"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nuts and Bolts Recipe

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

Yvonne Taylor
Added: Thursday, August 16, 2007


1 lb butter
2 tbsp worcestershire sauce
1 tbsp garlic powder
1 1/2 tsp onion salt
1 1/2 tsp celery salt
4 c cheerios
4 c life cereal
4 c shreddies or wheat chex
4 c pretzels
2 c peanuts, salted
5 1/2 oz bugles
8 oz cheese nips or cheese bits

Preheat oven to 250'F. Place butter in a very large roaster. Place in oven to melt while oven is preheating. Remove roaster and add spices; stir. Add remaining ingredients, mixing well to coat evenly with butter mixture. Bake for 1 1/2 hours. Stir and turn every 1/2 hour.




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