookie sheets; spread corn onto these and bake in a 200\u00b0 oven for one hour.
When cool, place in airtight container.
Put corn in 250\u00b0 oven to keep warm.
Combine all ingredients, except baking soda.
Place over medium heat, stirring until sugar dissolves.
Boil to firm ball stage (248\u00b0).
Remove from heat. Stir in baking soda.
(It will foam.)
Pour over corn and mix well.
Place in shallow pans.
Return to oven for 45 minutes, stirring every 15 minutes.
Cool and place in airtight containers.
In a 6-qt Dutch oven, cook sausage until cooked through.
Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from heat; add soda and vanilla and stir over corn.
Mix well; spread on cookie sheet(s). Place in oven at 200\u00b0 for 1 to 1 1/2 hours, stirring every 20 to 30 minutes.
Remove and let cool. Break apart.
Boil brown sugar, butter, syrup and salt for 5 minutes.
Remove from heat and add soda.
Stir well over popped corn.
Put on buttered cookie sheets, thin layered.
Put in 200\u00b0 oven for 1 hour. Remove from oven and cool.
Store in covered container to keep crisp.
It helps to take popcorn out of oven and turn it and break it up about 5 times during baking, at about 20 minute intervals.
Combine brown sugar, margarine, syrup and salt. Bring to a boil. Boil for 5 minutes. Remove from heat and add soda and butter flavoring.
Pour over popped corn. Toss gently.
Spread on cookie sheets. Place in a 200\u00b0 oven for 1 hour, stirring every 15 minutes.
Remove from oven and cool.
Store in tight container.
Pop corn.
Boil sugar, margarine, syrup and salt for 5 minutes. Remove from heat, add baking soda.
Stir over popped corn.
Spread in large roasting pan.
Place in 200\u00b0 oven for 1 hour, stirring at 15 minute intervals.
Remove from oven; let cool completely.
Store in covered container.
Preheat oven to 225\u00b0.
Boil sugar, butter, syrup and salt in saucepan for 5 minutes.
Remove from heat and add baking soda. Stir.
Add to popped corn and place on cookie sheets.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven and let cool. Store in covered container to keep
crisp.
Combine popped corn, roasted peanuts and pecans in a large roasting pan.
Melt butter in a large saucepan; stir in sugars, corn syrup and salt.
Bring to a boil; boil 5 minutes, stir often (temperature will be about 244\u00b0).
Remove from heat; stir in soda. Pour sugar mixture over popped corn and nuts; stir well.
Bake at 250\u00b0 for 45 minutes, stirring every 15 minutes.
Cool.
Store in an airtight container.
Yields 6 quarts.