Corn Snacks

Ingredients

• 10 quarts freshly popped corn
• 1 cup salad oil
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons garlic salt
• 1 1/2 teaspoons Lawry’s seasoned salt

Steps

1. Stir the oil, Worcestershire sauce and both salts together well.
2. Pour it over the popped corn and toss.
3. Keep the popcorn in a warm oven so it stays crisp.

Notes

The booklet marks this one as the contest winner.

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.

Rosie Lee’s original recipe cards

Tap the card to see it full size.