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Sheryl Little
Ingredients:
2 cups John Wm Macy's Cheddar & Asiago CheeseCrisps
5 cups Corn and Rice Crisp Cereal Squares
1 can (1.7 oz.) shoestring potato sticks
1 can (6 oz.) smoked almonds
1/2 cup butter or margarine
2 tablespoons prepared Italian salad dressing
3 tablespoons grated Romano cheese
1/4 teaspoon onion salt
Instructions:
1. Preheat oven to 300 degrees. In a 17 x 11 x 2-inch baking pan, combine CheeseCrisps, cereal, shoestring potatoes and almonds.
2. In a small saucepan, heat butter and salad dressing until butter is melted. Stir in 2 tablespoons the Romano cheese; drizzle atop dry mixture in baking pan. Toss to coat; sprinkle with remaining cheese and onion salt.
3. Bake, uncovered, for 30 minutes, stirring twice. Transfer to foil to cool. Store in an airtight container. Makes about 9 cups.
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