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Nuts and Bolts Recipe

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

Dorothy Siegel
Added: Sunday, September 21, 2008


1 box Rice Chex
1 box Corn Chex
1 box Kix
1 box Cheerios
1 box very thin pretzels
1 pound or more Spanish peanuts
1 pound cashews or blanched peanuts
1 pound butter
1 tablespoon onion salt
1 tablespoon celery salt
4 tablespoons Worcestershire sauce

Melt butter, salts and Worchestershire sauce in a small pan. Pour over the cereals, nuts and pretzels and bake in a large roaster two hours in a preheated 225 oven. Stir every 20 minutes. Spread on paper towels to cool. Store in an air-tight container after.




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