Recipe of the Week 
Mary Kay Radnich

Moroccan Crunch Chex Mix

11 cups mix, approx 1 hour 5 minutes (5 min prep, 1 hr cooking) Here's a nice change from the regular Chex Mix - you can make it savory or sweet by including the honey or not. :) Enjoy! Ingredient:    1/2   cup butter   1   teaspoon seasoning salt   1   teaspoon ground cumin   1   teaspoon ground coriander    1/2   teaspoon ground cinnamon   1   teaspoon dried mint (optional)   4   cups corn chex   3   cups rice chex   1–2   cup Wheat Chex cereal, to preference   2   cups almonds   1   cup cashew pieces   1   tablespoon sesame seeds   1   cup combination of chopped dried fruits, currants,and/or raisins   3   tablespoons finely minced crystallized ginger or 1 teaspoon ground ginger   3   tablespoons honey, if desired Directions: 1. Heat oven to 250 degrees F. 2. Melt the butter in a large roasting pan in the hot oven, then stir in the seasonings. 3. Stir in the dry cereals and nuts until it's all evenly coated. 4. Bake for 1 hour, stirring every 15 minutes. 5. Stir in the sesame seeds, dried fruits, and ginger. 6. Drizzle with honey and stir well; let cool. 7. Store in airtight container. 8. Makes 10 1/2 cups Chex Mix snack.