Popcorn Balls

Halloween will be here before you know it. Here’s a family favorite for the holiday everyone loves.

Pop about 1 gallon popcorn (I use the plain microwave pop corn two regular packets will make a large bowl. You don’t need to really measure it just a nice large bowl.)

In a heavy gauge pot place 1 cup white corn syrup,

2 tablespoons butter or margarine, 1/2 cup sugar,

1 teaspoon cream of tartar and 1/4 teaspoon salt.

Cook to soft ball stage; 260° on your candy thermometer or use the cold water method of checking by dripping small amounts of the candy into cold water, when it forms a soft ball as you push it in
the water it is ready.

Pour over your popcorn turning your bowl as you pour the syrup in, then stir to coat the popcorn. When it looks like it is mostly coated form into balls. Cover each ball with plastic wrap or wax paper.

Easy Scalloped Potatoes

2 LBS.Frozen Hash Browns (2LBS=32oz.)

1 8oz. Sour Cream (8oz.=1CUP)

1 Can Cream of Potato Soup

1 Can Cream of Celery Soup

Mix together and place in a baking dish. Be sure to spray dish wish a cooking spray or
slightly oil the bottom and sides. Bake at 350° for 1 hr. If it looks a little too
dry you can stir in a bit of hot milk to moisten.

For a more attractive dish add some grated cheese on top or crsuhed bread crumbs with
a couple of dabs of butter on top.

Bean Soup

There is a chill in the air this morning that reminds me of winter. So I decided it would be a good day for some homemade soup.


1 pk. smoked pork hocks or the bone of a ham with some meat left of the bone.

About 1 1/2 lbs. of meat give or take a little.

1 sm. onion chopped

1/4 tsp. pepper

2 or 3 stalks celery cubed(optional)

2 or 3 carrots (I like to grate them into the soup they add color along with flavor

2 tbsp. sugar

1 1/2 cup dryed beans (you can use almost any kind of dryed beans or a combination of different beans)

When you use a dryed bean you need to pour them out on a flat surface and kind of pick your way through them as sometimes they have stems or little stones in them.

After sorting them rinse them off using a strainer. Then you may either pre-cook them for awhile by bringing them to slow boil for several minutes then turning off burner and covering them and letting stand for about 1 hour or just let them stand in water over night without cooking.

Once you have cooked or soaked your beans drain off the water and then add your ingredients along with 1 1/2 to 2 qt. water.

Boil for about 1 1/2 hours or until the beans are soft.

If there is any rind on your meat you will want to remove it and the bones before serving the soup.

I use a fork to break up the meat a little before returning it to the broth.