Japanese Party Mix

Brenda V

1 box Corn Chex (12 ounces)

1 box Rice Chex (12 ounces)

2 packages (1.05 ounces each Nori Goma Furikake)

Sauce:   2/3 cup sugar

                ¼ cup shoyu

                12 drops Tobasco sauce

 Prepare sauce

Drizzle sauce on rice and corn Chex.  Mix well.

Sprinkle furikake and continue to mix.

Bake at 250 degrees for 1 hour and 10 minutes.  Mix every 10 minutes to prevent sticking.

(From Brenda Vincent)

Apricot Prune Mui

6 (16 ounce) or 8-12 ounce package pitted prunes

3 packages dried apricots

2 Tablespoons Hawaiian salt

1 large package wet lemon peel, cut up and seeds removed

1 large package shredded Li Hing Mui

1 box dark brown sugar

1 Tablespoon Chinese 5-spice

10 pieces whole cloves (optional)

2 cups + 3 Tablespoons lemon juice

 Mix and leave unrefrigerated at least 2 days.

Stir occasionally.

Chex Party Mix

Brenda V

½ cup margarine or butter                                                                           1 ¼ teaspoon seasoned salt

4 ½ teaspoons Worcestershire sauce

1 cup salted mixed nuts and/or pretzel stix

2 cups Corn Chex cereal                                                                                2 cups Rice Chex cereal

2 cups Bran Chex cereal                                                                                2 cups Wheat Chex cereal

 Preheat oven to 250 degrees.  Heat margarine in large, shallow roasting pan (about 15 x 10 x 2 inch) in oven until melted.  Remove.

Stir in seasoned salt and Worcestershire sauce

Add Chex cereal and nuts.  Mix until all pieces are coated

Heat in oven 1 hour.  Stir every 15 minutes.  Spread on absorbent paper to cool.