Yield: 1 servings
|1 x||-Dottie Cross TMPJ72B|
|1 cup||Popcorn, popped (about 12 cups)|
|3 tablespoons||Unsalted butter; cut into small pieces|
|2 teaspoons||White-wine Worcestershire sa|
|3 cups||Loves garlic; finely chopped|
|3 tablespoons||Dried chives|
|½ cup||Finely grated sharp Cheddar cheese, dried*|
|1 x||Salt, to taste|
Preheat the oven to 350 degrees F. Place the popcorn in a large bowl.
Put the butter, Worcestershire sauce, and garlic in a small saucepan and cook over low heat for about 3 minutes until the garlic has softened. Add the chives and stir well. Pour over the popcorn and toss. Spread the popcorn evenly in a large jelly-roll pan. Bake in the preheated oven for 15 minutes, removing the pan and stirring occasionally. Remove the pan from the oven. Toss the cheese with the popcorn, allow to cool slightly, then serve at once, adding salt to taste. Make 12 cups. *The cheese should be as dry as possible when added to the popcorn. Spread the grated cheese on a plate and chill it, uncovered, in the refrigerator, for several hours or overnight.
Source: "An Edible Christmas" Cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C Submitted By RANDY RIGG On 04-01-95