Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------------------SPREAD-----------------------------------
1/2 c Cottage cheese; 2 tb Tangy boiled dressing;
1 tb Lemon juice; -(Recipe below)
1 tb Dry sherry; 2 md Green onions;
1 tb Ketchup; pn Salt;
1 cn Crabmeat/tuna; pn Pepper;

---------------------------TANGY BOILED DRESSING---------------------------
2 c Water; 1 ts Salt;
1 c Cider vinegar; 1/4 ts Ground pepper;
3 md Eggs; 2 tb Butter or margerine;
1/4 c All purpose flour; Artifical Sweetener;
1 tb Dry mustard; Equivalent to 1/2 cup sugar

Tangy Boiled Dressing: Beat or whisk together water, vinegar, eggs, flour
mustard, salt and pepper in a heavy saucepan. Cook over medium heat,
stirring constantly, about 6 minutes until smooth and thickened. Stir in
margerine and artificial sweetener. Whisk until smooth. Pour into clean
jars. Store, covered, in the refrigerator up to 3 months.

Makes 3-1/2 cups boiled dressing Each serving = 2 Tablespoons
1 g carbohydrate
1 g protein
1 g fat
70 kilojoules
17 calories

Crabmeat Spread: Drain or press liquid from cottage cheese; place in
blender or food processor container with lemon juice, sherry and ketchup.
Process 2-3 minutes until very smooth. Rince crabmeat and pat dry. Remove
any pieces of shell. Add crabmeat and dressing to cheese mixture. Process
with on-off motion 3-4 times just until mixture is well blended. Stir in
onions, salt and pepper. Chill at least 1 hour to allow flavours to mingle.

Makes 5 servings (1-1/4 cups) Each serving = 1/4 cup
1 protein choice
2 g carbohydrate
8 g protein
1 g fat
210 kilojoules
49 calories Posted by Jane Knox

Browse by categories