CLASS OF 68 REUNION

Thanks to the committee for all of their time, hard work, and enthusiasm and thanks to all the classmates who took time out of their busy schedules to attend. As Paula (Fuqua) Alexander said "I can’t begin to tell all of you how much fun this has been and what it has meant to me, to become reacquainted or acquainted with our former classmates".

Martha Kay (Daniels) McDaniel said, "I just want to say that I thought the highlight of the weekend was the wet t-shirt - wet shorts, capris, pants (socks, underwear, shoes, hair, etc.) contest on Friday evening!

POPCORN RECIPE: Each attendee's "goody bag" contained some really yummy White Chocolate and Pecan Popcorn. We have had several requests for the recipe - so here it is thanks to Pam (Smothermon) Wink.

This tasty popcorn was in each “goody bag” at the

Franklin County High School Class of 68

40^th Reunion

Recipe provided by Pam (Smothermon) Wink

GOURMET WHITE CHOCOLATE POPCORN WITH PECANS

3 BAGS OF MICROWAVE POPCORN
(natural flavor--no butter or funky spices----I used Orville Redenbacher's SALT ONLY)

1 package of white almond bark or the equivalent in white chocolate (I think it is around 20 ounces)

1 pound of pecan halves, lightly toasted. (microwave directions follow)

1 tablespoon of peanut butter

Pop the popcorn. Pick through it and discard all of the hulls. Put it into a plastic tub. (You need room to mix it) Add the pecans but leave them on top--do not stir them in yet.

NOTE: you may have to alter the following melting instructions for white chocolate if you use that instead of almond bark--it has a much lower burn point--look on the package.

Break up almond bark. Place in a microwave safe bowl. Microwave for 1 minute. Stir. Continue microwaving in 30 second increments until it begins to melt. Remove from microwave and stir in peanut butter. Stir until creamy and all peanut butter is incorporated. Pour all of the melted mixture evenly over the popcorn and pecans. With a long-handled wooden spoon, gently turn the mixture over and over until all surfaces appear to be completely coated with the white chocolate mixture. It should not be a heavy coating, but it should all get coated. Immediately, pour the popcorn out onto a flat surface covered with waxed paper. Spread it out and gently break up large clumps. Leave it for 20 minutes or so, then go back and stir again. You want to break up the large clumps but still leave some of it stuck together. Let the popcorn sit out until completely dry. This could take an hour or two. Produces 24 overfilled cups of popcorn. We used 2 overfilled cups per bag for our goodie bags.

TO TOAST PECANS IN MICROWAVE:

Place nuts in a shallow microwave safe dish. (8" square works fine) Microwave for 1 minute. Stir. Microwave for 1 minute. Stir. You may need 30 seconds more, but do not overcook. If you can smell them, they are finished toasting! Pour them out on waxed paper and cool. For this recipe, you do not need any salt or oil, but if you are toasting them for some other purpose, you can toss the nuts with a tablespoon of oil and some salt before you put them in the microwave.

We hope to see you next time! Maybe for our 45th?