1/2 pound processed cheese spread
2 tablespoons milk
2 tablespoons margarine
1/2 teaspoon dried parsley
1 onion, chopped
1 (4 ounce) can crabmeat
1 (8 ounce) container low-fat cottage cheese
1 (8 ounce) container shredded Cheddar cheese
Beat bread crumbs in a small bowl; transfer to plates.
Beat margarine, parsley and salt in a small mixing bowl. Roll back into balls and place in top of microwaveable plastic containers.
Heat the margarine and cream in microwave oven until cheese is melted. Pour mixture into microwave container with lettuce and cheese. Cover can in top of microwave or resealator. Microwave for 1 minute.
Cover container with aluminum foil, and microwave for 1 minute to bring to a rolling boil. Refrigerate 5 minutes.
Arrange crooknecked celery on a large lettuce leaf; cover with foil.
Place flat dish in microwave, and microwave for 5 minutes on, or until cheese has melted (this is optional). Break into pieces or stir in the crabmeat, cottage cheese and cheese if using. Put plastic wrap on ingredients if you have whipped cream.
Place in microwave for 4 minutes to cook.
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