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Watkins Party Mix Recipes
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SPICY PARTY MIX
2 cups corn cereal squares
2 cups rice cereal squares
2 cups bran cereal squares
1/2 cup round oat cereal
1/2 cup unsalted dry-roasted peanuts
1/4 cup Watkins Grapeseed oil, original
2 teaspoons Worcestershire sauce
2 teaspoons Watkins Butter extract
1 1/2 teaspoons Watkins Barbeque Sauce Concentrate
1/2 teaspoon Watkins Onion Powder Granules
1/2 teaspoon Watkins Garlic Powder Granules
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Mix all ingredients in large baking pan. Bake at
250 degrees F for 1 hour, stirring every 15 minutes
Makes 7 cups, 1 cup per serving.
Calories per serving: 208
Sodium per serving: 404 mg.
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PARTY MIX
2 cups cheese cracker squares
2 cups goldfish crackers or other tiny cereal
2 cups bran cereal squares
2 cups pretzel sticks
1 cup salted, roasted cocktail peanuts
1/3 cup butter or margarine
1 tablespoon Watkins Garlic Powder Granules
3/4 teaspoon Watkins Seasoning salt
1/4 teaspoon Watkins Onion Powder Granules
2 tablespoons Worcestershire sauce
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Combine crackers, cereal, pretzels and peanuts in
3-quart glass mixing bowl; mix well and set aside
Microwave (high) butter in small glass dish 1/2 to
1 minute or until melted. Stir in Garlic Powder Granules, Seasoning Salt, Onion Powder Granules
and Worcestershire sauce. Drizzle butter mixture
evenly over cracker mixture. Mix to coat evenly.
Microwave (high), uncovered, 7 to 8 minutes or
until mixture starts to toast, stirring every minute.
Makes 2 1/2 quarts (10 cups)
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NUTS & BOLTS
1/2 cup butter or margarine
1 tablespoon Worcestershire sauce
1/4 teaspoon Watkins Celery Salt
1/4 teaspoon Watkins Seasoning Salt
1/4 teaspoon Watkins Cayenne pepper
1/4 teaspoon Watkins Onion salt
1/4 teaspoon Watkins Garlic salt
1 cup toasted oat cereal (Cheerios)
2 cups bite-sized shredded rice (Rice Chex)
2 cups bite-sized shredded wheat (Wheat Chex)
2 cups bite-sized toasted corn (Corn Chex)
1 cup very thin pretzels
1 cup Spanish peanuts
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Set oven at 250 degrees F. In the oven, melt the
butter or margarine in the pan. Stir in the Worcest-
ershire sauce and spices. Add all the other ingred-
ients. Mix thoroughly. Bake one hour or until well
heated. Stir every 20 minutes. Serve warm or cool.
To store, cool well and place in a container with a
tight cover.
Makes 2 quarts.
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NUTS & BOLTS
3 cups (750 ml) each Crispix cereal, Cheerios,
and spoon size Shredded Wheat
2 cups (500 ml) each pretzels and mini rounds
1 cup (250 ml) mixed nuts
2 cups (500 ml) Watkins Grapeseed oil
1 tablespoon (15 ml) Watkins Seasoning Salt
1 tablespoon (15 ml) Watkins Onion Powder Granules
2 teaspoons (10 ml) Watkins Celery Salt
2 teaspoons (10 ml) Worcestershire sauce
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Preheat oven to 250 degrees F (120 degrees C).
Combine cereals, pretzels and nuts in a large roaster
and mix well. Combine all other ingredients; stir
well. Drizzle over the cereal mixture; mix well.
Roast, uncovered, for 1 1/2 hours, stirring every
20 minutes. Remove from oven; let cool com-
pletely. Store in air-tight containers up to 1 month.
Makes 4 quarts (4 L).
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