Recipes by Arlene

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 small can boned chicken or turkey
• 1 small can evaporated milk
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 5-oz. can Chinese noodles
• Tabasco to taste

Mix ½ the can of Chinese noodles with all other ingredients. Bake in buttered casserole 25 minutes in a 350° oven. Before serving, top with remaining noodles.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 2-3 packages thawed hash brown patties (4 to a package)
• 1 can cream of chicken soup
• 12-16 oz. sour cream
• Lawry’s seasoned salt to taste
• Pepper to taste
• 1 bunch green onions, cut up
• American cheese, grated
• Small bag (lunchbox size) potato chips
• ½ stick butter

Place hash browns in a greased 9 x 13 dish. Mix next 5 ingredients and pour over potatoes. Grate American cheese to cover top and crush potato chips to cover cheese. Melt butter and pour over top. Bake at 350° covered with foil for 30 minutes. Remove foil and cook for additional half hour at same temperature.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 cup mayonnaise
• ½ cup sugar
• ¼ cup catsup
• ½ tsp. celery seed
• ¼ cup pickle relish
• ½ tsp. Worcestershire sauce
• 2 hard-boiled eggs, grated
• Salt and pepper

Combine above ingredients and refrigerate.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 cup sour cream
• 1 cup mayonnaise
• 1 can artichokes (not marinated}
• 1 cup Parmesan cheese
• ½ cup green onion, chopped fine
• Dash of beau monde seasoning
• Dash of garlic powder

Combine all ingredients and bake at 350° for 20 minutes. Serve with Cheddar Thins crackers.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 12 lb. chicken (raw weight)
• 3 cups chopped onions
• 3 cups chopped carrots
• 3 cups chopped celery
• ⅓ cup salt
• 1½ tsp. garlic powder
• 2 tsp. pepper
• 3 1-lb. packages of noodles

Cook chicken. Remove from broth and cool enough to work with. Retain the broth. Remove skin and bones and chop into small pieces. Put vegetables and seasonings into broth and cook until tender. Return chicken to broth. Add noodles about 20 minutes before serving. If soup is desired, use fewer noodles.

Note: This recipe can be easily cut by thirds.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 cup uncooked wild rice
• 3 cups chicken broth
• 2 cups chopped celery
• 1 cup chopped onion
• 4 oz. can sliced mushrooms
• 1 can cream of mushroom soup
• ⅓ cup butter or margarine
• 1 tsp. poultry seasoning
• ½ to 1 tsp. salt
• ¼ tsp. pepper
• ½ tsp. sage

Stir rice into boiling chicken broth. Reduce heat, cover and simmer for 35-45 minutes until rice puffs open and is tender. Pour off excess liquid and fluff lightly with fork. Blend soup, melted butter/margarine and seasonings. Mix all ingredients in a covered casserole dish. Bake 1 hour at 350°.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1½ lbs. ground beef
• 2tsp. horseradish
• 5 tbsp. BBQ sauce or catsup
• ½ cup chopped onion
• 2 tsp. Dijon mustard
• 1 egg

Mix all ingredients together and put mixture into a loaf pan. Bake for 60-75 minutes in a 325° oven.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 lb. hamburger
• 1 small onion, minced
• 1 small potato, grated with peel
• ½ cup bread crumbs
• ¼ cup milk
• 1 egg
• 1 tsp. salt
• ½ tsp. medium grind black pepper

Mix and form patties. Spray grill or broiler surface with Pam Cooking Spray or another non-stick spray to prevent sticking. Actually works best if you put a sheet of aluminum foil on the grill surface, spray that and then grill burgers.

Note: This recipe is an adaptation of a very old recipe called “Depression Burgers” that was made during the ‘30s using the grated potato as a meat-stretcher.

• 1 lb. baby carrots, cut in 2½-inch pieces
• 2 tbsp. butter
• 1 tbsp. lemon juice
• ½ tsp. garlic salt
• 1½ tsp. fresh basil, finely chopped
• Dash pepper

In a saucepan, cook carrots in boiling salted water for 20-25 minutes or until tender. Drain. In same pan, melt butter; stir in the rest of the ingredients. Add carrots and toss. Serves 4-6.

• 8-oz. pkg. cream cheese, softened
• ¼ cup light cream
• 1 tsp. Worcestershire sauce
• 1 flat can smoked oysters
• 2 tsp. fresh lemon juice
• 1½ tbsp. grated onion
• Coarse ground pepper

Drain and rinse oysters, chop coarsely. Combine all other ingredients; add oysters and chill to meld flavors. Serve at cool room temperature with crackers or use to stuff celery stalks.