Quick Chicken Pate

"This tasty, no-bake spread has the elegance of baked pate--"

2 cups chopped cooked chicken
1/2 cup slices celery
2 tablespoons dry sherry
2 tablespoons mayonnaise or salad dressing
1 teaspoon lemon juice
3 parsley sprigs
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
dash pepper
1/2 cup finely chopped almonds, toasted
crackers or party rye bread

Combine chicken, celery, sherry, mayonnaise, lemon juice, parsley, salt, nutmeg, and pepper. Process the mixture, half at a time, in blender container until nearly smooth--or, process the chicken mixture all at once in food processor bowl. Shape mixture into a ball. Cover and chill. At serving time, roll the ball in the toasted almonds. Serve with crackers or rye bread.--Mrs. Lynn Blayney, Charlotte, N.C.

Makes 2 cups.

[recipe on the back of "Apricot Burritos," clipped from "Better Homes and Gardens"