the Pence family cookbook

Recipes in Category “Miscellaneous”

Chex Mix

Miscellaneous Pence Snack


  • 1 16 oz. box wheat Chexs
  • 1 3 oz. can chow mein noodles
  • 1 cup (or more) cashews
  • 1/3 cup vegetable oil
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


Heat oven to 250. Combine first three ingredients in a 13 x 9 inch pan.

Combine remaining four ingredients in a small bowl; quickly pour over cereal mixture. Stir to coat evenly.

Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.


Miscellaneous Seasoning


  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme


Mix together all ingredients and store in an airtight container.

Makes about 2/3 cup


Fennel Spice Rub

Miscellaneous Fennel Seasoning


  • 1 cup fennel seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 tablespoons kosher salt


Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Michael Chiarello, Napa Style

Spicy Pecans

Miscellaneous Pecan Snack


  • 1/3 cup sugar
  • ¼ cup butter or margarine
  • ¼ cup orange juice
  • 1 ¼ teaspoons salt
  • 1 ¼ tsp ground cinnamon
  • ¼ to ½ tsp ground red pepper
  • ¼ teaspoon mace
  • 1 lb pecans


Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts and toss to coat.

Place pecans mixture in a single layer in an aluminum foil-lined 15 x 10 –inch jellyroll pan.

Bake at 250 for 1 hour, stiring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in air tight container.