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Old 07-07-2005, 04:53 PM
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Elizabeth's Grandmother's Chex Mix

as posted by ewriggs in the January 2005 What's for Dinner? thread.

Elizabeth's Grandmother's Chex Mix

6 c each Crispix (my addition), Wheat Chex, Rice Chex, Corn Chex and plain Cheerios
2 of the tall cans of Planters Mixed Nuts
4 c mini pretzels (Gam used pretzel sticks, but I like the little "knots')
3 sticks margarine (better than butter, surprisingly)
3/4 c Worcestershire (Lea and Perrins tastes best - I've tried other brands)
3-8 "shakes" of Tabasco (to taste)
2 Tbs seasoned salt (I use Lawrys)
3 tsp garlic powder
2 tsp onion powder

Melt the margarine over a very low heat.
While it's melting, mix the cereals, nuts and pretzels. Mix up or blenderize the worcestershire and other seasonings.
When the margarine is melted, pour in the seasoning mix and mix with a whisk so it is really unseparated.
While turning and stirring the cereal mix, slowly pour the seasoned melted margarine over the cereal.
Here is Gam's secret - let the cereal "rest" for about 1/2 - 1 hour. Only then do you put it in the oven. That way the seasoned margarine soaks into the cereal.
I use a convection oven set to 275degF to cut down on the time (forget the microwave - makes nasty stuff!).
Put the soaked cereal mix on cookie sheets (you'll have enough for 2-3 batches, so the later ones will have REALLY soaked) and place in oven. SET a TIMER! (I use my flylady timer because I get involved in other things and forget to go back and stir frequently enough.) Stir the mix every 10 minutes for about 4 times (40 min). (If you don't have a convection oven, set it for 300 deg F and stir the mix every 15 minutes for about 4 times (1 hour). It should be pretty crispy by then. Take out, pour into a huge bowl, and do the next batch. Same thing.
Let it cool before you start snacking so the flavor will develop thoroughly!

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