New Orleans Cajun Corn

3 qt popped corn
1/4 cup butter, melted
1 tsp. chili powder
1/2 tsp each: onion powder and garlic powder
1/4 tsp each: cayenne pepper and salt
1/8 tsp seasoned or lemon pepper

In small bowl, place 1 quart hot popped corn; set aside. In large bowl,
pour butter over remaining popcorn. Combine remaining ingredients.
Sprinkle over buttered popped corn, tossing gently to coat.
Spread on l5xlO-inch baking; sheet and bake at 300 F for 3 minutes,
or until desired crispness. Mix in reserved popcorn. Serve immediately
or store in airtight container. Makes 3 quarts .

Nutritional information (per 1 oz. serving): 154 calories; 26mg
cholesterol; 14g fat; 248mg sodium.

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