Harvest-Time Popcorn

INGREDIENTS:

2 tablespoon (30 ml) vegetable oil
1 cup (250 ml) popcorn kernels
2 cans (1 3/4 ounces each/22 g) shoestring potatoes (3 cups/750 ml)
1 cup (250 ml) salted mixed nuts or peanuts
1/4 cup (60 ml) margarine, melted
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2 ml) lemon-pepper seasoning
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion salt

PROCEDURES:

1. Heat oil in 4-quart (4 L) saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quart (2 L). Do not add butter or salt.

2. Preheat oven to 325°F (160°C). Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.

3. Combine margarine, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion salt in small bowl.

4. Pour evenly over popcorn mixture, stirring until evenly coated.

5. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.

~ Makes 2 /12 quarts (2.5 L)