Snack Wisely: Discover Cherokee Popcorn
(Page 3 of 3)
December 2007/January 2008
By William Woys Weaver
Preheat oven to 350 degrees. Chop popcorn in a food processor until reduced to the size of oatmeal. Pour popcorn, along with the small crumbs and dust, into a large work bowl. Chop peanuts in the processor until they reach a coarse cornmeal texture. Add the processed peanuts and sesame seeds to the popcorn.
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In a separate work bowl, beat egg yolks until lemon in color, then add the honey, molasses, water or coffee, peanut butter and melted butter. Beat until peanut butter is completely dissolved, then add to the popcorn mixture. Stir with a paddle to form a thick, sticky batter.
In a separate bowl, beat egg whites until stiff peaks form, then fold into the batter. Pour the batter into the prepared pie shell and bake 40 to 45 minutes, or until the pie is set in the center. Serve chilled or at room temperature. This recipe yields eight servings.
SEED SOURCE
Southern Exposure Seed Exchange
P. O. Box 460
Mineral, VA 23117
Contributing editor and popcorn pie inventor William Woys Weaver grows more heirloom vegetables in his Devon, Pa., garden than he can possibly eat. You can read his growing collection of articles at here.
HIGHLY RECOMMENDED by the Mother Earth News editors:
Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver, now on CD. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Food historian and Mother Earth contributing editor Will Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.
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