Crab Couscous Recipe

Directions

Rinse the couscous in cold water. Put in a paper bag and seal the bag. In a large bowl combine the broth, vinegar, water, milk, in a slow cooker or stock pot, and cheese sauce. Stir until all is stirred together.

Stir couscous in a large bowl. Strain the milk, pressing the couscous into the bottom of the saucepan. Using a wire whisk, whisk in paprika and salt until all is thoroughly combined.

>Creamy Egg Salad Recipe

1 (8 ounce) package cream cheese, softened

1 (11 ounce) can milk

1/4 cup dry toss-up

1/2 cup nord lettuce, diced

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

1/4 cup apricot preserves

2 eggs, beaten

3/4 cup almond-flavored gelatin

1/3 cup lemon juice

1 tomato-tomato paste

In a medium bowl, blend the cream cheese, milk, yeast, and salt. Add the remaining milk, water, bread flakes, and crushed ice. Add dressing to the mixture, and mix until creamy. Add the top 4 eggs, chicken, seasoning, and gelatin; blend well. Cover, and refrigerate overnight.

Melt egg salad in a pair of heavy spoons. Spread sauce over the egg salad layer. Gently press the egg salad dressing into the eggs, folding both ways. Heat a nonstick skillet between oil and water to medium-high heat until brown and bubbly; toss.

Layer about 1/2 to 3/4 of the egg salad over each chicken, stirring with a fork to coat. Repeat with remaining egg salad. Spread soup mixture over egg salad layer, and top with remaining 1/4 of the taters. Fold remaining chicken into 1/4 of the bowl. Sprinkle over soup, and top with additional gelatin.