salty dog popcorn

Salty Dog Popcorn

3/4 cup (1 1/2 sticks) butter
1 tablespoon soy sauce
1 1/2 teaspoons garlic powder
2 teaspoons powdered ground ginger
15 cups (5 ounces) already-popped popcorn
3 1/2 cups (6 ounces) chow mein noodles
2 cups short pretzels

Preheat the oven to 250 degrees F.

Place the butter in a 2-cup microwave-safe container and cover it with a paper towel. Microwave 2 minutes, on HIGH, or until melted.

Remove the butter from the microwave and stir in the soy sauce, garlic powder and ginger.

Place the popped corn, chow mein noodles and pretzels in a large UNSCENTED trash bag. Pour the butter mixture over the popcorn mixture, and shake well to coat the mixture with butter. Pour the popcorn mixture into a large 15 x 10-inch roasting pan, or use two smaller pans. Bake the mixture, uncovered, for 30 minutes. Remove the pan from the oven, and let the mixture cool to room temperature.

Store in airtight containers, gift tins or zip-type plastic bags at room temperature for up to 1 month.

Makes about twenty 1/2 cups.

Approximate values per 1/2 cup serving: 81 calories (63 percent from fat), 6 g fat (2.5 g saturated), 9 mg cholesterol, 1 g protein, 6.6 g carbohydrates, 0.7 g dietary fiber, 139 mg sodium

Where reason fails, time oft has worked a cure. — Seneca

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potato chips

Potato Chips

2 pounds potatoes
1/4 cup vegetable oil
1/4 cup assorted seasonings:
    salt, onion salt, garlic powder,
    hot chili powder, grated Parmesan cheese

Preheat oven to 450 degrees F.

Scrub potatoes and slice as thin as you can, or slice with a food processor.

Oil a large cookie sheet and spread slices out in a single layer. Brush tops of potatoes with vegetable oil. Bake for 8 to 10 minutes or until potatoes are golden brown.

Pour 1/4 cup of the seasoning of your choice into a clean paper bag and place chips, while still warm, in the bag and shake gently.

You never find yourself until you face the truth. — Pearl Bailey

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garlic olives

Garlic Olives

2 cups canned green olives, drained
2 cloves garlic, slivered
3 thin slices lemon
1 teaspoon black peppercorns
3 bay leaves
Whole sprigs dried oregano
1/4 cup sherry or vinegar
Olive oil

Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of oregano and sherry in a jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors.

Makes 2 cups.

I like to have a mans knowledge comprehend more than one class of topics, one row of shelves. I like a man who likes to see a fine barn as well as a good tragedy. — Ralph Waldo Emerson

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