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CRAB BALLS
Shortening or oil for deep fat frying
I egg
I/4 cup milk
I/Z teaspoon salt
I/4 teaspoon dry mustard
3 cups Rice Chex® crushed to I cup
I -1/4 cups (6-I/Z oz.) flaked crab meat
I egg, slightly beaten
Beat egg and milk. Add salt, dry mustard,I/Z cup Chex crumbs and crab meat. Mix well. Form into balls
about the size of walnuts. Dip in egg. Roll in remaining crumbs. Deep fat fry (365°) until lightly browned
and heated through. Serve hot with soy sauce.
Yield : About 30 balls.
This is a tested recipe from the Checkerboard Kitchens.
GP 2569A-7 107
6 tablespoons butter or margarine
4 teaspoons Worcestershire sauce
I teaspoon seasoned or savor salt*
Z cups Corn Chex®
Z cups Wheat Chex®
Z cups Rice Chex®
3/4 cup salted nuts**
P"nted 1n U.S.A.
Heat oven to 250•. Melt butter in shallow pan over low heat. Stir in Worcestershire sauce and seasoned
salt. Add Chex and nuts. Mix over low heat until all pieces are coated. Heat in oven 45 minutes. Stir
every 15 minutes. Spread out on absorbent paper to cool.
Yield : 6-3/4 cups.
•instead of seasoned or savor salt, try
3/8 teaspoon onion powder and 3/8 teaspoon salt OR
3/8 teaspoon garlic powder and 3/8 teaspoon salt
.. If unsalted nuts are used, increase seasoned salt to 2 teaspoons. Or use
3/4 teaspoon onion powder and 3/8 teaspoon salt OR
3/8 teaspoon garlic powder and 3/4 teaspoon salt
Heat in oven I hour. Stir every 15 minutes.
NUTTY CHEX MIX
3 tablespoons salad oil
3 tablespoons smooth peanut butter
Z teaspoons Worcestershire sauce
I/4 teaspoon salt
I/4 teaspoon garlic powder
This is a tested recipe
from the Checkerboard Kitchens.
Z cups Corn Chex®
Z cups Rice Chex®
Z cups Raisin Bran Chex®
3/4 cup salted peanuts
In large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat.
Blend in seasonings. Add Chex and nuts. Mix until pieces are well coated. Heat over low heat for 10
minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool.
Yield: 6-3/4 cups
This is a tested recipe from the Checkerboard Kitchens.
#l The world, unfortunately, is filled
with people who eat cereal only for breakfast.
Now ... Checkerboard Kitchens and
Chex® (Rice, Wheat, Corn, Sugar and Raisin
Bran) want to help you fully enjoy this versatile
ingredient, for other occasions.
If you have had enough pretzels, peanuts,
popcorn and potato chips at your partiestake
a look at these exciting Chex party
snackers. They're easy to make, and can
make your party!
As you'd expect from Ralston, every recipe
is kitchen tested.
We hope you enjoy them all.
~K~
Gertrude Kable
Manager, Checkerboard Kitchens
FRUIT CRUNCHIES
6 tablespoons melted butter or margarine
1 tablespoon shredded orange peel
2 cups Wheat Chex®
2 cups Rice Chex®
2 cups Corn Chex®
1/2 cup sugar
Combine butter and orange peel in medium skillet. Toss Chex lightly in mixture to coat. Sprinkle sugar
over Chex. Cook over low heat 5 minutes to crisp Chex. Cool on absorbent paper.
Yield: 6 cups
Variations : 2 tablespoons shredded lime peel instead of shredded orange peel
OR
1 tablespoon shredded lemon peel instead of shredded orange peel
This is a tested recipe from the Checkerboard Kitchens.
CARAMEL CORN
1/4 cup butter or margarine
1 tablespoon light corn syrup
1 cup brown sugar, firmly packed
4 cups Corn Chex®
Butter a cookie sheet. Heat butter and syrup in skillet over low heat. Stir until blended. Add sugar.
Stir until smooth. Continue heating, without stirring, until bubbly and double in volume. Heat 2 minutes
more. Add Chex. Stir until thorougly coated. Spread onto cookie sheet. When cool, break into bitesize
pieces.
Yield : 6 cups
This is a tested recipe from the Checkerboard Kitchens.
BARBECUE PARTY MIX
6 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 teaspoon ground barbecue seasoning
1/2 teaspoon salt
1 drop Tabasco sauce
6 cups Chex (Mix Wheat, Corn and Rice Chex®
equally or any way you like)
3/4 cup salted peanuts
Heat oven to 250°. Melt butter in shallow pan over low heat. Stir in Worcestershire sauce, barbecue
seasoning, salt and Tabasco sauce. Add Chex and nuts. Mix over low heat until all pieces are coated.
Heat in oven 45 minutes. Stir every 15 minutes. Spread on absorbent paper to cool.
Yield: 6-3/4 cups
This is a tested recipe from the Checkerobard Kitchens.
CHEESE CHEX
3 tablespoons butter or margarine
2 cups Rice Chex®
OR 1-1/2 cups Wheat Chex®
1/4 cup commercially grated cheese, either
American or Parmesan
Heat oven to 300°. Melt butter in 8 x 8" pan over low heat. Add Chex. Stir witjllifting motion for 5
minutes or until all Chex are covered with butter. Remove from heat. Evenly sprinkle with cheese
while stirring gently. When all of the Chex are coated with cheese, place in oven. Heat for 10 minutes.
Stir gently twice, about every 4 minutes. Spread out to cool. Store in tightly covered tin.
Yield : 2-1/2 to 3 cups
This is a tested recipe from the Checkerboard Kitchens.
APPETIZER/PARTY MIX
from Chex® Cereals
I
CINNAMON MUNCH
1/2 cup sugar
1-1/2 teaspoons cinnamon
6 tablespoons butter or margarine
2 cups Wheat Chex®
2 cups Rice Chex®
2 cups Corn Chex®
Mix sugar and cinnamon. Melt butter in medium skillet over low heat. Add Chex. Toss lightly to coat
evenly. Continue heating and sprinkle cinnamon-sugar mixture evenly over the Chex. Toss gently
until all Chex are covered. Spread out to cool before serving.
Yield : 6 cups
This is a tested recipe from the Checkerobard Kitchens.
WESTERN CORN CHEX BRITTLE
1 cup brown sugar, firmly packed
1/4 cup light corn syrup
1/2 cup water
1 teaspoon salt
3/4 cup filbert halves
1/4 teaspoon baking soda
1 tablespoon butter or margarine
3 cups Corn Chex®
Heat sugar, syrup, water and salt to 250° (hard ball). Add filberts. Heat to 290° (drop of syrup in cold
water becomes brittle). Remove from heat. Work fast. Add soda and butter. Stir in Chex. Spread on
buttered pan. Flatten with buttered spoon. Cool. Break into irregular pieces.
Yield: 30-1-1/2-inch pieces.
This is a tested recipe from the Checkerboard Kitchens.
PIZZA CHEX
6 tablespoons butter or margarine
4 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon powdered oregano
2 cups Wheat Chex®
2 cups Rice Chex®
2 cups Corn Chex®
3/4 cup salted nuts
Heat oven to 250°. Melt butter in shallow pan over low heat. Stir in Worcestershire sauce and seasonings.
Add Chex and nuts. Mix over low heat until all pieces are coated. Heat in oven 45 minutes. Stir
every 15 minutes. Spread out on absorbent paper to cool.
Yield : 6-3/4 cups
Note : If desired, the Chex may be sprinkled with grated American cheese after heating.
This is a tested recipe from the Checkerboard Kitchens.
CITRUS SNACK
5 tablespoons butter or margarine
3 tablespoons orange juice
2 tablespoons sugar
1/2 teaspoon Worcestershire sauce
1 teaspoon shredded orange peel
2 cups Rice Chex®
2 cups Corn Chex®
2 cups Wheat Chex®
1 cup dry roasted peanuts
Heat oven to 325°. Melt butter slowly in skillet. Add orange juice, sugar and Worcestershire sauce.
Stir until sugar is dissolved. Remove from heat. Stir in orange peel. Add Chex and nuts. Toss to coat
evenly. Spread into shallow baking pan. Bake 10 minutes or until Chex are crisp and begin to brown.
Cool on absorbent paper. Store in airtight container.
Yield: 7 cups
This is a tested recipe from the Checkerboard Kitchens.
