3 1/2 ounces sliced, deli lean low sdodium beef
4 cups shredded lettuce
1/4 cup tomato salsa
1 1/2 Tablespoons oil and vinegar dressing
1/4 cup frozen corn kernels
1 cup rinsed drained, canned red kidney beans
French bread
Pre heat oven to 300degreesF The beef should be cut into 2 inch strips . Put lettuce on serving plate and put the beef on top of that The vinegar and oil dressing should be mixed with salsa and pour it over the salad. Defrost the corn in the microwave . The corn and red kidney beans should be sprinkled on top of it. Serve with french bread
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This recipe is from Taste of Home Holiday from Terri Perrier Simonton, Texas
1 package (8 ounces) cream cheese softened
1/2 cup finely chopped sweet onion
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
2 cloves garlic
2 teaspoons sugar
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
Different kinds of crackers
In a 1 1/2 quart slow cooker combine first 6 ingredients stir in crab Cover and cook on low for 2 to 3 hours or until heated through Serve with crackers.