Baked Carmel Corn

Recipe from Lola Rowley

3 quarts popped popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp salt
1/4 tsp baking soda
1 tsp vanilla

Preheat oven to 250 degrees. Keep popcorn warm. Butter a 15 1/2" x 10 1/2" x 1" pan. Melt butter over low heat. Stir in brown sugar and salt. Bring to a boil stirring constantly. Remove from heat and quickly stir in baking soda and vanilla. Stir over warm popcorn and mix well. Put in buttered baking pan - bake at 250 degrees one hour - stirring every 15 minutes. Popcorn will not be sticky.

Potatoes

Recipe is from Lola Rowley.

2 lb. bag hash browns
2 cans cr. of mushroom soup
16 oz. sour cream
1 onion, chopped
2 cups grated cheese
2 cups cracker crumbs
½ cup melted butter

Mix first 5 ingredients. Cover with cracker crumbs. Pour melted butter over top. Bake 1 hour at 350 degrees.

Clam Chowder

Recipe is from Lola Rowley.

1 (10-oz) can potato soup
2 TB butter
10 ounces half & half
2 TB minced onion
1 can minced clams

Sauté onions in butter. Add soup, half & half and juice from clams. Thicken with 3 TB flour mixed with small amount of milk. Simmer 5 minutes. Add clams and heat. Don’t boil after adding clams.

Baked Caramel Corn

Recipe is from Lola Rowley.

3 quarts popped corn
½ cup butter
1 cup brown sugar
¼ cup corn syrup
½ tsp salt
¼ tsp baking soda
1 tsp vanilla

Preheat oven to 250 degrees – keep popcorn warm. Butter a 15 ½” x 10 ½” x 1” pan. Melt butter over low heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil stirring constantly. Remove from heat and quickly stir in baking soda and vanilla. Stir over warm popcorn and mix well. Put in buttered baking pan. Bake at 250 degrees one hour, stirring every 15 minutes. Popcorn will not be sticky.