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Recipes from the Jenkins family


2 8-oz. blocks of cream cheese (softened)

½ pt. sour cream

4 heaping Tbs. mayonnaise

4 tsp. Worcestershire sauce

1 tsp. dry mustard

3 shakes of garlic salt

1 c. grated cheddar cheese (½ c. in dip and ½ c. on top)

1 lb. crabmeat

Beat softened cream cheese well. Add all ingredients, except the crabmeat and blend well. Fold in the crabmeat and top with cheese. Bake at 325 degrees for 30 minutes.



 2 8-oz. blocks cream cheese (softened)

1 15-oz. can crushed pineapple (well drained)

1 c. strawberries (diced)

1 c. pecans (finely chopped)

Combine and mix all ingredients together. Refrigerate several hours. Serve with crackers. You can cut a pineapple in half, take out the fruit and use it as a bowl for the spread. MARINADE FOR SHRIMP AND SCALLOP SKEWERS

Hazel’s grandson Harry Campbell Jenkins prepared all the shrimp and scallops on his grill.             

½ ...

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