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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: 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
| Ingredients:
1/2 Cup(s) Cottage cheese; 2 tb Tangy boiled dressing;
1 Tablespoon(s) Lemon juice; -(Recipe below)
1 Tablespoon(s) Dry sherry; 2 md Green onions;
1 Tablespoon(s) Ketchup; pn Salt;
1 Can(s) Crabmeat/tuna; pn Pepper;
2 Cup(s) Water; 1 ts Salt;
1 Cup(s) Cider vinegar; 1/4 ts Ground pepper;
3 medium Eggs; 2 tb Butter or margerine;
1/4 Cup(s) All purpose flour; Artifical Sweetener;
1 Tablespoon(s) Dry mustard; Equivalent to 1/2 cup sugar |
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