BLACK BEAN SALSA

HONEY AND SPICE POPCORN

CHEDDAR MOON CRACKERS

MAPLE POPCORN BALLS

CRUNCHY SNACK MIX

MUNCH MIX

BLACK BEAN SALSA
1 15-oz can black beans, rinsed and drained
2 tomatoes, chopped
4 green onions, sliced
1 clove garlic, crushed
3 tbs chopped fresh cilantro (Chinese parsley) or 1 tbs dried
2-1/2 tbs vegetable oil
2 tbs fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients in a bowl; cover and chill 8 hours. Drain. Serve with blue corn tortilla chips.

Makes 3 cups

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CHEDDAR MOON CRACKERS
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 cup coarsely shredded extra-sharp Cheddar
4 to 5 tablespoons cold water
an egg wash made by beating 1 large egg with 1 tablespoon water
coarse salt for sprinkling

In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.

On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.

Preheat oven to 400°F. and lightly grease 2 large baking sheets.

On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets.

Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.

Makes about 75 crackers.


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CRUNCHY SNACK MIX

(Also called "Sticks and Stones")
3 cups unsweetened puffed corn cereal (such as Kix)
2 cups unsweetened crispy corn and rice cereal (such as Chex)
2-1/2 cups pretzel sticks
1-1/2 cups mixed nuts
3 tbs butter or margarine
1 tbs Worcestershire sauce
1 to 1-1/2 tsp barbecue spice
1/2 - 3/4 tsp garlic powder
3 cups cheese snack sticks (such as Cheetos)

In a 15x11x2 inch baking pan, combine the corn cereal, corn and rice cereal, pretzel sticks, and mixed nuts.

In a small saucepan, heat margarine, Worcestershire sauce, spice and garlic powder over low heat until margarine is melted. Drizzle over cereal mixture, tossing gently to coat.

Bake in a 300 degree oven for 30 minutes, stirring once or twice. Add cheese snacks, tossing to mix. Spread on foil; cool. May be stored in an airtight container up to 5 days.

Makes 11 cups

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HONEY AND SPICE POPCORN
10 cups popped corn (about 1/2 cup unpopped)
1 cup peanuts (can substitute other nuts if desired)
1/4 cup honey
3 tbs margarine
1/4 tsp pumpkin pie spice

Place popped corn and peanuts in a large roasting pan. In a small sauce pan combine honey, margarine, and pumpkin pie spice. Heat and stir until margarine melts. Pour over popcorn and nuts, tossing to coat.

Bake in a 300 degree oven for 30 minutes, stirring about every 10 minutes. Transfer to a baking sheet; cool.

Makes about 10 cups

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MAPLE POPCORN BALLS
1/4 cup popping corn
1/2 tsp salt (optional)
1 cup maple syrup
1-1/2 tsp butter

Pop corn following package instructions. Season with salt if desired. Heat syrup and butter in a heavy saucepan over medium-high heat, stirring constantly until temperature reaches 250 degrees F on a candy thermometer (soft-ball stage), or until a few drops form soft balls when dropped in cold water. Remove pan from heat and pour mixture over popcorn. When mixture is cool enough to handle, toss popcorn with syrup and mold into balls, and cool on a buttered baking sheet. Store cooled popcorn balls in an airtight container.

Makes approximately 8

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MUNCH MIX
2-1/2 cups coarsely crushed blue corn tortilla chips (regular tortilla chips may be substituted if desired)
1 cup corn nuts
1 cup raisins
1 cup pretzel sticks
1 cup canned shoestring potatoes
1 cup Cheetos or other cheese stick snack
1 cup peanuts or mixed nuts

Place all ingredients in a large serving bowl and stir gently to mix. May be stored in a plastic bag or airtight container in a cool, dry place for up to 2 weeks.

Makes 8-1/2 cups

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Original content ©2001 Quiltbat & Nero Productions

 






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