Popcorn Balls Recipe

INGREDIENTS:
1 cup of Sugar
1 cup of Light corn syrup
1 teaspoon of Cider vinegar
3 tb Butter or margarine
1 teaspoon of Vanilla
2 qt Popped, unseasoned popcorn
DIRECTIONS:
From "The New Doubleday Cookbook" by Jean Anderson
Place sugar, corn syrup and vinegar in a heavy saucepan
Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves
Cook, uncovered, without stirring to 260'F. or until a drop of syrup
forms a hard ball in cold water
Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated
With buttered hands, scoop up and shape into large or small balls
Cool on waved paper or plastic food wrap. Serves 8
Nutritional analysis per serving: 281.7 calories; 4.7 grams total fat;
(2.8 grams saturated fat); 1.0 gram protein; 5.8 grams carbohydrates;
12.4 milligrams cholesterol; 106.1 milligrams sodium
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Carob Balls Recipe

INGREDIENTS:
1/2 cup of Carob powder
1/4 cup of Wheat germ
1/2 cup of Honey
1/4 cup of Dry milk powder
1/2 cup of Peanut butter
1 cup of Honey graham cracker crumbs
1/2 cup of Sesame seeds
DIRECTIONS:
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ
and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker
crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high
in potassium.

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