Chex Party Mix
1/4 cup butter or margarine — melted
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons worcestershire sauce
8 cups mix cereal (chex rice corn, and wheat)
1 cup Cheerios.
1 cup pretzels
1 cup salted mixed nuts
Preheat oven to 250 degrees. In small bowl add seasoned salt and Worcestershire sauce to melted butter; mix well. Pour cereals, nuts and pretzels into large resealable plastic bag. Pour butter mixture over cereal mixture inside plastic bad. Seal top of bag securely. Shake bag until all pieces are evenly coated. Transfer mix to open roasting pan. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
NOTES : FOR MICROWAVE DIRECTIONS: Follow directions above except, do not preheat oven, and pour contents of bag into large microwave safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes.
Angus Tenderloin with Sauteed Mushrooms and Tex
2 lb Angus beef tenderloin roast
Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 t Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine
TEXAS CAVIAR 1 cn (15-oz)black-eyed peas
1 md Tomato, chopped
4 Green onions, chopped
1 t Garlic, minced
1/2 Green bell pepper, finely
Chopped 1/4 c Cilantro, chopped
1/2 c Mild picante sauce
Salt to taste Pepper to taste
Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225-degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar. SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender. Add garlic salt, broths and wine. Simmer 15 minutes.
TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl. Mix well, cover and chill 24 hours before serving.
HAMBURGER SOUP
1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)
2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.