1/4 c. butter
4 green onions (bulbs and tops), chopped
1 clove garlic, pressed
2 tbsp. flour
1 tsp. monosodium glutamate
1 tsp. salt
1 c. sauterne or white table wine
1 can (5 1/2 oz.) water chestnuts, drained, sliced
1 can (3 to 4 oz.) sliced mushrooms, drained
1 can (1 lb. 4 oz.) pineapple chunks, drained (reserve the syrup)
3 c. of cooked white meat of chicken or 3 cans (5 oz. each) chicken, cut into
pieces
1 red pimento, cut into strips or diced macadamia nuts, chopped

Melt butter. Add onions and garlic; cook until onions are soft. Blend in flour, monosodium glutamate and salt. Add wine; cook until mixture comes to a boil and thickness. Add chestnuts, mushrooms and bamboo shoots.

Simmer 5 minutes. Add pineapple chunks and chicken. Cook, stirring only if necessary, until heated thoroughly. Serve toped with pimento and a border of macadamia nuts. Serve with hot peas. Yield: 4 to 6 portions.