Ingredients: 1 1/2 cups finely chopped cooked chicken 1/3 cup chopped almonds, toasted 1 cup chicken broth 1/2 cup vegetable oil 2 teaspoons Worcestershire sauce 1 tablespoon dried parsley flakes 1 teaspoon seasoned salt 1/2 to 1 teaspoon celery seed 1/8 teaspoon cayenne pepper 1 cup all-purpose flour 4 eggs

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Combine the chicken and almonds; set aside. In a large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450F for 12-14 minutes or until golden brown. Serve warm.

Yield: about 6 dozen.