Selected from The Keswick Garden Club Cookbook
Crabmeat Appetizer
2T Worcestershire sauce
1T lemon juice
2T mayonnaise
1tsp chopped onion
Dash of garlic salt
1/2 bottle of Heinz chili sauce (cocktail sauce)
7oz crab
chopped parsley
Blend together the cream cheese, Worcestershire sauce, lemon juice, mayonnaise, chopped onion and garlic salt, spread on plate.
Pour 1/2 bottle cocktail sauce over cheese mixture. Sprinkle crab on top. Sprinkle chopped parsley on top. Chill and serve. Recipe courtesy of Norma Ballheim.
Brown Sugar Pie
1 c. Brown sugar
1/2 c. White sugar
1 tsp. Flour
1 tsp. Vanilla
2 tsp. Milk
1/2 c. Melted butter
2 eggs, beaten
1 (9-inch) pie crust, unbaked
Damson preserves
Beat together all ingredients except Damson preserves. Pour into an unbaked crust. Dot with small amount of preserves for each slice. Bake at 350 for 45 minutes or until set. Recipe doubles easily. Very rich. Small slices are best. Recipe courtesy of Anne Coles.