Favorite Plains Receipes for 12-19-09

By Joanna Dimas of Lincoln, Neb.

8 qt. popped popcorn

1 c. butter or oleo

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1/2 c. light syrup

9 oz. pkg. red hot candies

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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.

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.

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.

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.

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.

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.