National Popcorn Month

[gina 2]

:hammer: Hi All,

National Popcorn Month is in October so here is some popcorn history and a few recipes to make with your residents:

 

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80,000 BCE

Poppin’ By The Fire

Cave men and women in prehistoric America received quite a surprise when they placed maize (early corn) kernels too close to the fire — voila — the world’s first popcorn!

 

1492

Welcome To Popcorn Country

As Columbus set foot on American soil, popcorn was there, too! Native Americans who greeted Columbus enjoyed snacking on the fluffy white stuff and made quite a fashion statement with their popcorn necklaces.

 

1620

Pass The Popcorn, Please

Popcorn played a starring role at the first Thanksgiving. Native Americans in Massachusetts brought bowlfuls of popcorn to the potluck feast!

 

1700

Pop Of The Mornin’ To You

Colonial women from Boston to the Carolinas made the first tasty breakfast cereal by pouring milk and sugar over popcorn.

 

1800

Poppin’ On The Farm

The lucky few who savored popcorn either grew it themselves or purchased it from farmers. Quality was very inconsistent, though — they had to pop a lot of corn to enjoy just a few tasty morsels!

 

1885

Poppin’ Around Town

The first popcorn “machine” was invented. Until then, poppers were made to sit in front of stores to attract attention. But vendors wanted to be close to the crowds — especially the crowds near movie theaters. So poppers were made that could be pushed on foot, pulled by horse or mounted on trucks. Popcorn was very popular from the 1890s until the Great Depression. Street vendors used to follow crowds around, pushing steam- or gas-powered poppers through fairs, parks and expositions.

1914

Packaged Popcorn is Born

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Sweet ‘N Spicy Popcorn

Ingredients:

1 bag (3 ounces) JOLLY TIME Healthy Pop 94% Fat Free Microwave Popcorn, popped

4 tablespoons granulated sugar substitute or confectioners sugar, divided

2 tablespoons fat-free liquid margarine

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 to 1/4 teaspoon ground cumin

1/16 to 1/8 ground cayenne pepper

Prep Time: 5 minutes

Combine 3 tablespoons sugar substitute or confectioners sugar with the margarine, cinnamon, cumin, ginger and cayenne pepper; mix. Place popped popcorn in a large bowl, removing any unpopped kernels. Add spice mixture; toss to coat. Sprinkle with remaining sugar substitute or sugar. Serve immediately.

Yield: About 8 (1-1/3 cup) servings. 11-1/2 cups total.

Nutritional Analysis per (1-1/3 cup) serving:

Calories: 44

Dietary fiber: 2g

Total fat: 0g

Carbohydrates: 11g

Protein: 1gParmesan Popcorn

An Italian favorite with grated Parmesan and dry spaghetti sauce mix

You’ll need:

3 quarts popped JOLLY TIME Pop Corn

1 to 2 Tbsp. olive oil or vegetable oil

2 Tbsp. dry spaghetti sauce mix

2 Tbsp. grated Parmesan cheese

Here’s How:

Place popped popcorn in large bowl. Heat olive oil in small pan. Drizzle over popcorn; add spaghetti sauce mix and cheese. Toss well. Serve at once.

 

Sodium: 90mg

Cholesterol: 0mg

Almond Butter Crunch Popcorn

Buttery, crunchy and great for gifting

You’ll Need:

1/2 cup butter or margarine

1 cup granulated sugar

1/4 cup light corn syrup

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. vanilla

1/2 tsp. butter extract (optional)

2-1/2 quarts popped JOLLY TIME Blast O Butter or Butter-Licious Microwave Pop Corn

1-1/2 cups whole almonds, toasted*

Here’s How:

Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once over lowest heat possible, to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped corn and almonds, mixing well. Turn into large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly-covered container. Makes about 3 quarts.

 

* To toast almonds, spread on large cookie sheet and bake at 325°F for 15 to 20 minutes.

Caramel Corn Apples

A variation on a favorite autumn treat – caramel apples

You’ll Need:

6 cups popped JOLLY TIME Blast O Butter or Butter-Licious Microwave Pop Corn

2 cups crisp rice cereal

1/2 cup chopped dried apples

1 package (14 oz.) caramels, about 48, unwrapped*

2 Tbsp. water

2 Tbsp. butter or margarine

1 tsp. ground cinnamon

Wooden sticks

Here’s How:

Place popped popcorn, rice cereal and apples in large bowl. In medium saucepan over low heat, heat caramels, water and butter until caramels are melted, stirring frequently. Stir in cinnamon. Pour caramel mixture over popcorn and toss to coat well. Let cool about 5 minutes. With slightly dampened hands shape into 8 balls around wooden sticks. Place on lightly-buttered wax paper to set. Wrap in plastic wrap; tie with a ribbon. Makes 8 popcorn balls.

 

* Microwave caramels, water and butter in medium microwave-safe bowl on HIGH 2-1/2 to 3 minutes or until smooth, stirring every minute.

Red Cinnamon Popcorn

Old-fashioned cinnamon candies color and flavor this popcorn treat

You’ll Need:

4 quarts popped JOLLY TIME Butter-Licious or Crispy ‘n White Microwave Pop Corn

1/2 cup butter or margarine

1/2 cup granulated sugar

1/4 cup light corn syrup

3/4 cup red cinnamon candies

1/4 tsp. baking soda

Here’s How:

Place popped popcorn in large bowl. Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a boil; continue boiling, stirring constantly, until candy is dissolved completely. Boil without stirring for 3 minutes. Remove from heat; stir in baking soda. Gradually pour over popcorn, mixing well. Allow to cool completely on foil or buttered wax paper. Break apart and store in tightly-covered container. Makes about 4 quarts.

Rocky Road Peanut Butter Popcorn Bars

A winning confection with popcorn, peanut butter, marshmallows and chocolate

You’ll Need:

3 quarts popped JOLLY TIME Blast O Butter or Butter-licious Microwave Pop Corn

1/2 cup raisins

1 cup light corn syrup

1 Tbsp. butter or margarine

1/2 cup peanut butter pieces

1/3 cup chunky or creamy peanut butter

3/4 cup miniature marshmallows

1/2 cup peanuts

1/2 cup semi-sweet chocolate pieces

1 tsp. vegetable shortening

Here’s How:

Place popped popcorn and raisins in large bowl. In saucepan, heat corn syrup and butter to a boil; boil 3 minutes. Remove from heat. Stir in peanut butter pieces and peanut butter until smooth. Pour mixture over popcorn, tossing gently to coat all pieces. Press into buttered 9-inch square baking pan. Sprinkle marshmallows and peanuts over top, pressing lightly into popcorn mixture. Melt chocolate pieces and shortening over very low heat. Drizzle over top. Cool several hours before serving. Cut into 2-1/4 by 1-inch bars. Makes 36 bars.

[Stacy 0]

Great Ideas Gina.

 

www.popcorn.org

has a lot of recipes, history, and facts also.

 

Stacy

[lllucas 0]

:-D Hi, Gina!

 

Hey! Where do you get all of this great stuff :-o ? It doesn't really matter...just keep it comin'. Thanks for all of you useful contributions. You're Great!

 

Talk to you later...

 

Linda Lucas, AD ;-)

 

PS: Is the information you post copyright free? If it is my husband would like your permission to include it in his free newsletter The Health Care Express. This is the newsletter available on his site. AD's can download it and use it as their facility newsletter.

You can check it out at http://newsletter-express.com.

[Guest Tinki]

National Popcorn Month Ideas

 

Karen