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When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the popped corn to the syrup and stir with a plastic spoon until well coated. I pour the mixture into a buttered pan to cool. The popcorn absorbs the syrup and the kettle comes out almost clean. It saves time and syrup. —Christine Janda, Wilber, Nebraska
I like to make "pepper bowls" to serve dips at parties. I cut off the tops and remove the seeds…
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For a church cookout, I volunteered to bring corn on the cob, hot and ready to eat. We boiled…
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