Recipe for...Indian Corn on a Stick


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Indian Corn on a Stick This recipe is rated : 0 Recipe Ingredients 3/4 cup margarine 60 large marshmallows 3 quarts popped popcorn 1/4 cup peanuts (or other coarsely chopped nuts) 1/4 cup shredded coconut 1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.) Cooking Procedures Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits. When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long. Place on a greased cookie sheet or wax paper to set. Immediately, while marshmallow is still sticky, place a few pieces of nuts and dried fruits on the shapes to resemble colorful kernels of corn. Insert a skewer or a wooden stick or dowel in the end of each. Let cool. When marshmallow is set, wrap with cellophane and tie with raffia bow if desired. Makes approximately 6 or 7 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: from ten to fifteen minutes. It is always best to try one ball first by cooking it before the rest. If it cooks to pieces some more bread-crumbs, if too hard a tablespoonful of cream (sour is the best), has to be added. This rule holds good with all the recipes for balls and dumplings. 28 Sponge Balls. Take the whites of two eggs and put them into a teacup ; fill it up with milk, and pour the contents into a stew-pan ; add one teacupful of flour and one ounce of butter (or size of an
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