Harvest-Time Popcorn

Makes 2-1/2 quarts (10 cups) mix

2	tablespoons vegetable oil
1	cup popcorn kernels
2	cans (1-3/4 ounces each) shoestring potatoes (3 cups)
1	cup salted mixed nuts or peanuts
1/4	cup margarine, melted
1	teaspoon dried dill weed
1	teaspoon Worcestershire sauce
1/2	teaspoon lemon-pepper seasoning
1/4	teaspoon garlic powder
1/4	teaspoon onion salt

Heat oil in 4-quart saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quarts (8 cups). Do not add butter or salt.
Preheat oven to 325°F. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
Combine margarine, dill, Worcestershire, lemon-pepper seasoning, garlic powder and onion salt in small bowl. Pour evenly over popcorn mixture, stirring until evenly coated.
Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.