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Adventurers' Mix

The following is by Galekian master chef and D20NN contributor Abel Mondragon. Measurements and utensil names have been edited for clarity.

Everyone gets the munchies during an exciting day of slaying the monster-of-the-moment and getting into pub brawls. In my tavern, The Talented Vagabond, we have the usual bar snacks - peanuts, pretzel sticks - the extra-salty stuff we give out for free that makes you so thirsty you can't help but spend some coin for a drop of drink.

(Don't pretend you didn't know that's why we do that.)

Anyway, my tavern menu offers "upgraded" snacks that patrons pay for. For that they get treats with a little more zing, a zap or two of something extra. And even more salt, because, you know, ching-ching.

One of my most popular of these is Adventurers' mix. Many parties have come past my doors looking to buy gallon-bags of the mix to take with them on their travels. And why not? It's so good and simple. I've recently been made aware that in your plane, you have this stuff called Chex cereal. They even make their own version of this mix commercially available. And there's absolutely nothing wrong with serving that if you don't really care about your party members.


3 cups (each): Whole Wheat Chex, Corn Chex, Rice Chex

2 sticks (1 cup) salted butter

1/2 cup Worcestershire sauce (we call it something else in Galek but frankly it's gross)

Seasoning salt blend to taste

Optional mix-ins can include shelled seeds, nuts, additional cereals or salty snacks. Again, ching-ching.


Mix the dry cereal and mix-ins (if desired) together in a large bowl.

Melt the butter - you can do this on the stovetop on low or using those fancy micro-waves your plane is so fond of - and add the Worcestershire sauce.

At this point you have two options as to how to proceed: The oven method or the micro-wave method. If time isn't a factor the oven method provides a crispier, drier result. If you need snacks in a hurry the microwave method does the trick, but your overall dish will be a bit softer in texture.

For the oven method

Preheat an oven to 375F. Spread the dry mix into a roasting pan, then drizzle 1/4c of the butter-sauce over the top of the mix. Dust lightly with seasoning salt, then heat in the oven for 15 minutes. Remove the mix, stir thoroughly with a spatula, then add another 1/4c of the butter-sauce and a touch more salt (begin easing off on the salt at your own discretion). Put back in the oven for an additional 15 minutes; repeat until all the sauce is used up. Stir one final time and bake for 10 minutes more, then remove from the oven and let cool.

For the microwave method

Follow the oven directions, but micro-wave on high power for 3 minutes per cycle. You will want to stir/toss the mix several times over a 10-15 minute period following the final cycle to allow more air to dry the mix.

You can also make a sweeter, dessert-style version of this mix. Eliminate the Worcestershire sauce. Use unsalted butter instead of salted; confectioner's sugar instead of seasoning salt, and add dried raisins, cranberries, and chocolate chips or candied once the mixture is fully cooled. Pretzels work well in this mix as well.

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