Sunday, November 29, 2009
Recipe from Elizabeth's Grandmother
Melt in pan:
2 sticks oleo (margarine)
1 tsp celery salt
1 tsp onion salt
1 tsp garlic salt
3 TBSP Worcestershire sauce
1/2 box Cheerios
1/2 box Corn Chex
1/2 box Wheat Chex
1/2 box Rice Chex
1/2 box Nabisco thin pretzels (I used half a bag of pretzel sticks)
8 oz can peanuts
as many other kinds & amounts of nuts as you can afford
Mix it all up. Cover roaster. Cook 1 hour at 225 degrees, stirring occasionally. Remove cover, cook 1 more hour stirring occasionally.
You may have to vary the seasoning to suit your own taste. It gets stronger as it sets, so be careful.
The above recipe is copied exactly as written down by my grandmother. I had to ask my mom what "oleo" was! In addition to an 8oz can of peanuts, I added an 8oz can of Spanish peanuts and an 8oz can of mixed nuts. I don't think it needs any additional seasoning, and it definitely gets stronger as it sets so be careful if you add more!
This is THE BEST chex mix and definitely makes enough for a crowd.