| 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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