Sure, Chinese takeout has its allure, but why not keep it healthy and indulge with some home cooked Chinese food?
Chinese food is popular all around the world, and that with good reason – it is extremely versatile, healthy and easy to whip up in your kitchen.
Invite your family and friends and enjoy delicious homemade Chinese food.
KUNG PAO CHI (CHICKEN WITH CHILES AND NUTS)
Ingredients
1 lb. Chicken breast, boned
4 Tbs. Soy sauce
1 1/2 Tbs. Cold water
Cornstarch
1/4 Tsp. Garlic salt
4 Dried red chiles or more
1 Tbs. White wine or sherry
1 Tbs. Sugar
1/2 Tsp. Salt
1 Tsp. Sesame oil
Oil for deep frying
1 Tsp. Chopped peeled gingerroot
1/2 c. Peanuts
*Note: Chicken should be cut in 1-in. cubes.
**More chiles may be used, to taste.
Directions
For this recipe with chicken, combine chicken, 2 Tbs. soy sauce, cold water, 1 1/2 Tbs. cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 Tbs. soy sauce, wine, sugar, 1 Tsp. cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 Tbs. oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.
CHINESE EGG ROLLS
Ingredients
1/2 cup carrots, chopped
10 each napa cabbage leaves, chopped and ends removed
2 each stalks bok choi, chopped
4 cup bean sprouts, fresh
1/2 md onion, chopped
4 each garlic cloves, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 pound pork, cooked, ground
1 pound small shrimp, cooked
1/2 pound beef, cooked, ground
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoon sesame oil
1 pk egg roll skins, or wrappers
1 oil for frying
1 each egg, beaten
Directions
Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy, as in similar food recipes. Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
About the Author
Articles courtesy of the cooking site Chinese Recipe
Delhi is consistently browsing the excessive waters of change so far as tourism is concerned. These nameless mass of people that come to Delhi for his or her particular functions all have one apparent factor in common. All of them want a spot to remain, except they’ve family members or associates who can accommodate them.
I went to the West Delhi part this time my visit to Delhi and sharing my experience. You will discover a resort close to West Delhi without a lot of problem or confusion. Also you can find best restaurants in west delhi. It’s the best way you by no means discover one thing when you do not want it, even whether it is proper below you nose.
Distances educate from afar. A tour to Delhi could offer you a mindful. It could be good to vamoose to a resort close to Delhi somewhat, to not point out a small reduction to your pockets in case your funds are limited. Residing life king type just isn’t about having lots to spend. One who goes for a visit after a spell of exhausting work can take pleasure in and achieve way more than those that can have a vacation at any time when they like. All these saving up and ready actually add extra shade to your tour. As a customer, I would definitely choose a quiet place to show in after a full-fledged tour in and round Delhi. Also I would like to dine at the best restaurants in west delhi.
Buyer satisfaction is the least you possibly can count on from any lodge or resort close to Delhi as it’s simply an extension of a surplus of companies supplied there. 24 hrs room service, laundry service, automotive parking, elevator, generator backup, multi-ciusine restaurant/cafe, 24 hrs cash changer, web/fax cafe etc. to call some. As I used to be saying, to discover a resort close to Delhi that meets all of your major issues could be very easy process. You simply shortlist a couple of hotel and reach them both yourself or with the assistance of a guide.
Whenever you head again to your most well-liked hotel close to West Delhi after a day of recent insights, crowds, monuments, historical, ‘desi’ meals at the best restaurants in west delhi and busy streets, you could be in for a surprise. The town outskirts offer you contradictory pictures of Delhi, the metro. You’ll be able to evaluate these known developments promised by govt. yourself. Taking all of it with a pinch of salt is advisable. Can your days in Delhi ever fade away in time? It is sort of a mirage mirrored in front of your eyes.
About the Author
For more information about best restaurants in Delhi and best restaurants in west delhi please log on authenticrecipes.in
Tahini is a classic middle eastern food that’s also an important ingredient in many vegan, vegetarian, and other healthy recipes – but what is it? And why is it a go-to food for people interested in healthy eating?
Tahini is actually a thick paste made from ground sesame seeds and olive oil, with a consistency similar to that of peanut butter. Its dense texture makes it a perfect base for smooth, thick foods like hummus, the classic middle eastern chickpea dip. Tahini sauce, a thinner version of the paste, is typically used as a condiment to add moisture and flavor to sandwiches and other foods.
Tiny Seeds With Big Nutritional Value
The outstanding nutrient content of sesame seeds makes tahini is a favorite ingredient in healthy food recipes. They’re very rich in beneficial minerals including copper, which is known to help reduce the joint inflammation related to arthritis, and manganese, which acts as an antispasmotic and is believed to help prevent migraines, assist in lowering blood pressure, and relieve the sleep problems related to menopause. Sesame seeds are also an excellent source of zinc and calcium, both of which are crucial to bone strength.
One of the most interesting nutritional aspects of sesame seeds is the fact that they’re rich in phytosterols, plant-based compounds with a chemical structure very similar to that of HDL or “good” cholesterol. Phytosterols are believed to act in the same way as HDL cholesterol in reducing blood levels of LDL or “bad” cholesterol. High LDL cholesterol levels are known to contribute to the formation of arterial plaque and markedly increase risk of high blood pressure, heart attack, and stroke.
How To Make Your Own Tahini
Tahini is widely available in grocery stores and specialty shops, but making your own is a simple process and allows to you adjust the flavor and texture to your exact taste.
Ingredients: Vegetable or olive oil and sesame seeds, in a ratio of four parts seeds to one part oil; in other words, if you’re using one cup of seeds you’ll need one quarter cup of oil.
Step one: Toast the seeds. Spread them out in an even layer on a cookie sheet and toast in a 350 degree oven for 10 to 12 minutes, stirring frequently. The goal is to toast them lightly without browning them, which can make them bitter. Keep a close eye on the seeds during the toasting process. Remove from the oven as soon as they’re light toasted and allow them to cook briefly.
Step two: combine the seeds and half the oil in a food processor and process on high for one minute. This is a sticky process, so you’ll need to stop the processor and scrape down the sides with a spatula at least once or twice.
Step three: when the seeds and oil have started to form a paste, add the remaining oil and continue processing until the texture is that of a uniformly smooth and creamy paste. You’ll need to stop and scrape down the sides frequently during processing.
To store, empty contents of the processor into a sealable glass jar and refrigerate. The paste can stored for a month or more if kept tightly sealed and refrigerated.
About the Author
Show the special woman in your life – whether it’s your mother, your grandmother, or the mother of your children – how much you appreciate her with a gift of stackable mothers rings. Find out more at Specialty Products.
Your baby gets older and you have to increase the variety of food and textures that you offer. He or she is more active and needs more energy. At about nine months, your baby can pick things up with his thumbs and forefinger. It is a great time to offer small pieces of homemade baby food. These small pieces are called “finger foods” and are an excellent way to encourage your little one to eat. Let your baby feed himself with his hands. However, make sure that your baby’s hands are clean before he starts eating.
Bring your baby to the table to join in at family mealtimes. Your little one is learning by watching others so keep mealtimes pleasant. Try to provide your baby with quiet environment. It is better if there are no toys or television to distract him or her. You can talk to your baby and encourage him to eat. Do not pressure your baby to eat! This can result in refusing food even more and may cause feeding problems later. Be patient with new foods. It is probable that you will have to give your baby new foods many times on different days. Remember, never use food as a reward or punishment and never force food into your baby’s mouth.
Your baby can eat more and more things but make sure that he or she gets some breast milk. At this age, it is recommended to breastfeed your baby every four to five hours. Even though your baby is growing, you still have to offer him soft and cooked vegetables cut in bite-sized pieces. Try broccoli, cauliflower, onions, peppers, mushrooms or asparagus. Give your baby soft and ripe fruits such as dates, grapes, figs, blueberries, melons, kiwis or cherries. Continue to give you little one cereal. Cereal is a good source of iron and you can mix it with fruits and serve as baby finger foods. Do not forget about serving some meat. Give bite-size pieces of tender meat or fish, served with some vegetables. You can mix meat with sweet potatoes for example. Try egg yolks sometimes.
Do not forget that feeding your baby should be fun and pleasant! Here is a delicious recipe for your beloved one:
Chicken Puree with Sweet Potato and Apple
You will need:
- 1 sweet potato peeled and chopped
- ½ small onion, peeled and chopped
- 1 small apple, cored, peeled and chopped
- ½ tbsp olive oil
- 200ml unsalted chicken stock
- 100g chicken breast, cut into small pieces
How to make chicken puree with sweet potato and apple:
- Take a saucepan and pour olive oil into it.
- Heat the olive and sauté the onion until softened.
- Next, add chicken pieces and sauté.
- Add sweet potato, chicken stock and apple to the saucepan.
- Bring it to boil and simmer for about 15 minutes.
- When ready, puree.
- Serve warm but not hot.
More delicious baby recipes can be found in the comprehensive guide to healthy baby food recipes.
About the Author
Luka Malgaj is the main contributor and cook on baby food recipes site.
Most people who make bread at home are always looking for new recipes and one of the nicest and strangest is the zucchini recipe and it is a lovely bread recipe. The Zucchini is a popularly summer squash which often grows to nearly a meter in length (very big for a fruit), but in most cases they are harvested at half that size or less. The courgette is more commonly used in the United Kingdom. Zucchini is a dark or light green colors, and generally have a similar shape to a ridged cucumber.
Ingredients
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon (optional but gives a lovely taste)
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Preparation
Step 1 First you will need to grease and flour two 8 x 4 inch tins. Turn your oven to 325 degrees F (165 degrees C) to preheat.
Step 2 Now get the flour, salt, baking powder, soda, and cinnamon and sift together in to a bowl.
Step 3 Then beat eggs, oil, vanilla, and sugar altogether in a large bowl. Add sifted ingredients to this creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared tins.
Step 4 Bake for 40 to 60 minutes, or until knife inserted in the center comes out clean. Cool in tin on rack for 20 minutes (or until able to handle). Remove bread from tin, and completely cool.
Let the Zucchini bread cool completely otherwise the bread will not cut very well and will spoil all your hard work and no one wants that to happen the smell is so nice but just hold back for a little longer.
We have a really nice Zucchini Bread Recipe or you could try a Homemade Bread we have lots
About the Author
For the full Zucchini Bread Recipe come to our Homemade Bread Recipe website
Curry Chicken Recipe:
1 lb chicken thighs
1 chili
3 garlic cloves
2 tbsp. fresh minced ginger
1/2 cup white wine
1/4 cup coconut milk
1 tsp. salt
1/4 cup yogurt
3 tbsp. olive oil
Curry Chicken Spice Mix:
1/2 tsp. cardamom
1/4 tsp. turmeric
2 tbsp. curry powder
1/2 tsp. red pepper flakes
1/4 tsp. pepper
1 tsp. garam marsala
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. cayenne powder
1/2 tsp. cinnamon
First of all you have to make the Curry Chicken spice mix:
Get a knife, press and chop the garlic and chili, cut the onion and chop the chicken thighs into small pieces.
Fry your spices in oil:
Put three tablespoons of olive oil in a high heated large saucepan and add the spice mixture as soon as the oil is hot.
Stir it until the spices become brown and roasted – usually it takes a minute.
Take care of your saucepan because it will burn!
As soon as the spice mixture got browned, put the onions, a teaspoon salt, pepper and ginger into it.
When the onion becomes darker add the garlic and cook it for one minute, but don’t forget to take care of the garlic because if it burns it becomes bitter.
Now you should see a dark sauce with your ingredients.
Put the salted chicken into the saucepan and roast it and put enough oil into the pot if it’s not enough.
When the chicken gets brown start carefully adding the wine.
Of course, the wine has an aroma, but you’ll also notice all the brown bits on the bottom of the saucepan.
These little pieces are full of flavor, and you want them included in the final product.
So if you add the wine, use a spoon start scratching in the liquid.
When the wine starts to boil off reduce heat to medium.
Now add the coconut milk and put turn temperature to low, cover and cook for about 15 minutes.
Finally turn off the heat and stir in the yogurt.
Serve the Curry Chicken Recipe with rice.
I hope you enjoy this great Curry Chicken Recipe! 
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Usually when Thanksgiving gets mentioned what immediately comes to mind first are those delicious desserts and other dishes and that spectacular roasted turkey.
Well, the food is a big part of your celebration but it isn’t the only component of the Thanksgiving season. Thanksgiving’s really a noteworthy occasion for us to happily celebrate and thank our creator together with family and friends for blessings we have so far received.
Here are some Thanksgiving trivias that you might like to share during your celebration.
1) Sarah Hale, an editor of a woman’s magazine, is credited with having Thanksgiving declared as a national holiday by writing to congress for several years.
2) The very 1st Thanksgiving was celebrated during 1621 by Pilgrims. It was also said their Thanksgiving celebration was a total of 3 days.
3) Original name/term for Pilgrims was actually Puritans.
4) Turkey wishbone is considered a charm for good luck so grab it before anybody else gets it. Have fun looking!
5) Before being harvested and sold, a cranberry must bounce at least 4 times before it is considered as not too ripe.
6) The very first meal that astronauts Buzz Aldren and Neil Armstrong ate on the moon was a roasted turkey dinner with all the trimmings.
7) 102 Pilgrims were said to have been aboard the Mayflower who were coming to America (New World).
Mayflower is the boat name given for the very first shipping vessel that landed in America bringing Puritans.
9) Abraham Lincoln was the President who made Thanksgiving a national US holiday and before he declared it so, Thanksgiving was celebrated whenever the Governor of a state said so.
10) Thanksgiving is always celebrated on a Thursday because this was the Puritan’s mid-prayer week day.
11) Pumpkin pie was not yet served during those early Thanksgiving celebrations during the 1620′s because ovens were not yet invented at that time.
12) Approved table manners for Thanksgiving were: eating with your hands; spitting on the floor; throwing bones into the hearth after eating.
13) Not everyone was traveling to the New World to settle, some of these travelers were just out to get furs and lumber to send back to England.
14) Pilgrims traveling to the New World via the Mayflower actually spent 66 days at sea before reaching land again. That’s how long it was before to travel.
15) In October of 1777, George Washington declared an “All Colony Thanksgiving” because he was feeling great about his victory over Sarasota.
Thanksgiving is so much more than just great food. It’s the time for family and friends to meet again in a festive mood to appreciate all the blessings given and simply to enjoy the companionship of really good people who have made a difference in your life. So have a joyful Thanksgiving
About the Author
Kathy is a food Lover! You can check out her very popular Thanksgiving
Recipes website where she shares some of her Thanksgiving
Dishes Recipes and Thanksgiving
Food Recipes
Khatti Palak is also known as chukka koora, ambat chukka, green sorrel etc. Chukka kura looks just like spinach or palak but is sour in taste This green leafy vegetable is available in Andhra and a variety of dishes are prepared with it like Chukka kura pappu (a dal with green sorrel), lamb with chukka kura. Chukka koora is extremely sour leafy green vegetable round thick leaves; light green in color and very easy to cook.
It is often cooked with taro leaves as it helps dissolve the oxalic acid crystals from taro leaves. Also it helps the texture of the prepared vegetable. It is also known as green sorrel. Green sorrel is common in France and is just catching in American kitchens because it melts into a sauce; its sour flavor is completely unique-there’s really nothing else like it. Oxalic acid gives the herb its characteristic sour taste. If you’re deficient in iron and calcium, use sorrel in moderation. On the other hand, this pungent sorrel leaves is used orally for inflammation of the nasal passages and respiratory tract, and as an adjunct to antibacterial therapy. Some people use sorrel for its diuretic properties too.
For preparing the Chukka koora chutney, in a pan dry roast cumin and sesame seed and blend them. In the same pan now add little oil add garlic and green chillis, saute them for 3mins and blend till it becomes a fine paste. Take the same pan add oil, add chukka koora or cook till it changes its colour or mushi, then add the blended paste of garlic, chillies and cumin, sesame seeds powder mix well and switch of the flame immediately. If required add tempering, add oil red chilli dry, mustard seeds, cumin seeds, curry leaves, urad dal pour this tempering to the chutney mix well and have with rice. This can store for 1 week.
There are several types of sorrel, but the varieties most used are sorrel leaves that are about the size of spinach leaves; they taste best. Rinse the sorrel well before use. Chukka koora is rich in vitamin C and carotenoids, including beta-carotene and lutein; also contains quercetin, an antioxidant. Sorrel leaves are most prominent in France, Greece, Egypt, Rome, and the Caribbean. The sorrel plant contains nutraceleuticals, which are said to be helpful to people’s health. Sorrel contains high amounts of vitamin C, vitamin A, magnesium, calcium, and potassium. The anti-oxidant properties in the sorrel plant can help fight the signs of aging. It can help protect against free radical damage that can leave the skin looking aged and wrinkled. Free radicals also have a hand in causing stroke and Alzheimer’s disease, along with many other problems.
When used as a dried herb, the leaves of the sorrel plant can be used to treat itchy skin, fever, scurvy, and ringworm. Sorrel can be cut thinly and sprinkled over soups and salads to help relieve these ailments. Even if you don’t suffer from these issues, sorrel makes a great addition to a meal. Sorrel can be incorporated into meals as a sauce that can go over fish or chicken dishes. When the leaves are consumed dry and fresh, it acts as a diuretic and can clear out the body’s system.
Unlike the gongura pachadi, Chukka koora pachadi is also much similar in flavor – tangy and spicy. This vibrant green colored chutney is so good that you could eat it even without the seasoning. But I feel a pachadi is incomplete without the tempering though sometimes it could overshadow the flavor of the main ingredients. Tempering is a very important and integral part of our Indian cooking.
With a garlicy flavor, a good balance of tart and spice, freckled with a colorful spice tempering and curry leaves, chukkakura chutney can be savored with hot rice, a generous helping of melted ghee and chopped raw onions. Serve your family and friends, the elegant accompaniment to a festive meal. View the making of Khatti Palak Chutney Chukka Koora at:
Recipe: khatti palak chutney chukka koora
Summary: hatti palak also called as chukka koora made into simple chutney
Ingredients
cumin seeds – 1 – tsp
garlic – 10 – number
green chillies – 5 – number
Katti palal – 7 – bunch
oil – 1 – cup
sesame seeds – 2 – tbsp
Instructions
In a pan dry rost cumin and sesame seed and blend them.
In the same pan now add little oil add garlic and green chillis saute them for 3min and blend till it becomes fine paste.
Take the same pan add oil, add chukka kooraor cook till it changes its colour or mushi, then add the blended paste of garlic,chillies and cumin, sesame seeds powder mix well and switch of the flame immdly.
If required add tempering, add oil red chilli dry,murstad seeds,cumin seeds,curry leaves,urrad dal pour this tempering to the chutney mix well and have with rice.This can store for 1 week.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
My rating: 5 stars: ★★★★★ 1 review(s)
Recipe by Vahchef.
http://www.vahrehvah.com/khatti+palak+chutney+chukka+koora:6152
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Khatti Palak Chutney Chukka Koora,
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All youtube videos at VahChef channel.
Do you think you can surprise people with your cooking skills? If yes then this birthday of yours or your family is the best occasion to do so. Here is simple chocolate cake recipe that can make this birthday special one.
Chocolate Cake (Makes One Cake-Serves 16)
Ingredients:
1 cup boiling Water
2/3 cup Unsweetened Cocoa Powder (American-style)
1 3/4 cups Cake Flour
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
1 3/4 cups Granulated Sugar
3 Tbs. Canola Oil
2 Tbs. Buttered, softened
2 1/2 tsp. Vanilla Extract
3 large Egg Whites
1/2 cup Non-fat Plain Yogurt
Preheat the oven to 350-F degrees and lightly oil two 9-inch round cake pans, or give them a light coating of non-stick cooking spray. Dust the pans with flour and tap out any excess.
In a small mixing bowl, whisk together the boiling water and the cocoa powder until smooth. Set aside to let cool.
In a medium mixing bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, blend together the granulated sugar, canola oil, butter, and vanilla extract. Beat with an electric mixture at medium speed until blended. Beat in the egg whites one at a time, then add the yogurt and increase the speed to high. Blend until the mixture is light and fluffy, about 2 or 3 minutes.
Reduce the mixer speed to low and add in half the dry ingredients. Increase the speed to medium and continue to blend. Reduce the speed again, and add half of the reserved cocoa liquid. Repeat the process with the remaining dry ingredients and cocoa liquid, making sure to scrape the sides of the bowl occasionally.
Divide the batter evenly among the two prepared cake pans. Lightly tap the filled cake pans lightly on the counter to remove any large air bubbles. Bake for 25 to 30 minutes, or until a cake tester is cleanly removed from the center of each cake.
Let the cakes cool in the pan on a wire rack for about 10 minutes. Loosen the edges slightly with a sharp knife, then invert the cakes onto an oiled wire rack to cool completely. The cakes will keep for up to 2 days in an airtight container, or up to 2 months when frozen.
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Find recipes online from our huge selection of salad recipes at http://www.allsaladrecipes.com/,
cake recipes at http://www.cakerecipesworld.com/ and
egg recipes at http://www.alleggrecipes.com/
My Grandma was the first person I knew to make Chex Party Mix. She loved to try new recipes, and she was constantly checking the back of food boxes and cans for new ideas. When the Chex cereal company came out with Party Mix, Grandma was right on it.
When Grandma ended up on kidney dialysis, she was not allowed to have snacks like Party Mix – mostly due to the salt I think. She would hunt all over the kitchen trying to find it. She had me crawling up in the lower and upper cabinets trying to find the Party Mix, before some of the relatives told me that they rationed it. I really hated that she couldn’t just enjoy one of her favorite snacks, and I hope they have lots of Chex Party Mix in heaven.
When I make Chex Party Mix every year at the holidays, I always think of Grandma. I just use her very basic recipe though sometimes play around and include other items like Goldfish crackers, Cheerios or mixed nuts. Generally I come right back to this classic mixture. Some of the extra items do not fare as well and do not cook evenly with the other ingredients.
Chex now sells premade Party Mix, but it is nowhere near as good as the homemade mixture. There are also microwave directions for Party Mix too, but there’s something about the slower baking time that gives the nuts and bolts a better and heartier flavor.
Chex Party Mix Recipe
Ingredients:
1/2 cup butter
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. garlic salt
2 cups Wheat Chex square cereal
2 cups Rice Chex square cereal
1 cup peanuts
1 cup small pretzel rods
Preparation:
Preheat oven to 300 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce, salt, and garlic salt (not garlic powder). Add Wheat Chex, Rice Chex, nuts (peanuts, pecans or cashews), and pretzel rods. Mix until all pieces are coated with the butter mixture.
Place on a shallow baking pan with sides. Bake for 30 minutes to an hour, stirring every 10 minutes or so.
Cool…enjoy!
Interesting note – I was reading online about the history of Chex Party Mix. The recipe traces back to 1954 (Mix Trix), but the mixture was not trademarked until 1990. The original recipe is similar to my Grandma’s version, but it included Kix and Cheerio cereals as well as the Chex cereals.
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