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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 20 |
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(This recipe has evolved from an X-Mas snack along side tangerines and Mammy's Float, to an assembly-line production with tins distrubuted throughout the U.S. to family.) Years ago Mom compiled a family cook book for my eldest sister when she went off to college. What has become of the final version I don't know, needless to say its gone. However I've got Mom's notes. I'm attempting to save these recipes by posting them here. Any of Mom's special notes I'll include in parenthesis. But needless to say some of these are not complete recipes. Enjoy! I haven't made this in a long time so the yield and and cook times are based purely on my memories. Ingredients:
2 cups corn chex |
2 cups rice chex |
1 cup wheat chex |
1 cup cheerios toasted oat cereal |
1 cup pretzel stick |
1 (9 ounce) box sesame sticks |
1 (17 ounce) can mixed nuts |
1/2 cup butter |
7 tablespoons worcestershire sauce |
1 tablespoon chili powder |
1 teaspoon paprika |
1/2 teaspoon celery salt |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 -2 dash cayenne pepper |
Directions:
1. In a 9 X 13 cake pan, melt butter. Add Worcestershire sauce and spices. Mix well.
2. Layer into butter mixture in this order: Nuts, Sesame sticks, Chex cereals, Cherrios, and Pretzels.
3. Stir until ALL the liquid is absorbed.
4. Bake 300F until almost dry. Stirring occasionally.
5. Spread out on paper towels until completely cool. (Watch out for Lisa, Jenny and Lou.).
6. Pack in an air tight container.
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