"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Nuts and Bolts Recipe

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This recipe for Nuts and Bolts, by , is from In the Kitchen with Grandma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Grandma" Rosemary Kaeser
Added: Sunday, November 9, 2008


2 Tsp garlic salt
3 Tsp Worcestershire
1 Tsp salt
1 lb oleo

1 box Cheerios
1 box Rice Chex
1 box Wheat Chex
1 box Pretzel sticks
1 lb pecans
1 can (11.5 oz) of mixed nuts
1 can (11.5) oz of cashews

Melt the 1st four ingredients and mix with the rest of ingredients in a large roasting pan. Roast at 200 for 3 hours, stirring about every 15-20 minutes.




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