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Munch away on some homemade granola

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By Susan Lowery

One of the basic rules of life is "don't go to the grocery store when you're hungry."

Everybody knows that. Right?

I certainly know it and I try to follow that rule, but every once in awhile, I accidentally end up stopping at the store when I haven't had supper yet.

When I do that, I find myself buying something I certainly don't need like Krispy Kreme doughnuts, candy or Krunch 'n Munch. Did you know it is possible to eat an entire box of that stuff in the time it takes to drive from Loretto Foodland to the caution light in St. Francis?

Here are two really good recipes for crunching and munching-good for late night TV watching or early morning "grab and go" breakfast.

Karen's Crunchy Stuff

2 bags microwave popcorn, popped (12 cups)

4 c. corn Chex cereal

4 c. cheerios cereal

2 1/2 c. dry roasted peanuts (or other nuts-your choice)

2 sticks margarine

3/4 c. light corn syrup

1 c. brown sugar, packed

1 t. baking soda

2 t. vanilla

Mix popcorn (be sure all the kernels are popped, take out any that didn't), cereals, peanuts and put in two large roasting or cake pans. Melt margarine over medium heat and add corn syrup and brown sugar. Bring to a rolling boil. Then, let it cook for six minutes. Remove from heat and add vanilla and baking soda. It will foam up. Mix well and pour over popcorn mixture. Doesn't have to cover completely. Put both pans in 250-degree oven for one hour, stirring four or five times. Let cool on waxed paper. Makes a large bunch, but will keep in airtight container; not for long because it will disappear.

Susan's "Back-to-the-Land" Granola

2/3 c. sesame seeds

2/3 c. sunflower seeds

3/4 c. cashews

1/4 c. butter

1/3 c. vegetable oil

4 c. rolled oats (regular; not quick oats)

1/2 c. honey

1/2 c. brown sugar, packed

1 t. cinnamon

2/3 c. golden raisins

3/4 c. dates, cut up

3/4 c. coconut *optional

Sauté sesame seeds in butter till slightly toasted, then add sunflower seeds and cashews. In another pan, put oil and oats and toast stirring frequently on medium low heat until golden. Combine both mixtures and add remaining ingredients. Stir well (takes a big bowl) and put in 250-degree oven for 1-1 1/2 hours, stirring often. Let cool and store in airtight container. Makes approximately eight cups; serves 12-16.