Preparation:
In large bowl, place hot popped corn; set aside. In small bowl, combine
2 Tbsp. 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 containe |
