Stove Top Popcorn

1. Use a 3 qt. saucepan with lid.
2. Put 2 T. of vegetable oil into pan.  Add ½ tsp. salt and 3 kernels of popcorn, cover and heat on medium high.
3. When first kernel pops, lift lid and add 1/3 C. popcorn and 2 T. butter.  Cover with lid and gently shake pan over heat until popping stops.
4. Lift lid and allow steam to escape.  Carefully pour popped corn into large bowl and season to taste.
5. Store raw popcorn in an airtight container at room temperature.

Punch

1 part white grape juice: 1 part ginger ale.

Serve chilled with ice ring.

Green Punch

½ gal. lime sherbet

3 qts 7-Up, chilled

Soften sherbet five minutes.  Stir in 7-Up.  Serves 36.

Slushy Punch

2 pkg. cherry kool-aid

1 pkg. lemon lime kool-aid

3 qt. water

large can pineapple juice

3 C sugar

Freeze until slushy in gallon zip-lock freezer bags.

(If frozen solid, let sit out several hours until slushy.)

Put in punch bowl and add a 2 liter bottle of 7-Up.

Sugared Peanuts

1 C. sugar

½ C. water

¼ tsp. maple flavoring

2 ½ C. raw shelled peanuts

Combine all ingredients in medium saucepan.  Cook over medium heat stirring frequently 10-15 minutes, or until peanuts are coated with syrup.  Cook until syrup is all gone.

Spread peanuts on well-greased pan.  Bake at 300° for 15 minutes.  Remove from oven and stir well.  Return to oven and bake an additional 15 minutes.