EASY HOT CRAB DIP

1 small onion

1 can crab meat (drained)

1 large package cream cheese

In a food processor, finely chop onion, add cream cheese, pulse to process again.
Add crab meat and quickly process for a few seconds.
Dill weed and paprika may be added for extra color.
Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.

Serve with crackers

Macaroni Salad

INGREDIENTS:

1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
1/4 teaspoon ground mustard
2 tablespoons sweet pickle juice
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup pimento-stuffed green olives
1/4 cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
2 tablespoons celery seed



DIRECTIONS
1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.

2. Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

3. In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.

4. In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.

Key Lime Cake

KEY LIME CAKE

3/4 cup oil

3/4 cup orange juice

5 eggs

1 3-oz. pkg. lime flavor Jello

1 box (2 layer) lemon cake mix

1/4 cup lime juice

5 tablespoons powdered sugar

FROSTING:

1 (8-oz.) pkg. cream cheese

softened

4 tablespoons (1/2 stick) butter softened

1 teaspoon vanilla extract

1 lb. box powdered sugar

Combine the oil, orange juice, eggs, Jello, and cake mix, beating until smooth. Pour into a greased and floured 9 X 13" pan and bake 325 degrees for 20-30 minutes or until cake tests done. Do not overbake. take cake from oven and prick top all over with a fork. Combine lime juice and powdered sugar, stirring until smooth and drizzle over the cake. To make the frosting, beat cream cheese and butter until smooth; beat in vanilla extract, then beat in the sugar until creamy consistency is reached. Spread over cooled cake. Serves 15

CAKE FROM SCRATCH

FOR THE CAKE:

2 cups flour

1 1/2 cups sugar

1 (3 oz) pkg lime gelatin (used dry)

1 tsp baking powder

1/2 tsp salt1

1/4 cups cooking oil

5 eggs, beaten

3/4 cup orange juice

1 tsp lemon extract

1/2 tsp vanilla

FOR THE KEY LIME GLAZE:

3 tbsp key lime juice

5 tbsp powdered sugar

whipped cream (for garnish)

lime slices (for garnish)

TO MAKE THE CAKE:Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.Combine flour, sugar, lime gelatin (dry), baking powder, and salt. Add oil, eggs, orange juice, lemon extract, and vanilla; blend well. Pour into prepared pan.Bake cake at 350 degrees F for 25-30 minutes. Cool for 15 minutes then prick holes all over cake with fork.TO MAKE THE KEY LIME GLAZE: Mix lime juice and powdered sugar. Drizzle over cake. Cover cake and refrigerate in pan.TO SERVE:Cut into squares and top with whipped cream and thin lime slices.Source: Florida's Finest Cookbook: Recipes from America's Space Coast, Junior League of S. Brevard, Inc.

Lion House Wassail

This drink is good when it's winter and you really don't need the allspice berries.



INGREDIENTS:
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves


DIRECTIONS
1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve,