East Indian Snack

East Indian Snack

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.

All-American Snack

3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together pretzels,
cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned
salt, and cheese. Pour melted butter over all; 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.