| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Appetizers |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
tb |
Parsely flakes |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Cayenne pepper |
| 8 |
|
Drops hot pepper sauce |
| 2 2/3 |
c |
Corn Chex cereal |
| 2 2/3 |
c |
Rice Chex cereal |
| 2 2/3 |
c |
Wheat Chex cereal |
| 1 1/4 |
c |
French fried onions |
INSTRUCTIONS
Preheated 350° oven. In 15 x 10 x 2 inch baking pan melt butter in oven.
Remove. Stir in parsely, celery salt, garlic powder, cayenne and pepper
sauce. Gradually add cereal, stirring until all pieces are evenly coated.
Bake 20 to 25 minutes, stirring every 10 minutes. Add onions, mixing well
Spread on absorbent paper to cool. Store in air tight container. Microwave
Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch microwave-safe dish
melt butter on HIGH 1 minute. Stir in parsely, celery salt, garlic powder,
cayenne, and pepper sauce; mix well. Gradually add cereal, stirring until
all pieces are evenly coated. Microwave on HIGH 3 1/2 to 4 1/2 minutes,
stirring every 1 1/2 minutes. Add onions. Cook an additional 1 1/2 minutes.
Spread on absorbent paper to cool. Store in air tight container. *A 650
watt microwave was used. For other wattage ovens, time may need to be
adjusted. Makes 9 cups. Courtesy Ralston-Purina. No copywright shown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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