Snacks and Sandwiches
From Superkids by Jean Marzollo - Illustrations by Irene Trivas

Many of the activities on these pages may require adult supervision.
Be sure to tell a grown-up about what you're planning and ask for permission before getting started.

Healthy ones are best.


1. Popcorn

Popcorn kernels
Cooking oil

1. Put 1 tablespoon oil in the bottom of a large heavy saucepan that has a cover. Heat until the oil sizzles when you drop a kernel into it. Do not overhear. (Overheated oil starts to smoke and burn. Soon afterward it can burst into flame.)

2. When one kernel passes the sizzle test, add 1/4 cup popcorn to the pan. Cover. Heat over high heat, standing by for the sound of the first kernel to pop. When it pops, start shaking the pan gently. Continue shaking until the popping dies down.

3. Remove from heat. Set aside. Melt 3 or 4 tablespoons butter in a small saucepan.

4. Dump the popcorn into a large heavy grocery bag. Sprinkle in about 1/4 teaspoon salt. Pour in the melted butter slowly. Close the bag and shake.


2. Roasted Pumpkin Seeds

Cooking oil

1. The next time you carve a pumpkin for Halloween, don't throw away the seeds. Instead, as you pull them out of the pumpkin by the handful, separate them from the stringy stuff and put them in a bowl. Throw the stringy stuff away.

2. Add 1 tablespoon oil and 1 teaspoon salt for each cup of seeds. Mix well.

3. Oil a baking sheet.

4. Spread the seeds out on the baking sheet and bake in a 200-250 degree oven for 45 minutes or until crisp.

5. Cool before eating.

6. The seeds may be stored in a tightly covered jar.



sandwiches illustration


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Based on the book SUPERKIDS: Creative Learning Activities for Children 5-15
Text © Jean Marzollo, Illustrations © Irene Trivas

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