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    East Indian Snack

    Source of Recipe


    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.




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