Crisp and Spicy Snack Mix
 2 cups crisscross of corn and rice cereal
1 cup tiny pretzel twists
1/2 cup reduced-fat wheat crackers
1/2 cup reduced-fat cheddar
1 1/2 tablespoons butter melted
1 tablespoon ginger stir-fry sauce
1 teaspoon chill powder
1 teaspoon ground cumin
1/4 teaspoon salt
Cooking spray
Preheat oven to 250°. Combine the crisscross cereal, pretzels, wheat
crackers and cheddar crackers in a bowl. Combine butter, stir-fry sauce, chili powder, cumin and salt; drizzle
over cereal mixture, toss to coat. Spread into jellyroll pan coated; with cooking spray. Bake at 250° for
30-minutes or until crisp, stirring twice.
Deviled Crackers
Mix 1-teaspoon each of prepared mustard and curry powder to a paste by adding a
little Worcestershire sauce and a few drops of Tabasco sauce. Stir the paste into 4-tablespoons of softened
butter. Spread mixture on the upper side of thin crackers and place in hot oven 400° 3 to 4-minutes. Be
careful that the crackers do not become too brown, as this detracts from their appearance. Before serving,
sprinkle lightly with paprika.
Imperial Sticks in Rings
Cut day-old bread in 1/3-inch slices; remove crusts, spread thinly with butter. Cut
slices in 1/3-inch strips and rings about 2 1/2-inches in diameter; put on cookie sheet and place in hot oven
425° or under broiler flame until delicately browned. Arrange three strips in each ring. Attractive to use in
center of plate of soup accompaniments.
Mock Almonds
Cut stale bread into 1/3-inch slices. Cut slices with round cutter 2-inches in diameter,
then cut in almond-shaped pieces. Brush with melted butter, put on cooky sheet; place in hot oven 425°
or under broiler until lightly browned.
Parmesan Cheese Sticks
Use day-old bread and slice 1/3-inch thick. Cut slices into strips about 1 1/2-inches
wide and 3-inches long. Have ready 1/2-cup melted butter, into which to dip the strips. Pick them up with a
fork, dip in butter; drain and hold until butter ceases to drip, then drop into a dish of grated Parmesan cheese;
coat entirely with cheese and place on a cooky sheet. Put in hot oven 425° and brown lightly. Turn with
spatula and brown on other side. Drain on absorbent paper. These sticks may be prepared 2 or 3-hours in
advance, if desired. Serve as an accompaniment with soup or salad.
Parsley Crescents
Cut day-old bread in 1/4-inch slices and cut with a crescent cutter. Place on cooky
sheet. Put in hot oven 425° and brown lightly. Brush upper side with melted butter and then dip in parsley
that has been chopped fine. Parsley should be dry when chopped. Serve as soup accompaniment.
Tamagosake (Japanese cold remedy)
3/4 cup sake
1 egg, beaten
1 tablespoon honey
In a small saucepan, heat the sake over medium heat until hot but not boiling.
Meanwhile, in a small bowl, mix the beaten egg and honey until thoroughly combined. Stir the egg mixture into
the hot sake. Serve immediately. (Makes 1 serving)
Toasted Croutons
Cut stale bread into 1/2 inch cubes or cubes of any desired size. Toast in slow
oven 300° until crisp and delicately browned. Sauté cubes in a small amount of butter and garlic.
Serve as a soup accompaniment or in salads.
Toasted Snack Mix
4 cups small cheese crackers (about 8 ounces)
4 cups oyster crackers (about 8 ounces)
4 cups thin pretzel sticks (about 8 ounces)
1 pound nixed nuts (about 4 cups)
1/2 cup (1 stick) unsalted butter
2 garlic doves, lightly crushed
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce
Preheat oven to 275°. In a shallow bowl, combine crackers, pretzels and
nuts; set aside. In a small saucepan over medium low heat, cook butter until butter starts to bubble, about
4-minutes. Add remaining ingredients to pan; stir to combine. Bring to a simmer; cook until fragrant, about
2-minutes. Remove from heat.
Remove garlic, and discard. Drizzle seasoned butter over cracker mixture,
tossing to coat.
Spread mixture evenly on two rimmed baking sheets. Bake, stirring once or
twice, until toasted and fragrant, about 30-minutes. Remove from oven.
Serve warm or at room temperature. (Makes 10 to 12 servings)
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