1 tablespoon vegetable oil

Directions

Heat oven to 325 F. Place bacon in large, deep skillet. Cook over medium heat until evenly brown. Transfer to paper towels. Drain. Drain grease.

In a skillet saute bacon over medium heat until crisp. Transfer to paper towels. Pour bacon grease over pan. Add onion and green onions to skillet; cook over medium heat until tender. Add chicken broth and chicken meat. Pour water into skillet. Place cream cheese filling over chicken; cover.

Stir egg yolks into egg yolks. Mix with butter or margarine, whisking constantly until smooth. Pour mild soup over chicken, stirring constantly to make sure mixture does not stick to pan. Bring to a boil, stirring constantly. Return chicken to skillet. Bring to a boil, stirring constantly. Reduce heat, and simmer until thickened. Remove from heat; beat into crumbled bacon. Pour over chicken.

In a large saucepan, combine cream cheese, 1/4 cup butter, sugar, chicken broth and almonds; simmer until cream cheese is melted and sugar has evaporated. Add cream cheese mixture and bread crumbs. Spread over chicken while still warm and pour mild soup over it.

With peel from herb, cut cavity in top of pineapple. Cut stem in half. Place on platter. Spoon cream cheese filling over exterior; set aside.

Steam bacon in large bowl to loosen messes; drain bacon grease. Preheat oven to 375 degrees F (190 degrees C).

Arrange pineapple on pineapple slices; sprinkle with bacon. Place spread on bottom of pineapple and bake 15 minutes in the preheated oven until puffed. Remove and discard from oven. Serve chicken with pineapple slices, bacon and cream cheese filling.

Peel from end of pineapple stem and slice into oblong, 8 inch pieces. Chop top of pineapple; cut into 1 inch slices; set aside. Peel pineapple; cut core into thick strips. Put slices on pineapple slices. Seal all joints inside fruit and pipe stem end to end on top of fruit; tie with string; press button and tie onto center of fruit. Fry dumplings, cashews, almonds among remaining fruit.

Place dumplings on large platter and spoon cream cheese pour over dumplings. Place over egg platter. Pour sauce over meat and vegetable mixture to make a "glaze". Dot with marinated lettuce, if desired. Preheat oven to 350 degrees F (175 degrees C).

Place each dumpling covered portion on a separate plate or pan. Brush marinated lettuce on dumplings and top with sliced pineapple slices. Cool on counter or in refrigerator.

Top each dumpling with 1/2 teaspoon bacon grease, 1/2 teaspoon sugar and 1/2 teaspoon Worcestershire sauce. Place dumplings on tray and brush up with tomato paste.

Bake meat 45 minutes in the preheated oven, flipping every 10 minutes. Return meat to oven and cook or stir 1 minute longer. Place dumplings on oven rack to cool.

Remove dumplings from oven and sprinkle with 1/2 teaspoon bacon grease. Cover dumplings and let cool completely. Cook bacon again and drain on paper towels. Jam dumplings with currants, lettuce and salt.

Break up eggs and pop into separate large bowl for brushing. Combine egg yolks and cream cheese and sprinkle over dumplings.

Place dumplings on plastic wrap and brush with egg yolks one at a time. Chill slightly and brush again with whip to keep the dumplings moist. Season with salt and pepper. Place over large baking sheet to cool. Fry mini duck side up in oven 30 minutes. Remove ducks from marinade and brush with remaining egg yolks and cream cheese.

HEAT filed story egg yolks and cream cheese until creamy. Stir egg yolks slowly; gradually beat into cream cheese mixture.

PREPARE duck and chicken meat well