Recipes by Arlene

• 2 11-oz. cans mandarin oranges
• 2½ cups crushed pineapple
• 6 oz. package orange gelatin
• 6 oz. can frozen orange juice, thawed

Drain both oranges and pineapple, saving the juice. Add enough water to the juice to make 3½ cups of liquid. Heat liquid and dissolve gelatin in it. Brush mold with vegetable oil. Pour liquid into mold. Chill until slightly thickened. Add fruit and undiluted orange juice. Chill at least six hours. Serves 12.

• 1 cup flaked crab meat
• ¼ cup diced celery
• 2 tbsp. chopped onion
• ½ cup shredded Cheddar cheese
• ⅓ cup mayonnaise
• 4 hamburger buns, buttered

Combine ingredients and spread on buttered buns. Broil until hot, bubbly and brown. ”Burgers” may be prepared ahead of serving time.

• 5 lbs. loin of pork
• ½ cup cooking sherry
• ½ cup firmly packed brown sugar
• 1 tbsp. grated orange rind
• ⅓ cup orange juice
• 1 tsp. prepared horseradish
• 1 tsp. prepared mustard

Place pork – with ribs down – in a shallow roasting pan. In a saucepan, combine other ingredients and bring to a boil. Pour sauce over pork and roast at 325 degrees – 35 minutes per pound or about 3 hours for a five pound loin – basting often during the first two hours. The pork will have a slightly charred appearance. If desired, roast pork an hour before adding sauce to prevent darkening.

A little dill weed on top adds a special touch.

• 10¾-oz. can asparagus soup
• 10¾-oz. can mushroom soup
• 1 can crab meat or 1 package frozen crab meat
• 1½ cups milk
• 1 cup half-and-half
• ⅛ cup sherry

Drain can of crab meat and refresh with a small amount of lemon juice. Combine all ingredients and simmer until hot. Serve four.

• 2 cups sugar
• 4 eggs
• 1 cup butter, melted
• 4 oz. unsweetened chocolate, melted
• 1 cup flour
• 6 oz. chocolate chips

Beat sugar, eggs, melted butter and melted chocolate together. Mix in 1 cup flour. Pour into 9 x 13 inch greased and floured pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 25-30 minutes. Enjoy!!

• 8 oz. cream cheese, softened
• ½ cup mayonnaise
• 3 tbsp. Heinz chili sauce
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 tsp. minced onion
• 1 can shrimp, drained and coarsely chopped or 1 can Sunny Sea fancy lump crabmeat

Mix all ingredients together and chill.

• 1 8-oz. package cream cheese
• 2 envelopes dry Pina Colada mix
• 3 tbsp. rum
• 1 tbsp. milk
• 3 tbsp. sugar

Mix all ingredients together and serve with sliced apples and pineapples. (Red Delicious and green Granny Smith apples make for a colorful display.)

• 20-oz. can crushed pineapple with juice
• 1 cup flaked coconut
• 3.5-oz. package instant vanilla pudding mix
• 21-oz. can cherry pie filling
• 18-5-oz. package chocolate cake mix
• ½  cup butter

Spread pineapple in a 9 x 13 inch pan. Sprinkle a layer of flaked coconut on top of the pineapple and then a layer of dry pudding mix. Spread the cherry pie filling evenly over the pudding mix and sprinkle dry cake mix over pie filling. Cut butter into thin slices and arrange on top of cake mix. Bake at 350 degrees for one hour and then let cool.

• 8 ripe bananas
• 1 cup vegetable oil
• 2 eggs
• 1½ cup flour
• 1 cup sugar
• 1 tsp. baking soda
• ½ tsp. salt

Blend bananas, oil and eggs. Mix dry ingredients together. Mix everything together in blender. Put into bread pan and bake at 350 degrees for 45 minutes.

Makes 1 loaf.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 8 medium potatoes, peeled
• 8 oz. cream cheese, softened
• 8 oz. sour cream
• ¼ lb. butter, softened
• Dash of garlic salt
• Dash of pepper
• ½ cup Cheddar cheese, grated
• 1 green onion, chopped [optional]

Cook potatoes until done; then mash. Add cream cheese, sour cream, butter, seasonings and onion [if desired]. Mix well. Pour into a 2½-qt. buttered casserole. Top with grated cheese. Bake at 350 degrees for one hour.

Yields 8-10 servings.