Curried Chicken Tea Sandwiches
1/2 cup flaked coconut
1/2 cup chopped almonds
1 (8-ounce) package cream cheese, softened
2 tablespoons orange marmalade
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked chicken
12 (1/2-inch-thick) pumpernickel, wheat, or white
3 tablespoons diced green onions
Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
Stir together cream cheese and next 4 ingredients; gently stir in chicken. (Note: I just a hand held beater and beat everything together – I think it made the chicken too mushy but it was easier to spread.) You can store the spread overnight since you don’t want to assemble the sandwiches until
just before serving (or the bread gets a bit soggy.) Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.
— Margaret Dentlinger