Recipe - Curry Popcorn

One half teaspoon Hot red pepper flakes; or to
your taste
1 teaspoon Ground cumin
One half teaspoon Turmeric
1 teaspoon Cracked black peppercorns
1 teaspoon Salt
One fourth cup Vegetable oil
One half cup Unpopped popcorn

Cookware: Heavyduty 4quart saucepan or casserole with tightfitting cover

Directions: Step 1: Preliminaries Measure the pepper flakes, cumin,
turmeric, peppercorns, and salt onto a plate and place near the stove.

Step 2: Pop the corn To test for the right heat, pour the oil into the
saucepan and add a single kernel of popcorn. Turn the heat to high, and
cover the pan. When the kernel pops, quickly and carefully pour in the rest
of the popcorn and cover the pan again.

Step 3: Add spices When the corn really starts popping, hold your breath,
rapidly toss in the spices, and recover the pandon't breathe in the spice
fumes, they'll burn your throat at this point. Keep shaking the covered pan
until the popping stops.

Nutritional information per 1cup serving: Calories:72.69; Protein: 1.04g;
Fat: 4.98g; Carbohydrates: 6.43g; Sodium: 184.03mg; Cholesterol: 0mg; Total
Saturated Fat: .61mg.

Recipe by: Mary Sue Milliken

Posted to MCRecipe Digest V1 #1020 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Jan 17, 1998