Barbecue Munch Mix Recipe - Cooking Index
|1 cup||237ml||Spoon-size shredded wheat|
|1 cup||62g / 2.2oz||Corn chex or corn bran|
|1/2 cup||118ml||Dry-roasted peanuts|
|1/2 cup||55g / 1.9oz||Sunflower seeds|
|1 tablespoon||15ml||Soft butter or margarine|
|1 tablespoon||15ml||Worcestershire sauce|
|1 teaspoon||5ml||Chili powder|
|1 teaspoon||5ml||Ground oregano|
|1 teaspoon||5ml||Tabasco sauce, or to taste|
|1/2 cup||31g / 1.1oz||Corn kernels or corn nuggets|
|1 cup||237ml||Low-fat sesame sticks|
Heat oven to 350F.
Combine cereals, pretzels, nuts and seeds in a large bowl.
Melt butter; mix butter, Worcestershire, chili powder, oregano, paprika and Tabasco in a small bowl.
Pour sauce over cereal mixture and toss until well-mixed.
Spread on a cookie sheet and bake 15 minutes until toasted, stirring twice. Let cool.
Toss with corn kernels and sesame sticks. Store in resealable plastic bags.
Makes 7 cups.
Susie Langley, reprinted in The Sacramento Bee 8/13/97
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