Cold Tidbits
INDIAN CHICKEN BALLS
- 4 ounces cream cheese, softened
- 2 tablespoon mayonnaise
- 2 5 ounce cans chicken drained
- 1 cup sliced, blanched almonds
- 1 tablespoon chopped chutney
- 1 tablespoon curry powder
- ¹⁄₂ teaspoon salt
- ¹⁄₂ cup flaked coconut
Beat cheese and mayonnaise until blended. Add rest of ingredients, except coconut. Mix well and chill for one hour. Shape into 36 balls. Roll in coconut and chill 3 to 4 hours before serving.
CHUTNEY-CHICKEN BALLS
- ¹⁄₄ cup finely chopped chutney or chutney sauce
- 1 5 ounce can chicken spread
- salt, white pepper and curry powder to taste
- finely chopped almonds
Combine all ingredients except almonds. Chill and form into balls. Shortly before serving roll balls in chopped almonds.