A gooey treat and something fresh | BrainerdDispatch.com | Brainerd, Minnesota

A gooey treat and something fresh

Diane's Delights

Posted: July 18, 2012 - 5:41pm

Popcorn seems to always be a popular snack with many people. It certainly is at our house and especially fresh caramel corn. One day I popped a large bowl of popcorn and when the grandkids spent the afternoon with us at the beach, we took the wok outdoors and made fresh Wok Caramel Corn as we sat around the picnic table. Wok Caramel Corn is so delicious and what a gooey and delicious treat!!!

Wok Caramel Corn

7 large marshmallows

1/4 cup butter

1/4 cup brown sugar

About 6 to 7 cups popcorn

Slowly melt above ingredients in a wok. Be careful not to burn. Add popcorn and serve.

Fresh Fruit Kabobs

1/2 cup sugar

1/4 cup water

1/4 cup lemon juice

1/4 cup orange juice

2 apples, unpeeled

2 pears, unpeeled

1 8-1/4 ounce can pineapple chunks, drained

11 ounce can mandarin oranges, drained

Mix sugar, water, lemon juice and orange juice in a large bowl. Combine apples and pears. Cut into 1-1/2 inch pieces. Add to marinade. Toss gently to coat fruit. Add pineapple chunks and orange segments. Cover and refrigerate several hours or overnight. To serve kabobs, drain fruit and thread onto wooden skewers. Berries, peaches or melons many be substituted. If using berries, do not marinade.

Smothered Angel Hair Pasta

Serving size: 6

1 tablespoon butter

2 eggs

1 cup half and half

1 cup plain yogurt

4 ounces Swiss cheese, shredded

1/3 cup feta cheese, crumbled

1/3 cup parsley, chopped

1/4 cup chopped fresh basil or 1 teaspoon dried basil crushed

1 teaspoon dried oregano, crushed

9 ounces uncooked fresh angel hair pasta

16 ounces mild, thick and chunky salsa

1 package medium shrimp, peeled and deveined

4 ounces Monterey jack cheese, shredded

Snow peas, optional

With one tablespoon butter, grease a 12-by 8- inch pan. Combine eggs, half-and-half, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in medium bowl; mix well. Spread half of the pasta on bottom of prepared pan. Cover with salsa. Add half of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle Monterey cheese over top. Bake in preheated 350 degree oven 30 minutes or until bubbly. Let stand 10 minutes. Garnish with snow peas.

FOOD FOR THOUGHT: God will supply but we must apply.

GARY’S TIP: Don’t throw out all that leftover wine; freeze it as ice cubes for future use in casseroles and sauces.