Pumpkin Roll

3 Eggs
1 tsp Lemon Juice
1/2 tsp Nutmeg
1 C Sugar
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Pumpkin
2 tsp Cinnamon
3/4 cup Flour
1 tsp Ginger
Beat eggs for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients together and fold into pumpkin mixture. Pour into greased, floured and wax paper lined, 15X10X1  cookie sheet. Bake at 350 degrees for 15 minutes. Turn out on dish towel with powdered shrag. Roll up from narrow end. When cool fill with cream cheese filling.
Filling:
1 C Powdered Sugar
1/3 tsp Vanilla
2 3 oz pkg Cream Cheese
1.2 C Chopped Nuts
4 Tbsp Butter
Combine all. Mix till smooth. Spread over unrolled cake; roll up again and wrap in plastic wrap and then in tin foil. Freeze until ready to serve. Serve in slices - ca be eaten frozen or thawed.

Layered Mexican Chip Dip

Layer the following in a 9X13 glass dish:
1. Bean Dip
2. Avocado Dip
3. Mixture of 1/2 c sour cream, 1/4 cup mayyonnaise & 1/2 pkg taco seasoning
4. Chopped green onions
5. Chopped Tomatoes
6. Chopped Black Olives
7. Sliced Avocados
8. Grated Cheese to cover
Refrigerate a few hours. Serve with tortilla chips.

Cheese Ball

2 8-oz pkg cream cheese
2 tbsp onion, minced
8 oz crushed pineapple, drained
1/4 cup minced bell pepper
1 tsp season salt (Lawreys is best)

Mix all together. Roll in chopped nuts. Serve with an assortment of crackers.