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These savory appetizers are always a big hit at parties.

1 1/2 cups finely chopped cooked chicken

1/3 cup chopped toasted almonds

1 cup chicken broth

1/2 cup vegetable oil

2 teaspoons Worcestershire sauce

1 tablespoon dried parsley leaves

1 teaspoon seasoned salt

1 teaspoon celery seed

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

4 large eggs, beaten

1. Preheat oven to 450*F (230*C).
2. Combine the chicken and almonds; set aside.
3. In a large saucepan, combine the broth, oil, Worcestershire sauce, parsley, celery seed and cayenne pepper; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat and beat in eggs, all at once; continue beating until smooth. Stir in chicken and almonds. Drop by tablespoonfuls onto greased baking sheets.
4. Bake for 12 to 14 minutes or until golden brown. Serve warm.

Makes about 6 dozen appetizers.