| 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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