Recipes by Arlene

From Wikipedia: Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) is a type of pastry consisting of fillings ranging from fruits (including poppy seed, raspberry, and apricot) to cheeses inside a bread roll. Originally only a sweet dessert from Central Europe, they have become popular in parts of the United States.

Note: This recipe comes from “The Psota Collection,” a compilation of recipes from the Psota family in Ravenna, Nebraska. My aunt, Albie Kostal Psota, was an excellent cook and made kolaches for us all the time.

• 2 cups warm water
• 2 tsp. sugar
• 2 packages dry yeast
• flour
• 2 cups sugar
• 3 eggs, beaten
• 1 tsp. salt
• 1 cup mile (scald, cool to warm)
• 1 cup lard
• 5-6 cups flour

Mix first four ingredients using enough flour to make thin batter, like pancakes. Let stand 15 minutes. Then add remaining ingredients. Mix well and let rise until double in size. Push down. Take ¼ of dough, pat down and cut into 3- to 4-inch squares. Pull corners up so it looks like an ‘H.’ Put filling in center — apple, prune, apricot, cherry, cottage cheese or poppy seed – and bring corners up and tie, like a shoe. Let rise until double in size. Bake in 350° oven until brown, about 30 minutes.

Note: This recipe originally came from Rose Kraber Brown of Alda, Nebraska. I was sorry to hear that she recently passed away.

• ½ cup butter
• 2 eggs
• 2 tsp. baking powder
• ½ tsp. salt
• ¾ cup milk
• 1 cup chopped cranberries
• 1½ cup miniature marshmallows
• ½ cup light brown sugar
• ½ cup chopped walnuts
• 2 tbsp. melted butter
• 1 cup sugar
• 1½ cup flour
• 1 tsp. vanilla

In large mixing bowl cream butter and sugar. Add eggs and beat until well combined. In separate bowl combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread butter in a greased 13” x 9” pan. Top with marshmallows and press into batter. sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes. Yield: 12-15 servings.

Note: This recipe originally came from Elsie Kraber Pritschau, from Ravenna, Nebraska.

• 1 (6-oz.) package long-grain and wild rice mix
• 1 lb. bulk pork sausage
• 1 (10¾-oz.) can cream of mushroom soup, undiluted
• 1 cup chopped fresh mushrooms
• ½ cup chopped onions
• ½ cup chopped green pepper
• ½ cup shredded sharp cheddar cheese
• ½ cup chicken broth
• ¼ cup minced celery
• 1 tsp. parsley flakes
• ½ tsp. pepper

Cook rice according to package directions. Meanwhile, brown sausage in skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2-quart casserole. Bake at 350° for 1 hour. Yield: 6-8 servings.

From the 2009 Holiday Recipe Book!

• 12- or 16-oz. cranberries (washed well and picked over to eliminate soft berries)
• 2 oranges washed well but not peeled
• 6 tart apples washed well
• 1 cup sugar

Grind everything in food processor. Save all juice to add to the relish. This can be done in a blender but it takes forever!

From the 2009 Holiday Recipe Book!

• 5 slices sandwich bread
• 4 Tbsp. butter
• ½ tsp. garlic salt
• 1 Tbsp. grated parmesan cheese
• ½ tsp. paprika
• ½ tsp. dried parsley
• ½ tsp. dried oregano
• Sprinkle chives

Set out about 5 slices of bread a couple hours before starting the recipe to dry out the bread. Melt butter in a baking dish large enough to hold 3 cups of the cut bread cubes. Add garlic salt, parmesan cheese, paprika, parsley, oregano and a sprinkle of chives. Mix well and then add croutons and lightly mix. Place in 200 degree oven and bake for one hour, stirring every 15 minutes to coat all croutons evenly. Cool and seal in airtight container. Use as a topping for salads, soups, casseroles or increase recipe to make stuffing.

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!

• 3 whole English muffins, cut in half
• 6 oz. package chopped dates
• ¼ cup mini size chocolate chips
• ¼ cup chopped walnuts or pecans
• 4 oz. cream cheese

Toast muffins. Mix remaining ingredients together. Cover muffins with mixture. Broil about 2 minutes. Serve at once. Can put mixture on crackers and broil too.

From the 2009 Holiday Recipe Book!

• 2 3-oz. packages Buddig Corned Beef
• 1 8oz. package cream cheese, softened
• Claussen Dill pickles, #2 jar

Drain and dry pickles well with paper towels. Spread softened cream cheese generously over dried beef slices. Wrap this around a dill pickle. Continue until all beef slices are used. Refrigerate several hours or overnight. When ready to serve, slice into ¼” – ½” slices with a sharp knife. Can also substitute ham slices.

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!

• 25 cups of cereal (they average 1 oz. for 1 cup):
  • Corn Chex
  • Wheat Chex
  • Rice Chex
  • Cheerios
• 2 11-oz. cans mixed nuts
• 11.5 oz. honey roasted peanuts
• ½ can cashews (optional)
• 5 oz. very thin pretzel sticks

Put in large pan or roaster. Mix well with wooden spoon, do not crush cereal.

• 2 cups fresh salad oil
• 2 tbsp. Worcestershire sauce
• 2 tbsp. garlic salt
• 1 tsp. seasoned salt

Add above ingredients to the cereal mixture and mix well again. Bake at 250 degrees for 2 hours stirring every 15 minutes.