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Join Date: May 2007
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http://www.nedine.com/Recipe/Entrees/International/Caribbean/KeshiYenaChicken/KeshiYenaChickenTXT.htm
1 LB Dutch Gouda (sliced)
1 large Onion
4 tablespoons Melted Butter
2 cups Cooked Chicken (or similar amount of fish which has been cooked. Canned tuna maybe used, cut into small pieces)
1 large Tomato (peeled, chopped)
2 Dill Pickles (minced)
1 large Green Pepper (seeded and chopped finely
8 large Green Stuffed Olives (sliced) 1½ tablespoon Minced Garlic
¼ cup Golden Raisins
1 tablespoon Prepared Mustard
½ cup Ketchup
½ teaspoon Worcestershire Sauce
1 cup Chopped Cashew Nut
Butter 
Butter a deep 10 12 inch glass baking pan and lay 2/3 of the sliced gouda on bottom. Melt 4 tablespoons butter in skillet, add onions and fry until golden brown. Add tomato, pickles, green pepper, olives, capers, garlic, raisins, mustard. Ketchup, thyme, Worcestershire sauce and chopped cashew nuts.
Spread this mixture on top of the sliced gouda and cover with the remaining slices of gouda.
Put into a large baking pan and fill with water about half way up the sides of the Keshi Yena pan.
Bake in preheated 350° degree over for 30 minutes.
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