Nuts and Bolts -- Quad-Cities Online Recipe Book
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Appetizers:

Nuts and Bolts

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Ingredients

1/2 cup melted margarine
2 tablespoons Dip-idy Dill (this is a trade name of an herb and spice blend put up by Jodie's Kitchen, Mundelein, Ill. 60060. If this product cannot be located, substitute 2 tablespoons French's dill weed)
2 tablespoons Worchestershire sauce
2 cups Cheerios
2 cups Wheat Chex
2 cups Rice Chex
2 cups thin pretzel sticks
2 cups Spanish peanuts
1 cup mixed nuts

Instructions

Mix together margarine, dill and Worchestershire sauce. Place cereals, pretzels and nuts in a shallow 9x13-inch pan; pour margarine mix over all. Bake in a 250 degree oven for about 1-1/2 hours, stirring often.

Virginia Morton
Bettendorf



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