1 12-14 oz bottle ketchup 1 12-14 oz bottle chili sauce 1/4 c horseradish Juice of 1 lemon 1/8 t hot sauce 1/8 t Worcestershire sauce 2 6-1/2 oz cans flaked white crabmeat, drained fresh pineapple for serving bowl (optional)
Blend together all ingredients. Chill.
To serve in a pineapple "bowl", cut a fresh pineapple in half from top to bottom, leaving the leaves intact. Scoop out the pineapple and core from one half, leaving about a 1/2 inch in the shell. Place Crab Dip in the pineapple shell and serve with Fritos or crisp crackers. Yield: 3 cups
Chop dates, ginger and nuts in a food processor or by hand. Add cheese and mix well. Chill 2 hours and shape into 1 large ball or 2 small ones. Roll ball in flaked coconut. Serve with Ginger snap cookies. Yield: 20 servings