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500 ml bite-sized shredded wheat cereal 375 ml preformed unsweetened cereal circles 250 ml salted peanutes 250 ml pretzel sticks 250 mld cheese tidbits 75 ml oil 15 ml worcestershire sauce 1 ml tabasco sauce 3 ml celery salt 3 ml garlic salt 3 ml onion salt Combine cereals, nuts, pretzel sticks and cheese tidbits in large pan. Beat oil, worcestershire sauce and hot pepper sauce together. Pour quickly over mixture stirring constantly. Sprinkle with seasonings and mix well. Bake 30 minutes at 120 stirring occasionally. Store in airtight container 4 to 5 weeks at room temperature. Note: Cashews and piggy puffs are great in this as well. |
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1 pkg (125 g)cream cheese, softened 125 ml grated cheddar cheese 5 ml liquid honey 1 ml worcestershire sauce 125 ml finely grated carrot 100 ml crushed cereal flakes (about 250 ml uncrushed) Beat together cream cheese, cheddar cheese, honey and worcestershire sauce until well blended. Stir in carrot. Cover and refrigerate for 30 min. Shape in 3 cm balls. Cover and return balls to refrigerator to chill. About 10 min before serving, roll balls in crushed cereal, making sure each ball is well covered with crumbs. Makes 14 balls. |
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250 ml soybeans 600 ml oil 5 ml garlic salt Wash and soak beans overnight. Drain; dry thorougly. Slowly heat oil to 180. Deep fry 125 ml portions until golden brown (about 6 to 7 min). Drain. Sprinkle with garlic salt. |
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250 ml soybeans 600 ml oil 5 ml chili powder 2 ml salt Wash and soak beans overnight. Drain; dry thoroughly. Slowly heat oil to 180. Deep fry 125 ml portions until golden brown. Drain. Sprinkle with seasonings. |
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350 ml water 5 ml salt 15 ml butter or margarine 250 ml hull-less oats 5 ml garlic salt (optional) Bring water and salt to boil. Stir in butter or margarine and oats. Cover and gently simmer 45 min. Drain. Stir in garlic salt. Spread in single layer on two greased cookie sheets. Bake at 200 stirring occasionally until golden brown (about 15 min). |
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1.25 L potato chips 25 ml parmesan cheese 10 ml basil 2 ml garlic powder Arrange potato chips on cookie sheet. Combine remaining ingredients and sprinkle over chips. Bake at 190 until lightly browned (about 5 mins). |
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1/4 cup vegetable oil 1 tbs curry powder 1 tbs worcestershire sauce pinch cayenne 2 cups large whole cashews Heat the oil in a skillet. Add curry, worcestershire sauce and cayenne. Mix well and when hot add the cashews. Coat well and transfer with a slotted spoon to a baking sheet. Bake at 300 for 10 minutes or till crisp. Drain on paper towels. |
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1 cup flour 3/4 cup whole wheat flour 1/4 tsp baking soda 1/4 tsp salt 1 tbs dried minced onion 1/4 cup mayonnaise 1/2 cup plain yogurt 1 tbs honey salt Heat oven to 400 degrees. In a medium bowl, thoroughly stir together flour, whole wheat flour, baking soda, salt and onion. Stir in mayonnaise, yogurt and honey with a fork or pastry blender until mixture is well mixed and crumbly. With your hands, press dough into a ball. Cut into 10 pieces and roll each into a ball. On a floured surface, roll each ball paper thin with a floured rolling pin, forming an eneven circle. Place on an ungreased cookie sheet and sprinkle with a little salt. Bake until lightly browned, about 6 to 8 minutes. Remove from the baking sheet to a wire rack to cool. Break into pieces to serve. Makes dozens of crackers. Variations: Experiment with blends of your favorite herbs to replace the onion. |
