2 pounds ground, raw chicken
or turkey
1 teaspoon onion powder
1 tablespoon curry powder
1 teaspoon seasoned salt
1 egg, lightly beaten
2 teaspoons salt
2 teaspoons lemon juice
2 tablespoons fine bread crumbs
1/4 cup flour
1/4 cup butter
Combine all ingredients except flour and butter; mix well. Form into small, bite-size balls. Roll lightly in flour and sauté in butter 15 minutes or until golden brown on all sides. Serve in a chafing dish or candle-warmed casserole in Creamy Curry Sauce. Have plenty of wooden picks handy.
Makes about 90.
Creamy Curry Sauce:
2 tablespoons butter or margarine
2 teaspoons curry powder, or to taste
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1 1/4 cups milk
Melt butter; stir in curry powder. Cook over low heat, stirring, 2 to 3 minutes. Add flour, salt and pepper, mixing until well blended and smooth. Cook until bubbly, stirring constantly. Remove from heat; stir in milk. Cook, continuing to stir, until thickened.
Photo: www.lifesambrosia.com
