CURRIED CHICKEN SQUARES

18 slices soft white bread
3 tablespoons soft bread crumbs
1 (5 ounce) can chunk white chicken (or 3/4 cup minced cooked chicken)
1/4 cup roasted shelled Virginia type peanuts
1/4 cup minced green onion
1/8 teaspoon 5-spice powder or Allspice
1 teaspoon curry powder
1/4 teaspoon sugar
Dash pepper
1 teaspoon soy sauce
2 tablespoons chopped parsley
1 egg yolk, slightly beaten

Remove crusts from bread; cover with a damp towel or plastic wrap to keep soft.

Make crumbs from crusts by putting a few at a time into a blender.

Combine 3 tablespoons bread crumbs with chicken, peanuts, green onion, 5-spice powder, curry powder, sugar, pepper, soy sauce, and parsley; mix well.

Roll bread slices very thin with a rolling pin. Cut each square in half, place a teaspoon of chicken mixture on each piece. Brush edges of bread with egg yolk; fold in half to form a square. Pinch to seal, trimming if necessary.

In Presto electric deep fryer, fry 3 or 4 at a time, turning once until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all squares are cooked.

May be served with mustard sauce.

TO MAKE AHEAD:
May be made ahead of time and refrigerated or frozen (before frying). Keep squares covered to prevent drying.

Makes about 36
Source: National Presto Industries, Inc.
Source: Pleasures from the Good Earth by Congregation of the Metropolitan Community Church, Asheville N.C.

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