Curry Noodles
Euphoria Punch

Perfect Popcorn

Every year we gather for a movie night based on a book we’ve read. This year we are watching the 1940 Alfred Hitchcock film, Rebecca, adapted from the book of the same name by Daphne du Maurier. So what’s the perfect snack for movie night? Popcorn, of course! Our member Lisa creates the best popcorn. She even teaches students how to make it—which I guess makes her the professor of popcorn!

Yields 9 - 12 cups, 1 serving of popcorn is 3 cups

Ingredients
½ cup popcorn kernels
½ teaspoon salt
3 Tablespoons canola or vegetable oil

Directions
Add the popcorn, salt, and oil to a 4 quart or larger pan. Cover with a not-too-tight lid so steam can escape.

Place the pan over a medium heat. When the corn begins to pop, move the pan back and forth. You can hold the pot with both hands using a pot holder. Continue shaking the pan until the popcorn almost stops popping. 

Turn off the heat and carefully stir in any salt that has accumulated on the side.

Eat as is or top with one of these favorite toppings.


Bombay Bhel Popcorn

9 - 12 cups popped popcorn
3 Tablespoons butter
1 ½ teaspoons curry powder
2 pinches cayenne pepper
½ teaspoons onion powder
¼ cup minced cilantro
Juice of ½ a lime or lemon (about 2 teaspoons)
Zest of half a lemon or lime


Place popcorn in a large bowl. Melt butter in a saucepan over a low flame. Drizzle over warm popcorn. Sprinkle remaining ingredients over popcorn; toss to mix.


Cajun Popcorn

9 - 12 cups popped popcorn
3 Tablespoons butter, melted
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 t lemon zest

Place popcorn in a large bowl. Melt butter in the microwave on low for 20 seconds or in a saucepan over a low flame. Drizzle over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix.


Cinnamon Sugar Popcorn

9 - 12 cups popped popcorn
¼ cup confectioner’s sugar
2 teaspoon ground cinnamon

Toss mixture of sugar and cinnamon into popcorn.

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