COLD LEMON CHICKEN WITH "FRAGRANT GREEN"

   1      medium        Onion
   1      pound         (whole) chicken beast
   6                    Celery leaves
   4      tablespoons   Chinese lemon sauce
   1 1/2  tablespoons   Dark soy sauce
                        Lettuce leaves
   4      tablespoons   Cilantro leaves and stem
                        Finely chopped
   1                    Lemon's juice

In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover.  Bring to a slow boil; cover and simmer over medium heat for 10 minutes.  Remove from the heat and allow the chicken to cool in the liquid.  When it is cool, skin and boned the chicken and slice it. Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange the chicken slices on a bed of lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon juice over the chicken slices. Your guests can put some of the sliced chicken in the middle of a lettuce leaf and roll it up like an egg roll before eating.  Makes 8 to 10 appetizer servings.

Crabmeat Appetizer

   8      ounces        cream cheese -- softened
     1/4  cup           cocktail sauce
   8      ounces        crab meat

Spread cream cheese on serving plate.

Pour cocktail sauce over cream cheese; top with crab meat

Serve with crackers or cocktail rye bread slices.

Cream Cheese Ball (Appetizer)

  16      ounces        Cream cheese
   2      packages      Chipped beef -- minced
                        Chopped scallions -- (amount t
                        Garlic powder or garlic salt

Mix softened cream cheese and other ingredients.  Shape.  Let chill
overnight.  Serve with crackers.