"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rose Devere Wilders Chex Mix Recipe

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This recipe for Rose Devere Wilders Chex Mix, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jon Eddy
Added: Monday, January 21, 2008


9 Cups Corn Chex
9 Cups Rice Chex
9 Cups Wheat Chex
4 Sticks Butter
6 Tablespoons Worcestershire Sauce
2 Tablespoons Liquid Barbecue Smoke
3 Teaspoons Garlic Powder
4 1/2 Teaspoons Seasoned Salt
1 1/2 Tablespoons Onion Powder
9 Cups Mixed Nuts, Planter's
Extra cashew pieces if desired - say 9 Cups
9 Cups Pretzel Twists, Small
5 1/2 Ounces Garlic Bagel Chips, Bag - the smaller the better

1. Heat oven to 225.

2. Melt butter in small pot. Stir in all other seasonings.

3. Put dry ingredients in roaster pan or large kitchen trash bag. Pour cooled seasoned butter over dry ingredients and stir to coat.

4. Spread cookie sheets with mixture to about 1/2" tall. Bake 1 hour at 225, stirring every 15 minutes.

5. Spread on paper towels to cool and soak up extra wet ingredients.

6. Store in air tight container.

7. 9 cups is the equivalent of 2 leveled 24 ounce tall cups.

Number Of Servings:
Number Of Servings:
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