CRABMEAT SALAD
1 lb. blue crabmeat, freshly steamed and cold
1 small onion, chopped in small pieces
2 small boiled eggs, chopped
1 Tbs. celery seed
Dash of salt and pepper
1 Tbs. minced parsley
1 tsp. mustard
¼ c. Miracle Whip dressing
¾ c. Hellmann’s mayonnaise
Mix onion and chopped boiled eggs. Add all celery seed, pepper, salt, parsley, mustard, Miracle Whip dressing and mayonnaise (all ingredients) to crabmeat in a large bowl. Put in the desired serving dish. Put in the refrigerator. Serve cold.
 
GLAZED BAKED SWEET POTATOES
4 large sweet potatoes, peeled
¾ c. packed brown sugar
6 Tbs. butter
½ tsp. salt
½ c. pecan halves
Cook sweet potatoes in water to cover in saucepan for 15 minutes or until nearly tender. Drain, halve potatoes lengthwise. Arrange in greased baking dish. Mix 3 Tbs. boiling water, brown sugar, butter and salt in saucepan. Cook for 3 minutes. Pour over sweet potatoes. Top with pecans. Bake in a 350°F. oven for 30 m...