Saturday, December 31, 2011

Chex Mix

There are thousands of recipes out there for "original" chex mix, and I've made a few of them.  Here's my version, not "original" but it gets eaten up pretty quickly every time I make it.
  • 2 tablespoons Worcester sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon celery salt
  • ½ teaspoon seasoned salt
  • ¼ teaspoon ground sage
  • Tabasco to taste
  • 6 tablespoons butter
  • 9 cups chex cereal
  • 1 cup mixed nuts
  • 1 cup pretzels
  • 1 cup rye chips

Begin the hard, tedious work of measuring out all the seasoning.

And then continue on with the drudgery of assembling the dry ingredients.  Start heating the oven to 250° F.

I use a combination of rice and corn chex.

Add a cup of nuts, a cup of rye chips, and cup of pretzels...a cup of any other nibblie you have lying around the kitchen.  Put in a bowl with a lid.

Now it's time to prepare the sauce.  Put a stick of butter in a bowl and head for the microwave.

Add the Worcester, seasonings, and a few dashes of Tabasco.

Mix it all together.

Pour the sauce over the chex.  Cover the bowl and shake vigorously.

 Pour the chex into a 9" x 13" baking dish.

Bake one hour, stirring every 15 minutes.

Place the mix on paper towels to catch any excess sauce.  You know this isn't a calorie saving thing, it's a preventing excess grease thing.

And don't eat it all in one sitting!

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