Appetizer #13 - Parmesan Rice Squares

 The Year of Appetizers

Appetizer #13 - Parmesan Squares

    This super simple recipe is in my 1968 Better Homes and Gardens New Cook Book. My modification(s) in italics. I try to use different cookbooks in my collections (I don't want to use a cookbook for a theme, which I have already used for the year's theme). However, I saw this recipe when I decided on using this cookbook for Appetizer #12 (Sweet-Sour Suprises) and I wanted to make these Parmesan Squares.  I liked this recipe and I like how you can change up the recipe if you want to. For example, use powdered Parmesan cheese instead of freshly grated cheese (like I did this time around), you could add garlic powder like I did or add spicy seasoning like chipotle pepper.  Ranch seasoning would be delicious! If you're making this for a party, I would double or triple this recipe.  Try it and see if you like it. 

Ingredients:

2 cups bite-size square rice cereal (like Chex brand)

3 tbsp butter or margarine, melted (I used butter)

1/4 cup grated Parmesan cheese

1/2 tsp or to taste garlic powder or your favorite seasoning

Directions:

Pre-heat your oven to 300 degrees. In a bowl, lightly toss rice cereal squares with melted butter. Sprinkle seasoning and Parmesan and lightly toss to ensure rice squares are coated. Pour on to a baking pan or cookie sheet and bake for about 15 minutes. Stir occasionally. Remove from the oven, cool and enjoy. 

Parmesan Rice Squares