Cheddar Toss And Heat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Butter/margarine, melted |
| 4 | qt | Popcorn, popped |
| 1/2 | t | Garlic salt |
| 1/2 | t | Onion salt |
| 2 | c | Sharp Cheddar cheese* |
INSTRUCTIONS
Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 427
Calories From Fat: 285
Total Fat: 32g
Cholesterol: 45.4mg
Sodium: 1204.8mg
Potassium: 113.2mg
Carbohydrates: 22.4g
Fiber: 4.6g
Sugar: <1g
Protein: 13.8g