"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chex Mix Recipe

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

Linda Lievens
Added: Monday, May 2, 2005


3 c. corn chex
2 c. wheat chex
3 c. rice chex
1 c. mixed nuts
1 c. pretzels
1 c. pecans or cashews

For each pan:
1/4 c. margarine
1 tsp. seasoned salt
4 tsp. worchestershire sauce
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. tobasco sauce

Preheat oven to 250. Mix together cereal, nuts and pretzels in big bowl and divide on to 2 9x13 cookie sheets. Set aside. Do this for each pan: melt margarine and mix in seasonings. Pour over cereal in pan. Mix onto cereal with spatula, coating evenly. Repeat for second pan. Bake pans 45 minutes, stirring cereal every 15 minutes. Spread on paper towels to cool. Store in air tight container or bag.

Personal Notes:
Personal Notes:
Little spicy version of original Chex mix. Got this from Ron's mom Lillian.




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