1/4 c. butter
4 green onions, chopped
1 clove garlic, pressed
2 tbsp. flour
1 tsp. salt
1 c. sauterne
5 1/2 oz. can water chestnuts, drained, sliced
4 oz. can sliced mushrooms, drained
5-6 oz. can bamboo shoots, drained
1 lb. 4 oz. can pineapple chunks, drained
3 c. cooked white meat of chicken
1 red pimiento, diced
Macadamia nuts, chopped

Melt butter, add onions and garlic; cook until onions are soft. Blend in flour and salt and wine; cook until mixture comes to a boil and thickens. Add chestnuts, mushrooms and bamboo shoots. Simmer five minutes. Add pineapple chunks and chicken. Cook, stirring only if necessary, until heated thoroughly. Serve topped with pimiento and a border of macadamia nuts. 4 to 6 portions.