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5 lb boneless, skinless chicken breast (8 cups cubed cooked chicken)
1/2 cup water
1/2 cup white wine
1/2 cup butter
2 cups chopped onion
4 cloves garlic chopped
1 cup chopped green bell pepper
1 cup chopped celery
4 Tbs. curry powder
2 tsp. salt
1 cup flour
4 cups chicken broth,heated
4 cups coconut milk, heated cooked white rice.

Poach chicken pieces in water and white wine until tender Cool. Cube
Melt butter in large saucepan. Add onion, garlic, pepper and celery. Cook until onion is translucent.
Add curry powder, salt and flour. Mix well and cook over low heat for 2 minutes to cook flour Remove from heat.
Gradually add chicken broth and coconut milk. Heat to boiling. Lower heat and cook 3 minutes, stirring constantly.
Add chicken. Heat, stirring occasionally, 10 minutes.
Serve over rice with any condiments.

Curry Condiments, Cook's choice (see note):
Hard-cooked eggs, chopped
Cooked bacon, chopped
Green onion, chopped
Sweet pickles, chopped or sliced
Shredded Coconut
Macadamia nuts, chopped
Sweet Melon rind or Kumquats
Chutney
Raisins
Tomatoes, chopped

Yields 20-24 servings
Hint: Recipe can be doubled or tripled.

Note: The number of condiments offered must be an odd number unless there are 10. Ten is a lucky number in some Asian cultures and 10 condiments are permissible.

(Hard boiled eggs are easier to peel if they are cooked after they are a few days old.)

Bottom Crust:
2 cups flour
I cup butter
2 heaping Tbs. powdered sugar

Preheat oven to 350 degrees. Grease 9 x 13 inch pan.
Cut butter into flour and powdered sugar and press mixture into pan.
Bake 15 minutes or until crust is lightly browned.
Take pan out of oven and set aside. Leave oven on.

Filling:
2 - 8 oz pkgs. cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla

Beat cream cheese. Add sugar and continue to beat. Add eggs and vanilla and beat until mixture is creamy and fluffy. Pour mixture on crust.

Topping:
yields 24 - 30 servings:

2 - 29 oz cans pears
dash of cinnamon

Drain and cut pears in wedges and place them evenly on cream cheese filling. Sprinkle cinnamon over top.

Bake 50-60 min.

Salad:
2 Tbs. sugar
1/4 cup sliced almonds
1 head lettuce, shredded
1 cup chopped celery
1 Tbs. chopped parsley
2 Tbs. chopped green onion
1 11 oz can mandarin orange segments, drained
Dressing

Melt sugar in small skillet over low heat. Add almonds and caramelize until brown. Cool on foil or waxed paper Break apart
Toss together lettuce, celery, parsley, green onion and oranges. Add dressing and gently combine. Sprinkle almonds on top.

Dressing:
2 Tbs. rice wine vinegar
2 Tbs. sugar
1/4 cup vegetable oil
12 drops Tabasco sauce

Mix vinegar, sugar, oil and Tabasco. Shake well.
Serves 6.