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

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

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