Recipe By : Susie Langley, reprinted in The Sacramento Bee 8/13/97
Serving Size : 7 Preparation Time :0:15
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cheerios(R)
1 c Spoon-size Shredded Wheat
1 c Corn Chex(R) or corn bran
1 c Pretzels
1/2 c Dry-roasted peanuts
1/2 c Sunflower seeds
1 tb Butter -- soft
1 tb Worcestershire sauce
1 ts Chili powder
1 ts Ground oregano
1 ts Paprika
1 ts Tabasco sauce -- or to taste
1/2 c Corn kernels or corn nuggets
1 c Low-fat sesame sticks
Heat oven to 350 F.
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.
