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Tuesday, 30 September 2014

CURRIED CHICKEN BALLS



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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