CURRIED CHICKEN BALLS

INGREDIENTS:
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
METHOD:
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.