More Great Recipes: 1950 | Country Cooking | Snack


1950's Scramble


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Serves 8-10 | Prep Time 10 | Cook Time 40

Why I Love This Recipe

I love this recipe as a child, a great snack that goes a long way


Ingredients You'll Need

1/2 cup butter or margarine
2 tablespoons Worcestershire sauce
1 1/4 teaspoons seasoned salt
1/4 teaspoon garlic salt
3 cups Wheat Chex square cereal
2 cups Rice Chex square cereal
1 1/2 cups nuts such as peanuts, pecans, or cashews
1 1/2 cups small pretzel rods


Directions

Gather the ingredients. Preheat the oven to 275 F. Melt the margarine or butter in a shallow pan over low heat. Stir in the Worcestershire sauce, seasoned salt, and garlic salt. Don't use garlic powder as it changes the flavor profile and would be too strong. Combine the Wheat Chex, Rice Chex, nuts (peanuts, pecans, or cashews), and pretzel rods in a large bowl and drizzle with the butter mixture. Carefully mix with a wooden spoon to avoid breaking the pretzels and cereal squares. Evenly coat all the pieces with the seasoned butter mixture. Place the mix in a shallow baking pan with sides. Bake for 40 minutes, stirring every 10 minutes so to evenly toast the mixture. Cool for at least 15 minutes and enjoy.


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