A Look Back–Part One

The Indiana Home Cooks Podcast keeps moving forward with plans for more shows to listen to and posts to read here on the IHC blog. Sharing the stories of people who cook, eat, and drink in the Hoosier State is my mission, and coming soon are shows featuring Indiana food artisans. First, a sound montage from the recent Artisans Marketplace in Indianapolis, and later, a more in-depth conversation with an artisan candy maker in Lafayette. Watch for those episodes coming soon to Apple Podcasts, iTunes, Stitcher, and SoundCloud. Simply click the links on the right side of this page, or go to those apps on your phone and search for “Indiana Home Cooks.”

So far nineteen podcast episodes have been produced. I’m highlighting a few of my favorites in this and subsequent posts to give readers and listeners an idea of what the show is all about.  It’s about friends spending time together and sharing a few laughs, memories and recipes…

I hope you give these shows a listen if you haven’t already heard them. Please share them with your friends or family, and give them a rating if you have a moment. That will help others find the show too.

I am deeply grateful for the support of family and friends who have encouraged me to pursue this venture, and have been willing accomplices by letting me interview them on tape! It’s been a blast and I’m looking forward to finding and sharing more stories of cooking, eating, and drinking in the Hoosier State. I hope you will join me.

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The week after Easter, I interviewed Susie Butler, owner of Butler Winery in Bloomington. More on that here.  I couldn’t leave without a bottle, or two, of her wine. I also met Richelle Peterson, owner and operator of Richelle In A Handbasket candy and gift shop in Lafayette, when I walked into her shop and she handed me a piece of chocolate. That’s her English Toffee in the picture below. I’ll interview her soon for the podcast. Another day that week I met a fellow podcaster in Lafayette, Craig Martin, host of Art Tap. Craig is an artist and his podcast explores the vast arts scene in the Lafayette area. Check it out on his blog or on Apple Podcasts and iTunes.

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Chex Mix–My way

Is there an American anywhere not familiar with Chex “Party Mix?” It is arguably the highest and best use of Chex cereal. And for me, Chex Mix is the ultimate comfort snack. I grew up eating the stuff. My mom made it not only for parties and family get-togethers, but sometimes just for fun because we loved it. I learned early on that she did not follow the recipe exactly, and adjusted the ingredients to her liking–extra Worcestershire sauce, trading out some of the seasoned salt for celery salt, no Wheat Chex, etc.

When I started making it for my family, I had already altered the traditional recipe considerably, and it’s continued to evolve over the years.  Can you really improve on a classic? I’ll bet most of us who make Chex Mix change it up to suit our own preferences, and for me, that starts with the Wheat Chex. I would rather eat Wheat Chex straight out of the box than in my party mix. Some might argue Wheat Chex taste like the box, but I wouldn’t go that far. They just don’t belong in my mix. Leave them out and increase the Corn and Rice Chex, to 9 cups total.

Mixed nuts? Does anyone really eat all the nuts in that weird assortment? I never have, and therefore they do not make the cut for my party mix. Nix the mixed nuts, and go for PEANUTS ONLY. And not a cup, like the original recipe. Just put in half the can. That might be about a cup anyway, and it’s about the right amount of peanuts only!

Then we come to pretzels. Everybody loves pretzels. A sorry one cup of pretzels I will not abide. Half a bag does the trick for me. And that’s it for the components of Chex Party Mix. No bagel chips, Cheez-It crackers, Cheerios or other add-ins. Just Rice & Corn Chex, peanuts, and pretzels.

The seasonings of course need tweaking. The original recipe in my file calls for six tablespoons of butter. Six tablespoons. It’s much easier and more streamlined to use one stick of butter. That’s eight tablespoons. Big deal.

The original two tablespoons of Worcestershire sauce are doubled in my version. And it’s a sloppy four tablespoons at that. Probably closer to five. The remaining seasonings, you can see for yourself here:

These seasonings reflect my personal taste preferences and go above and beyond the original (ho hum) seasoned salt, garlic powder, and onion powder. If you would like hold fast to the original, it’s printed on every box of Chex cereal on the grocery store shelf. It’s also here.
So if you’ve never made Chex Party Mix, here’s how it goes:
In a large baking pan (I use a roasting pan), melt the butter and stir in the w’shire sauce and all remaining seasonings. Stir the Chex cereal, peanuts, and pretzels into the seasoning mixture to coat everything. Put in a 250 degree oven, for one hour. Every 15 minutes, give the mix a stir. Otherwise it will brown on the bottom. You don’t want a lot of browning, but rather a nice even toasting of everything. When done, let it cool and enjoy. If you can wait that long.
No matter how you make your Chex Party Mix, I’m sure we can all agree that once you starting eating it, it’s hard to stop.