16 oz. cream cheese, softened
1 tbsp. bottled steak sauce
1/2 tsp. curry powder
2 (6 oz.) cans chicken
1/3 c. minced celery
1/4 c. chopped parsley
1/4 c. chopped, toasted almonds

Beat together cream cheese, steak sauce, and curry powder. Blend in chicken, celery, and 2 tablespoons parsley; refrigerate remaining parsley. Shape mixture into ball. Wrap in plastic wrap and chill 4 hours or overnight. Toss together remaining parsley and almonds, use to coat log. Serve with crackers. Makes about 3 cups spread.