Curried Chicken Spread
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 15. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 tablespoons mayonnaise or salad dressing
- 2 tablespoons dairy sour cream
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped nuts
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
- 1/2 cup finely chopped cooked chicken (about 3 ounces)
- 12 slices party rye or pumpernickel bread
- Snipped parsley (optional)
Instructions
- In a medium mixing bowl combine mayonnaise or salad dressing, sour cream, green onion, nuts, curry powder, and salt. Stir in chicken.
- Spread chicken mixture over bread (or chill up to 24 hours before spreading). Sprinkle with parsley, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chicken and chicken spread, with olives, curry powder, and black pepper on toasted English muffin - Massachusetts.jpg" by Daderot; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Chicken_and_chicken_spread,_with_olives,_curry_powder,_and_black_pepper_on_toasted_English_muffin_-_Massachusetts.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.