Cheese Snacks

Ingredients

• 2 quarts popped corn
• 1/2 cup butter or margarine
• 1/2 teaspoon salt
• 1/2 cup grated American or Parmesan cheese

Steps

1. Spread the freshly popped corn in a flat pan and keep it hot and crisp in the oven.
2. Melt the butter with the cheese and add the salt.
3. Pour over the popcorn, stirring until every kernel is coated.

Notes

From the booklet “Ed May’s Contest-Winning Popcorn Recipes” (Earl May Seed & Nursery Co., Shenandoah, Iowa, dated 9/82), which printed 27 recipes picked from more than 1,100 sent in by Midwest homemakers. The steps are in our own words; both sides of the booklet are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.