Ingredients

Spread:
1/2 C. cottage cheese
1 Tbsp. lemon juice
1 Tbsp. dry sherry
1 Tbsp. ketchup
1 can crabmeat, or tuna
2 Tbsp. Tangy Boiled Dressing
2 medium green onions
pinch salt
pinch pepper
Tangy Boiled Dressing:
2 C. water
1 C. cider vinegar
3 medium eggs
1/4 C. all purpose flour
1 Tbsp. dry mustard
1 tsp. salt
1/4 tsp. ground pepper
2 Tbsp. butter, or margarine
artificial sweetener equivalent to 1/2 C. sugar

Cooking Instructions

Crabmeat Spread: Drain or press liquid from cottage cheese. Place in blender or food processor container with lemon juice, sherry and ketchup. Process 2 to 3 minutes until very smooth. Rinse crabmeat and pat dry. Remove any pieces of shell. Add crabmeat and dressing to cheese mixture. Process with on-off motion 3 to 4 times just until mixture is well blended. Stir in onions, salt and pepper. Chill at least 1 hour to allow flavors to mingle. 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 margarine and artificial sweetener. Whisk until smooth. Pour into clean jars. Store, covered, in the refrigerator up to 3 months.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)