Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2          Quart  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

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

Nutritional Information:

98 Calories (kcal); 6g Total Fat; (56% calories from fat); 9g Protein; 2g Carbohydrate; 16mg Cholesterol; 373mg Sodium