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Crabmeat Spread

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 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
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