Layered Oriental Appetizer
Source: Sue Klapper

TOPPING:
3/4 c chicken; cooked, cubed
1/2 c carrots; shredded
1/2 c unsalted cashews or peanuts; chopped
3 tb green onions; sliced

SAUCE:
1/4 c packed brown sugar
2 ts cornstarch
1 c water
1/4 c catsup
2 tb vinegar
1 tb Worcestershire sauce
3 dr hot pepper sauce

BASE:
1 pk cream cheese; softened, 8 oz.
1 tb milk

In small bowl, combine all topping ingredients; mix well. Cover; refrigerate several hours or overnight to blend flavors. In small saucepan, combine brown sugar and cornstarch; mix well. Gradually stir in remaining sauce ingredients; cook over medium heat about 5 minutes or until
mixture thickens, stirring frequently. Cool. In small bowl; combine cream cheese and milk; beat until smooth and fluffy. Spread cream cheese mixture over bottom of 10 inch round serving dish. Spoon topping evenly over cream cheese. Drizzle with 1/4 to 1/2 cup sauce. Serve with crackers. To store remaining sauce, cover; refrigerate.

NOTES: A combination of chopped nuts and water chestnuts can be used in topping. Use 2 (8 ounce) packages and 2 tablespoons milk for a thicker base layer. Sauce can also be used to marinate poultry.