| Chili CornYield: 4 quartsIngredients- 4 quarts popped popcorn
- 3 small dried red chilies
- 1 package (6 3/4 ounce) peanuts
- 6 tablespoons margarine
- 1 package (3 1/4 ounce) roasting pepitas (little peppers)
- 3/4 teaspoon garlic salt
Directions- Heat popped popcorn in oven if it is cold.
- Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies.
- Add pepitas and pour over hot corn; season with garlic salt.
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