Vlf chex mix
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Wheat chex |
| 5 | cups | Rice chex |
| 5 | cups | Cheerios |
| 2 | cups | Fat free pretzels; (up to 3) |
| ½ | cup | Fat free margarine melted with |
| ½ | cup | Fat free Italian salad dressing |
| 2 | tablespoons | Tiger Sauce or Hot Sauce; (Gives wonderful zip) Can eliminate (up to 4) |
| 2 | tablespoons | Soy sauce or to taste; (up to 4) |
| Garlic powder to taste | ||
Directions
Mix together the dry ingredients in large bowl. Melt together margarine, dressing on low heat (may look weird since it won't melt like normal fat containing margarine, but let it go a few minutes than use a whisk to mix it and it's fine). Add Tiger sauce, soy, and garlic powder. Stir and turn off heat allowing to cool for a few minutes.
In the meantime, heat up your oven to 250 degrees and spray two cookie sheets lightly with a garlic or butter flavored spray (Spray is optional) Drizzle slowly (a little bit at a time) the liquid mixture over the dry mixture. Stir, drizzle some more, etc. I really take my time mixing so that I don't make anything soggy, and everything gets well coated.
Spread in a single layer on baking sheets and bake 75 minutes. Every 20 minutes I open the oven, stir the mix a little and close it back up.
Sometimes I reverse which oven racks the pans are on.
When done, shut off the oven and open the door slightly. I leave the pans in the oven to cool and continue drying. Store in an airtight container.
The cheerios remind me of peanuts--hard and crunchy (They shrink).
Found in the archives of Fatfree.com Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on Apr 12, 1998