"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Scramble (Barb's recipe), by Barb Gierman, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 # Virginia peanuts 1 # mixed salted nuts 1 - 6 oz Corn Chex 1 - 5 1/4 oz. Cheerios 1 - 3 1/4 oz. Rice Chex 1 - 3 1/4 oz pretzel sticks 1 c. salad oil 1 T. Worcestershire sauce 1/2 T. garlic salt 1/2 T. seasoned salt
Mix all dry ingredients in very large roaster. In a blender, mix salad oil, Worcestershire sauce, garlic salt, and seasoned salt. Pour over dry ingredients and stir into mixture.
Bake @ 250º for 2 hours, stirring and turning mixture with wooden spoon every 15 minutes, being careful not to crush cereal.
Should double recipe. Can substitute Crispix cereal and holiday shape pretzels or mini twists.
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