Date: Wed, 3 Nov 1999 07:23:20 -0500
From: Holli Rodrigues (HRODRIGUES@ctiusa.com)
Message-Id: (ED97D2824517D2119C8D00A0C9B428D72942CF@outlook.ctiusa.com)
CRACKER JACKS
This is a variation on the American classic that turns it into a
macrobiotic recipe. Don't start running for the doors--it's pretty
tasty and macrobiotic foods are about as good for you as you can get.
1/4 cup popcorn kernels
sea salt
1/2 cup barley malt
1/2 cup rice syrup
We're going to prepare the popcorn without any oil. Place a saucepan
over a medium to low heat. In the pan place 4 kernels of corn and
cover lightly. When the kernels have popped, the pan is ready, so put
all the kernels in. When there are no more popping sounds, it's done.
Pour the popcorn into a large bowl.
In a saucepan, heat the barley malt and rice syrup, bringing them to a
boil. Reduce the heat and simmer for another 2 minutes. Pour almost
all of the hot sweetener over the popcorn and mix well. Make sure you
have covered all of the popcorn with the sweetener.
In a nonstick pan, spread out the popcorn. With the remaining
sweetener, brush any missed pieces. Place in an oven heated to 375
degrees. When the sweetener begins to darken, the cracker jacks are
done. Be careful not to burn the sweetener--it heats quickly.
Remove, let cool. After you have found your toy surprise to include,
serve.
kwvegan vegan