Here’s a sweet little recipe pamphlet from Rice Chex that was published in the 1950s or 1960s, not sure of the date. It features Lee Goodman on the cover, it could be the actor Lee Goodman who was in many TV roles during the 1950s and 1960s. Each of the recipes are typed out below along with scans of the pamphlet, you can click these to view a larger copy.

Lee Goodman presents these recipes using the cereal of . . . 999 USES!

RICE CHEX CRUMB CRUST

3 1/2 cups RICE CHEX
1/4 cup sugar
1/3 cup soft butter
2 teaspoons hot water

Heat oven to 350°. Grease 9-in. pie pan. Roll Chex into fine crumbs. (You should have 1 cup.) Mix crumbs and sugar thoroughly. Add butter and water. Blend until uniform.

Evenly and firmly pack onto bottom and sides of pie pan. Form an edge around top of crust, not on rim of pan. Bake 10 minutes. Cool. OR, refrigerate 1 hour.

Fill with cool instant pudding, cornstarch, cream or chiffon filling. Refrigerate at least 30 minutes.

To serve, dip pie pan in hot water 1/2 to 1 min.–until pan is warm. Cut and serve at once.

RICE CHEX BEVERAGE SNACKS

Chili Chex

1/2 cup butter
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 package RICE CHEX

Curry Chex

1/2 cup butter
3/4 teaspoon curry powder
1 teaspoon salt
1 package RICE CHEX

Heat oven to 300°. Melt butter in 13x9x2″ pan over low heat. Remove from heat. Mix seasoning and salt. Stir into butter until completely blended. Return to low heat. Add CHEX. Stir until all are covered with butter. Heat and stir 5 minutes more. Put in oven for 10 minutes. Stir after 4 and 8 minutes. Spread out to cool. Store tightly covered.

Tangy Chex

1/2 cup butter
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dry mustard
1 teaspoon salt
1 package RICE CHEX

Heat oven to 300°. Melt butter in 13x9x2″ pan over low heat. Remove from heat. Stir in Worcestershire until completely blended. Mix mustard and salt. Blend into butter. Return to low heat. Add CHEX. Stir until all are covered with butter. Heat and stir 5 minutes more. Put in oven for 10 minutes. Stir after 4 and 8 minutes. Spread out to cool. Store tightly covered.

Cheese Chex

1/2 cup butter
1 package RICE CHEX
1 package (2 1/2 oz.) commercially grated cheese, American or Parmesan

Heat oven to 300°. Melt butter in 13x9x2″ pan over low heat. Add CHEX. Stir 5 minutes or until all are covered with butter. Remove from heat. Evenly sprinkle with cheese while stirring. When all CHEX are coated with cheese, put in oven for 10 minutes. Stir after 4 and 8 minutes. Spread out to cool. Store tightly covered.

RICE CHEX SWEET SNACK

Cinnamon Munch

1/2 cup sugar
2 teaspoons cinnamon
1/3 cup butter
1 package RICE CHEX

Mix sugar and cinnamon. Melt butter in 13x9x2″ pan over low heat. Add CHEX; stir until all are covered with butter. Sprinkle 1/2 sugar mixture over CHEX. Stir to bring unsugared CHEX to top; then sprinkle with rest of sugar mixture. Continue to heat and stir until all CHEX are covered. Spread out to cool. Store tightly covered.

ALSO . . .

Under foods in place of toast or pastry.
As croutons in soup.
Rolled into crumbs to coat fried foods.
As toppings on casseroles–whole or crumbled.
With Wheat Chex in Party Mix.

AND OF COURSE . . .

With sugar and milk or cream for breakfast!

RALSTON PURINA COMPANY
ST. LOUIS, MO.