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: The dough for these sticks is easiest to shape when it's firm
1: If your pastry becomes too soft, place it in freezer until it has hardened again
2: Heat oven to 425F
3: Line two baking sheets with parchment paper
4: Dust a clean work surface with flour, and roll each piece of puff pastry into a 10 x 14" rectangle, lass than 1/8" thick
5: Transfer the rolled-out dough to baking sheets; refrigerate for 15 min
6: Remove dough from refrigerator, and generously brush one puff-pastry sheet with egg yolk
7: Sprinkle the salt and pepper over the sheet, then cover with poppy seeds
8: Brush the second pastry sheet with egg yolk, and place on top of first, yolk sides together
9: Gently press the two sheets together so the poppy seeds stick between them
10: Return the pastry to refrigerator, and chill another 15 min
11: Remove the pastry from the refrigerator, and brush the top generously with the remaining egg yolk
12: Using a pizza wheel or a long sharp knife, cut the dough into 10" long strips that are 1/4" wide
13: Hold a piece of dough in the middle, and start twisting in the direction of each end; twist until entire piece of dough is tightly coiled
14: Transfer twist to a baking pan; press the ends to metal
15: Repeat with the remaining dough
16: Bake until the sticks are golden brown, about 8 min
17: Transfer to a wire rack to cool completely, and store in an airtight container up to 1 week
18: Entered into MasterCook by Reggie Dwork <reggie@reggie
19: com> Recipe by: Living, Martha Stewart Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie
20: com> on Apr 10, 1998