Recipes by Arlene

• 2 (3 oz.) packages cream cheese
• 2 tbsp. light cream
• 1 tsp. Beau Monde seasoning
• 2 tsp. A-1 steak sauce
• 1 (3 oz.) can smoked oysters
• 1 tbsp. instant toasted onions
• 1 tsp. chervil

Soften cream cheese with fork and blend in light cream until smooth. Add Beau Monde and A-1 steak sauce. (Use large bowl to mix in.) Drain and rinse oysters and cut oysters into small pieces and blend into cheese mixture along with toasted onions. Sprinkle with chervil and serve with crackers.

Note: Thin mixture with additional milk or cream, if desired, and serve as a dip.

• 1 (8-oz.) package cream cheese
• 1 tbsp. milk
• 1 can fancy crabmeat (rinsed and refreshed with lemon juice)
• 2 tbsp. grated onion
• ½ tsp. horseradish
• ¼ tsp. salt and pepper
• Dash or Worcestershire sauce
• 1 tsp. lemon juice
• Dash hot pepper sauce
• Paprika (optional)
• Slivered almonds (optional)

Blend all ingredients and place mixture into a small, attractive baking dish. Sprinkle with optional paprika and slivered almonds. Preheat oven and bake at 375° for about 15 minutes. Let cool. Serve in baking dish with crackers or party rye.

• 2 tbsp. flour
• 2 tbsp. Worcestershire sauce
• Dash of Tabasco sauce
• Salt to taste
• 2 (8 oz.) cans oysters
• ¼ cup butter
• 1 qt. half & half

Drain oysters, reserving liquid. Melt butter in heavy 3-quart saucepan. Blend flour and seasonings into butter. Stir until smooth. Blend in reserved oyster liquid, making a light gravy. Stir in oysters and half & half. Heat until bubbles form around edges of pan. Do not boil. Makes 4 to 6 servings.

• 1 (8 oz.) package cream cheese, softened
• 1 (7¼ oz.) can salmon, drained and flaked
• ¼ cup milk
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp. chopped fresh dill or ½ tsp. dried dill weed
• ⅛ tsp. ground red cayenne pepper
• 1 tbsp. capers, drained

In food processor or blender, process cheese, salmon, milk, lemon juice, dill and cayenne pepper until smooth. Remove mixture to bowl; stir in capers. Makes 2 cups.

• 2 tbsp. finely-chopped onion
• 1 tbsp. butter, melted
• ½ to ¾ cup catsup
• ½ cup brown sugar
• ¾ cup bourbon
• 1 lb. frankfurters

Cook onion in butter until tender. Add catsup, brown sugar and bourbon; blend. Cut frankfurters diagonally in bite-size pieces. Add to sauce. Simmer, uncovered, for about 25 minutes, or until sauce begins to glaze, stirring occasionally. If sauce gets too thick, add more bourbon!

• 1 lb. cream cheese
• ¾ cup sour cream
• 1 tbsp. chives
• 1 (8½ oz. can) artichoke hearts
• 6 oz. crabmeat
• Bread crumbs
• Cubed bread

Blend together cream cheese, sour cream and chives. Cut artichokes into quarters and dice crabmeat. Fold both ingredients into cream cheese mixture. Place in an 8” x 10” baking dish. Top with bread crumbs and bake at 425° for 15 minutes. Serve with cubed bread. Serves 6 to 8.

• 7½ oz. can minced clams, drained
• 5 oz. jar garlic cheese
• 5 oz. jar smoked cheese
• 2 cloves garlic, minced
• 4 tbsp. mayonnaise

Cream cheeses and mayonnaise in mixer, then add remaining ingredients. Mix well. Place in an oven-safe glass 9” pie pan. Pre-heat oven to 450°. Place dip in oven and immediately turn down to 250°. Bake 12 minutes. Serve with corn chips.

• 4 slices bacon, chopped
• 1 large onion, chopped (about 1 cup)
• 3 medium-size potatoes, pared and diced (about 2 cups)
• 2½ cups water
• 1 tsp. salt
• ¼ tsp. pepper
• 2 cans (about 1 pound each) whole kernel corn
• 1 tall can evaporated milk
• ¼ cup sifted all-purpose flour
• ½ tsp. paprika

Cook bacon until crisp in a large heavy oven or Dutch oven. Add onion and sauté until soft. Add potatoes, 2 cups of the water, salt and pepper. Cover and simmer 15 minutes or until potatoes are tender. Remove from heat.

Stir in corn with can liquid and evaporated milk. Blend flour with remaining ½ of water. Stir into chowder.

Cook, stirring constantly, over medium heat until chowder thickens and bubbles 1 minute. Ladle into soup bowls. Sprinkle each with paprika. Serve with saltines or oyster crackers.

Note: Try the chowder with clams.

• 3 slices bacon, chopped
• 1 large onion, chopped (approximately 1 cup)
• 4 medium-sized potatoes, pared and diced (about 3 cups)
• 3 cups water
• 1 tsp. salt
• ¼ tsp. pepper
• 2 10½-oz. cans minced clams
• 1 bottle (8 oz.) clam juice
• 1 quart milk
• 3 tbsp. butter
• 2 tbsp. minced parsley
• 1 can baby clams (if desired)

Cook bacon until crisp in a large heavy saucepan or Dutch oven. Remove bacon with slotted spoon; drain on paper towels and reserve. Add onion to bacon drippings and sauté until soft.

Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer for 15 minutes or until potatoes are tender. Remove from heat.

Drain liquid from clams in a 4-cup measure; reserve clams. Add bottle clam juice and remaining cup of water.

Combine milk with clam liquid. Stir briskly (and add a small amount of flour to thicken if desired). Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat until chowder thickens and bubbles for 1 minute.

Add clams; heat just until piping-hot. Ladle into soup bowls and sprinkle with parsley and reserved bacon. Serve with crackers if you wish. Makes 6 to 8 servings.

Note: This is basically the same recipe as this one…without the clams!

• 12 oz. package of imitation crab/seafood blend
• 3 hard-boiled eggs, diced
• 8 oz. can sliced water chestnuts
• 1 tsp. garlic salt
• 1¼ cups mayonnaise

In mixing bowl, combine all ingredients. Mix thoroughly and chill overnight. Serve with crackers.