Sunday, December 30, 2012
My grandmother made batches of her Scrabble to give to friends during the holidays and to have on hand around the house for us nibblers. She also made the mix many times throughout the year. Her version of the chex mix is very addictive. It is a must at any cocktail party, goes well to picnics and always travels with us during our stays at the beach. Grandmother also made another snack mix, one she called 'Nuts and Bolts', consisting of cheerios (nuts), pretzels (bolts), rice chex, nuts, cheese tidbits and a savory blend of seasonings. This mix was a mainstay at every bridge club table as I remember each player having a bowl at their side.
This year at my house, a new version of Scrabble was formed, a combination of Grandmother's two snack mix recipes. I followed the customary giving to neighbors and in doing so, made two batches. It was well received and enjoyed. Like Grandmothers recipe, this one is addictive too. Many have requested the recipe, so here it is. Enjoy!
Church St. Scrabble
makes about 8 -1 quart containers
2 sticks salted butter
1/4 cup Worcestershire
1 tablespoon soy sauce
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 teaspoon celery salt
1/2 teaspoon Tabasco
6 cups rice Chex cereal
6 cups corn Chex cereal
3 cups cheddar tidbits (fish, penguins or any fun shape)
3 cups pretzel sticks, broken in half
3 cups cheerios
2/3 cup sesame sticks
2 cups mixed nuts
2 cups whole pecans
salt if needed
Preheat oven to 250 degrees F.
In a small saucepan, melt butter and add Worcestershire, soy sauce, garlic and onion powder, celery salt and Tabasco. Whisk to incorporate. Set aside.
In a large roaster or 2 medium deep pans, gently combine the remaining ingredients. Slowly drizzle about 1/3 of butter mixture over the mix. Gently stir to mix and drizzle another 1/3 of butter mixture. Gently stir to mix followed with the last of the butter mixture. Stir and place in the oven.
Remove pan every 15 minutes and gently stir to lifting mix from the bottom. Cook total of 1 hour stirring every 15 minutes.
Spread mix on newspaper or sheets of craft paper to cool. Allow to rest at least 2 hours. Store in airtight containers.
Grandmother's Scrabble and Zig's Nuts and Bolts is published in our family cookbook, Grits to Guacamole.