This recipe was typed onto a large index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHOCOLATE POPCORN PIE

2 quarts popped corn
1 (6oz) pkg. chocolate pud. & pie filling
Light syrup (see recipe)
Whipped cream

Drizzle syrup over corn, and stir until uniformly coated. Press into a 9-inch pie plate, building edges higher than plate edge; allow to cool. Prepare pudding pie filling according to package directions. Spoon into popcorn pie shell.

Garnish with whipped cream.

Serves 6 to 8.

This recipe was written on a lined index card, date unknown. Directions are sparse but after you heat the specified ingredients you would mix the syrup with the popped corn, peanuts and raisins before packing in muffin tins. Recipe is typed below along with a scanned copy.

Lunch Box Treat

1 1/2 qt unsalted popped corn or puffed cereal
1 c. peanuts
1/2 c. seedless raisins

Heat 1/2 c. sugar & 1/2 c. light corn syrup just to boiling and add 1/2 c. peanut butter 1/2 tsp vanilla

Pack in muffin tins with paper liners

May be added:

1 tsp caraway seed
1/2 ” garlic powder

This recipe was typed on a large white index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHOCOLATE POPCORN SQUARES

1 7oz. jar marshmallow creme
1 12oz. pkg. chocolate pieces
1/4 c. light corn syrup
6 c. unsalted popped corn

Combine marshmallow creme, chocolate pieces and corn syrup in a saucepan. Cook over low heat until mixture is well blended. Pour over popcorn and mix well. Press into a buttered 9x9x2 inch pan. Cut into 1-inch squares.

This recipe was typed on a large index card and comes from a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy.

DARK SYRUP (FOR POPPED CORN)

3/4 c. molasses
1 1/2 c. light brown sugar or 3/4 c. ea. white and dark brown sugar.
1 tablespoon vinegar
1/2 c butter and 1/2 teaspoon salt

Cook ingredients to 280 degrees (light crack stage), stirring frequently. Pour over popped corn and mix thoroughly.

The coated popcorn may also be molded into shells pie-shaped, basket-shaped, small or large, to hold ice cream, canned fruit pie filling, candies and other treats.

This recipe was typed on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Light Syrup (For Popped corn)

2 c. granulated sugar
1 c. light corn syrup
1 c. water
1/2 c. butter

Cook to 260 degrees (soft crack stage).
Pour over popcorn and mix thoroughly.

The above recipe may be used in an infinite variety of combinations: with food coloring and food flavoring (lemon, maple, cinnamon, wintergreen, etc.), with nuts and candy, chocolate squares, fruits–all added after the syrup is cooked.

This recipe was typed on a large index card, date unknown. Recipe is typed below (as-is) with a scanned copy.

Carmel Pop Corn

5 quarts popcorn (unsalted)

1/2 c. Karo syrup, white
2 sticks butter
2 c. brown sugar
pinch of cream of tartar

Bring to boil and boil 5 minutes. Add 1/2 teaspoon baking soda. Pour over and bake at 200° for 1 hour. Stir every 10 minutes.

This recipe was typed onto a large index card and found in a large collection of recipes, date unknown. Recipe is typed below as-is along with a scanned copy.

CARAMEL POPCORN

1/2 lb. pkg. dairy-fresh carmels (28)
2 tablespoons water
2 quarts popped corn, salted

Add water to carmels and melt in top of double boiler. Toss mixture with popcorn until every kernel is coated. Spread and dry on grease surface. Break apart.

This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Easter Omelet

2 egg yolks
1-3 teaspoonful salt
Speck pepper
2 teaspoonfuls butter
2 tablespoonfuls water
2 egg whites

Beat egg yolks, add salt and pepper, butter and water. Beat whites until stiff but not dry and fold in; pour into hot buttered pan and cook over low fire. Set in hot oven, 350, or under low broiling flame to brown top. Crease through the center and fold with crisp diced bacon between halves. Crisp bacon or dried beef or bits of ham may be stirred in also when mixing the omelet.