Title: Piquant popcorn
 Categories: Appetizers
      Yield: 8 servings
 
      2 tb Corn oil
      2    Garlic cloves, crushed
      1    1/2" piece ginger root,
           -peeled, chopped
      1 c  Popping corn
    1/4 c  Butter
      2 ts Hot chili sauce
      2 tb Chopped fresh parsley
           Salt to taste
 
  Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and
  popping corn. Stir well.
  
  Cover and cook over medium-high heat 3-5 minutes, holding lid firmly
  and shaking pan frequently until popping stops. Turn popped corn onto
  a dish, discarding any unpopped corn kernels. Melt butter in pan.
  Stir in remaining clove of crushed garlic and chili sauce.
  
  Return corn to pan and toss well until evenly coated with mixture. Add
  parsley and salt and stir well. Turn into a serving dish. Serve warm
  or cold.
  
  VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon
  paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh
  chives to melted butter.