Christmas Scramble
Serves 10
Every Christmas, my grandmother Betty allowed me to help her make
this recipe. I would stand on a chair, because I wasn't tall enough to see
over the counter, and mix everything up in a big metal pan. e thing I
loved most about cooking with her is that she always let me mix things
with my hands. I learned so much about the different textures of foods
and the way foods blend together by working with my hands. ere is
something about getting your hands dirty when cooking that just makes
you feel accomplished.
INGREDIENTS
2 cups canola oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon seasoned salt
2 pounds pecan halves
1 (12-ounce) box bite-size shredded wheat
1 (10-ounce) box Cheerios
6 ounces Rice Chex squares
6 ounces Wheat Chex squares
1 (6-ounce) package pretzel sticks
PREPARATION
1. Preheat oven to 250 degrees.
2. In a small bowl, mix together the oil, Worcestershire sauce,
garlic salt and seasoned salt.
3. Mix pecans, cereal and pretzels together in a large roasting pan
and drizzle with oil mixture; stir to coat.
4. Bake for 2 hours, stirring and turning mixture with a wooden spoon
every 15 minutes. Be careful not to crush.
Photograph by Gill Autrey from "Southern Baked: Celebrating Life with Pie" by
Amanda Dalton Wilbanks. Reprinted by permission of Gibbs Smith.
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