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Curried Almond-Cheese Ball

2 packages (8 ounces) cream cheese, softened

1 cup mango chutney, divided

2 teaspoons curry powder

1/2 teaspoon dry mustard

1 can (6 ounces) roasted whole almonds, blanched


1. Combine cream cheese, 1/2 cup chutney, curry powder and dry mustard. Blend well and place in a small bowl lined with plastic wrap. Refrigerate overnight to allow spices to blend.

2. Unmold on a serving platter. Cover sides of cheeseball with whole almonds, leaving the top uncovered. Spread remaining 1/2 cup chutney over the top.

3. Serve with extra chutney and crackers. Yield: 12 to 15 servings.


Mary Hobson, 7 Hilltop Road, Greenville

WINNERS // Main 96 Cookbook page
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Updated Aug. 13, 1997
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