1 Cup - Margarine 2 Cups - firmly packed Brown Sugar
1/2 Cup - Corn Syrup (light or dark) 1 Tsp - Salt
1/2 Tsp - Baking Soda 6 qts - Popped Popcorn 1 Tsp - Vanilla Extract
Melt Margarine, stir in Brown Sugar & Corn Syrup; Salt. Bring to boil stirring constantly. Boil without stirring for 5 more Min.
Remove from heat. Stir in Baking Soda; Vanilla Extract. Gradually pour over Popped Corn, mixing well.
Turn into 2 large shallow baking or roasting pan. Bake at 250 F degrees for 3/4 hour, stirring every 15 Min
Remove from over and cool. Break apart; store tightly covered container or large jar. Makes 5 qts, of Caramel Corn
2 Cups fat free half-and-half 3/4 Cup Nestle� Toll House� Premier white morsels
2 Cups fat-free milk 1 Tsp vanilla extract (optional) 1/4 Cup SPLENDA� No Calorie Sweetener, Granular
Garnishes: fat-free frozen whipped topping, thawed; crushed peppermint candies
BRING half-and-half and milk to a boil over medium-high heat; add white chocolate morsels and SPLENDA(r) Granular, stirring until morsels melt. Stir in vanilla. Garnish, if desired.
If you have left over chicken, you CAN store it for up to a year! Here's a helpful guide that reminds us all how to store our poultry properly. Keeping your food at the proper temperature will help ensure freshness and avoid spoilage.
First of all, keep your freezer at 0�F. Your refrigerator should be kept at 36?40�F. Use a thermometer to make sure your fridge is up to snuff. Next, follow these tips to get your poultry to the proper temperature as quickly as possible and keep it there.
Uncooked
Refrig. 40� / Freezer 0�
Whole chicken 1?2 days / 9?12 mth.
Chicken Parts 1?2 days / 6?9 mth.
Giblets 1?2 days / 3?4 mth.
Fully Cooked
Refrig. 40� / Freezer 0�
Fried Chicken 3?4 days / 4 months
Whole Roasted Chicken 3?4 days / 4 months
Cooked Chicken Dishes 3?4 days / 4 months
Chicken Parts (plain) 3?4 days / 4 months
Scallop Cups
In frying pan heat 3 Tbsp butter, quarter and fry 1 lb Scallops (Light Brown). Add 1/2 Cup Sliced Mushrooms, 1/4 Cup Green Onion, 1 Clove Garlic (Chopped Fine). Cook till tender.
In Saucepan melt 3 Tbsp butter, add 3 Tbsp Flour, 1/2 Tsp Salt & Pepper. Stir in 2 Cups Milk, 1/4 Cup Swiss Cheese (grated). Cook and stir till thick. Add Scallops and fill shells. Sprinkle with 1/4 Cup Fine Bread Crumbs and Grated Pammesan Cheese. Broil 1 Min.
Toasted Bread Cups (that goes with the Scallops from the above recipe)
Cut crusts off slices of bread, spread with melted butter and press into a Large Muffin Tins. Bake 375 degrees about 15 Min. Great for Brunch or Snack