All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

            (Party Ideas from Party Season)

4 slices bacon, diced
1 cup onions, diced
¼ cup flour
1 tsp salt
1 tsp dry mustard
1 tsp paprika
¼ tsp garlic powder
1 bay leaf
3 cups milk
2 cups Cheddar cheese, diced
1 cup bouillon
2 Tbles white wine
1 - 6 ½ ounce can crabmeat, drained

Cook bacon until crisp. Drain. Set aside. Saute onions in bacon drippings. Place bacon, onions, flour, spices, and 1 cup of milk in blender. Blend until smooth. Gradually add cheese and bouillon. Blend until smooth. Turn into saucepan and add remaining milk. Cook over medium heat, stirring until soup thickens. Add wine and cook 2 minutes longer. Add crabmeat in chunks. Heat and serve. Makes 8 small servings.