16 ounces cream cheese, softened
1/2 cup mayonaisse
1 tablespoon powdered sugar
1 tablespoon chablis or other dry white wine
1/2 teaspoon onion juice
1/2 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
8 ounces crabmeat
Chopped parsley
Combine the first 8 ingredients. Mix well. Stir in crabmeat.
Spoon into a 1-quart dish. Sprinkle with parsley. Bake at
375 degrees for 15 minutes. Serve as an appetizer with
assorted crackers.
1/2-1 cup sugar
1 tsp. salt(optional)
1 tsp. dry mustard
1 tsp. celery seed
1 Vidalia Sweet Onion, grated
1/2-3/4 cup vinegar
1-2 tbp. oirl
In a small saucepan, mix together first 4 ingredients. Add
grated onion(size depends on individual taste), oil and vinegar.
Heat until sugar is melted. Cool and refrigerate. Makes
1 1/2 to 2 cups. Keeps in refrigerator indefinely.
Note: Reheat and use to wilt lettuce or serve cold on any vegetable
or salad.
4 ounces sliced low-fat ham cut into 1-inch pieces
1 cup chopped Vidalia onion
1 cup chopped plum tomatoes
2 tbs. reduced-calorie mayonnaise
1 tbs. prepared Dijon-style mustard
8 large slices,thick Italian bread, 3/4-inches thick,toasted
Preheat oven to 400 degrees. In a medium bowl combine ham,
onion, tomatoes, mayonnaise and mustard. Arrange bread on a
large baking sheet; top with ham mixture. Bake for 10-15 minutes. Serve immediately. Serves 4.
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