| 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 |
ts |
Dried basil |
| 1 |
ts |
Dried chervil |
| 1/2 |
ts |
Dried thyme |
| 1 |
cn |
(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
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