| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Crispy corn-rice cereal |
| 3 |
c |
Crispy wheat or rice cereal squares |
| 2 |
c |
Tiny unsalted pretzels |
| 1/3 |
c |
Mild taco sauce |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Margarine, melted |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce
and next 4 ingredients in a small bowl; add to cereal mixture, and toss
gently to coat. Add cheese; toss well.
Spread mixture evenly into a 15 x 10 x 1-inch jelly-roll pan. Bake at 250
degrees for 50 minutes or until crisp, stirring occasionally. Let cool
completely; store in an airtight container. Yield: 6 cups (serving size: 1
cup).
Per serving: 494 Calories; 9g Fat (15% calories from fat); 12g Protein; 95g
Carbohydrate; 2mg Cholesterol; 1716mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 136
Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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