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A Dilly of a Gorp
A hint of dill in the ranch dressing mix gives this gorp the taste of green-up time in the treetops and valleys. It’s a perfect meal for a walk or paddle in the autumn sun. Add a bottle of water and a crisp apple to your pack, pick a resting place under a maple tree alight with fall color and munch your lunch.
1 stick butter
1 packet dry ranch salad dressing mix
½ teaspoon dried dillweed
3 cups square corn cereal
3 cups square wheat or rice cereal
3 cups small pretzels
3 cups peanut butter-filled pretzels
3 cups whole almonds
Set the oven to 250 degrees. Put cereals, pretzels and nuts in two large pans and drizzle with melted butter. Mix dry salad dressing mix and dillweed and sprinkle over pans. Mix gently. Bake 15 minutes, stir and bake another 10 minutes. Cool completely, then package in snack bags by the cupful. Makes 15 portions of one cup each.
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