Deviled Eggs

6	hard-cooked eggs, peeled
3	tablespoons mayonnaise or salad dressing
1/2	teaspoon ground mustard
1/8	teaspoon salt
1/8	teaspoon pepper dill pickle relish (optional - to taste) 1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. 2. Stir in mayonnaise, mustard, salt and pepper and pickle relish. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Brandy Slush

Ingredients:
2 c. Sugar
4 Black tea bags
2 c. Brandy
1 12-oz frozen lemonade
1 12-oz frozen orange juice
7-Up (Amount depends on how many you will be serving)

Directions:
Boil 4 cups of water with 2 cups of sugar
Boil 2 cups of water with 4 black tea bags and steep after boiling for 3 minutes

Let these both cool and then add:

• 2 cups brandy
• 1 12-ounce frozen lemonade
• 1 12-ounce frozen orange juice

Stir good and let freeze for at least two days, add 7-Up (or Diet 7-Up) to taste.

Baked Crab Rangoon

1 can (6 oz.) white crabmeat, drained, flaked

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened

2 green onions, thinly sliced

1/4 cup Light Mayo Reduced Fat Mayonnaise

12 won ton wrappers

HEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through. For a Crispier Rangoon, Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

Prep Time: 20 min Total Time: 40 min Makes: 12 servings