|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
East Indian Snack by www.country-cooking.com
5 ounces can crisp Chinese noodles
6 1/4 ounces package salted cashew nuts
2 cups Rice Chex®
1/8 cup toasted coconut
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup melted butter
1 tablespoon 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.
|
|
|
Powered by Country-cooking.com
|
