1 (8 ounce) can jellied chicken breast races
4 stalks celery, chopped
2 cloves garlic, minced
4 tablespoons white sugar
4 stalks celery, chopped
4 tablespoons fresh lemon juice
1 (4.5 ounce) can anchovy fillets
24 fresh shrimp, diced or quartered
4 cashews
1 teaspoon crushed pineapple rose sprigs garnish
Combine chicken, celery, garlic, sugar, celery, lemon juice and anchovies; stir until well blended.
Heat olive oil in medium saucepan. Cook chicken over medium heat 10 minutes, or until lightly browned; remove skin. Stir in shrimp; cook about 10 minutes, or until shrimp are pink. Remove chicken from pan; keep warm. Pull celery stem ends around filling and brush with lemon juice.
Pour over chicken and shrimp; sprinkle with crushed pineapple rimming with rose sprigs.