Harvest-Time Popcorn

INGREDIENTS:

2 tablespoon (30 ml) vegetable oil
1 cup (250 ml) popcorn kernels
2 cans (1 3/4 ounces each/22 g) shoestring potatoes (3 cups/750 ml)
1 cup (250 ml) salted mixed nuts or peanuts
1/4 cup (60 ml) margarine, melted
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2 ml) lemon-pepper seasoning
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion salt

PROCEDURES:

1. Heat oil in 4-quart (4 L) saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quart (2 L). Do not add butter or salt.

2. Preheat oven to 325°F (160°C). Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.

3. Combine margarine, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion salt in small bowl.

4. Pour evenly over popcorn mixture, stirring until evenly coated.

5. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.

~ Makes 2 /12 quarts (2.5 L)

Cheesy Sun Crisps

INGREDIENTS:

2 cups (8 ounces/225 g) shredded Cheddar cheese

1/2 cup (125 ml) grated Parmesan cheese

1/2 cup (125 ml) sunflower oil margarine, softened

3 tablespoons (45 ml) water

1 cup (250 ml) all-purpose flour

1/4 teaspoon (1 ml) salt

1 cup (250 ml) uncooked quick-cooking oats

2/3 cup (150 ml) roasted salted sunflower kernels

PROCEDURES:

1. Beat Cheddar cheese, Parmesan cheese, margarine and water in large bowl with electric mixer at medium speed until well blended. Add flour and salt; mix well.

2. Stir in oats and sunflower kernels; mix until well combined.

3. Shape dough into 12-inch (30 cm)-long roll; wrap securely in plastic wrap.

4. Refrigerate at least 4 hours. (Dough may be stored in refrigerator up to 1 week.)

5. Preheat oven to 400°F (200°C). Lightly grease cookie sheets. Cut roll into 1/8- to 1/4-inch (3 mm to 6 mm) slices; flatter each slice slightly.

6. Place on prepared cookie sheets. Bake 8 to 10 minutes until edges are light golden brown. Remove immediately to wire racks. Let stand at room temperature until cool.

~ Makes 4 to 5 dozen crackers

Southwestern Snack Squared

INGREDIENTS:

1 1/4 cups (310 ml) all-purpose flour
1 cup (250 ml) thinly sliced green onions
3/4 cup (175 ml) Quaker Enriched Corn Meal
1 tablespoon (15 ml) firmly packed brown sugar
2 tablespoons (10 ml) baking powder
1 teaspoon (5 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground cumin
1/4 teaspoon (1 ml) salt (optional)
1 cup milk (250 ml)
1/4 cup (60 ml) vegetable oil
1 egg
1 cup (4 ounces/120 g) shredded Cheddar cheese
1 can (4 ounces/120 g) chopped green chilies, well drained
1/4 cup (60 ml) finely chopped red bell pepper
2 slices crisp-cooked bacon, crumbled

PROCEDURES:

1. Preheat over to 400°F (200°C). Grease 11 x 7-inch (27.5 cl x 17.5 cm) baking dish. Combined flour, green onions, corn meal, brown sugar, baking powder, oregano, cumin and salt in large bowl; mix well.

2. Combined milk, oil and egg in small bowl. Add to corn meal mixture; mix just until moistened.

3. Spread evenly into prepared dish.

4. Combined cheese, chilies, bell pepper and bacon in medium bowl. Sprinkle evenly over corn meal mixture.

5. Bake 25 to 30 minutes until wooden toothpick inserted into center comes out clean. Let stand at room temperature to cool 10 minutes before cutting.

~ Makes about 15 pieces

Note: Also great served as a side dish to fish, chicken or pork - Just cut into 8 pieces.