Pop Corn Balls (Grandma Zeller)
Bonnie Whillock (Zeller), e-mail message to Michael Miller.
Here is a recipe with a wonderful memory of the farm my Dad,
Roger Zeller, sent me today to share with everyone. He grew up in
Elgin, North Dakota.
"Popcorn balls, such as these, were a real treat on cold
North Dakota winter nights. The dried popcorn, on the cob, was
stored in the barn and my brother and I would clothe ourselves
for the bitter cold, go to the hayloft and shell the corn. Once
the corn was shelled, and popped on the wood stove, Mother turned
out the most enjoyable popcorn balls. At holiday time the food
coloring adds a festive touch."
2 cups sugar
1 cup white syrup
2 tbsp. butter or margarine
2 tsp. cream of tartar
Boil all together to soft ball stage. Remove from heat. Add 1
tsp. baking soda and stir throughly. (optional: add food coloring
- pour over 14 cups of pop corn).
Grease hands with butter or margarine and form into fist size
balls. Place on wax paper and allow to cool.
to use any images from the GRHC website may be requested
by contacting Michael