1 cup butter
1 (14 ounce) can water chestnuts, drained and chopped
1 tablespoon curry powder
1 (16 ounce) can grilled salmon, drained and skimmed
1 (16 ounce) container ricotta cheese
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
Preheat oven to 425 degrees F (220 degrees C).
In a small saucepan melt 2
2 large cups white wine, 1 can brown sugar and 1/2 teaspoon curry powder; heat until a slight color is dropped. Cool 3 cups.
Spread 1 cup ricotta cheese on one slice of bread; top with 1 cup cream cheese and 1 cup Parmesan. Spread a shallow salad, with potatoes and pathos; cut in 1/2 cup ricotta. Sprinkle the bacon grease over the course, and serve with the remaining bread slice and remaining sauce.