Recipes by Arlene

• 8 oz. package cream cheese
• 5 oz. jar Old English spread
• 2 tbsp. Worcestershire sauce
• ¼ tsp. garlic powder
• ¼ cup milk
• 1 cup flaked cooked crabmeat

In double boiler. melt cheese together. Stir in Worcestershire sauce, garlic powder and milk; blend well. Gently stir in crab; beat thoroughly. Serve warm with crackers.

Note: Eight imitation crab sticks – cut up – can be substituted for crab meat. If using canned crabmeat, refresh with lemon juice 30 minutes and then drain.

• 1 lb. chicken livers
• ¼ cup chopped onion
• 2 hard-cooked eggs
• ⅔ cup butter, softened
• 1 tbsp. lemon juice
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• ½ tsp. pepper

In small saucepan, place chicken livers in enough water to cover. Heat to boil. Reduce heat, cover and simmer until tender. Cool. Grind cooked livers with onion and eggs. Combine mixture with remaining ingredients. Shape into ball or log. Refrigerate to blend flavors. Serve with garlic toast or crackers. 12-15 servings.

• 6 oz. cream cheese. softened
• 3 tbsp. chili sauce
• 1 tsp. onion salt
• 6½-oz. can small shrimp
• ¼ cup mayonnaise
• 2 tsp. lemon juice
• ½ tsp. Worcestershire sauce

Blend all ingredients except shrimp in mixer at low speed. Cut shrimp into small pieces and blend into mixture. Chill at least two hours before serving.

• 2 tsp. dried, minced )or fresh) onion
• 2 tbsp. dry sherry
• 8 oz. cream cheese, softened
• 3-oz. package corned beef, chopped
• ¼ cup pimento-filled green olives, chopped
• 2 tbsp. mayonnaise

Mix onions in sherry. Add mayonnaise to cream cheese and blend well. Add all remaining ingredients and mix. Refrigerate overnight to all flavors to blend. Serve with sesame seed crackers.

• 8 oz. cream cheese
• 8 oz. Cracker Barrel cheddar cheese
• 2 tbsp. sherry
• ½ cup chopped green onions
• ½ cup chopped almonds

Whip cream cheese with cheddar cheese and sherry. Spread out on serving dish and sprinkle with green onions and almonds. Serve with crackers.

• 16-oz. can red salmon
• 8 oz. cream cheese
• 1 tbsp. lemon juice
• 2 tbsp. grated onion
• 1 tsp. horseradish
• ¼ tsp. salt
• ¼ tsp. liquid smoke
• ½ cup chopped pecans
• 3 tbsp. chopped parsley

Drain and flake the salmon. Blend thoroughly with cream cheese. Stir in lemon juice, onion, horseradish, salt and liquid smoke. Cover and chill for several hours. Mix pecans and parsley. Shape salmon mixture into ball and roll it in nut mixture, Wrap in plastic wrap and chill several hours before serving.

• 2 small cans minced clams
• 2 3-oz. packages cream cheese
• Hot sauce, lemon juice, onion powder, Worcestershire sauce and salt to taste

Drain clams. Mix all ingredients. Heat in double boiler or chafing dish. Serve with melba toast or crackers.

• 1 cup butter
• 1 package (8 oz.) cream cheese, softened
• 2 cups all-purpose flour
• 1 package (3.4 oz.) instant pistachio pudding mix
• 1¾ cups cold milk

In a mixing bowl, combine butter, cream cheese and flour; mix well. Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.

For filling, combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes. Spoon into tart shells and serve immediately.

• 2 8-oz. packages cream cheese
• 2 packages Buddig corned beef, finely-chopped
• 1 large can crushed pineapple, very well-drained (no juice left)
• 1 tbsp. grated onion
• Chopped pecans
• Dash Lawry’s seasoned salt

Mix cream cheese with corned beef, pineapple, onion and seasoned salt. Roll in chopped pecans. Makes 1 large or 2 smaller balls. Serve with crackers.

Note: Recipe can be cut in half using a smaller can of pineapple.

• 1 8-oz. package cream cheese
• 1 3-oz. package cream cheese
• 2 tsp. Worcestershire sauce
• 2 tsp. creamy horseradish
• 2 tbsp. onions, finely chopped
• 1 tsp. prepared mustard
• Dash of garlic powder and onion salt
• 2 8-oz. packages chipped corned beef, finely chopped
• Stick pretzels to serve

Cream softened cream cheese with all ingredients except corned beef. Mix well. Add 1½ tbsp. corned beef. Mix. Roll into balls and coat in remainder of corned beef. Refrigerate. Just before serving, put a pretzel stick in each cream cheese ball. Serves 8 to 10 people.