"The belly rules the mind."--Spanish Proverb

Nuts and Bolts Recipe

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

Contributor:  
Contributor:  
Julie kortz
Added: Monday, December 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1box Corn Chex, 1box Rice Chex
1box wheat chex, 1box Cheerios, 1bag of Spanish nuts,1bag Prezels
3Tbsp Lawry's Seasoned Salt
5 oz Worcestshire sauce
2Tbsp Onion Power
2Tbsp Garlic Power

Directions:
Directions:
In a large roaster pan melt butter, then spices. Once melted mix througherly with cereal.
Bake at 250 for about 1 hour or until no longer wet.
Stir every 15 minutes.

Personal Notes:
Personal Notes:
Store in airtight container.
We like using the popcorn tins from Christmas, lined with white bag.

 

 

 

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