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East Indian Snack

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Ingredients
  • 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
Instructions

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.

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