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Crab Dip
2 3 oz. pkg. cream cheese
1/2 tbsp. minced cloves
1 clove garlic, crushed
1/4 c. whiping cream
2 drops Tobasco
1/4 c. mayonnaise
1/2 to 3/4 lb. crab meat (2 cans)
1 tbsp minced onion
Juice of 2 or 3 lemons
Drain and break up crab meat. Marinate in lemonn juice 1 hour or overnight, the longer the better. Whip cream cheese with whipping cream and beat in mayonnaise. Drain crab meat and add to mixture.
"Cauliflower is nothing but a cabbage with a college education."
Mark Twain
BORSCHT, BORSCH, ETC: The original base for this bright red Polish and Russian soup was the cow parsnip. The Russian word 'borshch' means cow parsnip. Today, borscht is a beetroot soup, made with meat stock, cabbage, and frequently potatoes and other root vegetables.
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