Lemon-Caper Shrimp Linguine

Lemon-Caper Shrimp Linguine
Britt Collingwood

9 oz cooked Linguine
1 small Onion - diced
2 cups fresh sliced Mushrooms
2-4 cloves minced Garlic
14 oz Artichoke Hearts (chopped)
1 lb cooked Shrimp (devained and no tails)
1 1/2 - 2 sticks Butter (3/4 -1 cup)
~ 1/4 cup Lemon Juice
~ 2 Tbsp Capers

1) In large skillet, sautee Onion, Mushrooms, and ~ 1/2 the Butter
2) Add Garlic, Artichokes, and Shrimp
3) Add in the rest of the Butter, Lemon Juice, and Capers
4) Salt, Pepper, Garlic Powder to taste
5) Pour Sauce over cooked Linguine and mix well.
6) Serve with fresh shredded Parmesan Cheese.

Carmel Corn

Carmel Corn

6-8 quarts of popped Popcorn  (non-flavored, unsalted)
2 cups Brown Sugar
2 sticks (1 cup) Butter
1/2 cup light Karo Corn Syrup
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda

1) Boil the Sugar, Butter, Karo, Salt for approximately 5 minutes until reaches soft ball stage.
    (make sure saucepan is large enough for mixture to bubble up a couple inches)
2) Remove from heat and stir in Vanilla and Baking Soda.  Stir until foams.
3) Pour mixture over popped corn in a well  buttered large roaster pan.  Stir until well mixed.
4) Bake at 200 F for 1 hour.  Stir every 15 minutes.
5) While cooling, stir every 5-10 minutes until cool to prevent clumping.

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