CRABMEAT SALAD 1 lb. blue crabmeat, freshly steamed and cold 1 small onion, chopped in small pieces 2 small boiled eggs, chopped 1 Tbs. celery seed Dash of salt and pepper 1 Tbs. minced parsley 1 tsp. mustard ¼ c. Miracle Whip dressing ¾ c. Hellmann’s mayonnaise Mix onion and chopped boiled eggs. Add all celery seed, pepper, salt, parsley, mustard, Miracle Whip dressing and mayonnaise (all ingredients) to crabmeat in a large bowl. Put in the desired serving dish. Put in the refrigerator. Serve cold.   GLAZED BAKED SWEET POTATOES 4 large sweet potatoes, peeled ¾ c. packed brown sugar 6 Tbs. butter ½ tsp. salt ½ c. pecan halves Cook sweet potatoes in water to cover in saucepan for 15 minutes or until nearly tender. Drain, halve potatoes lengthwise. Arrange in greased baking dish. Mix 3 Tbs. boiling water, brown sugar, butter and salt in saucepan. Cook for 3 minutes. Pour over sweet potatoes. Top with pecans. Bake in a 350°F. oven for 30 m...