Recipe: Michael Bauer’s Bacon Chex Mix
Chex Mix, waitin’ for the bacon. This photo was taken by Evan-Amos as a part of Vanamo Media, which creates public domain works for educational purposes.
Though best known as the feared and fussy restaurant critic of the San Francisco Chronicle, Michael Bauer had a midwestern upbringing rich in middle American pleasures like snack mix and bacon. Here, he (actually his mom) combines them in a bacon chex mix that’s perfect for holiday parties. Just don’t leave any out for Santa, because he won’t be able to get back up the chimney. Makes 50 cups, enough for a really big party; leftovers will keep though you might want to refrigerate and reheat before serving.
7 cups Rice Chex (7 ounces)
7 cups Wheat Chex (11 ounces)
7 cups Corn Chex (7 ounces)
1 box Cheerios (15 ounces)
1 package thin pretzels (9 ounces)
1 can Spanish peanuts (12.5 ounces)
1/3 cup bacon grease
1/2 cup margarine
2 tablespoons Tabasco
1 heaping teaspoon chili powder (with salt)
Method: combine the cereals, pretzels and peanuts in a large roasting pan. Melt bacon grease and margarine (I guess you could use butter but I’d go hard-core and buy real margarine); add Tabasco; pour over dry ingredients and mix thoroughly. Sprinkle on the chili powder and stir again. Bake in a preheated 200 degrees oven for 2 hours, stirring every 20 minutes. Serve slightly warm or at room temperature.
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