|3 cups||Thin pretzel sticks|
|4 cups||Wheat chex®|
|13 ounces||Can salted peanuts|
|1 teaspoon||Garlic salt|
|1 teaspoon||Celery salt|
|½ teaspoon||Seasoned salt|
|2 tablespoons||Grated parmesan cheese|
|¼ cup||Melted butter|
In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes.
Serve as appetizer or snack.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997
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