Pour into serving dish, and allow to set up in the refrigerator.

HOT CLAM DIP

"This is a favorite of my family from when we lived in St. Louis," writes Marie Galbraith of Sandy. "Someone brought it to a ward party, and now we make it every year during the holidays."

8 ounces cream cheese, softened

2 tablespoons mayonnaise

1 small can minced clams, drained

1/4 pound sharp cheddar cheese, grated

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

Paprika

Mix all but clams and cheese in a mixer until smooth. Add drained clams. Stir with a spoon and pour into a glass casserole dish, pie plate or 8-by-8-inch pan. Sprinkle with cheese and paprika. Bake at 350 degrees for 20 minutes. Serve with tortilla chips.

CHRISTMAS CEREAL CANDY

"This recipe was given to me 40 years ago by my daughter's piano teacher, Rosamond Butterfield in Riverton," writes Arlene J. Crump Rowberry. "It can be made in one hour's time."

1 12-ounce box corn flakes

1 13-ounce box crispy rice cereal

1 1/2 packages coconut

1 20-ounce package Spanish peanuts

Syrup:

4 cups white corn syrup

4 cups sugar

2 cups milk

2 teaspoons vanilla

Mix the cereals, coconut and peanuts in a large roasting pan. Place in a warm oven (200 degrees). Stir with spatula several times. While the cereals are crisping, make syrup. Mix corn syrup, sugar, milk and vanilla in a heavy pan, and cook over medium heat until it reaches 215 or 220 degrees, or to soft- or firm-ball stage. Do not overcook. Stir often. (Takes about 30 minutes.) Remove from heat and add vanilla. Stir well. Pour hot syrup over the cereal mix, and stir with wooden spoon until it all sticks together. Spread cereal on waxed paper, and mash gently with your hands. Let cool. Break into pieces, and store in airtight containers.

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E-mail: vphillips@desnews.com