The following recipe came from Betty Haeny who brought it to the bridge group's holiday gathering December, 1999.


3/4 c. finely chopped cooked chicken or turkey
1/2 c. shredded carrot
1/4 c. chopped unsalted peanuts
3 tbsp. sliced green onions
1 tbsp. chopped parsley, preferably fresh
2 tbsp. soy sauce
1/4 tsp. ground ginger
1 clove garlic, minced
1/2 c. Zippy Sweet & Sour Sauce (recipe follows)*
1 (8 oz.) pkg. Cream cheese, at room temperature
1 tbsp. milk
* If time is short use a bottled (Kraft) sweet & sour sauce

In medium bowl, combine chicken, carrot peanuts, onions,
parsley, soy sauce, ginger and garlic. Mix well. Cover and
refrigerate several hours to blend flavors.

Next make sauce and refrigerate it.

To serve: Combine cream cheese and milk in small bowl.
Beat until smooth and fluffy. Spread cheese mixture over
bottom of a serving plate. Spoon chicken mixture evenly
over cream cheese. Drizzle with sauce. Serve with
Wheat Thins or other favorite cracker.


1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 c. water
3 drops hot pepper sauce
1/4 c. ketchup

In small pan, combine sugar and cornstarch; mix well.
Gradually stir in vinegar, Worcestershire sauce, water,
pepper sauce and ketchup. Cook over medium heat
about 5 minutes or until slightly thickened, stirring
frequently. Cool. Cover and store in refrigerator.