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This recipe for NUTS AND BOLTS, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Swanson
Added: Sunday, March 15, 2009


1 Box Crispix Cereal
1 Box Corn Chex
1 Box Rice Chex
1 Box Cheerios
1 bag Rold Gold Pretzels
1 lb. Salted Peanuts
3 C. Parkay Margarine (6-7 sticks)
8 T. Worsteshire Sauce
4 tsp. Garlic salt
4 tsp. Onion Salt
4 tsp. Chili Powder
4 tsp. Lawry Seasoning Salt
4 T. Paprika

Melt Parkay and add spices. Pour over cereals and pretzels and peanuts. Mix so everything is well coated with parkay mixture. Bake in large roaster pans, 245 Oven for 2 1/2 hours, stirring every 20 minutes.
Store in Gallon ZipLoc bags.




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