"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Nuts and Bolts Recipe

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This recipe for Nuts and Bolts, by , is from The Worth/Dixon/Mathewes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Winnifred (Holton) Simoes - "Aunt Wynne"
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. cheerios (not large boxes)
1 pkg. bite-size rice squares
1 pkg. bite-size wheat squares
1 can salted peanuts, 1 can mixed nuts (no peanuts)
2 cups pretzel sticks
3/4 cup pecans
1 tbsp. seasoning salt
1 tsp. summer savory, crushed
1 tbsp. smoke-flavoured salt, optional
1 tsp. garlic powder
1/8 tsp. ceyenne
3/4 lb. butter, cut up

Directions:
Directions:
Place cereals in large pan. Sprinkle with seasoning salt and crushed herbs. Add rest of ingredients and mix well. Put chunks butter over all and toast in slow oven, 250 F. for about 45 minutes, stirring often. Stir carefully to avoid scorching. Place in jars. Seal and store in refrigerator.

Personal Notes:
Personal Notes:
I used a large roaster for a batch of Nuts and Bolts. They can be stored or frozen in large tupperward containers.

 

 

 

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