Mamaw’s Nuts and Bolts

Servings: ? | Prep Time: 5 minutes

Ingredients:

1 box Corn Chex

1 box Cheerios

1 box Rice Chex

1 tsp celery salt

3 TBSP Worcestershire sauce

1 box pretzel sticks

1 quart pecans

3 sticks Blue Bonnet margarine

Directions:

Melt margarine. Mix everything together. Bake at 200F for 2 hours, stirring every 15 minutes. Empty out onto paper bag.

Notes:

Mamaw’s recipe

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Cheese Puffs

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yield: 36 puffs

Ingredients:

  • 1 stick unsalted butter, cut into chunks
  • 1/2 tsp salt
  • 1 cup all-purpose White Lily flour
  • 4 eggs, at room temperature
  • 1 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups (6 oz) shredded sharp Cheddar (from a block, not pre-shredded)

Directions:

  1. Preheat oven to 375 F.
  2. Line 2 baking sheets with parchment paper.
  3. In medium saucepan, combine 1 cup water, the butter and salt and bring to boil.
  4. Turn off heat and add flour. Mix with wooden spoon until dough starts to form a lump. Set aside without stirring for 5 minutes.
  5. Add eggs, 1 a time, mixing well after each egg.
  6. Mix in mustard, cayenne and cheese.
  7. Scoop with small scoop onto lined pans. Leave 1/2″ between puffs.
  8. Bake until puffy and golden, about 25 minutes. Rotate halfway through.
  9. Remove from oven and serve immediately or turn oven off and crack oven door to keep them warm.

Notes:

Recipe Origin:  adapted from NYT recipe.

Nuts and Bolts

Prep Time: 5 minutes | Cook Time: 1 hour | Total Time: 1 hr 5 minutes | Yield: 2 quarts

Ingredients:

  • 2 cups Cheerios
  • 2 cups bite-sized Shredded Wheat
  • 2 cups pretzel sticks
  • 1-1/2 cups salted peanuts
  • 1/4 cup butter, cubed
  • 3 tsp Worcestershire sauce
  • 1/2 tsp celery salt
  • 1/2 tsp onion salt
  • 1/2 tsp garlic salt
  • 1/2 tsp paprika

Directions:

  1. In a large bowl, combine the cereals, pretzels and nuts.
  2. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat.
  3. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  4. Bake at 250° for 1 hour, stirring every 15 minutes.
  5. Store in an airtight container.

Notes:

Recipe Origin:  Mamaw.

Wondertime Pretzels

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes about 1 pound

Ingredients:

  • 1 cup corn or canola oil
  • 1 (1-ounce) envelope dried ranch salad-dressing mix
  • 1/2 of a 1-ounce envelope dried garlic-flavored salad-dressing mix (pour the envelope into a measuring cup and spoon out half)
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried dill
  • 1 pound hard sourdough beer pretzels, broken into pieces (“hard” or “beer” pretzels are in the snack section of your grocery store; if you can only find a 13-ounce box, that’s fine to use instead of 1 pound)

Directions:

  1. Put oil, salad-dressing mixes, lemon-pepper seasoning, and dill into a gallon-size ziplock bag, seal it, then shake hard to mix.
  2. Add pretzels and toss until they’re completely coated. Allow the pretzels to “marinate” for at least 1 hour, giving them a shake whenever you think of it.
  3. Heat oven to 300 degrees F. Spread pretzels and their flavorings on a large, rimmed cookie sheet lined with foil and bake, stirring every 10 minutes, for 30 minutes.
  4. Let pretzels cool completely, while stirring often.
  5. Store them in an airtight container (they’ll keep for 4 to 6 weeks).

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

KK’s Cheese Straws

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 2 cups White Lily Self Rising Flour
  • 1 lb sharp cheddar in a block
  • 1 stick butter
  • 1/2 tsp cayenne
  • 1/2 tsp salt

Directions:

  1. Grate cheese cold, then combine with butter. Let sit until room temperature.
  2. Add flour 1 cup at a time.
  3. Add cayenne and salt and mix until it has the consistency of spaetzle.
  4. Bake at 350F for 20 minutes. Don’t open oven door.
  5. Reduce oven temp to 300F to crisp up for about 10 minutes.

Notes:

Recipe Origin:  The Famous KK Hill of Yazoo City, MS.