26 c Popped popcorn 1 c Salted peanuts 1/2 c Baking gumdrops In a saucepan melt: 1/2 cup -margarine 1/2 c Cooking oil 500 Gms. white marshmallows Stir constantly while marshmallows melt and mix with melted margarine and oil mixture. Do not allow this to boil, just melt over low heat. Mix into popped corn mixture. Press into greased tube pan. |
2 lg Bananas, Cut Up 1/2 c Instant Nonfat Dry Milk 1 c Plain Yogurt 6 oz Frozen Orange Juice -Concentrate (1 Can) 1 c Water Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup. From Super Snacks For Kids by Penny Warner Copyright 1985 |
1/2 c Molasses 1/2 c Corn syrup 1 1/2 Cubes butter (3/4 cup) Salt 8 c Popped popcorn (measure -after popping) From: San Diego Tribune, Saturday Aug. 3 Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don’t eat with wax paper. |
4 sl Bread Margarine 4 sl Cheese, your choicce 4 Pineapple rings Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake in 350 oven til cheese melts. Serve. |
1 pk Jello Berry BLUE jelly -powder 1 c Boiling water 2 c Ice cubes gummy fish Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours. Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens |
4 Hot dogs 2 oz Velveeta cheese From: Healthy Meals and More toothpicks Melt cheese. Slice hot dogs into bite size pieces. Put one piece of hot dog on each toothpick. Let children dip hot dogs in cheese. HOT DIPPITY DOG! |
1 lb Bologna 3/4 lb Swiss Cheese 1 tb India Relish 4 tb Chopped Onion 1/4 c Prepared Mustard 1/3 c Mayonnaise 6 Whole Hotdop Rolls 6 tb Butter From: *****Bologna and Cheesewitch***** Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into mixture India relish, chopped onion, mustardand mayonnaise. butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls. Wrap each roll seperately in foil and refrigerate for at least 1 hour before baking. May also be frozen for later use. Bake foil wrapped rollsat 325 F. for 25 mins. or until insides are all melted. Defrost before baking. |
2 cn (16oz) plain baked beans 1 ts Worcestershire sauce 1/4 c Brown sugar 2 tb Bbq sauce 1 tb Teriyaki sauce 8 Beef knockwursts —–TOOLS—– 2 sm Saucepans lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult’s help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult’s help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1″ long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult’s help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 |
1 1/2 lb Cooked Ham; Chopped 1 1/2 c Ketchup 2 tb Cider Vinegar 1 tb Brown Sugar; Packed 1 tb Prepared Mustard 1 tb <A class=iAs style=”P |
1 1/2 tb Honey, unless you use frozen -strawberries with Rhubarb-Strawberry Fruit Leather Combine 1 cup rhubarb puree and 1 cup strawberry puree (Strawberries may be fresh, frozen or frozen with sugar added.) Add sugar already added. Spread on plastic wrap and dry as for fruit leather. |