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Heat margarine in 10-inch skillet until melted; stir in onion salt and
cereal. Cook over low heat, stirring constantly, until cereal is coated,
about 5 minutes. Turn onto paper towel. Sprinkle with cheese; toss until
coated. Cool completely. Sprinkle over tossed green salad or marinated
vegetable salad. About 2 cups topping.
2 tb Blue Bonnet margarine;
-melted
1 ts McCormick/Schilling onion
-salt; celery salt, or
-garlic salt
2 c Cheerios cereal
2 tb Grated Parmesan cheese
1 Servings