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 can beer
• 1 can beef broth
• 1 can French onion soup
• 2 lbs. lean beef roast

Combine all ingredients and simmer in crock pot all day on low. Serve with hoagie buns and use juice to dip sandwiches.

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.

• 32 oz. frozen cubed has browns, thawed
• 1 lb. sliced bacon, cooked and crumbled
• 4 oz. shredded Cheddar cheese, divided
• ¼ to ½ tsp. salt
• 8 eggs
• 2 cups milk
• Dash paprika

In a large bowl, combine hash browns, bacon, half cup cheese and salt. Spoon into a greased 9” x 13” x 2” baking dish. In a bowl, beat eggs and milk until smooth. Pour over hash brown mixture. Sprinkle with paprika. Bake uncovered at 350° for 45-50 minutes until golden. Top with remaining cheese.

This dish may be prepared in advance, covered and refrigerated overnight. Remove from refrigerator 30 minutes before baking.