Chex Mix

When I was growing up, this was the party mix served by my mother and plenty of other mothers. I gravitate toward a bowl whenever I see it served.

Chex Mix

3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup mixed nuts
1 cup bite-sized pretzels
1 cup bite-size garlic-flavored bagel chips
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat oven to 250 degrees.

In a large bowl, mix cereals, nuts, pretzels and bagel chips. Set aside. In an ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in an airtight container.

For microwave: Mix cereals, nuts, pretzels and bagel chips in a microwavable bowl. Set aside. In a small microwavable bowl, microwave butter uncovered on high for about 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Pour over cereal mixture. Stir until evenly coated.

Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an airtight container.

For variations on this classic, from Taco-Seasoned to Cranberry-Nut-Cinnamon party mix,  click here.

Makes 24 (1/2 cup) servings.

From Chex

(photo: Jeff Golenski)

You can still find plenty of fresh corn at the supermarket, a late-summer treat that we never get tired of eating straight from the cob or in dishes.

If you’re roasting corn for dinner one evening, you may want to toss three extra ears on the grill and make this salad up the next evening.

Black Bean and Roasted Corn Salad

This salad comes together quickly. You can used canned beans and frozen corn kernels, but fresh roasted corn does taste better.

Vinaigrette:
2/3 cup oil
1/8 cup vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard

Salad:
3 cups cooked black beans
3 ears cooked corn, cut from the cob (grilled, roasted, boiled or microwaved)
1 medium red bell pepper, seeded and diced
1 cup thinly sliced green onions (tops and bottoms)
2 cloves garlic, finely chopped
1 teaspoon chopped cilantro (optional)
1 cup vinaigrette

To make vinaigrette, combine oil, vinegar, salt, pepper and mustard. Shake well.

To make the salad, drain the black beans. Cut corn from the cob, trying to break apart all of the kernels. Mix together and add the pepper, green onions, garlic, cilantro, if using, and vinaigrette. Stir again and drain before serving.

Makes 8 servings.

From “Texas Cowboy Cooking” by Tom Perini