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Pecan Potpourri

(Recipe from a customer in Rockdale, Texas)

 

        Column I                                        Column II

1          C. margarine                         Small bag fritos

1/4 C.  bacon grease                       2          C.  Rice Chex

1          Tbsp. Accent                         2          C.  Wheat Chex

1          Tbsp. chili powder               2          C. Corn Chex

1          Tbsp. garlic salt                   2          C. Cherrios

1          Tbsp. onion powder           1          large  can shoestring potatoes

¼ to ½ tsp. red pepper                             

4 to 5 tsp. Worcester-                     1          jar salted peanuts

            shire Sauce                          1/2       bag pretzels

2          C. whole pecans

 

Melt margarine and bacon grease.  Add ingredients in Column I  together in pan.  Put ingredients of Column II in large roasting pan.  Mix gently.  Drizzle Column I over Column II, mixing to cover well.  Put in oven on 225 to 250 degrees, bake for 1½ hours, stirring every 15 minutes.   Original recipe called for 1 Tbsp. red pepper.  It's too hot, but you may like it that way.

 

It's really a good recipe.  Excellent to give as Christmas gifts.

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