Southwestern Gorp Recipes
SOUTHWESTERN GORP
Ghosts, goblins and skeletons can't keep their hands out of this popular snack mix, reports field editor Renae Moncur of Burley, Idaho. It features crunchy popcorn and pumpkin seeds and has a zesty taco flavor.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 3 quarts.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the popcorn, pumpkin seeds and corn chips. Combine the butter and taco sauce and seasoning; drizzle over popcorn mixture and toss to coat., Transfer to an ungreased 13-in. x 9-in. baking pan. Bake at 275° for 10 minutes, stirring once. Serve warm, or cool before storing in an airtight container.
Nutrition Facts :
GOURMET GORP
Here's a high-energy alternative to packaged gorp - and so much better.
Provided by Food Network
Time 30m
Yield about 1 3/4 pounds gorp.
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees. Place butter on a large baking sheet with sides and melt in oven for 3 to 4 minutes. Remove baking sheet and add almonds, rosemary, Worcestershire sauce, and salt. Stir until almonds are coated with seasonings, then spread almonds in a single layer. Return baking sheet to oven and turn oven down to 325 degrees. Bake for 20 minutes, stirring almonds once or twice to toast evenly. Remove and let cool in pan.
- When cool, transfer seasoned almonds to a large resealable plastic bag; add dried apricot pieces and dried cranberries. Seal bag and shake to toss contents. Store at room temperature up to 3 days.
GORP
Provided by Food Network Kitchen
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Dump all the ingredients into the plastic bag. Seal up the bag. Shake the bag to combine the stuff together. Serve.
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