RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1642
| View Recipe |
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| Recipe Name: |
Nuts and Bolts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-04-25
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| Course: |
Snack |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
18 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
18 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 18 cups.
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Ingredients:
1 Teaspoon garlic powder
3 Tablespoons worcestershire sauce
4 Cups cereal, Wheat Chex
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Directions:
Melt butter and add seasonings. Mix cereals, pretzels and nuts in a large pan (like a turkey roaster). Pour butter mixture over and stir until well coated.
Bake at 300 degrees for 1 hour, stirring halfway through time. Drain on paper grocery bags until cool.
Store in airtight containers. |
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| Nutrition per Serving: |
| Calories: |
180 |
Total Carbs: |
38.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
1.5 |
Protein: |
3.94 |
| Fiber: |
2.46 |
Sodium: |
310.93 |
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