Nuts and bolts
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ¼ | cup | Salad oil |
| ¼ | cup | Bacon fat |
| ½ | cup | Worcestershire sauce |
| 2 | teaspoons | Garlic salt |
| 4 | teaspoons | Celery salt |
| 4 | cups | Unblanched almonds (or mixed nuts) |
| 4 | cups | Wheat chex or other small shredded wheat squares |
| 4 | cups | Rice chex |
| 2 | cups | Cheerios |
| 2 | cups | Thin pretzels |
| 1 | 8-10 oz package cheese flings or similar cracker snack | |
Directions
Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce over this and toss to blend. Bake uncovered in slow oven (200F) for 2 hours, stirring every 30 minutes. Makes 5 quarts.
Origin: A Taste of Oregon Shared by: Sharon Stevens.