The nuts and bolts of party snacks

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This article was published 19/01/2011 (5734 days ago), so information in it may no longer be current.

MARGRET Weber wrote in looking for a nuts and bolts recipe from an old nurses’ cookbook. Several readers, including Carol Thomsen, sent in a version from the Grace Hospital Nurses Alumnae Association cookbook, which was published first in 1964 and again in 1966. (The original recipe was courtesy of Sue McIvor.) Carol received the cookbook as a shower gift in 1969 and for years has been making big batches of this snack mix for friends and family. Roger Kingsley sent in another addictive version from his friend and colleague, the late Norm Loat. Both recipes are tastier —- and cheaper — than commercial party mix.

Bill Rempel remembers working near the Original Food Bar at the corner of Main Street and Rupert Avenue back in the 1950s. He loved the restaurant’s spaghetti and meatballs, which were served out of big pans sitting on the counter, and wonders if anyone might be able to track down the recipe. Also, Maureen Mahon is hoping someone might have a recipe for finnan haddie, a Scottish dish made with smoked haddock.

Finally, I have my own request to make. Last year I bought a slow cooker for a Recipe Swap recipe, and this gleaming silver machine has been sitting on top of my pantry for weeks now, looking reproachful. I’d love to get some reliable slow-cooker recipes, and the depth of a Winnipeg winter seems like a good time to try them out.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Nuts and bolts (Grace Hospital Nurses Alumnae Association)

2 L (about 8 cups) Cheerios

1.5 L (about 5-6 cups) Shreddies

1 L (about 4 cups) pretzel sticks

560 ml (2 1/4 cups) salted peanuts

375 ml (1 1/2 cups) vegetable oil

30 ml (2 tbsp) Worcestershire sauce

5 ml (1 tsp) celery salt

10 ml (2 tsp) onion salt

5 ml (1 tsp) garlic salt

Preheat oven to 95C (200F). In a large roasting pan, mix together the Cheerios, Shreddies, pretzel sticks and peanuts. In a small bowl, whisk together oil, Worcestershire sauce, celery salt, onion salt and garlic salt, and then pour over dry ingredients. Mix well and then bake for 90 minutes, stirring every 30 minutes. Cool completely, and then store in airtight containers in a cool place.

Tester’s notes: Over the years, Carol has cut down the amount of oil to 250 ml (1 cup). She counsels against using generic cereals. (And do watch out for all those Vanilla/Honey-Nut/Maple-Berry variations now crowding the cereal aisle: You need plain Cheerios and Shreddies.)

 

 

 

Norm’s nuts and bolts

450 g (about 3 1/3 cup) unsalted peanuts

300 g (about 6 cups) Shreddies

300 g (about 10 cups) Cheerios

300 g (about 5 1/4 cups) pretzel sticks

454 g (2 cups or 500 ml) butter or margarine

60 ml (4 tbsp) Worcestershire sauce

20 ml (4 tsp) garlic powder (not garlic salt)

20 ml (4 tsp) onion powder (not onion salt)

10 ml (2 tsp) paprika

10 ml (2 tsp) celery seed

 

Preheat oven to 95C (200F). Mix the peanuts, Shreddies, Cheerios and pretzels in a large roasting pan. Melt the butter or margarine and add the Worcestershire sauce, garlic and onion powders, paprika and celery seed. Whisk together and pour over the dry ingredients. Stir thoroughly. Bake for 2 1/2 hours, stirring every 30 minutes. Cool completely and store in airtight containers in a cool place.

Tester’s notes: Roger suggests using a roasting pan big enough for a turkey — and boy, you’ll need it. This version has more spice and less salt than the first version, so it would be a better choice if sodium intake is an issue.