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| Penn State Pretzels |
From the kitchen of Lennie Litts. This was in the 1st Family Cook Book. Store
in tin (if not eaten before!)
in tin (if not eaten before!)
1 lb bag or box Beer Pretzels (they're the thick ones)
1 c Orville Redenbocker's gourmet buttery popcorn oil
1 Tbsp dry dill weed
1 tsp lemon-pepper spice
1 tsp garlic powder
Break pretzels into bite size pieces.
Spread onto a 9x13 baking pan.
Mix spices into oil & blend well.
Pour over pretzels & stir to coat.
Bake @ 200, for 45 minutes, stirring every 15 minutes to coat.
1 c Orville Redenbocker's gourmet buttery popcorn oil
1 Tbsp dry dill weed
1 tsp lemon-pepper spice
1 tsp garlic powder
Break pretzels into bite size pieces.
Spread onto a 9x13 baking pan.
Mix spices into oil & blend well.
Pour over pretzels & stir to coat.
Bake @ 200, for 45 minutes, stirring every 15 minutes to coat.
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