I began to have a new kind of apprehensions and ideas of Christ, and the work of redemption, and the glorious way of salvation by Him. An inward, sweet sense of these things, at times, came into my heart; and my soul was led away in pleasant views and contemplations of them. And my mind was greatly engaged to spend my time in reading and meditating on Christ, on the beauty and excellency of His person, and the lovely way of salvation by free grace in Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Snacks	12	Cups

INGREDIENTS

3	c	Bite-size shredded wheat biscuits
3	c	Round toasted oat cereal
2	c	Pretzel sticks, broken
1 1/2	c	Salted peanuts
1 1/3	c	Sugar
3/4	c	Butter or margarine
1/2	c	Light corn syrup
1	ts	Vanilla

INSTRUCTIONS

Combine shredded wheat biscuits, toasted oat cereal, pretzels, and peanuts
in a large buttered roasting pan.
Butter the sides of 2-quart saucepan.  In the pan combine sugar, butter or
margarine, and corn syrup. Cook over medium heat to boiling, stirring
constantly with a wooden spoon to dissolve sugar. Cook, stirring
frequently, till thermometer registers 280F, soft-crack stage. This should
take about 10 minutes. Remove saucepan from heat and stir in vanilla.
Immediately pour syrup mixture over cereal mixture. Stir gently to coat
cereal.  Bake in a 350F oven about 20 minutes or till golden brown,
stirring once.
Transfer cereal mixture onto a large piece of foil. Cool. Break up cereal
mixture into small clusters. Store tightly covered. Makes 12 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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