Who doesn't like this stuff?

After playing around with the recipe for years, I've gotten it to
where I think it is just right. For me. YMMV, of course.

Silvar's Chex Mix

4 cups Corn Chex [1]
4 cups Rice Chex
1 cup bagel chips (plain) [2]
1 cup small pretzels or pretzel sticks
1 cup Cheerios [3]
1 cup salted peanuts
1 cup salted cashews

8 tbsp. margarine [4]
2 tsp. Lawrie's Seasoned Salt or McCormick's SeasonAll [5]
2.5 tbsp. Worcestershire sauce [6]
1/2 tsp. garlic powder

Preheat oven to 250 degrees F. Melt margarine in a pan. Stir in
seasoned salt, Worcestershire and garlic powder.

Mix dry ingredients in a really large baking pan. Drizzle margarine
mixture over dry ingredients, stirring to coat evenly.

Bake in oven 1 hour 15 minutes, stirring every 15 minutes. Turn off
oven and leave mix in oven with door ajar until cool. Store in
airtight container.

Notes:

[1] The standard recipe calls for 2 2/3 cup each of Corn, Rice, and
Wheat Chex. I don't care much for Wheat Chex, so upped the quantity
of Corn and Rice Chex accordingly.

[2] Modern versions of the recipe call for garlic bagel chips. The
ones I've tried are too garlicky and the flavor gets in the way of the
main flavors, so I use plain bagel chips.

[3] My mother put Cheerios in her version 50 years ago. I'm not about
to exclude them in mine! :-)

[4] Use margarine, not butter. Butter gives it a "too buttery" flavor
that clashes with the other flavors (IMO).

[5] Or whatever seasoned salt floats your boat.

[6] Or more it you like.

Enjoy!

--
Silvar Beitel

Silvar Beitel wrote:
> Who doesn't like this stuff?
>
> After playing around with the recipe for years, I've gotten it to
> where I think it is just right. For me. YMMV, of course.
>
> Silvar's Chex Mix
>
> 4 cups Corn Chex [1]
> 4 cups Rice Chex
> 1 cup bagel chips (plain) [2]
> 1 cup small pretzels or pretzel sticks
> 1 cup Cheerios [3]
> 1 cup salted peanuts
> 1 cup salted cashews
>
> 8 tbsp. margarine [4]
> 2 tsp. Lawrie's Seasoned Salt or McCormick's SeasonAll [5]
> 2.5 tbsp. Worcestershire sauce [6]
> 1/2 tsp. garlic powder
>
> Preheat oven to 250 degrees F. Melt margarine in a pan. Stir in
> seasoned salt, Worcestershire and garlic powder.
>
> Mix dry ingredients in a really large baking pan. Drizzle margarine
> mixture over dry ingredients, stirring to coat evenly.
>
> Bake in oven 1 hour 15 minutes, stirring every 15 minutes. Turn off
> oven and leave mix in oven with door ajar until cool. Store in
> airtight container.
>
> Notes:
>
> [1] The standard recipe calls for 2 2/3 cup each of Corn, Rice, and
> Wheat Chex. I don't care much for Wheat Chex, so upped the quantity
> of Corn and Rice Chex accordingly.
>
> [2] Modern versions of the recipe call for garlic bagel chips. The
> ones I've tried are too garlicky and the flavor gets in the way of the
> main flavors, so I use plain bagel chips.
>
> [3] My mother put Cheerios in her version 50 years ago. I'm not about
> to exclude them in mine! :-)
>
> [4] Use margarine, not butter. Butter gives it a "too buttery" flavor
> that clashes with the other flavors (IMO).
>
> [5] Or whatever seasoned salt floats your boat.
>
> [6] Or more it you like.
>
> Enjoy!
>
> --
> Silvar Beitel

Sounds good. The last time I made Chex Mix, I added some hot, crunchy
wasabi peas to it, after it was cooked. It was pretty good. Thanks for
the recipe.

Becca

On Sat 19 Apr 2008 08:22:15a, Becca told us...

> Silvar Beitel wrote:
>> Who doesn't like this stuff?
>>
>> After playing around with the recipe for years, I've gotten it to
>> where I think it is just right. For me. YMMV, of course.
>>
>> Silvar's Chex Mix
>>
>> 4 cups Corn Chex [1]
>> 4 cups Rice Chex
>> 1 cup bagel chips (plain) [2]
>> 1 cup small pretzels or pretzel sticks
>> 1 cup Cheerios [3]
>> 1 cup salted peanuts
>> 1 cup salted cashews
>>
>> 8 tbsp. margarine [4]
>> 2 tsp. Lawrie's Seasoned Salt or McCormick's SeasonAll [5]
>> 2.5 tbsp. Worcestershire sauce [6]
>> 1/2 tsp. garlic powder
>>
>> Preheat oven to 250 degrees F. Melt margarine in a pan. Stir in
>> seasoned salt, Worcestershire and garlic powder.
>>
>> Mix dry ingredients in a really large baking pan. Drizzle margarine
>> mixture over dry ingredients, stirring to coat evenly.
>>
>> Bake in oven 1 hour 15 minutes, stirring every 15 minutes. Turn off
>> oven and leave mix in oven with door ajar until cool. Store in
>> airtight container.
>>
>> Notes:
>>
>> [1] The standard recipe calls for 2 2/3 cup each of Corn, Rice, and
>> Wheat Chex. I don't care much for Wheat Chex, so upped the quantity
>> of Corn and Rice Chex accordingly.
>>
>> [2] Modern versions of the recipe call for garlic bagel chips. The
>> ones I've tried are too garlicky and the flavor gets in the way of the
>> main flavors, so I use plain bagel chips.
>>
>> [3] My mother put Cheerios in her version 50 years ago. I'm not about
>> to exclude them in mine! :-)
>>
>> [4] Use margarine, not butter. Butter gives it a "too buttery" flavor
>> that clashes with the other flavors (IMO).
>>
>> [5] Or whatever seasoned salt floats your boat.
>>
>> [6] Or more it you like.
>>
>> Enjoy!
>>
>> --
>> Silvar Beitel
>
> Sounds good. The last time I made Chex Mix, I added some hot, crunchy
> wasabi peas to it, after it was cooked. It was pretty good. Thanks for
> the recipe.
>
> Becca
>

That sounds like a great addition, Becca!

For all the years my mother made it, she never used the peanuts and
cashews, but istead used premium mixed nuts (without peanuts) and more of
them. I like that better. I can't eat many cashews, as they make me feel
ill.

--
Wayne Boatwright
-------------------------------------------
Saturday, 04(IV)/19(XIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 1dys 15hrs 35mins
-------------------------------------------
If you START to take Vienna, TAKE
Vienna! --Napoleon B.
-------------------------------------------

On Apr 19, 11:28 am, Wayne Boatwright
> wrote:
> On Sat 19 Apr 2008 08:22:15a, Becca told us...

> > Sounds good. The last time I made Chex Mix, I added some hot, crunchy
> > wasabi peas to it, after it was cooked. It was pretty good. Thanks for
> > the recipe.
>
> > Becca
>
> That sounds like a great addition, Becca!

Yes, it does. And it makes me want to try an experiment: Add the
wasabi peas and replace the Worcestershire with soy sauce and a few
drops of sesame oil. Hmmmmm.

I made of batch of "my" recipe, let's see, Wednesday. It will be gone
by the end of today (Saturday)!

--
Silvar Beitel

On Sat, 19 Apr 2008 09:03:04 -0700 (PDT), Silvar Beitel
> wrote:

>On Apr 19, 11:28 am, Wayne Boatwright
> wrote:
>> On Sat 19 Apr 2008 08:22:15a, Becca told us...
>
>> > Sounds good. The last time I made Chex Mix, I added some hot, crunchy
>> > wasabi peas to it, after it was cooked. It was pretty good. Thanks for
>> > the recipe.
>>
>> > Becca
>>
>> That sounds like a great addition, Becca!
>
>Yes, it does. And it makes me want to try an experiment: Add the
>wasabi peas and replace the Worcestershire with soy sauce and a few
>drops of sesame oil. Hmmmmm.
>
>I made of batch of "my" recipe, let's see, Wednesday. It will be gone
>by the end of today (Saturday)!

I like hot and I like crunchy, but wasabi peas leave me cold.... so
I'd just toss in a bag of mixed Japanese rice crackers (I particularly
like the ones with the flecks of seaweed).

--
See return address to reply by email
remove the smile first

Wayne Boatwright wrote:
>
> For all the years my mother made it, she never used the peanuts and
> cashews, but istead used premium mixed nuts (without peanuts) and more of
> them. �

What a liar... typical AFLAC (queer duck)... always trying to seem
better than normal folk. Your mother did no such thing... no one is
going to mess up $10 worth of premium nuts with $3 worth of crap.
After producing the likes of you your momma used your father's nuts,
and that's why you have none! <G>

Ahahahahahahahahahahahaha. . . .

Sheldon wrote:
> Wayne Boatwright wrote:
>>
>> For all the years my mother made it, she never used the peanuts and
>> cashews, but istead used premium mixed nuts (without peanuts) and
>> more of them. �
>
> What a liar... typical AFLAC (queer duck)... always trying to seem
> better than normal folk. Your mother did no such thing... no one is
> going to mess up $10 worth of premium nuts with $3 worth of crap.
>
Sheldon, some people pay $100 for a miniscule amount of artfully arranged
food on a plate. Why not throw $10 worth of premium nuts into Chex mix?

Jill

On Tue 22 Apr 2008 07:14:19a, jmcquown told us...

> Sheldon wrote:
>> Wayne Boatwright wrote:
>>>
>>> For all the years my mother made it, she never used the peanuts and
>>> cashews, but istead used premium mixed nuts (without peanuts) and
>>> more of them. �
>>
>> What a liar... typical AFLAC (queer duck)... always trying to seem
>> better than normal folk. Your mother did no such thing... no one is
>> going to mess up $10 worth of premium nuts with $3 worth of crap.
>>
> Sheldon, some people pay $100 for a miniscule amount of artfully arranged
> food on a plate. Why not throw $10 worth of premium nuts into Chex mix?
>
> Jill
>

His lifeform is probably not even carbon-based, much less possesses any
genuine intelligence. Tribbles come to mind, except they were nicer.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/22(XXII)/08(MMVIII)
-------------------------------------------
Today is: Earth Day
Countdown till Memorial Day
4wks 5dys 16hrs 25mins
-------------------------------------------
1st Law of Thermodynamics: Go to class!!
-------------------------------------------

On Tue, 22 Apr 2008 10:14:19 -0400, "jmcquown" >
wrote:

>Sheldon wrote:
>> Wayne Boatwright wrote:
>>>
>>> For all the years my mother made it, she never used the peanuts and
>>> cashews, but istead used premium mixed nuts (without peanuts) and
>>> more of them. ?
>>
>> What a liar... typical AFLAC (queer duck)... always trying to seem
>> better than normal folk. Your mother did no such thing... no one is
>> going to mess up $10 worth of premium nuts with $3 worth of crap.
>>
>Sheldon, some people pay $100 for a miniscule amount of artfully arranged
>food on a plate. Why not throw $10 worth of premium nuts into Chex mix?
>
>Jill

maybe they like it better that way, those wild and crazy people.

your pal,
blake

Becca wrote:

> Silvar Beitel wrote:
>> Who doesn't like this stuff?
>>
>> After playing around with the recipe for years, I've gotten it to where
>> I think it is just right. For me. YMMV, of course.
>>
>> Silvar's Chex Mix
>>
>> 4 cups Corn Chex [1]
>> 4 cups Rice Chex
>> 1 cup bagel chips (plain) [2]
>> 1 cup small pretzels or pretzel sticks 1 cup Cheerios [3]
>> 1 cup salted peanuts
>> 1 cup salted cashews
>>
>> 8 tbsp. margarine [4]
>> 2 tsp. Lawrie's Seasoned Salt or McCormick's SeasonAll [5] 2.5
>> tbsp. Worcestershire sauce [6]
>> 1/2 tsp. garlic powder
>>
>> Preheat oven to 250 degrees F. Melt margarine in a pan. Stir in
>> seasoned salt, Worcestershire and garlic powder.
>>
>> Mix dry ingredients in a really large baking pan. Drizzle margarine
>> mixture over dry ingredients, stirring to coat evenly.
>>
>> Bake in oven 1 hour 15 minutes, stirring every 15 minutes. Turn off
>> oven and leave mix in oven with door ajar until cool. Store in airtight
>> container.
>>
>> Notes:
>>
>> [1] The standard recipe calls for 2 2/3 cup each of Corn, Rice, and
>> Wheat Chex. I don't care much for Wheat Chex, so upped the quantity of
>> Corn and Rice Chex accordingly.
>>
>> [2] Modern versions of the recipe call for garlic bagel chips. The
>> ones I've tried are too garlicky and the flavor gets in the way of the
>> main flavors, so I use plain bagel chips.
>>
>> [3] My mother put Cheerios in her version 50 years ago. I'm not about
>> to exclude them in mine! :-)
>>
>> [4] Use margarine, not butter. Butter gives it a "too buttery" flavor
>> that clashes with the other flavors (IMO).
>>
>> [5] Or whatever seasoned salt floats your boat.
>>
>> [6] Or more it you like.
>>
>> Enjoy!
>>
>> --
>> Silvar Beitel
>
> Sounds good. The last time I made Chex Mix, I added some hot, crunchy
> wasabi peas to it, after it was cooked. It was pretty good. Thanks for
> the recipe.

I once tried using Life cereal in place of one of the other types.
Delicious! A hint of sweet along with all of the other flavors. It
became part of the recipe.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Silvar Beitel wrote:
> Who doesn't like this stuff?
>
> After playing around with the recipe for years, I've gotten it to
> where I think it is just right. �For me. �YMMV, of course.
>
> Silvar's Chex Mix
>
> 4 � �cups � Corn Chex [1]
> 4 � �cups � Rice Chex
> 1 � �cup � �bagel chips (plain) [2]
> 1 � �cup � �small pretzels or pretzel sticks
> 1 � �cup � �Cheerios [3]
> 1 � �cup � �salted peanuts
> 1 � �cup � �salted cashews
>
> 8 � �tbsp. �margarine [4]
> 2 � �tsp. � �Lawrie's Seasoned Salt or McCormick's SeasonAll [5]
> 2.5 tbsp. Worcestershire sauce [6]
> 1/2 tsp. � garlic powder
>
> Preheat oven to 250 degrees F. �Melt margarine in a pan. �Stir in
> seasoned salt, Worcestershire and garlic powder.
>
> Mix dry ingredients in a really large baking pan. �Drizzle margarine
> mixture over dry ingredients, stirring to coat evenly.
>
> Bake in oven 1 hour 15 minutes, stirring every 15 minutes. �Turn off
> oven and leave mix in oven with door ajar until cool. �Store in
> airtight container.
>
> Notes:
>
> [1] The standard recipe calls for 2 2/3 cup each of Corn, Rice, and
> Wheat Chex. �I don't care much for Wheat Chex, so upped the quantity
> of Corn and Rice Chex accordingly.

Without the wheat chex why bother, that's about the only nutritious
ingredient... without the wheat chex you prepared total junk food.

> [2] �Modern versions of the recipe call for garlic bagel chips. �The
> ones I've tried are too garlicky and the flavor gets in the way of the
> main flavors, so I use plain bagel chips.

Then why are you adding garlic powder? duh At least use sesame bagel
chips

> [3] My mother put Cheerios in her version 50 years ago. �I'm not about
> to exclude them in mine! :-)

Cherios are the wrong texture, too light and airy... omit! Use
Goldfish instead.

> [4] Use margarine, not butter. �Butter gives it a "too buttery" flavor
> that clashes with the other flavors (IMO).

Margerine has an even stronger butter-like flavor, albeit fake/
medicinal... if you abhor the flavor of butter why use *fake* butter?
duh Use peanut oil flavored with a bit of toasted sesame oil... and
use soy sauce rather than worcestershire sauce

> [5] Or whatever seasoned salt floats your boat.

Hmm... boats... perhaps you're implying sea salt. I suggest using
pure salt, and then using real spices and herbs rather than settle for
the mystery dust inherent with all seasoned salts.

I wouldn't waste cashews on this either.. use toasted sunflower seeds
and toasted garbanzo beans.

Any questions?

On Apr 19, 12:57 pm, Sheldon > wrote:

> Without the wheat chex why bother, that's about the only nutritious
> ingredient... without the wheat chex you prepared total junk food.

Chex Mix of any stripe is junk food, is it not?

> > [2] �Modern versions of the recipe call for garlic bagel chips. �The
> > ones I've tried are too garlicky and the flavor gets in the way of the
> > main flavors, so I use plain bagel chips.
>
> Then why are you adding garlic powder? duh At least use sesame bagel
> chips

If you use garlic bagel chips, the garlic flavor is concentrated in
the chips, as opposed to having a light garlic background in
everything due to the (minimal) garlic powder. That concentrated
garlic flavor clashes with the other flavors. IMO.

> > [3] My mother put Cheerios in her version 50 years ago. �I'm not about
> > to exclude them in mine! :-)
>
> Cherios are the wrong texture, too light and airy... omit! Use
> Goldfish instead.

The lightness of the Cheerios complements the other, harder components
IMO. I'm thinking about adding more Cheerios, not less, next time.

Goldfish have their own rather strong flavor (due to whatever mystery
dust they use, see comment below, and depending on which variety of
Goldfish you're talking about). I want mostly neutral components, all
of which soak up the seasoned salt / Worcestershire flavor.

> > [4] Use margarine, not butter. �Butter gives it a "too buttery" flavor
> > that clashes with the other flavors (IMO).
>
> Margerine has an even stronger butter-like flavor, albeit fake/
> medicinal... if you abhor the flavor of butter why use *fake* butter?
> duh Use peanut oil flavored with a bit of toasted sesame oil... and
> use soy sauce rather than worcestershire sauce

I typically use Fleischmann's margarine and find that it is less
strongly flavored than butter and certainly not "medicinal." I don't
"abhor" the taste of butter. In fact, I love it. Just not in Chex
Mix.

A soy sauce / sesame oil "dressing" might be good, too, especially
with the wasabi peas Becca mentioned. I plan to try something along
this line in the future.

> > [5] Or whatever seasoned salt floats your boat.
>
> Hmm... boats... perhaps you're implying sea salt. I suggest using
> pure salt, and then using real spices and herbs rather than settle for
> the mystery dust inherent with all seasoned salts.

Seasoned salts are a convenience and their ingredients are listed on
the bottle, leaving no mystery. Many of the more popular ones have
been popular for decades for a reason: they have found a nice
combination of herbs and spices and salt that people like. By all
means use plain salt (sea or otherwise) and "real spices and herbs" to
your hearts content. In fact, if you have some nifty combination up
your sleeve, I'd like to hear about it.

> I wouldn't waste cashews on this either.. use toasted sunflower seeds
> and toasted garbanzo beans.

Cashews are not wasted in this, as far as I'm concerned! I love
cashews. Feel free to use any other nuts you like. I used my
favorites.

> Any questions?

Just polite answers.

--
Silvar Beitel

Silvar Beitel wrote:

> On Apr 19, 12:57 pm, Sheldon > wrote:
>
> > Without the wheat chex why bother, that's about the only nutritious
> > ingredient... without the wheat chex you prepared total junk food.
>
> Chex Mix of any stripe is junk food, is it not?

And all of Sheldumb's posts are junk.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Silvar Beitel wrote:

> Who doesn't like this stuff?
>
> After playing around with the recipe for years, I've gotten it to
> where I think it is just right. For me. YMMV, of course.

An interesting addition/substitution for the cereal part is bite-sized
shredded wheat. I've sometimes made it with just shredded wheat and the
butter, (I don't use margarine anymore) Worchestershire sauce, and
seasonings. That's good too.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> An interesting addition/substitution for the cereal part is bite-sized
> shredded wheat. I've sometimes made it with just shredded wheat and the
> butter, (I don't use margarine anymore) Worchestershire sauce, and
> seasonings. That's good too.

> Brian

My kids used to make this concoction called "Puppy Chow" which had Chex
cereal with melted chocolate and powdered sugar on them (perhaps other
things too, I forget?)

On Apr 19, 2:14 pm, Goomba38 > wrote:
> Default User wrote:
> > An interesting addition/substitution for the cereal part is bite-sized
> > shredded wheat. I've sometimes made it with just shredded wheat and the
> > butter, (I don't use margarine anymore) Worchestershire sauce, and
> > seasonings. That's good too.
> > Brian
>
> My kids used to make this concoction called "Puppy Chow" which had Chex
> cereal with melted chocolate and powdered sugar on them (perhaps other
> things too, I forget?)

"Muddy Buddies"

On the back of practically every box of Chex I've ever seen.

(Watch: Now someone will chime in with, "It's not on the box *I*
have!" :-) )

If you like, I'll post the recipe.

--
Silvar Beitel