| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks | 1 | Servings | |
INGREDIENTS
| 6 | qt | 24 cups popped popcorn |
| about 1 cup kernels | ||
| Salt to taste | ||
| 1/2 | c | Butter or margarine |
| 1 | t | Dried basil |
| 1 | t | Dried chervil |
| 1/2 | t | Dried thyme |
| 1 | 12 ounces mixed nuts | |
| optional |
INSTRUCTIONS
Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, | chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts if desired. Yield: about 20 cups. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1784
Calories From Fat: 896
Total Fat: 101.9g
Cholesterol: 13.6mg
Sodium: 1722.2mg
Potassium: 1389.4mg
Carbohydrates: 205g
Fiber: 35.5g
Sugar: 10.4g
Protein: 33g