Recipe - Chutney Cheese Crock

2 pack (8 ozs.) cream cheese
One half cup Chutney
One half cup Toasted chopped almonds
2 teaspoon Curry powder
One half teaspoon Dry mustard

Soften cream cheese at room temperature. Mix in the chutney, chopped so
there are no large pieces, and toasted chopped almonds. Season with curry
and dry mustard. Mix until creamy. Spoon into small crocks. Refrigerate for
several hours to bring out flavours. May be varied with Macadamia or pine
nuts. Serve with Melba toast and cut or sliced up apples. Yields: 2 cups

Posted to EATL Digest 02 Sep 96

From: Pat Belanger cookie@CWCONNECT.CA

Date: Tue, 3 Sep 1996 19:54:12 0700