| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 7 | Servings | |
INGREDIENTS
| 1 | c | Cheerios® |
| 1 | c | Spoon-size Shredded Wheat |
| 1 | c | Corn Chex® or corn bran |
| 1 | c | Pretzels |
| 1/2 | c | Dry-roasted peanuts |
| 1/2 | c | Sunflower seeds |
| 1 | tb | Soft butter or margarine |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Chili powder |
| 1 | ts | Ground oregano |
| 1 | ts | Paprika |
| 1 | ts | Tabasco sauce; or to taste |
| 1/2 | c | Corn kernels or corn nuggets |
| 1 | c | Low-fat sesame sticks |
INSTRUCTIONS
Heat oven to 350°F. Combine cereals, pretzels, nuts and seeds in a large bowl. Melt butter; mix butter, Worcestershire, chili powder, oregano, paprika and Tabasco in a small bowl. Pour sauce over cereal mixture and toss until well-mixed. Spread on a cookie sheet and bake 15 minutes until toasted, stirring twice. Let cool. Toss with corn kernels and sesame sticks. Store in resealable plastic bags. Makes 7 cups. Recipe by: Susie Langley, reprinted in The Sacramento Bee 8/13/97 Posted to MC-Recipe Digest V1 #760 by Crane Walden <cranew@foothill.net> on Aug 25, 1997
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