2 cups brown sugar
1/2 cup white Karo syrup
2 sticks Oleo
1/4 teaspoon Cream of Tartar
1 teaspoon baking soda
7 quarts freshly popped corn
Combine brown sugar, Karo syrup, oleo, and Cream of Tartar and boil for five minutes. Remove from the stove and add 1 teaspoon soda. Pour over 7 quarts freshly popped popcorn in a large roaster; stir well. Place in a 250-degree oven and bake for 45 minutes, stirring every 15 minutes.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
