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East Indian Snack


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Ingredients:

  • 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

Directions:

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