Recipe Table of Contents

2 cups Steen's Pure Cane Syrup
1/4 tsp. salt
1 tbs. butter or margarine
2 quarts popped corn

Boil Steen's Pure Cane Syrup and salt over a low fire, stirring constantly.
When few drops tested in cold water becomes brittle, add the butter.
Pour over the popped corn, mix and shape into large balls.

Variation:

Add salted cocktail peanuts to popcorn before adding syrup, then add syrup and make balls.

Indian Pudding

3 ½ cup milk
¼ cup cornmeal
½ cup Steen’s Pure Cane Syrup
1 egg beaten
½ cup sugar
1 tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ cup cold milk
¼ cup butter

Preheat oven to 350 degree. Scald milk. Add syrup an blend in cornmeal, stirring constantly. Cook until thick. Mix together egg, sugar, salt and spices. Place in greased casserole dish (1 ½ or 2 quart) and bake for 30 minutes. Stir in cold milk and butter. Continue baking for 1 hour. Serve while still warm with vanilla ice cream.

Carole Steen Lucia, Chaplin, CT