Ingredients
1/2 cup butter or margarine
1 tbsp parsely flakes
1 tsp celery salt
1 tsp garlic powder
1/2 tsp cayenne pepper
8 each drops hot pepper sauce
2 2/3 cup corn chex cereal
2 2/3 cup rice chex cereal
2 2/3 cup wheat chex cereal
1 1/4 cup french fried onions
Directions
Preheated 350ø oven. In 15 x 10 x 2 inch baking pan melt butter in
oven. Remove. Stir in parsely, celery salt, garlic powder, cayenne
and pepper sauce. Gradually add cereal, stirring until all pieces are
evenly coated. Bake 20 to 25 minutes, stirring every 10 minutes. Add
onions, mixing well Spread on absorbent paper to cool. Store in air
tight container. Microwave Directions*: In 3 1/2 quart bowl or 13 x
9 x 2 inch microwave-safe dish melt butter on HIGH 1 minute. Stir in
parsely, celery salt, garlic powder, cayenne, and pepper sauce; mix
well. Gradually add cereal, stirring until all pieces are evenly
coated. Microwave on HIGH 3 1/2 to 4 1/2 minutes, stirring every 1
1/2 minutes. Add onions. Cook an additional 1 1/2 minutes. Spread on
absorbent paper to cool. Store in air tight container. *A 650 watt
microwave was used. For other wattage ovens, time may need to be
adjusted. Makes 9 cups. Courtesy Ralston-Purina. No copywright shown.
Servings: 20 servings
Cajun Patry Mix Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
It is quite possible to track the history of recipes back into the distant past, in fact as far as the early Egyptians, and possibly even further than that. Having said that, sadly, these early records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also describes how the ancient chefs were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Continuing our culinary historical journey, there were two recipe books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in manuscripts on cookery, most of which are now in private libraries. When we get to the twentieth century, cookery books were in great demand, as a result of higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Cajun Patry Mix recipe.
