Popped corn
Shoestring potatoes
2 tsp. dillweed
2 tsp. Worcestershire sauce
Peanuts
1 c. melted butter
1/2 tsp. garlic salt

Combine butter, dill weed, garlic salt and Worcestershire sauce. Pour over popcorn, peanuts and shoestring potatoes. Bake at 225 degrees. Toss every 15 minutes for 1 hour. Make as same principle as Chex Mix.