Recipe(tried): Crabmeat Fondue and Crabmeat Casserole

CRABMEAT FONDUE

1 (8 oz.) pkg. of cream cheese
1 (5 oz.) jar Kraft Old English Cheese Spread
1/4 cup half & half
1/2 tsp Worchestershire sauce
1/4 tsp garlic salt
1/4 tsp cayenne pepper
1 (6 oz.) pkg. of crabmeat (frozen or fresh)

French or Italian Bread, cut or torn into chunks

In the top of a double boiler put cream cheese and jar of cheese spread. Stir constantly until smooth.

Add half & half, Worchestershire sauce, garlic salt, and cayenne pepper. Stir in crabmeat. Heat, stir occasionally.

Serve hot in chafing dish. If too thick, add more half & half. Cut bread into chunks and dip into cheese mixture using fondue forks.

---

CRABMEAT CASSEROLE

6 oz. elbow macaroni, uncooded
1 (12 oz.) can evaporated skim milk
1/4 cup light butter
1 medium onion, finely chopped
1/2 cup chopped parsley
1 lb. light Velveeta cheese, cubed
1 lb. crabmeat
salt and pepper to taste
1/3 cup bread crumbs

Preheat oven to 350 degrees F. Coat a large casserole dish with cooking spray.

Boil macaroni, drain and set aside.

Combine evaporated milk and butter in prepared casserole dish.

Bake in 350 degree F oven for 12 minutes.

Add onion and parsley. Return to oven and bake for another 10 minutes.

Stire in cheese; bake for 10 minutes or until cheese has melted completely.

Stir in crabmeat and bake for another 10 minutes. Remove from oven.

Increase oven temperature to 375 degrees F.

Add macaroni, salt and pepper to taste and mix well. Top with bread crumbs. Return to oven and bake for 30 minutes.

Servings: 8