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Title: Cheesy Popcorn
Categories: Appetizer Diet Popcorn
Yield: 4 Servings
| 1/4 | c | Uncooked popcorn kernels |
| 1 | tb | Corn oil |
| 1 | pk | Butter Buds Mix, dry |
| 1 | ts | Basil leaves |
| 1/2 | ts | Oregano leaves |
| 1/4 | c | Grated Parmesan cheese |
| 1/8 | ts | Black pepper |
To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer's directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray. Combine warm popcorn with the remaining ingredients in large bowl; toss to mix. Makes four 1-cup servings.
Printed in the October 21, 1992, issue of the Simi Valley, CA, Enterprise. Recipe courtesy of: Alan Burgstahler, 29 Dec 92 00:00:16
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