Recipes by Arlene

Select a standing aged prime rib roast.  Roast needs to be at room temperature prior to cooking – can sit out up to an hour before roasting.

Preheat oven to 450 degrees. Sprinkle roast with salt on top, bottom and sides. Season with pepper.  Place meat fat side up in shallow roasting pan. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350 degrees and roast beef less than 30 minutes per pound.

Roast until meat thermometer reads 115 degrees and remove from oven. Transfer to cutting board and let stand 20 minutes. Beef will continue to cook as it stands reaching 125 degrees (medium rare).

Select a standing aged prime rib roast. Follow these instructions for any size roast.

Preheat oven to 375 degrees. Rub meat well with salt, sprinkle with pepper. Place meat fat side up in shallow roasting pan. Do not cover and do not add water. Put roast in oven, bake one hour. Turn off heat but do not open oven door at any time until ready to serve.

Regardless of the length of time the meat has been in the oven, 30-40 minutes before serving, turn oven on again at 375 degrees. Bake for 30-40 minutes. Open oven door. The meat will be brown and crisp on the outside and beautifully pink all the way through, juicy and medium rare.

This recipe was developed at the Big Onion Tavern in Ravenna, Nebraska and was passed on from owner to owner as a trade secret. The Big Onion was famous for this sandwich and people traveled great distances just to have one. The tavern is no longer in existence.

Roast a 3 – 4 lb. beef roast slowly at no more than 325 degrees to retain juices and promote tenderness. Set roast in about ¼” water. Add the following ingredients proportionate to the size of the roast:

• Bay Leaves
• Sage
• Chili Powder
• Salt and Pepper
• Onions
• Worcestershire Sauce

Slice beef into thin slices when cold. Reheat the beef in the broth saved from roasting for the sandwiches. Tastes best when served with hot homemade mustard.

• 1 stick butter softened
• 1 can cream of chicken soup
• 16 oz. sour cream
• 8 oz. shredded cheddar cheese
• 24 oz. pkg O’Brien frozen hash browns (with onions and peppers)
• 1 cup cracker crumbs

Preheat oven to 350 degrees. Mix together butter, soup and sour cream. Add potatoes and cheese. Pour into greased 8 X 11” casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. This recipe freezes well.

• 3 – 10 oz. pkgs frozen broccoli cuts
• 8 oz. Velveeta cheese, cubed
• ¼ lb butter plus 4 tbls
• Ritz crackers

Cook frozen broccoli as the package directs. Melt in Velveeta cheese and ¼ lb butter. Mix all together and pour into greased casserole dish and crumble half tube of Ritz crackers on top with 4 tbls butter. Bake at 325 degrees for 30 minutes.

Driesbach’s was a famous steakhouse in Grand Island, Nebraska for many years but has since closed its doors.

• 5 cups diced potatoes
• 2 cups small curd cottage cheese
• ¼ cup minced green onion
• ½ cup shredded American cheese
• 2 tsp salt
• 1 cup sour cream
• 1 clove garlic or dash garlic salt

Boil potatoes with skins on just until done–do not overcook. Combine cottage cheese, onion, salt, garlic and sour cream and fold into potatoes. Pour into 1 ½ qt. buttered casserole. Top with cheese and bake at 350 degrees for 40-45 minutes.

• 32 oz. pkg frozen hash brown potatoes (thawed in fridge overnight)
• 2 cans cheddar cheese soup
• 13 oz. can evaporated milk
• 1 can French fried onion rings

Mix all ingredients in crock pot holding back half the can of onion rings. Cook on low for eight hours. Top with remaining onion rings. Recipe can easily be cut in half if desired.

This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet. Have guests write their name on a quart size Ziploc® freezer bag with a permanent marker.

• 2 eggs for each omelet
• Choice of fillings which can include:
• Ham
• Cheese
• Onions
• Tomatoes
• Hash browns
• Salsa
• Peppers
• Salt & Pepper

Crack two eggs into the freezer bag (not more than two!) and shake to combine them. Each guest adds their fillings of choice to their freezer bag and shakes. Make sure to get all air out of the bag before zipping closed. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open bags and omelets will roll out easily.

• 1 quart coarse cut lettuce
• 1 clove garlic
• 1 cup cleaned cooked shrimp
• 2 medium tomatoes
• 1 medium avocado
• Salt and pepper
• 1/3 cup mayonnaise
• 1 tsp wine vinegar
• 1 tbls lemon juice
• 2 tbls salad oil
• 3 tbls chili sauce
• ½ tsp prepared horseradish
• ½ tsp grated onion
• ¼ tsp Worcestershire sauce
• Dash Tabasco

Put lettuce in bowl rubbed with cut garlic clove. Sprinkle with shrimps and diced tomato. Cut avocado into halves, remove seed and skin and cut into large cubes over salad mixture. Sprinkle with salt and pepper. Blend together remaining ingredients and pour over salad. Toss lightly to blend. Serve immediately.

• 1 cup Mazola oil
• 1 cup sugar
• 1 can tomato soup
• ½ cup dark vinegar
• 1 tsp salt
• 1 tsp pepper
• 2 tsp dry mustard
• 1 tsp celery seed
• 1 tsp garlic powder

Mix and refrigerate a few hours before serving.

Note: The Dorothy Lynch brand is sold in Nebraska grocery stores and sometimes in other states.