| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dip |
12 |
Servings |
INGREDIENTS
| 2 |
cn |
(7.5-oz) crabmeat; drained, flaked |
| 1/4 |
c |
Sauterne or dry sherry |
| 2 |
ts |
Prepared mustard |
| 2 |
tb |
Powdered sugar |
| 3 |
pk |
(8-oz) cream cheese; softened |
| 1/2 |
ts |
Garlic salt |
| 1 |
c |
Mayonnaise |
| 2 |
ts |
Onion juice |
| 1/2 |
ts |
Seasoned salt |
INSTRUCTIONS
In a large saucepan combine ingredients. Heat, stirring constantly. Serve
in chafing dish with garlic rounds. Makes 4 cups. Freezes well.
LOUISE ETOCH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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