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Lung cancer cookbooks A Taste of Hope


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As you know one of the favorites in cookbook #1 was the crab dip Geri submitted. Well cookbook #2 has another awesome crab dip recipe--Hot Crab Dip, submitted by Dee Wood page 12. It is easy and everyone loves it (I didn't have Texas Pete so I used a shake of Cajun Seasoning- I am assuming Texas Pete is hot sauce??).

Now--this book also contains my aunt Betty's famous liver pate on page 3 submitted by my mother and some other family favorites.

I will let you know as I try more.

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1 c. fresh, frozen or canned crab meat. drained

1 c. mayonnaise

1 c. shredded cheddar, Monterey Jack, or Muenster cheese (or combination)

1 c. of chopped onions

(I use green onions but not quite a cup when I make this-Rochelle)

Preheat oven to 350, mix all ingredients and pour into a 1 qt. casserole. Bake uncovered 15 minutes or until hot and bubbly. Stir once while baking. Serve with crackers. May be mixed ahead of time and refrigerated until ready to bake. Makes 8-10 servings.

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