Recipe - Three-Herb Popcorn

6 qt (24 cups) popped popcorn
(about 1 cup kernels)
Salt to taste
One half cup Butter or margarine
1 teaspoon Dried basil
1 teaspoon Dried chervil
One half teaspoon Dried thyme
1 cn (12 ounces) mixed nuts,
optional

Place popcorn in a large container or oven roasting pan. Salt to taste and
set aside. Melt butter in a small saucepan. Remove from heat; stir in
basil, | chervil and thyme. Drizzle butter mixture over popcorn and toss
lightly to coat evenly. Stir in the nuts if desired.

Yield: about 20 cups.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini