Recipe - Tennessee Crab Crescents

1 cn (8oz) crabmeat; drained and
flaked
1 cn (6oz) water chestnuts;
drained and chopped
One half cup Shredded Swiss cheese
1 small Onion; finely chopped
1 tablespoon Lemon juice
1 tablespoon Worcestershire sauce
One fourth teaspoon Salt
Curry powder to taste
(optional)
1 cn Pillsbury crescent rolls

Combine all ingredients in a mixing bowl except rolls. Separate rolls into
8 triangles. Spoon about 2 Tablespoons crab mixture into each triangle.
Roll up, starting at the shortest side and roll toward longest side. Bake
at 375ø for 15 to 18 minutes. Serve hot. Crescent rolls may be cut in half,
lengthwise, before adding crab and before being rolled, to make smaller
appetizers.

TANDY COBB (MRS. BILL)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.