"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Nuts and Bolts Recipe

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

Marie Stolson


1 large box Cheerios
1 large bag of thin pretzels
1 large box of Shreddies
1 large box of Corn Bran
1 large box Crispex or Chex
4 cans of salted peanuts or mixed nuts

4 cups butter or margarine (I use 1 to ­ 2 cups)
2 TBSP Lawry's Seasoning salt
2 tsp. savory
1 tsp. onion powder
4 TBSP Worcestershire sauce

Divide cereals, pretzels and nuts between 3 large roasters. Put butter and spices into a pan and heat until melted. Spoon evenly over roasters. Stir until mixed in. Bake each roaster at 250º F. for 1 hour stirring every 15 minutes. Cool.

Makes 5 gallons. Freezes well.




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