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.

• 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.

• 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.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 cup sour cream
• 1 cup mayonnaise
• 1 can artichokes (not marinated}
• 1 cup Parmesan cheese
• ½ cup green onion, chopped fine
• Dash of beau monde seasoning
• Dash of garlic powder

Combine all ingredients and bake at 350° for 20 minutes. Serve with Cheddar Thins crackers.

• 8-oz. pkg. cream cheese, softened
• ¼ cup light cream
• 1 tsp. Worcestershire sauce
• 1 flat can smoked oysters
• 2 tsp. fresh lemon juice
• 1½ tbsp. grated onion
• Coarse ground pepper

Drain and rinse oysters, chop coarsely. Combine all other ingredients; add oysters and chill to meld flavors. Serve at cool room temperature with crackers or use to stuff celery stalks.

• 1 10-ounce package frozen copped spinach, thawed and drained
• 1 8-ounce package cream cheese, softened
• ½ cup chopped scallions
• ½ tsp. garlic pepper
• 1 cup shredded Cheddar cheese
• ⅓ cup chopped drained water chestnuts
• Crackers and/or cut-up assorted fresh vegetables, for serving

In a 1-quart mini slow cooker, mix together the spinach and cream cheese. Stir in the scallions and garlic pepper. Cover and cook 1 hour and 45 minutes, stirring once or twice, until very hot. Reserve 2 tbsp. cheese for the top. Stir in remaining cheese and water chestnuts. Sprinkle the reserved cheese on top. Pass crackers and/or vegetables for dipping.

• 1 pkg. (8 oz.) braunschweiger liver sausage
• 1 carton (8 oz.) refrigerated French Onion dip
• 1 tsp. Worcestershire sauce
• ⅛ tsp. Tabasco sauce
• 1 pkg. (3 oz.) cream cheese, softened

In bowl, combine all ingredients. Blend well. Serve on crackers.

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.