Goobersnap

My son thought we should make this recipe. Really he did…until he was in the middle of a video game and IN A MOOD. We ended up doubling the corn muffin mix (maybe-how many ounces is a box of Jiffy). The peanuts didn’t get chopped. The butter was doubled. Son forgot to double the cheese and no idea if the garlic salt made it in.

However, it is strangely yummy.

1 8-oz package corn-muffin mix
1 cup coarsely chopped salted peanuts
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
3 tablespoons butter or margarine

Prepare corn-muffin mix according to package directions; spread evenly in well-greased 15 1/2 x 10 x1 -inch jelly-roll pan (cookie sheet that has sides folks). Sprinkle with peanuts, cheese, and garlic salt. Drizzle butter over top. Bake in moderate oven (375) for about 25 minutes or till crisp and lightly browned. Immediately cut in squares. Cool slightly, remove from pan.

Better Homes and Gardens Holiday Cookbook 1959

Comments

  1. I have that book and I made that recipe once for an open house. I made it just as it was printed and I will never forget the look on a mans face when he tasted it. His face puckered up and he said wow that is salty. I like salty things but I had to agree it was very salty. I always thought if I made it again I would use garlic powder instead of salt. It probably is a good idea to use more corn mix.

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