Title: East Indian Snack
Categories: None
Yield: 1 Servings

5 oz Can crisp Chinese noodles
6 1/4 oz Package salted cashew nuts
2 c Rice Chex®
1/8 c Toasted coconut
1 ts Curry powder
1/4 ts Ground ginger
1/4 c Melted butter
1 tb 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip