Tag Archives: garlic

Merry cheXmas

18 Dec


What do you think of, when you think of Chex? Party mix? Anything else? Probably not. Unless you are like me and grew up with a never ending supply of Wheat Chex in the kitchen cupboard. There was always Chex in my formative years. Every day, day after day, year after year. Until my siblings and I moved out. Then my parents never bought another box of Chex. I’m still trying to figure out the significance.

So, with decades of Chex literally under my belt, it would fitting to return to Chex at this holiday time of year. Therefore, in the run up to Christmas, I will share with you recipes for an entire Christmas (or shall i say cheXmas) dinner with Chex in every recipe. And because my cookbooks are as nearly old as I am, I’ll be sharing recipes that may call for a discontinued flavor of Chex. Please feel free to substitute it with a current flavor.

CheXmas Dinner


Holiday Casserole Stuffing

3 cups Wheat Chex

1 package (7 oz) cube stuffing mix (herb-seasoned)

1 cup diced celery with leaves (the recipe calls for leaves, who am I to say?)

1/2 cup diced onion

1/4 cup and 1/2 cup Blue Bonnet Margarine

2 cups chicken bouillon

1/2 teaspoon salt

3/4 teaspoon thyme

1/4 teaspoon sage

Combine Wheat Chex and stuffing mix in large bowl. Set aside. Saute celery and onion in 1/4 margarine until tender. Stir in remaining ingredients. Pour over Chex mixture. Toss lightly to combine. Turn into 2-quart casserole. Bake covered at 350 degrees for 25-30 minutes.

(From Chex, The Partymakers)

Garlic Sticks

2 cups Corn Chex cereal crushed to 3/4 cup

1/2 teaspoon garlic powder

1/4 teaspoon of salt

2 tablespoons butter or margarine, melted

1 can (8 oz) refrigerated biscuits

Preheat oven to 450 degrees. Combine Chex, garlic powder and salt. Add butter. Mix thoroughly. Put part of crumbs on waxed paper. Cut each biscuit in half. Roll in crumbs to form sticks 8 inches long. (Crumbs will work into dough.) Add remaining crumbs as needed.

Place on baking sheet. Bake 5-8 minutes or until golden brown. Makes 20 sticks.

(From Chex, The Natural Way to Good Cooking)

I tried making the above recipe (see photo). Not exactly the 8 inches the recipe suggested. (insert male anatomy joke of choice). But, despite the lack of size, they were enjoyable.


Easton Garlic Fest 2012

6 Oct

It’s not always easy to love garlic. A garlic lover is a person willing to set themselves apart, in their odiferous effluvium, for the food that they love. It can be a lonely life. But at the Easton Garlic festival, there is a weekend, once a year, where you do not have to be alone.

Or go hungry.

Many wonderful treats were made from the pungent bulb, much to the delight of Allium sativum afficionados, here’s just a sample…

Yes, yes, oh god, yes!!! This stand is always one of my first stops. I can’t focus until I’ve satisfied my craving. The roasted garlic is sweet, the chocolate makes it sweeter. Like a sailor who has been at sea too long, I jump on this baby as soon as I reach port.

I was not brave enough to try the Smoked Garlic Bloody Mary, but thrilled to  stare with voyeuristic delight at its crazy beauty. Certainly one for the person with more eclectic tastes.

I saw a purple cow. And serving garlic ice cream to boot! To be so close to such a unique and delightful treat, I rather be than see one.

Not only did the fudge contain garlic, but also potato chips! I had that joy, joy, joy, joy down past my heart and into my tummy!

Garple = garlic, maple syrup and vinegar. Reaches places on your insides that other elixirs can’t. Good for whatever ails you.

Gentlemen, if you do find that special garlic lover to love, treat her to one of these exquisite pieces made from real garlic skins by the creative ladies of Purple Sage. It’ll be another reason to nibble at her neck.

I ate and drank and will probably stink for the next week. Maybe longer. But like they say at Dave’s (home of the garlic hotdog)…

It’s All Good!!!