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"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

Mother's Tid Bits Recipe from the 1950s (Chex Mix) Recipe

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This recipe for Mother's Tid Bits Recipe from the 1950s (Chex Mix) is from Curtis and Brett's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C of wheat chex
3 C of rice chex
3 C of corn chex
small package of pretzel sticks
1 C peanuts
1 C pecans
2 TBSP garlic powder
1 TBSP seasoned salt

Drizzle Sauce:
3/4 C bacon drippings (can use more margarine in a pinch)
Directions:
Directions:
Combine in a deep baking pan and set aside.


In a saucepan combine

3/4 C bacon grease (best, but you can use more margarine if needed)
1 stick of margarine
2 TBSP Worcestershire sauce (I use reduced sodium)
2 TBSP prepared hot sauce (I like Texas Pete)

Melt on low heat and stir.

Pour slowly over dry ingredients and stir to combine.
Bake at 350 degrees for 15 minutes until crispy. Stir frequently.

Cool and serve.
Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
My mom made this for cocktail parties in the 1960s and 1970s. Bacon grease is not great health-wise, but every southern cook I know keeps a jar in the fridge. It's not like you are going to eat this every day. I always use more wheat chex with I make this durning the holidays, I pick them out and leave the corn and rice for others.

 

 

 

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