Recipes by Arlene

• 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.

From the 2009 Holiday Recipe Book!

• 6½ oz. can tuna
• 2 oz. can anchovy fillets
• 2 hard cooked eggs
• Sandwich bread
• ¼ cup butter
• 2 Tbsp. mayonnaise
• Stuffed olives, sliced

Drain tuna. Put tuna in blender and add anchovies and one hard cooked egg. Blend. In a bowl, cream the butter and stir in the mayonnaise. Add to tuna mixture and stir lightly. Spread on bread cut into fancy shapes. Decorate with remaining sieved egg yolk and sliced olives.

From the 2009 Holiday Recipe Book!

• 2 8-oz. packages cream cheese
• 2 6-oz. packages Buddig Beef, cut into small pieces
• 1 tbsp. mayonnaise
• ½ cup dry minced onion
• 1 cup red wine
• Parsley flakes

Drench minced onion in red wine and allow onion to soak up all the wine (about 30 minutes.) Beat all ingredients together and form into ball. Cover with parsley flakes for decoration.

From the 2009 Holiday Recipe Book!

• 4½ oz. can deviled ham
• 3 oz. package cream cheese softened
• 5 oz. jar Kraft pimiento cheese spread
• ½ tsp. lemon juice
• ½ tsp. horseradish
• 1/3 cup mayonnaise
• 2 tbsp. fresh minced parsley
• 1 tbsp. minced onion
• 4 drops Tabasco sauce

Mash cream cheese with fork, add all other ingredients and blend well. Serve with cocktail rye bread, crackers or potato chips. For a colorful garnish, sprinkle with finely chopped sweet gherkin pickles.

From the 2009 Holiday Recipe Book!

• 12 oz. package imitation crab meat
• 8 oz. package cream cheese, softened
• 2 cups mayonnaise
• 1 cup chopped onion
• 1 cup chopped celery
• Lemon pepper to taste
• Dash of Tabasco

Thaw crabmeat on paper towels, and then cut with scissors into manageable bites. Combine cream cheese and mayonnaise. Then add onion and celery and seasonings. Add crabmeat last. Serve with stone ground or wheat crackers. Do not freeze.

From the 2009 Holiday Recipe Book!

• 1 lb. pork sausage
• 1 lb. ground chuck
• 1 lb. Velveeta cheese
• Sprinkle of oregano and garlic salt
• 1 loaf small cocktail rye bread

Brown meat, drain. Add cubed cheese. Stir until melted. Add spices. Spread on rye rounds and bake at 350 degrees until done. Will freeze well.

• 1 lb. sharp process American cheese
• 8-oz. package cream cheese
• 4-oz. package blue cheese
• 6-oz. roll smoke-flavored cheese food
• 2 tbsp. prepared horseradish
• 1 tbsp. prepared mustard
• 1 tbsp. onion salt
• 2 tbsp. chopped parsley

Let cheese soften at room temperature. In mixer, combine all ingredients except parsley. Keep chilled until about an hour before serving time (flavor is best at room temperature). Put in serving bowl of your choice. Sprinkle with parsley. Serve with crisp crackers. Makes about 4½ cups.