Recipes by Arlene

• 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.

Note: Great for St. Patrick’s Day. The slow cooker is the perfect way to go for this traditional dish since it must bubble away untended for hours. Be sure to serve with crusty bread and Dijon mustard and horseradish on the side.

• 4 cups hot water
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• ½ tsp. freshly ground pepper
• 1 large or 2 medium onions, cut into wedges
• 1 (3-pound) corned beef round or brisket packaged with spices
• 8 small white or yellow potatoes, scrubbed and cut into quarters
• 1 head of green cabbage (about 1½ pounds), cored and cut into 10 wedges

In a 6-quart slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef on the mixture. Scatter the potatoes over the top and along the sides.

Cover and cook on the high heat setting for 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 to 4 hours longer, or until beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

From the December 1969 issue of ”Better Homes and Gardens” magazine.

• 2 tsp. instant minced onion
• ⅔ cup water
• 1 12-oz. can corned beef
• 8 oz. braunschweiger
• ½ cup mayonnaise or salad dressing
• 1 tbsp. vinegar
• ½ tsp. dry mustard

Soften onion in water for five minutes.  Flake corned beef with fork; add braunschweiger, mayonnaise, vinegar, dry mustard and the onion mixture. Place about ½ cup mixture in blender container; cover and blend at medium speed until smooth. Remove from blender. Repeat with remaining mixture. Turn into 3½-cup mold or bowl and chill. When ready to serve, unmold onto serving plate. Sprinkle with parsley. Serve with crackers, rye bread rounds or crisp rye wafers.

• 8-oz. package of noodles
• 12-oz. can corned beef, diced
• 10½-oz. can cream of chicken soup
• ¼ lb American cheese, diced
• 1 cup milk
• ½ cupped chopped onions
• ¼ cup buttered crumbs or Ritz crackers

Cook noodles in boiling salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven at 350 degrees for 45 minutes. Serves 8-10.

Note: Substitute leftover Thanksgiving turkey for corned beef as another option.