| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shreddies cereal |
| 2 |
c |
Cheerios cereal |
| 2 |
c |
Thin pretzel sticks |
| 2 |
c |
Salted peanuts or almonds |
| 1/3 |
c |
Vegetable oil |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Celery salt |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Dill weed (opt. added my Mum |
INSTRUCTIONS
In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix
together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and
toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min,
for about 1 hour or until toasted. Cool and store in airtight container or
plastic bags. Keeps in dry place for up to 6 weeks. Makes 8 cups.
Source: From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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