Sunday, December 6, 2009

Nuts and Bolts

One of the recipes I have used for years has been my recipe for Nuts and Bolts from "Best of Bridge".. one of my favorite cookbooks. Its a well used recipe page .... and you know when you come across a particularly dirty page in your book.. you know its a favorite.
The blurry picture to the right is only to show you the filth of my cook book page. At the end of this blog is the recipe.
The interesting thing about this year is the strange lack of "Bugles" in the stores. I started gathering ingredients for my annual bake way before I got sick, and at first I couldn't find Bugles in either of our grocery stores.
After a couple of unsuccessful visits (weeks apart) to our grocery stores, I sent Terry on a search in New Minas (since he was working there anyway), and he wasn't successful either. Then we hit the unlikely spots, Shoppers,
Zellers (two of them), Price Choppers in Berwick, two different Save Easy's, Walmart and even Bulk Barn. The ladies at Bulk Barn gave me the idea to substitute something for the Bugles and we came up with plain corn chips. So, I "bulked up" on corn chips and my list was complete.

When I first started to make it, our family and visiting friends ate bowls of this in front of the TV or during puzzle and game time... now, I use it mostly for gifts to friends and neighbours, with a bit left over for us.

Today... the first snowy day of the season, I sit, sorting out gifts and smelling the unbelieveably good smell of Nuts and Bolts baking...

Nuts and Bolts

1 lb of butter
2 tablespoons of Worcestershire Sauce
1 tablespoon of Garlic Powder
1 1/2 teaspoons Onion powder
1 1/2 teaspoons Celery Salt

4 cups "Cherrios"
4 cups "Life" Brand Cereal
4 cups "Chex" cereal or Shreddies
4 cups Pretzels ( I use the sticks)
2 cups salted peanuts (I use about 3 cups)
1 Box of bugles ( I used 4 cups of Corn Chips)
1 box of Cheese Nips or Cheese Bites

Heat oven to 250 degrees. Place butter in very large roaster and put in oven to melt butter while oven is preheating. Add all ingredients and gently stir well to coat evenly with butter. Bake for 1 1/2 hours, stirring every 30 minutes...


Mick said...

YUUUUMMMMMMMMM oh dear I must have some of those asap!

Josee said...

We love these too, make them every year. Gonna look for bugles in Halifax today. Thanks for sharing.

GailM. said...

I absolutely love your nuts and bolts. I love it when you put a pack into my Christmas package. I always look for the most spicy ones and eat them first. I thought that it was Joan's recipe that you used. Thanks for the recipe. Are you going to share your spicy nuts recipe? They are fabulous too.

GailM. said...
This comment has been removed by a blog administrator.
Anonymous said...

Donna: I have been slack at not reading your Blob lately, but here it is 6:00 in the morning and I couldn't sleep so I thought I would read. I loved the story of the company houses, I can SOOOO relate to the drive to the Pier and of course checking out the houses to see if any have changed colour. Love the Table runner.. it is so cool. I just might try this recipe...I know it is tasty, I have tried some of yours. Sorry to hear you might not Blog for a bit...but you may change your mind. Have a great day.
Your Diamondtologist Friend.

cpm said...

If I open this blog one more time and see "Nuts and Bolts" I'm going to screammmmm! Blog about Mick's supper already!!!!
lol! (only half joking!!)

Anonymous said...

nice post. thanks.