Curried Chicken Log

• 1 large (8 oz.) pkg. cream cheese
• 1 tsp. Worcestershire sauce
• 2 tsp. lemon juice
• 1/2 tsp. red hot pepper sauce
• 3/4 tsp. curry powder
• 2 Tbsp. celery, minced
• 1 Tbsp. fresh parsley, chopped
• 1/3 c. almonds, chopped and toasted
• 1 c. cooked chicken, minced
• 1 box buttery round crackers

1. Cream the cream cheese until smooth with Worcestershire sauce, lemon juice, red hot pepper sauce and curry powder.
2. Add celery, parsley and 2 tablespoons almonds.
3. Blend in chicken.
4. Shape into a roll about 8 inches long on wax paper.
5. Chill several hours or overnight.
6. Just before serving, roll in remaining chopped almonds.
7. Place on serving platter; garnish with parsley and place crackers around log.
8. Makes 10 servings.

cream cheese, worcestershire sauce, lemon juice, red hot pepper sauce, curry powder, celery, fresh parsley, almonds, chicken, buttery round crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082452 (may not work)