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No butter ... but this lean popcorn is tasty.

Whipped egg white-instead of butter-coats this lean, flavorful popcorn, making seasonings stick. You dry the seasoned kernels in the oven until crisp. Since moisture in the egg whites can make the kernels deflate somewhat, work fast during mixing to minimize shrinkage.
Parmesan Popcorn
 1/4 cup grated parmesan cheese
 1 tablespoon chicken-flavor instant
 bouillon granules
 1 teaspoon garlic powder (optional)
 1 large egg white
 1/8 teaspoon cream of tartar
 About 4 quarts air-popped or oil-popped
 popcorn (directions

Use 2 nonstick 12- by 17-inch pans, or coat pans lightly with cooking spray. In a small bowl, stir together parmesan cheese, bouillon, and garlic powder. In a large bowl, whip egg white and cream of tartar until egg white holds soft peaks. Working quickly, stir white into popcorn until fairly well distributed. Kernels that get the wettest shrink the most. At once, pour equally into pans; sprinkle and mix with parmesan mixture. Bake, uncovered, in a 350[deg.] oven until popcorn is crisp and dry, 10 to 15 minutes; stir often, and alternate pans after 5 minutes. Serve warm or cool. Store airtight at room temperature up to 4 days. Makes about 8 cups. Per 1/2 cup with air-popped popcorn: 31 cal.; 1.6 g protein; 0.7 g fat; 4.8 g carbo.; 207 mg sodium; 1 mg chol. Air-popped popcorn. Pop 1/2 cup popcorn in an air popcorn maker, following manufacturer's directions. Makes about 4 quarts. Oil-popped popcorn. Pour 2 tablespoons salad oil into a 5- to 6-quart pan. Add 2/3 cup popcorn; cover and place on high heat. When kernels begin to pop, shake pan often until popping almost stops. Remove from heat. Makes about 4 quarts. Onion Popcorn Follow directions for parmesan popcorn (preceding), but instead of parmesan cheese and garlic powder, use 2 tablespoons dry buttermilk, 1 tablespoon finely ground instant minced onion, and 1/2 teaspoon ground cumin. Per 1/2 cup with air-popped popcorn: 30 cal.; 1.4 g protein; 0.4 g fat,- 5.4 g carbo.; 189 mg sodium; 0.7 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1991
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