Yield: 6 Servings
|3 cups||Crispy corn-rice cereal|
|3 cups||Crispy wheat or rice cereal squares|
|2 cups||Tiny unsalted pretzels|
|⅓ cup||Mild taco sauce|
|1 teaspoon||Ground cumin|
|1 teaspoon||Chili powder|
|¼ teaspoon||Garlic powder|
|2 tablespoons||Margarine, melted|
|3 tablespoons||Grated Parmesan cheese|
Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce and next 4 ingredients in a small bowl; add to cereal mixture, and toss gently to coat. Add cheese; toss well.
Spread mixture evenly into a 15 x 10 x 1-inch jelly-roll pan. Bake at 250 degrees for 50 minutes or until crisp, stirring occasionally. Let cool completely; store in an airtight container. Yield: 6 cups (serving size: 1 cup).
Per serving: 494 Calories; 9g Fat (15% calories from fat); 12g Protein; 95g Carbohydrate; 2mg Cholesterol; 1716mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 136 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.