Pecan Potpourri
(Recipe from a customer in Rockdale, Texas)
Column I
1 C. margarine
1/4 C. bacon grease
1 Tbsp. Accent
1 Tbsp. chili powder
1 Tbsp. garlic salt
1 Tbsp. onion powder
¼ to ½ tsp. red pepper
4 to 5 tsp. Worcestershire Sauce
2 C. whole pecans
Column II
Small bag Fritos
2 C. Rice Chex
2 C. Wheat Chex
2 C. Corn Chex
2 C. Cherrios
1 large can shoestring potatoes
1 jar salted peanuts
1/2 bag pretzels
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.
