• 2 cups Malt-O-Meal Frosted Flakes
• ½ cup ranch flavored croutons
• 1 cup oyster crackers
• ½ cup french friend onions
• ½ cup toasted almonds
• 2 tbsp olive oil
• ¼ cup butter
• ½ tsp cayenne pepper
• ½ tsp onion powder

Directions:

1. Mix together Frosted Flakes, croutons, oyster crackers, onions and almonds.
2. Melt butter and stir in olive oil.
3. Mix cayenne and onion powder into butter mixture.
4. Coat dry mixture with butter mixture.
5. Spread out in an even layer on a baking sheet.
6. Bake at 350 for 15-20 minutes stiring once.

Makes 6 servings (about 7 cups)

A rich, creamy meal in a bowl; just serve with some whole-wheat bread on the side. Leftover soup will keep in the refrigerator for up to 2 days.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 (15-ounce) cans reduced-sodium chicken broth
• 1/3 cup water
• 1 pound broccoli, cut into bite-size florets
• ½ cup Original Malt-O-Meal® hot cereal, uncooked
• 1 cup milk
• 1(8-ounce) package processed cheese (such as Velveeta or Velveeta Light), cut into small cubes
• ½ teaspoon ground black pepper

Directions

1. In a soup pot or large saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring often, until tender, 4 minutes. Add broth, water, and broccoli. Bring to a boil; reduce heat and simmer, stirring occasionally, until broccoli is tender, 10 minutes.
2. Gradually stir in the cereal; continue simmering, stirring occasionally, until thickened, 3 minutes. Stir in milk and heat through. Remove from heat and add cheese and pepper; stir until cheese melts.
3. Place half of soup in a blender or food processor; pulse until smooth. Return mixture to pot with remaining soup and heat through.

Makes 4 servings (6 cups)

This classic soup is great with a little heat; serve it with some hot pepper sauce and a squeeze of lime juice, or just a sprinkle of cayenne pepper. It’s also delicious—and more of a meal—with a small can of stewed tomatoes stirred in at the end. If you have leftover soup, store it in the refrigerator for up to 3 days.

Ingredients

• 2 tablespoons vegetable oil
• 4 stalks celery, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 (15-ounce) cans reduced-sodium chicken broth
• 2 cups water
• ¼ cup Original Malt-O-Meal® hot cereal, uncooked
• 1 cup peanut butter, preferably natural style
• ½ cup chopped roasted peanuts
• 2 tablespoons chopped cilantro
• Hot red pepper sauce and lime wedges, for garnish

Directions

1. In a soup pot or Dutch oven, heat oil over medium-high heat. Add celery, onion, and garlic and cook, stirring often, until tender, 5-8 minutes. Add broth and water; bring to a boil. Gradually add cereal, stirring until smooth and slightly thickened, 2 minutes.
2. Stir in peanut butter and heat through. Divide into soup bowls and sprinkle each with the peanuts and cilantro. Serve with hot pepper sauce and lime wedges.

Makes 8 servings (10 cups)

This hearty soup makes a great dinner on a cold night; serve it with warm, crusty bread, and if you like, some wedges of lemon for squeezing into the soup. Leftovers will keep in the refrigerator for up to 4 days, but the soup will thicken; just thin it with water to the consistency you want when reheating.

Ingredients

• 8 cups water
• 1 pound split peas, rinsed and picked over
• 1 smoked turkey leg
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 cup Original Malt-O-Meal® hot cereal, uncooked
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. In a soup pot or large saucepan, bring the water, peas, and turkey leg to a boil. Skim off any scum from the surface, reduce the heat to low, and simmer 20 minutes.
2. Add the carrot, celery, onion, garlic, and bay leaf; simmer until peas and vegetables are tender, 30 minutes more. Gradually stir in cereal and continue simmering, stirring occasionally, until thickened, about 5 minutes.
3. To serve, remove the turkey leg and pull of the meat; return it to the soup (discard the bone, and bay leaf). Season the soup with the salt and pepper and serve.

Makes 6 servings (7 cups)

Let everybody garnish this tasty soup with the toppings of their choice. Try bowls of toasted or fried tortilla strips, chopped jalapeno peppers, chopped avocado sprinkled with lime juice, chopped tomatoes, and/or chopped cilantro.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• ½ green bell pepper, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 (14-ounce) cans reduced-sodium chicken broth
• ½ cup water
• ¼ cup Original Malt-O-Meal® hot cereal, uncooked
• 1½ cups shredded cooked chicken
• 1 (14½-ounce) can diced tomatoes with green chiles
• 1 lime, halved
• 3 tablespoons chopped cilantro

Directions

1. In a soup pot or Dutch oven, heat oil over medium-high heat. Add onion, bell pepper; and jalapeño; cook, stirring occasionally, until soft, 5 minutes.
2. Add broth and water; bring to a boil. Gradually stir in cereal and continue simmering, stirring occasionally, until thickened, about 5 minutes. Add chicken and tomatoes and heat just to boiling.
3. Just before serving, squeeze one of the lime halves into the soup. Thinly slice the remaining half and use a slice or two to top each serving.

Makes 4 servings (5 cups)

This unusual chili is thickened with a little hot wheat cereal instead of cornmeal, with tasty results. Use any kind of canned beans you like, but white kidney or great northern beans make it a “white” chili. When chopping the jalapeño peppers, wear rubber gloves to prevent irritation.

Ingredients

• 1 tablespoons vegetable oil
• 1 large onion, chopped
• 6 skinless boneless chicken thighs, trimmed and cut into bite-size chunks (about 1 pound)
• 2 jalapeño peppers, seeded and finely chopped
• 1 teaspoon ground cumin
• 1 (15-ounce) can reduced-sodium chicken broth
• 2 tablespoons Original Malt-O-Meal® hot cereal, uncooked
• 2 (15-ounce) cans white kidney (cannellini) beans or great northern beans, rinsed and drained
• 2 tablespoons chopped cilantro

Direction

1. In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring, until soft, 8 minutes. Stir in the chicken, jalapeños, and cumin; cook until chicken is nearly cooked through but still pink in the center, 5 minutes more.
2. Stir in broth and bring to a boil. Gradually stir in cereal, then add the beans. Cook, stirring occasionally, until chili is thickened and chicken is cooked through, about 10 minutes. Sprinkle with cilantro just before serving.

Makes 6 servings (8 cups)

No need to use cream in this hearty meal in a bowl; a little cereal gives it a creamy texture and rich flavor. Use whatever fresh or frozen fish looks good at the market—non-oily, white fish like cod, monkfish, or haddock work best.

Ingredients

• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 slices bacon, cut into thin strips
• 1 (8-ounce) bottle clam juice
• 1 cup water
• 2 medium all-purpose potatoes, peeled and quartered, then sliced ¼-inch thick
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ cup Original Malt-O-Meal® hot cereal, uncooked
• 2 cups milk
• 1½ pounds firm white fish fillets, thawed if frozen
• ½ teaspoon salt
• 6 pats butter or margarine

Directions

1. In a soup pot or Dutch oven, cook onion, celery, and bacon over medium-high heat, stirring often, until onion is tender, 10 minutes.
2. Stir in clam juice, water, potatoes, thyme, and bay leaf; bring to a boil. Gradually stir in the cereal. Continue cooking, stirring occasionally, until potatoes are tender, 10 minutes.
3. Add milk and fish and return to just below boiling; reduce heat to low and simmer, stirring occasionally, until
   fish is cooked through and flakes into smaller pieces, 8-10 minutes. Remove and discard bay leaf, season with salt and pepper, then divide into bowls. Top each serving with a pat of butter or margarine.