Two Widely Different Recipes

Something sweet:
Microwave Caramel Corn
* 1 C. brown sugar
* 1 C. Margarine or butter
* 1 C. Dark Corn syprup (or a little less than a cup of honey)
* 1 tsp vanilla
* 1/2 tsp Baking soda
* 4 quarts popped popcorn

- Bring the sugar, margarine and corn syrup to a boil in a microwave safe bowl, about one minute on High. Cook one minute longer. Mix in vanilla and baking soda.
Pour the mixture over the popcorn and mix. Place the coated popcorn in a large paper bag. Microwave four minutes, shaking the bag each minute.
Eat immediately [our family's favorite option] or spread on wax paper to cool for eating later.

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Something Tangy:
Beet Salad
* 1 can (16 ounces) diced or julienned beets
* 1 package (6 ozs) lemon flavored gelatin
* 1 1/2 C. cold water
* 2 TBSPs finely chopped onion
* 1 to 2 TBSPs prepared horseradish
* 4 tsps vinegar
* 1/4 tsp salt
* 1 1/2 C. celery
* 1/4 C. artichoke hearts

Drain beets, reserving the beet juice; add water to the liquid equal to two cups. Place in a saucepan and bring to a boil. Remove from heat; stir in gelatin until dissolved. Add cold water, onion, horse radis, vinegar and salt. Chill 'til partially set. Stir in the beets, celery and artichoke hearts. Pour into an 8 inch square dish. Chill until firm, about three hours. Cut salad into squares.

The DHM doesn't think many readers are at all interested in a beet salad recipe; the Head Girl is, as a general rule, completely empathetic with this point of view. In her opinion, beets usually taste like some poor vegetable gone astray. This salad is different; the beets have been brought back to the straight and narrow path and are combined with many delightful flavors.

Reposted in The Common Kitchen