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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Not sure where I got this recipe, but my notes say that it is by Susie Langley, reprinted in The Sacramento Bee 8/13/97. Ingredients:
1 cup cheerios toasted oat cereal |
1 cup spoon-size shredded wheat |
1 cup corn chex or 1 cup corn bran |
1 cup pretzel |
1/2 cup dry roasted peanuts |
1/2 cup sunflower seeds |
1 tablespoon soft butter or 1 tablespoon margarine |
1 tablespoon worcestershire sauce |
1 teaspoon chili powder |
1 teaspoon ground oregano |
1 teaspoon paprika |
1 teaspoon tabasco sauce (to taste) |
1/2 cup corn kernels or 1/2 cup corn, nuggets |
1 cup low-fat sesame sticks |
Directions:
1. Heat oven to 350°F
2. Combine cereals, pretzels, nuts and seeds in a large bowl.
3. Melt butter; mix butter, Worcestershire, chili powder, oregano, paprika and Tabasco in a small bowl.
4. Pour sauce over cereal mixture and toss until well-mixed.
5. Spread on a cookie sheet and bake 15 minutes until toasted, stirring twice.
6. Let cool.
7. Toss with corn kernels and sesame sticks.
8. Store in resealable plastic bags.
9. Makes 7 cups.
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