in other words
april16
2015
11
An Unlikely Culinary Column: Popcorn, an American Tradition
By Karen Kain

When I came across a Buffalo
Wing Popcorn recipe, it was a must try
for me. It has a bit of spice but the sweet-
ness makes it addicting. As with food,
one thing led to another, and it started
me on a search to come up with a few
different recipes to share. The Buffalo
Wing recipe was a hit! I came up with
the idea to try Sriracha Popcorn. That
was good, but I think the Buffalo Wing
is still my favorite. These recipes lead
me to searching for my favorite Cheese
Corn recipe. I ordered the cheese pow-
der and enjoyed having cheese corn at
home. I definitely enjoyed doing re-
search on all of these recipes and I hope
you enjoy them as well.

I love popcorn. Americans con-
sume more popcorn by volume than any
other snack. Popcorn is as American as
baseball and apple pie. My husband was
raised in England and they serve what
he calls “popcorn” at movie theaters,
we call it caramel corn. He did not grow
up eating popcorn every Friday night in
front of the TV like I did. Young children
are fascinated with the magic of kernels
popping, it is an inexpensive treat and I
confess that I enjoy popcorn in almost
any variation. I love travelling through
the Chicago’s O’Hare airport where they
sell many different flavors of popcorn. I
have a very hard time leaving without a
bag.
Buffalo Wing Popcorn
Ingredients:
• 8 Cups popped popcorn (½ cup kernels)
• ¾ Cup sugar
• ¼ Cup water
• ¼ Cup Frank’s Red Hot Original Sauce
(or any hot wing sauce)
• 3 Tablespoon unsalted butter, cut into
pieces
• 1 Teaspoon salt
• ½ Teaspoon baking soda
• ¼ Teaspoon cayenne pepper
Directions:
Preheat oven to 300˚ F. Line a baking
sheet with parchment paper. Bring sugar
and ¼ cup of water to a boil in a medium
saucepan over medium high heat. Stir-
ring to dissolve the sugar. Bring to a boil
and stir frequently until a caramel amber
color starts, 3-4 minutes. Remove from
heat and stir in the hot sauce and butter,
then return to boil and cook until heated
Mariolino’s
Pizza & Grill
Serving
breakfast, lunch & dinner
Ice cream - cones, shakes & sundaes
Daily Specials
Family owned and operated for over 40 years.
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through. Remove from the heat and stir
in salt, baking soda and cayenne. Work-
ing quickly and carefully, pour the cara-
mel mixture over the popcorn and toss to
coat. Spread the popcorn over the bak-
ing sheet and put in the oven for 15-20
minutes.
Traditional Caramel Corn
Ingredients:
• 1 Cup butter
• 2 Cups packed brown sugar
• 1 Teaspoon salt
• ½ Cup light corn syrup
• 1 Teaspoon baking soda
• 8 Cups popped popcorn (½ cup kernels)
Sriracha Popcorn
Directions:
Ingredients:
Preheat your oven to 200˚ F. Line a bak-
• 8 Cups popped popcorn (½ cup kernels) ing sheet with parchment paper. Over a
• ¾ Cup sugar
medium heat combine the first four in-
• ¼ Cup water
gredients and bring to a boil. Stir con-
• ¼ Cup Sriracha sauce
stantly for about 5 minutes. Remove
• 3 Tablespoon unsalted butter, cut into from heat and stir in baking soda. Stir to
pieces
fully incorporate. Pour over the popcorn
• 1 Teaspoon salt
and stir to coat. Put the popcorn onto the
• ½ Teaspoon baking soda
baking sheet and bake for 1 hour, mix-
• ¼ Teaspoon cayenne pepper
ing every 15 minutes. Remove from the
Directions:
oven and allow to dry and enjoy.
Preheat oven to 300˚ F. Line a baking
sheet with parchment paper. Bring sugar Cheddar Cheese Popcorn
and ¼ cup of water to a boil in a medium Ingredients:
saucepan over medium high heat. Stir- • 6 Tablespoons melted butter
ring to dissolve the sugar. Bring to a boil • ½ Cup cheddar cheese powder
and stir frequently until a caramel amber • ½ Teaspoon mustard powder
color starts, 3-4 minutes. Remove from • ¼ Teaspoon cayenne pepper
heat and stir in the hot sauce and butter • 8 cups popped popcorn
and return to boil, then cook until heated • Salt and pepper
through. Remove from the heat and stir Directions:
in salt, baking soda and cayenne. Work- In a large bowl add the popcorn and pour
ing quickly and carefully, pour the cara- the melted butter over. In separate small-
mel mixture over the popcorn and toss to er bowl, combine the cheddar cheese
coat. Spread the popcorn over the bak- powder, mustard powder, and cayenne
ing sheet and put in the oven for 15-20 pepper, sprinkle over the popcorn, toss
minutes.
to combine. Serve immediately.
Note: I ordered the cheddar cheese pow-
der from Nuts.com.
VERNONIA VETERINARY CLINIC
is pleased to welcome our new vet to our office!
Jason Nicholas, DVM
Dr. Jason Nicholas is the newest member of our staff at
Vernonia Vet. Dr. Nicholas grew up in Langhorne,
Pennsylvania and attended the Royal Veterinary College in
London, England in 2004. He did an internship in New
York and did a residency at Dove Lewis Animal Hospital in
Portland. He also worked in a veterinary clinic in Pennsyl-
vania. He started his own side business, Preventive Vet,
which is focused solely on educating pet owners on how to
keep their animals healthy and safe. “We raise aware-
ness about common toxicities, pet proofing the house, and
other things,” says Nicholas. In the clinic setting he says
his strength is in medicines and general wellness care and
that he enjoys educating clients. “It's a partnership and
there's a lot of knowledge we can share,” says Nicholas.
“A big role of vets is to impart education and awareness.”
Mon, Wed & Sat 9:00 am - 4:00 pm
700 Weed Avenue, Vernonia
503-429-1612
upon
New Day Massage
and Bodyworks
Theraputic Massage Specializing in
• Auto/Work Injury Rehabilitation
• Medical Massage Cupping
• Manual Lymph Drainage
• Nutritional Counseling
• Post Mastectomy Care
• Oncology Support
• Sauna on-site
MIKE PIHL
LOGGING CO., INC
Free Estimates
Specializing in  Private Timber
503-429-1470
cell 503.789.1268
fax 503.429.0252
Owned and Operated by
Don & Kim Wallace
Heather Lewis,
LMT, LMP, CLT, NT
847 Madison Avenue, Vernonia
For appointments call: 503-429-4677
Insurance accepted
#10732
mplogging@frontier.com
1984 mist drive, po box 321  vernonia, or  97064
DON WALLACE, PLS
Professional Land Surveying
1224 E. Alder St.
Vernonia, OR 97064
Phone: 503-429-6115
FAX: 1-866-297-1402
Email: DWallace_KLS@msn.com
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