Melt butter in electric skillet at 200\u00b0.
Stir in seasoning. Blend well.
Add Chex and pretzels or nuts.
Mix until pieces are coated.
Cover skillet, leaving lid vents open.
Heat at 250\u00b0 for 15 minutes.
Stir midway.
Cool on absorbent paper (paper towel).
Preheat oven to 250\u00b0.
Heat butter in large shallow roasting pan in oven until melted.
Remove; stir in seasoned salt and Worcestershire sauce.
Add cereals, nuts and pretzels.
Mix until all pieces are coated.
Heat in oven 1 hour, stirring every 15 minutes.
Spread on absorbent paper to cool.
Makes about 9 cups. Party mix may be frozen.
Preheat oven to 205 degrees Fahrenheit.
Heat butter in a shallow roasting pan (15\" x 10\" x 2\") in oven until melted. Remove pan from oven.
Stir in seasoned salt and Worcestershire sauce.
Add Rice Chex, Wheat Chex, Corn Chex, and nuts.
Mix well until all ingredients are coated.
Heat in oven 1 hour, stirring every 15 minutes.
Spread on paper towels to absorb excess fat and to cool.
Store in an airtight container.
ven to 250.
Combine Rice Chex, gluten free pretzels, gluten free
ven to 250\u00b0.
Mix cereal, pretzels, and almonds in
Melt butter in a 15 x 10 x 2-inch pan in a 250\u00b0 oven.
Remove and stir in seasoned salt and Worcestershire sauce.
Add Chex cereals and nuts.
Mix until all pieces are coated.
Bake for 1 hour, stirring every 15 minutes.
Spread on paper towel to cool. May be stored or frozen in airtight container.
Recipe can be doubled. Makes about 9 cups.
Heat oven to 250\u00b0.
Melt butter and put in Worcestershire sauce.
Mix together Corn Chex, Wheat Chex, Rice Chex, Bugles, pretzels and nuts in large pan.
Spoon a little mixture of butter and Worcestershire sauce over Chex's etc., and put in oven.
Every 15 minutes or so, pour some of the butter mixture over cereal and sprinkle some of salt on top (or package mix).
Mix well and return to oven.
Repeat about 4 times.
Don't get too brown.
Let cool on paper towels and store in quart jars.
Makes about 14 to 16 quarts.
Mix together peanuts, pretzels, Rice Chex, Corn Chex and Wheat Chex.
Melt white chocolate bark.
Pour over other ingredients. Pour out on wax paper.
Let cool.
Break into pieces.
Combine the Corn Chex, Rice Chex, pretzels and nuts together in a large roasting pan. Combine and mix well the oil, brown sugar, Worcestershire sauce and garlic salt. Pour over the cereal, pretzel and nuts mixture and toss to coat. Bake at 250\u00b0 for 1 1/2 hours, stirring frequently.
Preheat oven to 250\u00b0.
Heat butter in large shallow roasting pan (about 15 x 10 x 2 inches) in oven until melted.
Remove.
Stir in seasoned salt and Worcestershire sauce.
Add Chex and nuts.
Mix until all pieces are coated.
Heat in oven 1 hour.
Stir every 15 minutes.
Spread on absorbent paper to cool.
Makes about 9 cups. Party mix may be frozen, so save time and make a double batch. Thaw at room temperature.
Preheat oven to 250\u00b0.
Heat margarine in large shallow roasting pan (about 15 x 10 x 2-inch) in oven until melted. Remove.
Stir in seasoned salt and Worcestershire sauce.
Add Chex cereal and nuts.
Mix until all pieces are coated.
Heat in oven for 1 hour.
Stir every 15 minutes.
Spread on absorbent paper to cool.
Preheat oven to 250\u00b0.
Heat butter in a large, shallow roasting pan in oven until melted.
Remove.
Stir in salt and Worcestershire sauce.
Add Chex cereals and nuts.
Mix until all pieces are coated.
Heat in oven for 1 hour.
Stir every 15 minutes until done.
Spread on paper towel to absorb excess oil until cool, then pour in bowl.
Preheat oven to 200 degrees.
In a large bowl combine Corn Chex, Rice Chex, rice crackers, pretzels and wasabi peas.
Melt butter in a small saucepan over medium heat.
Add all other ingredients to butter and mix well.
Pour over mixture in bowl and toss gently to mix.
Spread evenlly on a cookie sheet or jelly roll pan that has been sprayed with cooking spray.
Bake for 1 hour@ 200 degrees.
Cool completely before serving.
Preheat oven to 250\u00b0.
Heat butter or margarine in shallow baking pan in oven until melted.
Remove.
Stir in salt and Worcestershire sauce.
Add Chex, nuts and pretzels; mix until well coated.
Heat for 1 hour.
Stir every 15 minutes.
Spread on paper towels to cool.
Melt margarine.
Stir in Worcestershire sauce and seasoned salt.
Add Chex mix and nuts.
Mix until all pieces are coated. Heat in a 250\u00b0 oven for 45 minutes.
Stir every 15 minutes. Spread on paper towel to cool.
Makes 7 1/2 cups.
00b0. While this is melting, mix in large bowl each cereal
Microwave:
In a large bowl, melt margarine on High 1 minute. Stir in seasoned salt and Worcestershire sauce.
Add Chex, nuts, goldfish and pretzels.
Mix until all pieces are coated.
Microwave on High 6 to 7 minutes, stirring every 2 minutes.
Makes 10 cups.
Melt oleo in a large roasting pan.
Stir in salt and Worcestershire sauce.
Add cereal and nuts.
Mix until all pieces are coated.
Heat in 250\u00b0 oven for 1 hour; stir every 15 minutes. Spread on paper towels to cool.
Makes about 9 cups.
Preheat oven to 250\u00b0.
Heat butter in a 13 x 9 x 2-inch baking dish in oven until butter is melted.
Remove dish.
Stir in Worcestershire sauce and seasoned salt.
Mix.
Add cereals, nuts and pretzels to butter mixture.
Mix until all pieces are coated. Heat in oven for 1 hour, stirring every 15 minutes.
Spread on absorbent paper towels and let cool.
Makes about 9 cups.
Melt butter; add spices and mix well. In separate extra-large bowl, mix Rice Chex, Corn Chex, pretzels, nuts and bagel chips. Stir in the butter mixture. Spread mixture on cookie sheets and bake at 250\u00b0 for 1 hour, turning mix after 30 minutes. Cool on paper bags.