Desserts:

Jello Popcorn Balls

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Ingredients

3 quarts popped corn with kernels removed (air popped works best)
6 tablespoons margarine or butter
3 cups miniature marshmallows
1/2 package (of a 3 ounce package) Jello, any flavor

Instructions

Melt butter and add marshmallows until melted. Pour over popped corn and stir with buttered hands. Work carefully as it is very warm. Form into balls the size of tangerines (the popped corn balls are chewy like rice crispy bars). Wrap in colored or plain Saran wrap, tie with ribbon and put in stocking or arrange on plate. Depending upon size, makes 12 to 20 popcorn balls. (Recipe works well doubled.)

Dawn Weiss
Rock Island