photo by rpgaymer
- Ready In:
- 1hr 15mins
- 1⁄2 cup butter, melted
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon garlic salt
- 1 1⁄4 teaspoons seasoning salt
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon Tabasco sauce
- 1 cup Cheerios toasted oat cereal
- 2 cups Wheat Chex
- 2 cups Rice Chex
- 2 cups Corn Chex
- 1 cup pretzel
- 1 cup nuts
- Preheat oven to 250.
- Mix the first 7 ingredients in a cup with a spout.
- Mix all dry ingredients in a baking pan.
- Pour the butter and seasonings over the dry mix, stirring until each piece is coated.
- Bake for 1 hour, stirring every 15 minutes.
- Stir in an air tight container.
- Freezes well.
This recipe is a cut down version of a recipe that's over 65 years old. My recipe calls for 1lb pretzels, 1 small box each of rice chex,wheat chex and cherrios. 5 sticks margerine, 1 cup oil, 2lbs mixed nut, 1 lb pecans, 5 tbls worcestershire sauce. 2 1/4 oz accent ( this is a must) 2 1/2 tsp celery salt, 1 tbl garlic salt, 1 1/2 tbls tobasco, 2 tsps allspice, 1 1/2 tbls cayenne pepper and 1 tbl paprika. Pre-heat oven 200 degrees. In a large roasting pan mix dry ingredients. Melt margerine with spices andletcook for min. Pour a little of the mixture at a time until all has been covered. Bake 4 hours stiring once an hour. This is great for gifts for friends and neighbors.
I've been making this every Christmas for the past 25 years and sending some out with my Christmas packages. It is always a BIG HIT. However, the recipe I have calls uses 1/4 butter and a 1/4 cup of bacon grease/fat, and no celery salt. It is awesome, and I would recommend that you bacon lovers replace half the butter with bacon fat - YUMMMMMY! I also use 1 lb of assorted nuts.
This snack is a Texas Tradition in all parts of the state!! Like many recipes, I've seen this made with most of the same basic ingredients listed here, but with some variation. My favorite thing to do is cut back on the salt (use only seasoning salt)and then replace the butter with an equivalent amount of fried bacon drippings. That REALLY adds something special to the mix!!!
RECIPE SUBMITTED BY
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view¤t=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">