1/4 : c Butter
1/2 : ts Garlic salt
1/2 : ts Onion salt
1/4 : ts Celery salt
1 : /2 tb Worcestershire
1/8 : ts Tabasco
2 : qt Popped popcorn
1 : c Pretzel sticks
1 : /2 c Mixed nuts; salted
8 : c Freshly popped popcorn
2 : c Unsweetened dry cereal
1 : c Toasted croutons
1 : c Tiny unsalted pretzels
1/2 : c Dry-roasted peanuts
2 : tb Melted margarine or butter
2 : ts Worcestershire sauce
1/2 : ts Garlic powder
1/2 : ts Chili powder
1/2 : ts Onion powder
1/2 : c Raisins
2 : c Popped corn
3 : c Milk
4 : tb Butter, melted
3 : Eggs, beaten
1/2 : c Brown sugar
1 : ts Vanilla
1/2 : ts Salt
8 : qt Popped popcorn
2 : c Margarine
2 : /3 c Sugar
1 : c Light Karo corn syrup
1 : ts Vanilla
2 : c Whole pecans
6 : c Miniature marshmallows
2 : c Small spiced gumdrops
6 : c Popcorn
2 : c Toasted oat cereal
2 : tb Oleo
1/4 : ts Cumin
1/2 : ts Chili powder
1/4 : ts Garlic powder
2 : tb Grated Parmesan
3 : c Popped Corn
3 : Cups = one serving.
32 : c Popcorn (about 1 1/2
-cups : -cups unpopped)
4 : c Sugar
1 : /3 c Light corn syrup
1 : c Margarine or butter
1 : ts Salt
1 : /3 c Water
2 : ts Vanilla extract
1/3 : c Confectioner's sugar
2 : Cherry or
0: In a large bowl, dissolve yeast in water
1: Blend in milk, salt, sugar, egg and margarine
2: Gradually beat in about 2 1/2 cups of the flour to make a soft dough
3: Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking
4: Place dough in a greased bowl; turn over to grease top
5: Cover and let rise in a warm place until doubled (1 to 1 1/2 hours)
6: Meanwhile, prepare poppy seed filling
7: Punch dough down; knead briefly on a lightly floured board to release air, and roll into a 10 by 15 inch rectangle
8: Place on a lightly greased 14 by 17 inch baking sheet; mark dough to indicate 3 lengthwise sections
9: Spread filling in center 1/3 of dough
10: With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of dough, cutting in almost as far as the filling
11: Overlap strips; first one from right side, then one from left, alternating until all strips are folded over the filling
12: If there is excess dough at the end, tuck it underneath loaf
13: Brush loaf with egg white mixture and sprinkle almonds evenly over top
14: Let rise, uncovered, in a warm place until almost doubled (about 30 minutes)
15: Bake in a preheated 350 degree oven for 25 to 30 minutes or until richly browned
16: Let cool on a rack
17: Poppy seed filling: In a blender or food processor, combine poppy seeds and whole almonds; whirl until mixture is consistency of cornmeal
18: In a small pan, combine seed-nut mixture with sugar, milk, lemon peel, lemon juice and margarine
19: Cook over low heat, stirring, until mixture boils and thickens (about 10 minutes)
20: Let cool
21: Makes 1 large loaf
22: Recipe by: Sunset Breads Cookbook 1984 Posted to EAT-L Digest by RollFamily <RollFamily@AOL
23: COM> on Apr 9, 1998