Recipes by Arlene

• 1 can (15 oz.) blueberries
• Pineapple juice
• 2 pkgs (3 oz. each) lemon Jell-O
• 1 large banana mashed
• 2 Tbsp. sugar
• 1 cup heavy cream, whipped

Drain juice from blueberries and add enough pineapple juice to make 3 cups. Heat mixture and add Jell-O, stir until dissolved. Chill until partially thickened. Fold in banana, sugar, cream, and blueberries. Turn into mold and chill until firm. Round is a good mold to use.

• 4 bacon slices
• 16 oz. sharp cheddar cheese, shredded
• 1 (4-oz.) jar diced pimento, rinsed & drained
• ½ cup mayonnaise
• 2 Tbsp. finely chopped onion
• 1 Tbsp. Worcestershire sauce
• ¼ tsp. salt
• 1/8 tsp. ground red pepper
• 1/8 tsp. pepper

Cook bacon in large skillet 4-5 minutes on each side until crisp: remove bacon, and drain on paper towels. Crumble bacon. Stir together bacon, cheese and remaining ingredients just until blended. Spread on cocktail bread and serve.

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

• ¾ cup mayonnaise
• 3 oz. half & half
• 3 tbsp. sugar
• 4 tsp. vinegar
• 1 tsp. celery seed
• Salt & pepper to taste

Beat above ingredients well before adding to vegetables:

• ½ cup carrots, shredded
• ¾ head green cabbage, shredded
• ½ cup red cabbage, shredded

Dressing:

• 1 cup white vinegar
• 1 tsp. salt
• 1 tsp. celery salt
• ½ tsp. pepper
• 1 tsp. mustard
• ½ cup salad oil

Boil dressing ingredients together for 3 minutes. Pour hot over vegetable mixture. Mix well; place in tightly covered dish and refrigerate for 24 hrs. Makes 8-10 servings.