Poppycock Recipes

POPPYCOCK

Steps:

• In a large pan melt the butter.
• Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
• Remove from stove and add butter flavoring extract and soda.
• Stir in almonds, peanuts or other nuts of choice.
• In a very large pan or bowl pour caramel syrup over popcorn.
• Stir quickly to coat.
• Pour out on cookie sheets.
• Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
• Cool slightly, break apart and store when cooled completely in air tight bags or jars.

POPPYCOCK

Steps:

• Pop corn and mix with nuts in a large bowl or roaster pan.
• Combine sugar, butter, and syrup in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly.
• Continue boiling for 10 to 15 minutes. Syrup will turn a light caramel color.
• Remove from heat and stir in vanilla.
• Pour over popcorn/nut mixture and stir to mix well.
• When cool, break into chunks.

POPPYCOCK

Steps:

• Mix butter, sugar and syrip in heavy pan. Bring to boil and cook "exactly" 5 minutes. Remove from heat and add soda, cream of tartar, and salt. Stir lightly. Pour over corn and mix well. Place in large roasting pan and bake at 200 degrees for one hour, stir occassionally. Poun onto wax paper and cool and separate bunches.

POPPYCOCK

Steps:

• 1. In a large pan melt the butter. 2. Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally. 3. Remove from stove and add butter flavoring extract and soda. 4. Stir in almonds, peanuts or other nuts of choice. 5. In a very large pan or bowl pour caramel syrup over popcorn. 6. Stir quickly to coat. 7. Pour out on cookie sheets. 8. Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula. 9. Cool slightly, break apart and store when cooled completely in air tight bags or jars

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.