CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream
cheese, softened
2 tbsp. orange
marmalade
2
tsp. curry powder 3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced
cooked chicken
3 tbsp. minced green
onion
3 tbsp. minced celery
1 c. finely chopped
almonds, toasted
In a
mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken,
onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill
until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
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