1/4 cup (1/2 stick) margarine melted
1 1/4 tsp lawry's seasoned salt
4 1/2 tsp worchestire sauce
8 cup chex cereals (corn, rice &/or wheat, )
1 cup mixed nuts
1 cup mini-bites pretzels
Directions
In a small bowl add Lawry's Seasoned Salt and Worchestershire Sauce to
melted margarine; mix well. Pour Chex cereals, mixed nuts and
pretzels in to large resealable plastic bag.
Pour margarine mixture over cereal mixture inside resealable plastic
bag. Seal top of bag securely. Shake bag until all pieces are evenly
coated.
Pour contents of bag into large microwave-safe bowl. Microwave on
HIGH 5 to 6 minutes, stirring every 2 minutes.* Spread on absorbent
paper to cool. Store in resealable plastic bag or airtight container.
*Due to differences in microvave ovens, cooking time may need
adjustment. These directions developed using 625 to 700 watt ovens.
CONVENTIONAL OVENS: Preheat oven to 250 degree F. Follow steps 1 and
2 above. Transfer mix to open roasting pan. Bake 1 hour stirring
every 15 minutes. Cool and store as directed above.
Servings: 9 servings
Chex Party Mix Microwave Recipe Recipe brought to you by Recipe Ideas
Categories: Appetizer; Microwave; Party
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the distant past, in fact as far back as the ancient Egyptians, and maybe even further. However, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius compiled a number of scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he informs us how the cooks of his times used many different herbs and spices, including some that we all recognise such as bay, fennel and parsley. As our culinary historical trip moves on a few more years there are two interesting recipe books which were published in the 1300s ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that we all know today, but instead accounts of the types of food served to the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, such as rosemary and coriander. These new herbs and spices caused an outbreak in books on cooking, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe publications are starting to become popular as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Chex Party Mix Microwave Recipe recipe.
