BAKED CRAB DIP
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.
 
PINEAPPLE CHEESE SPREAD
 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 c. butter, melted
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