Recipes by Arlene

From the 2009 Holiday Recipe Book!

• 9 oz. Frito Lay bean dip (jalapeno or regular flavor)
• 1-1/4 oz. package taco seasoning mix
• 6 green onions, finely chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 2 (2-1/4oz.) cans ripe sliced olives drained
• Corn chips

Combine the bean dip and taco mix. Spread mixture into 9” pie plate. Sprinkle chopped onions over mixture. Blend together mayo and sour cream and spread over the onions. Sprinkle sliced olives on top. Chill and serve with corn chips.

From the 2009 Holiday Recipe Book!

• 4½ oz. can deviled ham
• 3 oz. package cream cheese softened
• 5 oz. jar Kraft pimiento cheese spread
• ½ tsp. lemon juice
• ½ tsp. horseradish
• 1/3 cup mayonnaise
• 2 tbsp. fresh minced parsley
• 1 tbsp. minced onion
• 4 drops Tabasco sauce

Mash cream cheese with fork, add all other ingredients and blend well. Serve with cocktail rye bread, crackers or potato chips. For a colorful garnish, sprinkle with finely chopped sweet gherkin pickles.

From the 2009 Holiday Recipe Book!

• 4 oz. cream cheese, softened
• 1 cup sour cream
• 1 cup chili sauce
• 1 Tbsp. horseradish
• ½ tsp. salt
• 1 can (6.5 oz.) crabmeat, flaked
• ½ avocado, chopped fine

Stir together cheese, sour cream, chili sauce, horseradish and salt until smooth. Stir in crabmeat and chill for several hours. Stir in avocado just before serving.

From the 2009 Holiday Recipe Book!

• 12 oz. package imitation crab meat
• 8 oz. package cream cheese, softened
• 2 cups mayonnaise
• 1 cup chopped onion
• 1 cup chopped celery
• Lemon pepper to taste
• Dash of Tabasco

Thaw crabmeat on paper towels, and then cut with scissors into manageable bites. Combine cream cheese and mayonnaise. Then add onion and celery and seasonings. Add crabmeat last. Serve with stone ground or wheat crackers. Do not freeze.

From the 2009 Holiday Recipe Book!

• 1 lb. pork sausage
• 1 lb. ground chuck
• 1 lb. Velveeta cheese
• Sprinkle of oregano and garlic salt
• 1 loaf small cocktail rye bread

Brown meat, drain. Add cubed cheese. Stir until melted. Add spices. Spread on rye rounds and bake at 350 degrees until done. Will freeze well.

From the 2009 Holiday Recipe Book! This is a recipe from Cindy Pinkerton, one of my good music sorority friends.

• 2 8-oz. cans whole water chestnuts
• 1½ lbs. bacon
• 14 oz. ketchup
• 1½ tbsp. white sugar
• 4½ oz. jar strained peaches (baby food)
• 1 ½ tbsp. brown sugar

Drain and count water chestnuts. You will need ½ bacon strip for each water chestnut. Wrap bacon around each chestnut and secure with wooden toothpick. Place in large cookie sheet with sides. Bake in 350 degree oven for 30 minutes. Meanwhile make sauce combining ketchup, peaches and sugars in small pitcher or measuring cup. Remove all fat from pan with baster. Very carefully pour sauce in pan avoiding the toothpicks. Bake at 350 again for 15-30 minutes. Makes approximately 30-32 pieces.

From the 2009 Holiday Recipe Book!

• 1 cup mayonnaise
• 1 tsp. mustard
• Dash of Tabasco
• 1 tbsp. minced onion flakes
• 2 chopped hard-boiled eggs
• 2 tbsp. dry parsley flakes
• 1 tbsp. white vinegar
• ½ clove garlic

Mix all in blender. Serve with carrot and celery sticks. Make one day ahead.

From the 2009 Holiday Recipe Book!

• 1 jar Kraft Old English cheese spread
• 8 oz. package cream cheese
• 3 green onions, chopped
• 1 can minced clams, drained

Melt all together. Serve with Fritos or tortillas chips. Can be frozen.