Melt 2 tablespoons of margarine in heavy 3 quart saucepan with lid. Pop according to directions on popcorn container. (7 to 8 cups of popped corn is needed). Melt remaining 2 tablespoons of margarine, remove from heat, add chili powder and garlic salt mix well. Toss with popped corn and then add cheese and toss again. Salt to taste. Serve hot or at room temperature.
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