Cinnamon candy popcorn

By Joanna Dimas of Lincoln, Neb.

8 qt. popped popcorn

1 c. butter or oleo

1/2 c. light syrup

9 oz. pkg. red hot candies

Place popped corn in a large bowl and set aside. In saucepan combine butter, syrup and candies. Bring to a boil over medium heat for 3 minutes. Pour over popcorn. Mix together and pour into greased baking pans; bake for 1 hour at 250˚. Stir every 15 minutes. Remove from pans and cool on waxed paper. Store in airtight jar.

Cranberry salad

By Janet Kucera of Pleasanton, Neb.

1 lg. bag cranberries, ground

2 c. sugar

2 pkgs. red Jello

1-1/2 c. boiling water

1 lg. can crushed pineapple, drained

1 c. celery, diced

2 apples, diced

nuts, chopped

Grind berries and mix with sugar. Let stand overnight. Mix Jello with boiling water. Add berries and other ingredients. Refrigerate until set.

Cheeseburger soup

By Maxine Nielsen of Lynch, Neb.

1-2 lbs. ground beef

3/4 c. onion, chopped

3/4 c. carrots, shredded

3/4 c. celery, diced

1 tsp. dried basil

1 tsp. dried parsley flakes

4 Tbsp. butter

3 c. chicken broth

4 c. potatoes, peeled & diced

1/4 c. flour

8 oz. processed American cheese, cubed (about 2 cups)

3/4 tsp. salt

1/4 to 1/2 tsp. pepper

1/4 c. sour cream

In pan brown beef, drain and set aside. In same pan, saute onion, carrot, celery then add basil and parsley in 1 Tbsp. butter until tender, about 10 minutes. Add broth, potatoes and beef, bring to boil, reduce heat, simmer 10-12 minutes until potatoes are tender. In small skillet melt remaining butter, add flour, cook until bubbly, add to soup, bring to boil, cook and stir for 2 minutes. Reduce heat to low, add cheese, milk, salt and pepper and cook until cheese melts then remove from heat. Add sour cream.

Cracker-crusted salmon

Amy Bashtovoi of Sidney, Neb.

1 lb. salmon

12 whole wheat Ritz crackers

2-1/2 Tbsp. olive oil

1 Tbsp. butter

salt & pepper

Cut salmon into four equal pieces, about 1/2” thick, pat dry with a paper towel. Put crackers into a Ziploc bag and crush until fine. Salt and pepper salmon then coat it with cracker crumbs, you may have to press it on a little bit. Add oil and butter to non-stick skillet and heat on medium. Cook salmon for 3-4 minutes per side until fish flakes easily with fork. Serve alone or with Hollandaise sauce. Serves 4.

Christmas punch

By Sarah Skinner of Lincoln, Neb.

1 pkg. cherry Kool-Aid

1 pkg. raspberry Kool-Aid

2 c. sugar

12 oz. can frozen orange juice

12 oz. can frozen lemonade

water

Ginger ale

Add approx. 1 gallon of water to Kool-Aids and sugar in punch bowl. Add orange juice and lemonade then stir well. Fill up punch bowl with ginger ale and frozen ice piece.

‘Hot mess' on a muffin

By Lisa Kalmbach of Papillion, Neb.

8 oz. extra lean turkey breast

1 can Healthy Request cream of mushroom soup

1/3 c. fat-free milk

1 can sliced mushrooms, drained

1/2 tsp. poultry seasoning

1/4 tsp. ground sage

1/4 tsp. garlic powder

1 tsp. dried onion flakes

2 English muffins, split and toasted

In large skillet sprayed with butter flavored cooking spray. Brown meat. Stir in soup, milk, mushrooms, and poultry seasoning. Add sage, garlic powder and onion flakes. Cook until mixture is heated through. Stir often. Place one muffin half on a plate and spoon about 1/2 c. meat mixture over top and serve.