Recipe from The Shabby Housekeeper: Super Popcorn a la Fromage

There's no snack to compare with old fashioned popcorn. I don't know anybody who doesn't like it. And it can be prepared in so many different ways.
You can use an oil popper, which generally has a revolving bar which goes around and around the bottom of the popper to keep the kernels moving while they heat up, and keeps the popped kernels from burning.
You can use an air popper, which uses hot air to super heat the water trapped inside the tiny kernels, causing them to explode, and delivering fewer calories than oil popped corn. (Any heat source causes popcorn to pop because it heats the water inside the kernel.)
You can even do what our pioneer ancestors did after the Native Americans introduced them to the treat: put oil in a pan, dump in some kernels, cover the pan, and shake it over a heat source until the kernels pop.
What you can't do, according to recent health reports, is pop it in a microwave oven. Apparently causes cancer. There's a surprise.
After the popcorn is popped you get to dress it up any way you like.
When I was a child, my dad made popcorn for dinner every Sunday night. He'd pop a huge amount of the stuff in a giant stock pot, and we'd melt real butter (there is no substitute) in a little, metal measuring cup on the stove. Then we'd pour on a lot of butter, salt the living daylights out of it, and eat it with tall glasses of whole milk while watching The Wonderful World of Disney on television. Boy, was that good.
These days I like my popcorn with a mixture of real butter and Kraft American cheese squares melted together and dripped over the popcorn, then topped off with garlic salt.
Oh, is that good!
I've tried Parmesan cheese on popcorn, which is also good, especially when mixed with Indian spices.
Actual popcorn salt, which is finer than table or sea salt, is very good too. It comes in various flavors, which are okay, but I prefer the melted butter/cheese mixture to any fake buttery salt sprinkled on my popcorn. I'm a purist, I guess.
Laura Ingalls Wilder mentioned in one of her books that popcorn is the only thing that can occupy a full glass of milk without causing it to overflow. She said you can put kernel after kernel of popcorn into the milk, and it'll absorb it, and not overflow the glass. She said nothing else works like that. They she would eat the milk/popcorn with a spoon. Doesn't sound good to me, but many people say yuck to my popcorn recipe.
What's your favorite way to eat this old fashioned treat? I'd love to hear from you!
By the way, Super Popcorn a la Fromage is just Cheesy Popcorn. Sounds fancy, huh?
Happy popping!