| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 4 | Servings | ||
INGREDIENTS
| 3 | c | Popped corn, popped without salt or fat |
| 1 | c | Crispy corn cereal squares |
| 1 | c | Tiny unsalted pretzels |
| 1 | tb | Reduced-calorie margarine, melted |
| 1 | ts | Chili powder |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
Combine first 3 ingredients in a large zip-top heavy-duty plastic bag; set aside. Combine margarine and remaining ingredients in a small bowl; add to mixture in bag. Seal bag, and shake to coat. Spread mixture evenly into a 15- x 10- x 1-inch jellyroll pan. Bake at 275 deg for 30 minutes, stirring twice. Cool completely; store in an airtight container. Yield: 4 cups (serving size: 1 cup). Per serving: 292 Calories; 4g Fat (12% calories from fat); 7g Protein; 58g Carbohydrate; 0mg Cholesterol; 1241mg Sodium Recipe by: Cooking Light, Jan/Feb 1993, page 71 Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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