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.

• 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.

• 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.