Laura’s Recipes

Got this from Jeremi Snook the last day of class!

Ingredients

• 1/4 cup Olive oil
• 1/2 cup popcorn
• 1/4 – 1/2 cup sugar
• salt

Directions

1. Pour olive oil into pot, enough to cover the bottom
2. Add 3 kernels of corn
3. Turn on high and cover, keep oven mitts handy
4. When the 3 kernels pop, quickly open the lid and pour in the 1/2 cup popcorn and scatter the sugar (1/4 to 1/2 cup) and get the top back on.
5. You can also add in the salt now or wait and salt after it pops
6. Shake the pot constantly, holding the lid with your thumbs (so the oil doesn’t splatter back on you). (Shake around, back and forth, etc while keeping it just over the heat)
7. As the popping slows down, take it off the heat and shake, then put back on the heat one second. (This is an expert technique so the first few times, just take it off the heat and skip to the next step)
8. Now is when Jeremi adds the salt. He will pour the salt over the popcorn and dump some into the bowl, then salt the next layer and add it to the bowl, repeat until done.

Jeremi warns that popping corn in a pot on the stove can be a bit tricky and that burned popcorn is a terrible smell to have in the house. Pop with care and enjoy!

I got this one from Nan’s blog here:

Cheesejacks
1 1/4 cups rolled oats
1-1 1/2 cups cheddar cheese
1 egg
1/4 cup olive oil

Beat egg, and then beat in olive oil. Stir in oats and cheese. Put in greased 8×8 pan and bake in preheated 350º F. oven about 40 minutes.