Party Appetizer Recipes

East Indian Snack Ingredients 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 Method 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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