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.
0: Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl
1: Mix well
2: Whisk the egg with buttermilk and melted butter in another bowl
3: Pour this wet ove rthe dry flour mixture and stir just until mixed
4: Heat a griddle over medium heat
5: Cook pancakes a few at a time
6: Makes about 12 2- to 3-inch cakes
7: Keep cooked cakes warm while cooking the others: 225F oven
8: Bert says, "Pancakes with a difference, from one of my favorite American cooks, Clara B
9: Less -- a lady with a good memory and an inexhaustible supply of great dishes
10: " Recipe by: THE GRAINS COOKBOOK, by Bert Greene Posted to MC-Recipe Digest by KitPATh <phannema@wizard
11: ucr
12: edu> on Apr 07, 1998