Title: Curried Turkey Pate
Categories: Appetizers
Yield: 34 Servings

2 c Chopped cooked deli turkey
-breast, (10 ounces)
1/4 c Sliced green onions
1/2 c Nonfat sour cream
-alternative
1/4 c Mango chutney
1/2 ts Curry powder
1 tb Chopped fresh parsley

Position knife blade in food processor bowl; add first 5 ingredients, and
process until smooth.

Line a deep 4-cup bowl with heavy-duty plastic wrap, allowing plastic wrap
to extend over edges of bowl. Spoon turkey mixture into bowl; cover with
plastic wrap, pressing to pack. Chill 2 hours. Yield: 2 cups plus 2
tablespoons (serving size: 1 tablespoon).

Per serving: 25 Calories; 1g Fat (36% calories from fat); 3g Protein; 1g
Carbohydrate; 8mg Cholesterol; 14mg Sodium

Serving Ideas : Serve with crackers.

NOTES : To serve, fold back plastic wrap, and invert bowl onto a serving
platter. Remove bowl, and carefully remove plastic wrap; sprinkle with
parsley.

Recipe by: Cooking Light, Jul/Aug 1994, page 108

Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.