Popcorn Breakfast Cereal

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            FOOD FUNNY
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Prolific contributor Harriet St. Amant writes, "This is a list of actual
selections from menus in Manhattan, compiled by Henry Alford in
the New York Times Magazine (via Reader's Digest)."

Cream cheese and ox ............................. $3.50

Pasata from the sea ................................ $9.95

Loose vegetables .................................... $4.95

Backed zit .............................................. $4.25

Meatball's plane ..................................... $3.25

Everything dog ...................................... $1.00

Fish curry: fish marinated in intricately
blended spices in the Stone Age ..... $8.95

Peking duck: Waiter serving on table,
wrapped with pancakes ................... $28.00

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            TODAY'S RECIPE
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This recipe, attributed to "Popcorn King" Orville Redenbacher, is
based on an early American recipe dating back to pioneer days.
Popcorn, in its un-buttered and un-salted form, makes a nutritious and
delicious breakfast cereal, and the youngsters in your family will
also enjoy this mixture as a snack.

Popcorn Breakfast Cereal

4 cups (1 L) popped corn
1 tsp (5 ml) sugar, or more to taste
1/2 tsp (2 ml) salt (optional)
1/4 tsp (1 ml) ground cinnamon
A grating of fresh nutmeg
2 cups (500 ml) puffed cereal (rice, wheat, oats,
or any combination)
1/4 cup (60 ml) raisins or chopped dates
1/4 cup (60 ml) chopped peanuts, pecans, almonds,
or nut of your choice

Place the popcorn in a large bowl and sprinkle with sugar, optional
salt, cinnamon, and nutmeg. Toss with the remaining ingredients and
serve with milk. Store for up to 1 week in an airtight container.
Makes about 1 1/2 quarts (1.5 L).
Received on Tue Mar 23 14:12:56 2004