| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Snacks | 6 | Cups | |
INGREDIENTS
| 1/4 | c | Oil |
| 1/3 | c | Popcorn |
| 2 | T | Butter or margarine, melted |
| 1/2 | c | Parmesan cheese, grated |
| 1/2 | t | Salt, if desired |
INSTRUCTIONS
Preheat oven to 325 F (slow). Place oil in a deep, heavy pan or skillet with dome lid. Heat until oil is hot enough to pop a popcorn kernel. Pour popcorn into pan. Cover and reduce heat to medium. Shake pan over the burner until all corn is popped. Place popped corn in a shallow baking pan. Drizzle with melted fat. Mix. Sprinkle with cheese. Add salt, if desired. Mix. Heat 8 to 10 minutes in oven, stirring frequently. NOTE: A popcorn popper may be used to prepare popcorn. Follow manufacturer's directions. Calories per 1 cup serving: About 185 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 17.5mg
Sodium: 321.8mg
Potassium: 13.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g