Washington Grove United Methodist Church

Pumpkin Dip                                                                Submitted by Laurie Green

1 can pumpkin (regular)                        1 - 8 oz softened cream cheese

2 cups confectioners sugar                  1 tsp. ginger

2 tsp. cinammon                                      Box of Ginger Snaps

Beat together the 5 main ingredients until smooth - there might be a few small pieces of cream cheese.  Place in a bowl and dip your ginger snaps in it for a delicious treat.

Blueberry Coffee Cake                                              Submitted by Kathy McInturff

2 cups of sugar                          1/2 cup shortening

2 eggs                                          1 cup of milk

3 cups of flour                            3 tsp. baking powder

1/2 tsp. salt                                 2-3 cups of blueberry

Clean blueberries, drain and coat with extra flour.   Turn on oven to 350 degrees.

Cream sugar and shortening.  Add the eggs and cream.  Sift dry ingredients.  Then alternate the dry ingredients with the milk to the creamy mixture while mixing together.  Fold in blueberries

Grease and flour a 13" x 9" pan.  Pour mixture into the pan.  Sprinkle with a cinnamon sugar mixture.  Bake at 350 degrees for 35-40 minutes.

Ham and Cheese Rolls                                                 Submitted by Bea Nicewarner

1 package Pepperidge Farm Party Rolls (24 to pack) or Martin’s Party Rolls

1 package 8 oz boiled Ham                                    1 package 6 oz sliced Swiss cheese

1 stick Margarine                                                     1 tblsp. Prepared Mustard

1 tblsp. Onion flakes or minced onion flakes      1 tsp. Worcestershire Sauce

1 tsp. Poppy Seeds

Slice rolls.  Layer bottom of rolls first with ham then with cheese.  Put tops back on and place in pans for heating in oven.  Melt margarine and add the mustard, onion flakes, worcestershire sauce, poppy seeds and stir well.  Let cool for about 5 – 10 minutes and pour or spoon over rolls. Cover with foil.  Refrigerate for a few hours (at least 4  hours) or overnight.  Bake, covered with foil, for 15 minutes at 350 degrees just before serving.    These rolls freeze well; just thaw them well and bake before serving.   Enjoy!!!

CRAB IMPERIAL                                                             Submitted by Pat Tepper

(makes 6-8 servings)

1 Tbsp. margarine or butter                                              1 Tbsp. flour

2/3 cup milk or cream                                                         1 Tbsp. minced onion

½ cup mayonnaise                                                              1 tsp dry mustard

¼ tsp. salt                                                                               ¼ tsp. pepper

1 Tbsp. lemon juice                                                             1 tsp. Worcestershire sauce

1 lb crab meat                                                                        Paprika or Old Bay

Preheat oven to 400 degrees.      Melt margarine in small saucepan and mix in flour.  Add milk and mix until smooth.  Add onion.  Cook, stirring constantly until mixture thickens.  Cool.  Mix in mayonnaise and remaining ingredients, except crab meat and paprika.

Remove ¼ cup sauce and reserve for top.  Remove any bits of shell from crab meat and mix with sauce.

Put into individual shells or ramekins or 1 qt. casserole.  Cover with reserved sauce and sprinkle with paprika (or a small amount of Old Bay ).  Bake at 400 degrees F for 10-15 minutes or until bubbly and lightly browned on top.