RECIPES SNACK ATTACK! Black Bean Salsa Submitted by Stephanie Scoles, Lisbon, N.D.


1 can (14.5 oz.) black beans, drained and rinsed


1 can (14.5 oz.) Italian-style diced tomatoes, undrained


3 bell peppers, seeded and diced 1 red onion, diced


3 cloves garlic, minced


1 tablespoon chopped fresh cilantro, if desired Salt and pepper, to taste Tortilla chips


1. Combine all ingredients except chips. Cover and chill overnight. 2. Serve with tortilla chips.


Snack Crunch Submitted by Susie Kaspar, Cambridge, Minn.


1 cup Rice Chex cereal 1 cup Corn Chex cereal 1 cup sweetened fl ake cereal 1 cup crispy rice cereal 1/3 cup raisins


1/3 cup banana chips 1/3 cup sunfl ower seeds


1/3 cup shredded coconut 2 tablespoons vegetable shortening 2 teaspoons honey


1 teaspoon granulated sugar 1 teaspoon ground cinnamon 1/4 cup mini chocolate chips


1. Preheat oven to 250° F. 2. In large bowl, combine the cereals, raisins, banana chips, sunfl ower seeds and shredded coconut.


3. Melt shortening in microwave-safe bowl in the microwave. Stir in honey, sugar and cinnamon. Pour over cereal mixture and stir until evenly coated. Spread onto baking sheet.


4. Bake for 15 minutes. Cool completely and stir in chocolate chips. 5. Pour into container with tightly fi tting lid and enjoy whenever you need a break!


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