Crabmeat spread
Yield: 5 servings ---
Ingredients:
- 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
Instructions:
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
