| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Snacks |
6 |
Cups |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1/3 |
c |
Popcorn |
| 2 |
tb |
Butter or margarine; melted |
| 1/2 |
c |
Parmesan cheese, grated |
| 1/2 |
ts |
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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