Malinda Beard Colburn's Chicken Log - Chicken Log

• 2 8 oz (224 grm) packages light cream cheese (Neufchatel), softened
• 1 tbsp (15 ml). Worcestershire Sauce
• 1 tsp (5 ml). curry powder, more if desired
• 1-1/2 cups (350 ml) minced canned chicken, drained and shredded
• 1/3 cup (80 ml) finely minced celery
• 1/4 cup (60 ml) to 1/2 cup (125 ml) parsley flakes
• 1/2 cup (125 ml) toasted almonds or toasted almond slivers.
• assorted crackers

1. Mix the cream cheese, Worcestershire Sauce,and the curry powder together.
2. Add the chicken, celery and mix well.
3. Add 2 Tbsp (30 ml).
4. parsley and mix well.
5. Shape this into a log.
6. Wrap the log into plastic wrap or non stick aluminum foil and put in the refrigerator to chill.
7. Chill for several hours or overnight.
8. Meanwhile, mix the remaining parsley and the almonds together.
9. Unwrap the log and roll the log in the parsley/almond mixture.
10. Put on a dish and serve with crackers.
11. To toast the almonds, spread them in single layer on an ungreased cookie sheet.
12. Put in a preheated oven at 350 degrees (175 C.) and bake until you can just start smelling them--they will burn quickly after this point.
13. Stir around a couple of times or shake the pan.
14. It takes about 10 or 15 minutes.
15. If using almond slivers, only takes about 5 minutes, so be very careful not to let them burn.
16. Cool almond pan on a cooling rack.

light cream cheese, worcestershire sauce, curry powder, chicken, celery, parsley flakes, almonds, crackers

Taken from online-cookbook.com/goto/cook/rpage/001C34 (may not work)