{"id":3098,"date":"2020-12-30T21:22:32","date_gmt":"2020-12-30T21:22:32","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3098"},"modified":"2020-12-30T21:22:32","modified_gmt":"2020-12-30T21:22:32","slug":"cdmeaw99p69gbxm-td2gh-my4gx-tnh6d-ww5yn-wmdcg-9934n","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3098","title":{"rendered":"Pupus"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 cans salted peanuts (8 oz.)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 box Corn Chex (small box)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 box Wheat Chex (small box)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 block butter<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 c. Wesson oil or margarine<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 tsp. Ajinomoto<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 tsp. paprika<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 tsp. seasoned salt (Savory or other seasoned salt)<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Melt butter and add the other seasoning including the Wesson oil.  Pour over the peanuts and Chex mixture.  Bake in 325 F. oven until the Chex becomes crisp.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609363246170-ZJ5EAY0N22ADT10IASL2\/2.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 cans salted peanuts (8 oz.) 1 box Corn Chex (small box) 1 box Wheat Chex (small box) 1 block butter 1\/2 c. Wesson oil or margarine 2 tsp. Ajinomoto 2 tsp. paprika 2 tsp. seasoned salt (Savory or other seasoned salt) Melt butter and add the other seasoning including the Wesson oil. Pour over&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3099,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[29],"tags":[156],"class_list":["post-3098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","tag-a-book-of-favorite-recipes-kauai-4-h-1968"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3098"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3098\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3099"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}