Recipes by Arlene

Note: This recipe comes from “The Psota Collection,” a compilation of recipes from the Psota family in Ravenna, Nebraska. The Psota and Kostal families were closely aligned. My aunt, Albie Kostal Psota, married into the Psota family as did her older sister, Emma Kostal Psota.

• 1 lb. hamburger
• ½ lb. bacon
• 1 onion, chopped
• 1 can each of pork & beans, kidney beans and baby butter beans
• ½ cup sugar
• ½ cup brown sugar
• ¾ cup catsup

Brown hamburger, bacon and onion. Drain fat and combine all ingredients in a crock pot. Cook for approximately 3 to 4 hours.

Note: This recipe comes from “The Psota Collection,” a compilation of recipes from the Psota family in Ravenna, Nebraska. The Psota and Kostal families were closely aligned. My aunt, Albie Kostal Psota, married into the Psota family as did her older sister, Emma Kostal Psota. This particular recipe is one of Albie’s recipes. (I wish I had her recipe for dandelion wine!)

• 1 cup sugar
• ½ cup butter
• 2 eggs
• 1 cup ripe bananas
• 2 cups flour
• 1 tsp. soda
• ½ tsp. salt

Combine all ingredients together into a well-greased 9” x 5” x 3” loaf pan. Bake at 350° for one hour.

Note: These next few recipes come from “The Psota Collection,” a compilation of recipes from the Psota family in Ravenna, Nebraska. The Psota and Kostal families were closely aligned. My aunt, Albie Kostal Psota, married into the Psota family as did her older sister, Emma Kostal Psota.

• 1 large head broccoli, cut in pieces
• ½ cup onion
• ½ cup raisins
• ½ cup Miracle Whip
• ½ cup sugar
• 2 tbsp. vinegar
• 10-12 strip fried bacon, crumbled

Mix broccoli, onion, raisin and bacon together. Separately, mix Miracle Whip, sugar and vinegar and pour over salad. Keeps well.

• 1 fryer cut into pieces
• 2 tbsp. butter
• 1 8-oz. can crushed pineapple, drained
• ¼  cup prepared mustard
• ¼ cup honey
• ¼  cup sherry
• Paprika

Arrange chicken in greased shallow pan. Melt butter and add rest of ingredients. Spoon over chicken. Sprinkle paprika. Bake at 400° for 45 to 60 minutes. Serves 4.

• 1 lb. stringless beans
• 6 green onions, chopped
• Salt and pepper
• 4 slices bacon, minced

Fry bacon crisp in heavy pan and then remove. Cook onions in bacon fat. When onions are slightly wilted, add beans and stir well cooking for one minute. Add one tablespoon of water, cover and cook three additional minutes, then uncover. Beans should be bright green. Stir over burner until done to suit taste – about two or three minutes. Season to taste with salt and pepper and add crisp bacon just before serving. Serves 4.

• 2 5-lb. whole chicken
• 1½ cups finely chopped celery
• 1 small jar stuffed olives, chopped
• ¼ lb. chopped almonds
• 4 chopped hard-boiled eggs
• 1 quart stock
• Several pieces of celery
• 1 small onion, chopped
• 4 tbsp. gelatin
• 1 tbsp. green pepper, chopped
• Salt, pepper and cayenne to taste
• Lemon juice to taste

Boil chicken in water with several pieces of celery and onion to cover until meat falls off bones. Boil stock down, skimming off fat, until it makes 1 quart of stock. Soak gelatin in ¾ cup of water and add to hot stock, stir and add lemon juice. Cut chicken up coarsely, removing skin and gristle. Mix all ingredients and chill in refrigerator as mold. Slice and serve with mayonnaise and lettuce. Serves 12.

• 2 small cans minced clams
• 2 3-oz. packages cream cheese
• Hot sauce, lemon juice, onion powder, Worcestershire sauce and salt to taste

Drain clams. Mix all ingredients. Heat in double boiler or chafing dish. Serve with melba toast or crackers.

• ½ stick butter
• 1 medium onion, sliced thin
• 2 tsp. curry powder
• 1 cup uncooked rice
• 1 cup orange juice
• 1 cup chicken broth
• 1 tsp. salt
• ½ cup seedless raisins
• 1 bay leaf

Melt butter in heavy saucepan. Sauté onion until soft and golden. Stir in curry and rice, cook two minutes longer, stirring constantly. Add remaining ingredients, stir with fork. Bring to boiling and lower heat. Cover and simmer 15-20 minutes until rice is tender and liquid has been absorbed. Remove bay leaf before serving. Serves six.

• 4 English muffins
• 1 4½-oz. can deviled ham
• ½ cup mayonnaise
• ¼ cup finely-chopped celery
• Butter
• 1 7½-oz. can crabmeat or fresh crab
• ½ cup sour cream
• Paprika

Split muffins; butter and toast. Spread with deviled ham and toast slightly. Combine remaining ingredients except paprika. Mound mixture on muffins and bake at 400° or broil. Sprinkle with paprika. Serves 4.

• 1 3-oz. box cherry Jell-O
• 1 3-oz. package cream cheese
• 15 marshmallows
• 1 4½-oz. tub Cool Whip
• 1 small can crush pineapple
• 2 cups water

Make Jell-O as directed on package with water. Add marshmallows and melt in hot Jell-O; add to softened cream cheese. Refrigerate until just before it congeals. Whip in mixture; add well-drained pineapple and fold in Cool Whip. Chill until sets in 8-inch square pan or dish. Serves 9-12 people. Holds up great for a buffet.