NUTS & BOLTS

NUTS & BOLTS

2 cups each rice, corn and wheat chex (I use 2 c. wheat, 1 1/2 c. ea. rice and corn, and 1 c. Crispix)
1 cup peanuts -- half cocktail peanuts and half Spanish peanuts
1 or 2 big handfuls of thin pretzel sticks

Melt in a small saucepan
1 stick butter
7 tsp Worcestershire
2 tsp Tabasco
3 tsp onion powder -- not salt!
2 tsp garlic powder

Put cereals, nuts and pretzels in a baking dish (10x13 should do it. I use a roasting pan). Pour butter mixture over and stir well. Bake at 250 for 1 hour, stirring every 15 minutes.