Recipes by Arlene

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.

Buy an extra bag of tortilla chips because this crowd pleaser is guaranteed to get everyone munching.

• 16-oz. can refried beans
• 1 container (8 ounces) guacamole
• 2 cups (16 ounces) sour cream
• 1 1¼-oz. package dry taco seasoning mix
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 tomato, chopped
• 4 scallions, thinly sliced

Spread refried beans on a 12-inch round serving platter; then spread guacamole over beans. Refrigerate.

In a medium bowl, combine sour cream and taco seasoning; mix well. Spread the mixture over guacamole. Sprinkle with cheese, tomato and scallions. Serve immediately or cover and refrigerate.

• 8 oz. cream cheese, softened
• ½ cup mayonnaise
• 3 tbsp. Heinz chili sauce
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 tsp. minced onion
• 1 can shrimp, drained and coarsely chopped or 1 can Sunny Sea fancy lump crabmeat

Mix all ingredients together and chill.

• 1 8-oz. package cream cheese
• 2 envelopes dry Pina Colada mix
• 3 tbsp. rum
• 1 tbsp. milk
• 3 tbsp. sugar

Mix all ingredients together and serve with sliced apples and pineapples. (Red Delicious and green Granny Smith apples make for a colorful display.)