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Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Party Mix

2 c. Wheat Chex
2 c. Rice Chex
2 c. Cheerios
1/2 c. thin pretzel sticks, slightly broken up
2 c. pecans
2 c. walnuts
1/2 c. soynuts, (roasted, plain or flavored)
1 stick margarine
4 t. Worcestershire sauce
1 t. celery salt
1 t. onion powder
1/2 rounded teaspoon garlic powder

Measure cereals, pretzel sticks, pecans, walnuts, and soynuts into a large bowl or food storage bag; gently stir or toss to combine.

In a large, deep skillet, melt margarine with Worcestershire sauce.

Add celery salt, onion salt and garlic salt. Stir mixture to blend, and with low heat still on, add cereals and nuts. With a pancake turner, keep turning until all pieces are coated (very short time). Spread out on 2 large baking sheets (with sides) and place in oven for 1 hour at 250°. Use a spatula to turn ingredients every 15 minutes. Spread out on paper towels to cool. When cool, store in tightly covered container. Reheat to freshen, if necessary. Published in the October 19, 2005 issue of Farm World.