Caramel Popcorn Balls

I have been making these for years. My mother used to make them occasionally. Then my brother and I learned to make them and we had them more frequently. I absolutely love them. So my my children. I made last night and they would probably eat them all at once, if I let them. Although, if it came down to it, I might do the same!


1/2 c packed dark brown sugar
1/4 c light corn syrup
1/4 c dark corn syrup
1/4 c butter
1/2 tsp salt
8 c popped popcorn


Heat brown sugar, corn syrups, butter and salt to simmering over medium heat, stirring constantly. Add popcorn and cook, stirring until popcorn is coated. Cool slightly. Form into balls and place on waxed paper.



You can also use light brown sugar or all dark corn syrup depending on the molassas flavor you like in your caramel. I like this way best, although I do add a little more dark corn syrup and less light corn syrup on occasion.

Porcupine Meatballs

A million years ago my dad found out he had high colesteral and my mother started feeding us all a bunch of weird foods. The diet didn't last too long (I guess it wasn't working), but this recipe was one she found somewhere that we all actually liked and asked for again.


Meatballs
1 lb ground turkey
1/2 - 1 package Italian Good Seasons salad dressing mix
1 c cooked rice

Sauce
V8 juice
1/4 - 1/2 c chopped bell pepper
1 tsp garlic salt
pepper


Mix turkey, dressing mix and rice together and form into balls. Place on broiling pan and broil each side of meatballs for five minutes. Place balls into large frying pan. Mix enough sauce to half cover meatballs and simmer until warm. Spoon sauce over meatballs when serving.


You can also freeze these quite nicely after the meatballs have been broiled but not added to the sauce. Then you just need to thaw and make the sauce!

Chicken Stroganoff

There are times I know I am setting myself up for failure when it comes to feeding the little animals that live at my house. This is one of the recipes that I know my son won't eat. So I served him plain noodles and separate chicken thinking he might actually eat some of it. Nope. He had green beans for dinner. And that's it. I was sure he'd at least eat the noodles, but no. And then at his refusal, my daughter decided that it must not be anything worth eating, so she would only eat the corn I served with it. We had two very hungry penguins on our hands the next morning. I wonder why...



1 lb boneless, skinless chicken breast halves
1-2 c all purpose flour (for coating)
salt
pepper
1 tbl butter
1 can cream of chicken soup*
1 1/4 c half&half
1 (1oz) package onion soup mix
2 tbl chopped fresh parsley
2 cloves garlic, minced
8 oz sliced mushrooms
1/4 tsp nutmeg
1 c sour cream
egg noodles


Season chicken with salt and pepper then dredge in flour. In a large skillet brown chicken in butter until golden. Combine soup, half&half, onion soup mix, parsley, garlic, mushrooms and nutmeg in medium bowl. Pour mixture over chicken. Reduce heat to low and simmer covered for one hour. Stir in sour cream and heat through but do not boil. Serve over prepared egg noodles.

*If I have time, I substitute the canned soup with:
4 tbl butter
8 oz mushrooms
1 small onion minced
1/4 c flour
1/2 tsp salt
1/4 tsp pepper
1 c beef broth

In medium sauce pan melt butter and cook mushrooms and onions for three minutes. Add flour, salt and pepper stirring until well mixed. Add beef broth slowly and cook until thickened.

It tastes way better than canned soup and it adds more mushrooms to the sauce, which I love!