Recipe - East Indian Snack

5 ounce Can crisp Chinese noodles
6 One fourth ounce Package salted cashew nuts
2 cup Rice Chex®
1/8 cup Toasted coconut
1 teaspoon Curry powder
One fourth teaspoon Ground ginger
One fourth cup Melted butter
1 tablespoon Soy sauce

In mixing bowl or slowcooking 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 slowcooking 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