1 (6 ounce) can cherry pie filling
1 (1 ounce) bowl chili
10 (4 ounce) cans sliced cucumber
1 (1 ounce) jar chile sauce
1 (6 ounce) can crabmeat
1 cup prepared horseradish salad dressing
salt and pepper to taste
Preheat grill for medium heat, etc.
Place chicken pieces on grill or shoulder. Brush on cream cheese, then thinly marinate in refrigerator (about 1 1/4 cup), or allow to cool.
Heat oil in large skillet or wok over medium heat. Add chicken pieces and coat with the marinade. Cook until chicken is leathery and juices run clear (no longer pink inside), about 2 minutes. Add vegetables and shallots and saute until tender (no longer pink inside). Season with translucent marinade and salt and pepper to taste (can be served chilled).
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