OT Green Bean Cassarole- again!

Yesterday I got the giggles in the frozen foods section of Wal-Mart. I was getting a few frozen dinners and found one from Marie Callender that grabbed my attention. Above the description it says "with NEW side dish" and continues "Steak in Mushroom Sauce- beef with roasted red potatoes and classic green bean cassarole". It even has those tacky french-fried onions in it!

I'm having it for lunch..... VBG

Leslie & The Furbabies in MO

Reply to
Leslie & The Furbabies in MO.
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Sounds good! Was it?

Donna in Idaho

Reply to
Donna in Idaho

Well, must have been new to them? Watch your sodium in those frozen dinners. They are really high. Taria, munching on caramel corn from Anna Belle's recipe!

Yesterday I got the giggles in the frozen foods section of Wal-Mart. I was getting a few frozen dinners and found one from Marie Callender that grabbed my attention. Above the description it says "with NEW side dish" and continues "Steak in Mushroom Sauce- beef with roasted red potatoes and classic green bean cassarole". It even has those tacky french-fried onions in it!

I'm having it for lunch..... VBG

Leslie & The Furbabies in MO

Reply to
Taria

Glad you enjoy the recipe. DS 2 came for Thanksgiving and took home two batches. One for the afternoon football game on Saturday and the second to share at work. He also shared the recipe, guess they liked it also. Now I have to make some for the two of us. Anna Belle in Palm Bay

Reply to
Anna Belle

I did a search -- is that recipe still around... or can someone share?

Glad you enjoy the recipe. DS 2 came for Thanksgiving and took home two batches. One for the afternoon football game on Saturday and the second to share at work. He also shared the recipe, guess they liked it also. Now I have to make some for the two of us. Anna Belle in Palm Bay

Reply to
Kate in MI

Here you go Kate. I got this recipe when I was a school secretary in Ohio about 40? years ago. It is a yearly expected gift by some of my firends.

Caramel Corn

7 quarts popped corn 2 cups brown sugar 1 cup margarine ½ cup white corn syrup 1 tsp. Salt 1 tsp vanilla ½ tsp soda

Place brown sugar, margarine, corn syrup and salt in pan & bring to boil; boil 5 minutes. Add vanilla and soda. Put popped corn in roaster or large pan and stir mixure into corn. Bake in 250 degree oven for 1 hour, stirring occasionally.

My hints: spray EVERYTHING with Pam. Syrup does not need to be covered, stir some but not constantly. The syrup will foam when you add the soda & vanilla. If you use butter watch the oven temp so there is no scorching. I use only Karo syrup, others have water added and it tends to make the corn tough. I use white popcorn and an air popper so there is no added oil. I set my timer and stir the corn in roaster every 15 minutes.

If anyone finds a way to add nuts to this mix and have them stay mixed in, let me know. Every time I have tried they sink to the bottom of the pan.

Happy eating.

Anna Belle now in Florida where Caramel Corn still tastes good.

Reply to
Anna Belle

Here's my all time favorite way to make caramel corn - no mess - when you're through you throw away the brown paper bag.

One of my happy memories of my husband - he used to love caramel corn made this way.

I only made caramel corn once in a roaster as someone posted - took me over a week to get all the stuck on stuff off the pan!

Microwave Caramel Corn

Ingredients 4 quarts popped popcorn 1 cup brown sugar 1/2 cup margarine 1/4 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda

Directions

  1. Place the popped popcorn into a large brown paper bag. Set aside.
  2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
  3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Donna in Idaho

Reply to
Donna in Idaho

I really Really like the canned fried onion rings. Okay. I know they're extreme when it comes to salt but they do add a kick and crunch to the top of otherwise plain things - or I like them warmed in the toaster. Might even like them straight out of the can. There's also canned matchstick sort of fried potatoes. They're hard to find but a fun addition if anybody's making a trash mix of any kind - and don't forget the gold fish. Polly

Reply to
Polly Esther

"Anna Belle"

Thanks for re-posting your reciepe! Barbara in FL

Reply to
Bobbie Sews More

"Donna in Idaho" Here's my all time favorite way to make caramel corn - no mess - when

Thanks Donna! Barbara in FL

Reply to
Bobbie Sews More

Thanks much! DH loves it -- so I'll mix up a batch or two for him next week!

Here you go Kate. I got this recipe when I was a school secretary in Ohio about 40? years ago. It is a yearly expected gift by some of my firends.

Caramel Corn

7 quarts popped corn 2 cups brown sugar 1 cup margarine ½ cup white corn syrup 1 tsp. Salt 1 tsp vanilla ½ tsp soda

Place brown sugar, margarine, corn syrup and salt in pan & bring to boil; boil 5 minutes. Add vanilla and soda. Put popped corn in roaster or large pan and stir mixure into corn. Bake in 250 degree oven for 1 hour, stirring occasionally.

My hints: spray EVERYTHING with Pam. Syrup does not need to be covered, stir some but not constantly. The syrup will foam when you add the soda & vanilla. If you use butter watch the oven temp so there is no scorching. I use only Karo syrup, others have water added and it tends to make the corn tough. I use white popcorn and an air popper so there is no added oil. I set my timer and stir the corn in roaster every 15 minutes.

If anyone finds a way to add nuts to this mix and have them stay mixed in, let me know. Every time I have tried they sink to the bottom of the pan.

Happy eating.

Anna Belle now in Florida where Caramel Corn still tastes good.

Reply to
Kate in MI

I've made a ton of this recipe. I really like it a lot. I just haven't had much trouble with clean up. Like AnnaBelle says, use spray and what still sticks comes right off with hot water. It is easy, reasonable ok for you compared to much holiday cooking and almost everyone is happy to get more! A friend likes that popcornopolis in the french toast flavor so I did a batch with a tsp. or so of cinnamon tossed in at the end. DD liked that flavor too. Big thanks from all of us to AnnaBelle and her secertary. : ) Taria

Thanks much! DH loves it -- so I'll mix up a batch or two for him next week!

Here you go Kate. I got this recipe when I was a school secretary in Ohio about 40? years ago. It is a yearly expected gift by some of my firends.

Caramel Corn

7 quarts popped corn 2 cups brown sugar 1 cup margarine ½ cup white corn syrup 1 tsp. Salt 1 tsp vanilla ½ tsp soda

Place brown sugar, margarine, corn syrup and salt in pan & bring to boil; boil 5 minutes. Add vanilla and soda. Put popped corn in roaster or large pan and stir mixure into corn. Bake in 250 degree oven for 1 hour, stirring occasionally.

My hints: spray EVERYTHING with Pam. Syrup does not need to be covered, stir some but not constantly. The syrup will foam when you add the soda & vanilla. If you use butter watch the oven temp so there is no scorching. I use only Karo syrup, others have water added and it tends to make the corn tough. I use white popcorn and an air popper so there is no added oil. I set my timer and stir the corn in roaster every 15 minutes.

If anyone finds a way to add nuts to this mix and have them stay mixed in, let me know. Every time I have tried they sink to the bottom of the pan.

Happy eating.

Anna Belle now in Florida where Caramel Corn still tastes good.

Reply to
Taria

You're welcome Taria. I WAS the Secretary. Got it from a 5th grade teacher. A mothers club in my area made it for fund raisers after we shared the recipe. Good memories. Have only made two batches this year, but more to come. Never thought of trying the flavoring. Hmmm, maybe even more batches.

AB

Reply to
Anna Belle

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