Hodge Podge Cocktail Snack
  • ⅓ cup butter, melted
  • 1 teaspoon lemon pepper
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard
  • 8 cups popped corn
  • 4 ounces shoestring potatoes
  • ½ cup sunflower seeds
  1. Heat oven to 350 degrees.
  2. Mix melted butter with all seasonings. Place popped corn, shoestring potatoes, and sunflowers seeds on a jelly roll pan or roasting pan and drizzle on the butter mixture. Toss well to combine, then spread out into one layer. Bake for 10 minutes, stirring once after 5 minutes. Let cool and serve. Makes about 12 cups.
  3. Note: I could only find a 9-ounce can of shoestring potatoes, so I used half the can. For the popcorn, ⅓ cup of unpopped corn will yield about the amount needed for the recipe.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-february-1974/