I was recently reminded of the fact that, when I started this blog, I said that it wouldn't be only about sewing. It would also be about food, family, kitties, and anything about which I care to rant. A co-worker reminded me today that, in nearly 2 years, I have only posted 1 recipe. Actually, what she said was (mouth full of Party Mix that I brought to work), "Sarah, why haven't you posted this recipe on your blog?" Okay.
But, first -- an explanation: I was recently diagnosed with Celiac Disease, necessitating an immediate and strict adherence to a gluten-free diet. Gluten is a protein found in wheat, rye and barley. That sounds simple enough. Don't eat anything made of wheat, rye or barley. But wait! Oats, while not a naturally-occurring source of gluten, is frequently cross-contaminated by wheat in the field, farm, and processing facility. There's more. Food manufacturers put wheat flour, wheat starch, hydrolyzed wheat protein in prepared foods that, if made at home, I should never do. So every label must be read at every shopping trip. (manufacturers frequently change formulas, or suppliers). Then there's malt. Malt is made of barley, and used to flavor many things from Ovaltine to Corn Flakes. [Need I tell you that dining out is a nightmare???]
I share this so that you will know that, henceforth, any recipe that appears on this blog can be assumed to be Gluten-free. Such is the case with my NEW AND IMPROVED Party Mix.
The Gluten-free imperative knocked me for a loop. I confess, I was seriously depressed for a while. I am now crawling my way back to some semblance of normalcy, and beginning to enjoy a smattering of this challenge. What follows is a personal triumph. It is an adaptation of Chex's original party mix - tweaked. It is undoubtedly the best Party Mix I have ever made!! Now, you can make it, too. Please note: when I specify a Brand-name food -- I am not kidding - it really makes a difference.
Sarahbelle's Party Hardy Mix
1/2 Cup Butter [NOT margarine!]
2 Tbsp Worcestershire sauce -- Lee & Perrins
2 scant tsp Seasoned salt -- Lawry's
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Tabasco
4 Cups each Corn and Rice Chex cereal
1 Cup Gluten-free Pretzels
1 Cup Gluten-free Sesame sticks
1/2 Cup dry-roasted, unsalted peanuts
1/2 Cup dry-roasted, unsalted cashews
In a 9 X 13 in baking pan, scatter butter that is cut into chunks. Place pan in oven while it pre-heats to 350.
When butter is melted and just begins to brown, remove from oven and stir in all seasonings until dissolved and well-mixed. Add cereals, nuts and sticks in increments, tossing well to coat with butter mixture.
Bake for 15 min.
Remove from oven, reduce temp to 325, stir mix well, return to oven and bake for 15 more minutes.
Remove from oven, reduce temp to 300, stir mix well, return to oven and bake for 15 more minutes.
Remove from oven, reduce heat to 200, stir mix, and keep warm until ready to serve.
Seriously. best. mix. ever.
can't. stop. eating.