Recipes

• Rib-eye (other) – 16 oz – 20 oz 
• Soy Sauce – 1 ½ Tbsp (La Choy - Gluten free) 
• Worcestershire Sauce - 1 ½ Tbsp 
• Rix Mix – 1 Tbsp (other – salt, pepper, garlic powder onion powder, other favorite seasonings) 
• Butter – 1 Tbsp (placed onto steak just before serving)

Food Preparation: Place steak on flat plate surface.  Evenly shake soy sauce and Worcestershire Sauce on top of steak.  Spread seasoning on top of steak.  Tenderize, r epeat on both sides.

Grill (Charcoal  or Propane) to satisfaction.  Hint:  Charcoal - I mix Apple, Cherry, Mesquite, Hickory evenly (25% of each).

 Important: Before pulling steak off the grill, add a slice of butter.

• 16 oz Mushrooms 
• 1 Tbsp Soy Sauce 
• 1 Tbsp Worcestershire 
• 3 Tbsp Unsalted Butter 
• 1 Tbsp Rix Mix Original or Rix Mix Kix (or ½  Tbsp to taste) 
• 1/4  tsp Garlic Powder

Place butter into bottom of pot. Add mushrooms whole or sliced.  Add Soy Sauce, Worcestershire Sauce, Rix Mix and garlic Powder.  Stir ingredients to coat mushroom.  Cover pot and cook over medium heat for 15 minutes.  Remove the cover and reduce the heat to low.  Stir and let the pot sit for 5 minutes.  Great alone or pour over your favorite meat!   Note:  Raw onions can also be added to compliment the mushrooms.

• 3 cups Corn Chex cereal  
• 3 cups Rice Chex cereal  
• 3 cups Wheat Chex cereal  
• 1 cup mixed nuts  
• 1 cup bite-size pretzels  
• 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces  
• 6 tablespoons butter or margarine 
• 2 tablespoons Worcestershire sauce  
• 1 1/2 Rix Mix 
• 3/4 teaspoon garlic powder  
• 1/2 teaspoon onion powder

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.  Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

• 1 bag of wings or drummies 
• Rix Mix 
• Olive Oil

Steam wings/drummies about 20 minutes or until steam cooked and fat is cooked off.  (I cut excessive fat off chicken before steaming) After steaming, sprinkle Rix Mix on chicken and refrigerate at least one hour. Place on parchment paper on cookie sheet and dab with olive oil and add more Rix Mix to coat both sides. Bake at 400 for 20 minutes, flip and bake another 20-30 minutes until crispy – watch and do not overbake!

• Hi Mountain Gourmet fish brine (24 hrs)
• Sprinkle with Rix Mix
• Honey

Smoke for 4 hours (I usse Alder).  Brush with honey an hour before taking off smoker.

• Salmon (I buy the bag with individually packaged ones from Costco)
• Butter
• Sprinkle with Rix Mix 

Spray tinfoil or put on parchment paper in the oven (or grill). Coat with butter and Rix Mix and bake 20 minutes at 350.

• 1 24 oz can of Hunts Traditional Spaghetti Sauce 
• 1 to 1 1/2 lean hamburger 
• 1 Tbsp Rix Mix 
• 1/2 package Spaghetti noodles

Brown hamburger until cooked.  Drain or pat dry with paper towel.   Add Hunts Spaghetti sauce and the Rix Mix.  Stir and simmer 10 minutes or longer. Can add 1/4 cup water if you like the sauce thinner.  Spread sauce over cooked noodles.

¼ cup Soy (La Choy Gluten free) 

¼ cup Worcestershire sauce 

¼ cup olive oil (or other oil) 

1 Tbsp Rix Mix  

1 lb chicken

Marinate chicken in gallon zip lock bag for an hour or overnight.  Grill chicken to 160 degree Fahrenheit.

Recipe makes 8 ounces.

• 1/2 cup Mayonnaise
• 1/2 cup Buttermilk
• 1/2 Tbsp Hidden Valley Ranch
• 1/2 Tbsp Rix Mix 

Mix ingredients together, cover and chill in refrigerator.

Make:  8 drinks 

• 3 cups (24 ounces) tomato juice 
• 1 TB Worcestershire sauce 
• 1/2 tsp salt 
• 1 tsp celery salt 
• 1/2 tsp pepper 
• 2 tsp Rix mix 
• 1 1/2 ounces freshly squeezed lemon juice (optional) 
• 1 1/2 ounces freshly squeezed lime juice (optional)
• Ice
• 2 cups (16 ounces) vodka 
• celery stalks
• dill pickle spears (optional)

Place all ingredients in 1-quart container and wisk.  Cover, refrigerate until chilled. Fill 8  glass halfway with ice. Pour 2 ounces of the vodka and 4 ounces of the mix into each glass.  Stir, garnish with celery and pickle.

Sprinkle on top of popcorn OR add Rix Mix to melted butter and pour on.

1 1/2 cups raw whoel pumpkins seeds

2 TB butter melted

Rix Mix to taste, can mix with butter

1 pinch of salt

Preheat over to 300 F.  Toss seeds in a bowl with melted butter, salt adn Rix Mix.  Spread layer on a baking sheet.  Bake about 45 minutes.