| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Louisiana |
1 |
Servings |
INGREDIENTS
| 2 |
|
Sticks oleo |
|
|
Salt |
|
|
Red pepper |
|
|
Black pepper |
|
|
Garlic powder |
| 15 |
dr |
Tabasco sauce |
| 1/4 |
c |
Worcestershire sauce |
| 3 |
tb |
Hot garlic sauce |
| 1 |
c |
Pecan halves |
| 1/2 |
|
Box Rice Chex=C6 |
| 1/2 |
|
Box Corn Chex=C6 |
| 1/2 |
|
Box Wheat Chex=C6 |
| 1 |
c |
Mixed nuts |
INSTRUCTIONS
Preheat oven to 300F. In a large aluminum roasting pan melt 1 1/2 sticks
oleo (place in preheated oven to melt oleo). Then add generous amounts of
salt, red and black pepper, garlic powder to melted oleo. Also add Tabasco
(10-15 drips) sauce, Worcestershire sauce, and garlic sauce. Mix well. Add
nuts; mix well. Add the cereals. Slice remaining 1/2 stick oleo into parts
and distribute over cereal mixture. Bake at 300F for 45 minutes. Every 15
minutes, remove from oven and mix well. Adjust seasonings if needed. Can be
stored for later use or frozen.
Recipe by: Cereal Box
Posted to recipelu-digest Volume 01 Number 202 by "Laura J.Bettingen"
<labette@sprynet.com> on Nov 5, 1997
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