Who doesn't like this stuff?

After playing around with the recipe for years, I've gotten it to
where I think it is just right. For me. YMMV, of course.

Silvar's Chex Mix

4 cups Corn Chex [1]
4 cups Rice Chex
1 cup bagel chips (plain) [2]
1 cup small pretzels or pretzel sticks
1 cup Cheerios [3]
1 cup salted peanuts
1 cup salted cashews

8 tbsp. margarine [4]
2 tsp. Lawrie's Seasoned Salt or McCormick's SeasonAll [5]
2.5 tbsp. Worcestershire sauce [6]
1/2 tsp. garlic powder

Preheat oven to 250 degrees F. Melt margarine in a pan. Stir in
seasoned salt, Worcestershire and garlic powder.

Mix dry ingredients in a really large baking pan. Drizzle margarine
mixture over dry ingredients, stirring to coat evenly.

Bake in oven 1 hour 15 minutes, stirring every 15 minutes. Turn off
oven and leave mix in oven with door ajar until cool. Store in
airtight container.


[1] The standard recipe calls for 2 2/3 cup each of Corn, Rice, and
Wheat Chex. I don't care much for Wheat Chex, so upped the quantity
of Corn and Rice Chex accordingly.

[2] Modern versions of the recipe call for garlic bagel chips. The
ones I've tried are too garlicky and the flavor gets in the way of the
main flavors, so I use plain bagel chips.

[3] My mother put Cheerios in her version 50 years ago. I'm not about
to exclude them in mine! :-)

[4] Use margarine, not butter. Butter gives it a "too buttery" flavor
that clashes with the other flavors (IMO).

[5] Or whatever seasoned salt floats your boat.

[6] Or more it you like.


Silvar Beitel