Wednesday, July 23, 2014
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You asked for the Chex mix recipe, so here it is

A recipe, an invitation to go on a trip, and other news in today's Quick Bites.
Posted on Dec. 23, 2013 at 12:00 a.m.

I didn’t include my mother’s party mix or Chex mix recipe in last week’s column.

According to readers, that was a mistake. A number of them have asked for it since. It’s pretty similar to the historic 1952 recipe.

Without further adieu, here is how Esther King makes her party mix:

1 box each of Corn Chex, Rice Chex, Honey Nut Cheerios and Crispix

1/2 bag of pretzels (usually the small sticks)

16 to 20 ounces of mixed nuts

16 to 20 ounces cheese crackers or goldfish

Put half of each item in large roaster and then other half to start mixing.

On the stove:

Melt 1 1/2 to 2 cups Butter Crisco and 2 sticks butter.

Add:

1 T. celery salt

4 T. Worcestershire sauce

2 to 3 T. Lawry’s salt

1 to 1 1/2 T. onion powder

1 to 1 1/2 T. garlic powder

Pour over mixed items. Bake uncovered in oven at 250 degrees for 1 to 1 1/2 hours. Shake every 10 to 15 minutes.

You can raise the oven temperature to 300 degrees or microwave the mix two minutes and allow to rest (four or five times) to speed cooking time.

Ÿ The Dining A La King wine tour to California is gaining travelers, but there are still spots available.

Up to 30 people can go to Central Coast Feb. 6-10. We’re going to the wine country where the movie “Sideways” was set.

Monday, Dec. 23, is the last day to get the group pricing for airfare, but you can still sign up for the trip for a bit longer.

I really hope we fill the trip, which I planned with wine buyer Jay Fields and Menno Travel.

For more information call Ronda Morris at Menno Travel, 574-534-1521.

Ÿ Shekinah Asian Grocery Store & Deli is closed.

The market closed recently at 305 N. Nappanee St., Elkhart. Edna Padilla and Gina Sandefur opened the market in March 2011.

The odds are tough for a small ethnic food business such as this one. A construction project hurt business, they said.

Padilla said they are in a dispute with the property owners and are behind on the rent, but that it’s a difficult situation.

For now, Elkhart has lost its only Filipino food option.

Ÿ On Thanksgiving, it’s fairly easy to find somewhere to eat out. On Christmas, the options may be McDonald’s, Ryan’s Buffet (noon to 6 p.m.) and Chinese restaurants, according to some searching we’ve done at The Truth. If you know of others, let me know.

Ÿ Bell’s Eccentric Day was fun as usual. I was at the Eccentric Cafe in Kalamazoo, Mich., for part of the festivities on Friday, Dec. 13.

Eric Strader’s Hop Notes blog has a lot more details, but you should know that Bell’s was making some remarkable blended beers. X-Slam is a blend of Expedition Stout and Hopslam. A 2013 Third Coast Old Ale had toasted coconut and Water Street Coffee Joint espresso added. In all, about 70 beers rotated through the taps, according to Laura Bell, vice president of the brewery.

If you check out the blog, you may see a small photo of me wearing horns.

Ÿ Next week’s column will look back at 2013. It’ll include notes on Salad Quest and the California trip in February, but I’ll also write about some of the year’s best meals that I had, here and elsewhere.

I’m hungry. Let’s eat.

Marshall V. King is managing editor and food columnist for The Elkhart Truth. You can reach him at 574-296-5805, mking@elkharttruth.com, on Twitter, Instagram and Facebook.




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 Food is prepared at a past beer dinner hosted by LaSalle Kitchen and Tavern.

Posted on July 22, 2014 at 10:27 a.m.
 Coast Buster Imperial IPA, from Upland Brewing Company, is available on draft and will soon be on shelves in four-packs.

Posted on July 17, 2014 at 11:53 a.m.
 Can of Bell's Two Hearted overlooking the Mackinac Bridge

Posted on July 16, 2014 at 11:53 a.m.
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