For the past two days, Mom and I have been baking goodies to take to my sister’s for Thanksgiving. We love to make homemade pie with homemade crust. The fruits of our labors produced, from left to right, strawberry-rhubarb, mince, and apple crumbtop.
But the grandkids wait all year for Grandma’s signature Thanksgiving/Christmas treat: Chex Mix made with a recipe she got way back in the 1970s from a fellow teacher. Back then, Crispex hadn’t been invented yet, so the original recipe called for half a box (12 ounce) each of rice, corn and wheat Chex. Once Crispex came onto the scene, she switched to it, and it tastes good as ever because he secret ingredient isn’t the cereal. It’s the bacon grease. But don’t take my word for it. Make a batch for yourself and see what you think.
Franklin Teachers’ Chex Mix
Mix together in a large bowl:
1 box Crispex (17 ounce)
5 cups Cheerios
4 – 5 cups pretzels and mixed nuts (proportion as you like)
Mix together in a small bowl:
1/2 cup melted butter or margarine
1/2 cup melted bacon grease
1 tablespoon garlic powder
1 1/2 tablespoons Worchestershire sauce
Divide mixed, dry ingredients amongst three or four large cake pans. Pour wet ingredients over cereal mix and stir well. Bake at 200 degrees for 2 hours. Stir and turn off the oven. Leave mix in oven until the oven cools. Cool Chex Mix. Store in airtight containers.
