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Recipes graciously provided by Dot Sloan

Kellogg’s Crispix Mix Ranch Recipe

(This is the one we ate!)

8 Cups Kellogg’s Crispix Cereal

2-1/2 Cups pretzel sticks or twists

2-1/2 Cups bite-size cheddar cheese crackers (optional)

1 Cup Mixed nuts (I prefer cashews)

3 Tablespoons vegetable oil

1 package (1 oz.) Hidden Valley Original Ranch Salad Dressing Mix

(extra garlic salt & onion salt may be added if desired)

  1. In 2-gallon storage bag, combine Kellogg’s Crispix cereal, pretzels, nuts and crackers. Pour oil over cereal mixture. Close bag and gently toss cereal mixture until well coated.
  2. Add Hidden Valley Original Ranch Salad Dressing Mix and close bag. Gently toss cereal mixture until well coated. Store in airtight container.

Yield: About 10 cups

                                    Dot Sloan

Kellogg’s Crispix Mix Original Recipe

7 Cups Kellogg’s Crispix cereal

1 Cup Mixed nuts

1 Cup pretzels

3 Tablespoons margarine, melted

1/4 Teaspoon ea. Garlic Salt and Onion Salt

2 Teaspoon Lemon Juice

4 Teaspoon Worcestershire Sauce

  1. Combine Kellogg’s Crispix cereal, nuts & pretzels in a 13 x 9 x 2 inch-baking pan. Set aside.
    2.
  2. Stir together remaining ingredients. Gently stir spices and margarine into cereal mixture until evenly coated.
  3. Bake at 250° F oven about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in Ziploc storage bags.

Yield: About 9 cups

                                                Dot Sloan

 

Zippy Cheese Omelet

1/2 Cup Picante Sauce

4 Oz. Shredded Monterey Jack Cheese

4 Oz. Shredded Cheddar Cheese

6 Eggs

1 Carton Sour Cream

Pour 1/2 cup picante sauce in 10" pie plate that has been sprayed well with PAM. Add shredded Monterey Jack Cheese and shredded Cheddar Cheese

Blend eggs and sour cream in a blender. Pour over cheese mixture. Cook @ 350 degrees for 30-35 minutes.

Top with extra picante sauce or tomato wedges and parsley.

 

Cathy Sloan

 

 

 

SAUSAGE - EGG CASSEROLE

6 Slices of Bread, Buttered and Cubed 1 tsp. Dried Mustard

1 lb. Of Sausage, Cooked & Drained 1 tsp. Salt

2 Cups of Grated Cheddar Cheese 1 tsp. Pepper

2 Cups of Milk 6 eggs

Place bread in bottom of buttered dish. Top with sausage and mix remaining ingredients except cheddar cheese. Pour mixture over bread and sausage. Top with cheddar cheese. Chill overnight. In morning, bake in a 350º oven for approximately 30 minutes or until eggs are puffy.

                                                    Carol Fulmer

 

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