December 14, 2012

Friday Foodie: Chex Mix

When I'm not shopping for specific ingredients for a class, I'm always on the lookout for a bargain.  So when I had a couple of coupons for Chex cereal that matched up with a great sale, I couldn't pass it up.  But what to do with that much cereal?  Right there in the store, I flashed back to childhood, when my Mom used to make a big batch of home-made Chex mix (back when there was only one recipe, and the mix didn't yet come in bags).  I hadn't thought about this in years.  Apparently, neither had my Mom, because when I got home with all my cereal and called her to get the recipe, she said she didn't have it anymore.  But an hour later she e-mailed me a link that she felt was the same one she used to use.

It was from the Chex web site:  http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709

As I have a huge roasting pan, I decided to double the recipe.  I'm not much for bagle chips, so I substituted some chow mien noodles I happened to have on hand.  As the mix started to cook, the house was filled with a savory smell that was exactly as I remembered it. 

Here's the recipe as I adapted it:

1 1/2 sticks butter
4 tbsp. Worcestershire sauce
1 tbsp. seasoned salt
1 1/2 tsp. garlic powder
1 tsp. onion powder
6 c. Corn Chex
6 c. Rice Chex 
6 c. Wheat Chex
2 c. dry roasted peanuts
2 c. pretzle sticks
2 c. chow mein noodles.

Heat oven to 250°F. Place butter in the roasting pan and allow to metlt in the oven.  Stir in Worchestershire sauce, seasoned salt, garlic powder and onion powder.  When well combined, add remaining ingredients in batches, stirring well to coat with the butter mixture.  Bake for an hour, stirring well every 15 minutes.  Allow to cool completely, then store in 2 Gallon sized zipper bags. 

This post was written by Amber at Dandylyon’s Garden.  Visit her Etsy shop for fragrant herb sachets, garden and kitchen aprons, crocheted and quilted accessories and home décor, and vintage brooches, or her blog for food culture and history, recipes, sewing tutorials and more. Her next cooking class at UTA will be in early February.