Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shreddies cereal |
| 2 cups | Cheerios cereal |
| 2 cups | Thin pretzel sticks |
| 2 cups | Salted peanuts or almonds |
| ⅓ cup | Vegetable oil |
| 2 teaspoons | Worcestershire sauce |
| 1 teaspoon | Celery salt |
| ½ teaspoon | Garlic salt |
| ½ teaspoon | Dill weed (opt. added my Mum |
In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix together oil, Worcestershire sauce, salt/seasoning.
Gradually pour over and toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min, for about 1 hour or until toasted.
Cool and store in airtight container or plastic bags. Keeps in dry place for up to 6 weeks. Makes 8 cups.
Source: From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93