2-1/2 qt.. popped corn
1/4 cup grated Parmesan cheese
1-1/2 tablespoon dry Italian-style salad dressing mix
1/2 teaspoon oregano
3 tablespoon EACH: butter and Hunt’s Tomato Ketchup
In large bowl, place hot popped corn; set aside. In small bowl, combine 2 tablespoon Parmesan cheese, dry salad dressing mix and oregano. In small saucepan, melt butter and ketchup; pour over popped corn, tossing gently to coat. Sprinkle dry salad dressing mixture over popped corn, tossing again to evenly coat all pieces. Spread coated corn on l5x10-inch baking sheet. Bake at 350’F for 5 minutes. Sprinkle remaining Parmesan cheese over baked corn, let cool 5 minutes. Serve immediately or store in airtight container.
Makes 3 quarts.
Nutritional information (per 1 ounce serving): 118 calories; 18mg cholesterol; 9gfat; 304mg sodium.