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Tuesday Taste Tempter 12.2.08

Tuesday Taste Tempter 12.2.08

Posted: Tuesday, December 2, 2008 9:27 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at Today’s recipes have been submitted by the National Popcorn Board. Hot Wasabi Popcorn Yield: 8 servings 8 cups freshly popped popcorn, warm 3 tablespoons butter or margarine 2 teaspoons prepared wasabi 1/2 teaspoon kosher salt 1/2 teaspoon sugar, optional Place popcorn in a large bowl. Microwave butter 20 seconds or until melted; stir in wasabi until well blended. Drizzle wasabi butter over popcorn and stir to distribute. Sprinkle with salt and sugar, if desired, and stir again. Teddy Bear Picnic Mix Yield: about 12 cups 1/4 cup vegetable oil 1/4 cup sugar 5–6 drops pink neon liquid food color, or color of your choice 1/2 cup unpopped popcorn kernels 1 mini pastel marshmallows 1 cup teddy grahams 1 cup white fudge covered pretzels 1 cup mini cookies (iced circus animals, or any mini cookie) Stir oil, sugar and food coloring together in a large pot (with a tight-fitting lid) over medium heat. Stir in popcorn kernels; cover. Cook over medium heat until popcorn begins to pop. Shake pot over heat until popping begins to slow. Remove pan from heat and pour popcorn into a large bowl. Add marshmallows, teddy grahams, pretzels and cookies and toss lightly. Strawberry Popcorn Bars Yield: 24 bars 4 cups popped popcorn 2 cups flour 1/2 cups confectioners’ sugar 1 cup (2 sticks) butter, cut into pieces 1 egg white 1 (10 oz.) jar strawberry preserves 1 cup chocolate chips Preheat oven to 350º F. Grease a 9” x 13” pan; set aside. Process flour and confectioners’ sugar in food processor several seconds. Add butter and process until dough comes together. Press mixture evenly into prepared pan. Lightly brush egg white on top of the mixture. Bake 25 minutes, or until golden. Immediately spread preserves evenly over warm crust. Press popcorn into preserves; let cool. Melt chocolate chips in small zip lock freezer bag. Heat in microwave 30 seconds, or until melted. Snip corner of bag and drizzle chocolate over cooled popcorn. Cool and cut into bars. Published in The Messenger 12.2.08

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