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East Indian Snack




Source of Recipe


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1 can crisp Chinese noodles, (5-oz.)
1 tsp curry powder
1 package salted cashew nuts, (6 1/4-oz.)
1/4 tsp ground ginger
2 cups Rice Chex
1/4 cup melted butter
1/2 cup toasted coconut
1 tbs soy sauce

In mixing bowl or slow-cooking pot, mix together noodles, cashews,
Rice Chex, and coconut. Sprinkle with curry and ginger. Add butter
and soy sauce. Toss until well mixed. Cover and cook in slow-cooking
pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve
as appetizer or snack. Makes about 6 cups.