Barbecue Mushrooms
INGREDIENTS:
1 c Cheerios?
1 c Spoon-size Shredded Wheat
1 c Corn Chex? or corn bran
1 c Pretzels
1/2 c Dry-roasted peanuts
1/2 c Sunflower seeds
1 tb Soft butter or margarine
1 tb Worcestershire sauce
1 ts Chili powder
1 ts Ground oregano
1 ts Paprika
1 ts Tabasco sauce; or to taste
1/2 c Corn kernels or corn nuggets
1 c Low-fat sesame sticks
1 c Cheerios?
1 c Spoon-size Shredded Wheat
1 c Corn Chex? or corn bran
1 c Pretzels
1/2 c Dry-roasted peanuts
1/2 c Sunflower seeds
1 tb Soft butter or margarine
1 tb Worcestershire sauce
1 ts Chili powder
1 ts Ground oregano
1 ts Paprika
1 ts Tabasco sauce; or to taste
1/2 c Corn kernels or corn nuggets
1 c Low-fat sesame sticks
Heat oven to 350?F. Combine cereals, pretzels, nuts and seeds in a large bowl. Melt butter; mix butter, Worcestershire, chili powder, oregano, paprika and Tabasco in a small bowl. Pour sauce over cereal mixture and toss until well-mixed. Spread on a cookie sheet and bake 15 minutes until toasted, stirring twice. Let cool. Toss with corn kernels and sesame sticks. Store in resealable plastic bags. Makes 7 cups.