2 c  Shreddies cereal

      2 c  Cheerios cereal

      2 c  Thin pretzel sticks

      2 c  Salted peanuts or almonds

    1/3 c  Vegetable oil

      2 ts Worcestershire sauce

      1 ts Celery salt

    1/2 ts Garlic salt

    1/2 ts Dill weed (opt. added my Mum

  In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix
  together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and
  toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min,
  for about 1 hour or until toasted. Cool and store in airtight container or
  plastic bags.  Keeps in dry place for up to 6 weeks. Makes 8 cups.
  Source:  From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93