HOT CRAB DIP ~ Andover Cookbook, Phillips Academy	
May be frozen				      Bake 350o

1 6 or 7-1/2 oz can crabmeat	1/2 small onion, chopped
8 oz pkg cream cheese	1 - 2 Tbsp milk
1 tsp - t Tbsp horseradish	1/2 tsp salt
		Toasted, slivered almonds
		
Combine all ingredients except almonds. Sprinkel them on top
before baking @ 350o for 15-minutes.
		
Mrs. David T. Partridge, '62



SHRIMP BUTTER ~ Sweet Adeline Yankee Maid Chapter, CT - December 1986

8 oz cream cheese		4 Tbsp mayonnaise
1/4 lb butter (1 stick)	dash salt
3/4 Tbsp lemon juice	
1 Tbsp onion, grated 	2 cans baby shrimp, drained

Mix first six ingredients together, then gently stir in shrimp.

Serve with crackers.



STUFFED CLAMS ~ Recipe from Irene ~ 1972
Makes 15 medium

1 stick butter/margarine, melted	
1 can Progresso White Clam Sauce
1 can minced clams
8 oz Pepperidge Farms stuffing mix

Mix together and bake in clean clam shells
or small ramekins @400o for 20 minutes
or until lightly browned.

DELICIOUS!

Note: Obtain shells at local seafood market 
or grocery store in fish department.

jc