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.

• 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.

• 6 hard-boiled eggs, cooked and peeled
• ¼ cup Ranch dressing
• ¼ diced celery
• 3 tbsp. crisp-cooked, crumbled bacon (pieces may be used)
• 1 tbsp. diced green onion
• 8 slices sandwich bread
• Lettuce and tomato (optional)

Coarsely chop eggs. Combine with dressing, celery, bacon and onion in a medium serving bowl; mix well. Chill until just before serving. Spread salad evenly on 4 bread slices; arrange lettuce and tomato slices on egg salad, if desired. Top with remaining bread slices.

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

Combine all ingredients and simmer in a crock pot all day on low setting, turning roast over once. Remove from crock pot and place on cutting board. Cut into thin slices and put back in crock pot until ready to serve. Serve with hoagie rolls and use juice to dip sandwiches.

• 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.

From the March 1950 “Better Homes and Gardens” magazine. Hence the wordplay on Dagwood Bumstead from the “Blondie” comic strip popular at that time!

• ¼ lb. American cheese (1 cup cubed)
• 3 hard-cooked eggs, chopped
• 1 7-oz. can tuna, flaked
• 2 tbsp. chopped green pepper
• 2 tbsp. chopped onion
• 2 tbsp. chopped stuffed olives
• 2 tbsp. chopped sweet pickle
• ½ cup mayonnaise or salad dressing
• 6 large hot dog buns

Combine all ingredients except buns. Mix lightly. Split buns and fill. Wrap buns in aluminum foil. Place in slow oven (250°) about 30 minutes, until filling is heated and cheese melts. Serve hot. Fills 6 large buns generously.

• 1 cup flaked crab meat
• ¼ cup diced celery
• 2 tbsp. chopped onion
• ½ cup shredded Cheddar cheese
• ⅓ cup mayonnaise
• 4 hamburger buns, buttered

Combine ingredients and spread on buttered buns. Broil until hot, bubbly and brown. ”Burgers” may be prepared ahead of serving time.

• 1 7-oz. can tuna
• 1 cup grated cheese
• 3 hard-cooked eggs, chopped
• ½  cup salad dressing
• 2 tbsp. chopped olives
• 2 tbsp. chopped pickles
• 2 tbsp. chopped green pepper (optional)
• 2 tbsp. chopped stuff olives (optional)
• 2 tbsp. chopped onion (optional)
• Hamburger buns

Mix all ingredients and put in buns. Place on baking sheet and cover with aluminum foil. Heat in 350° oven for 20 minutes or 250° oven for 30 minutes.

• 1 boneless chuck roast
• 1 can beef broth
• 1 envelope Italian dressing mix
• ½ cup water

In a crock pot, place the beef broth, water and dressing mix and blend thoroughly.  Add the beef roast. Cover and cook on high for the first hour only. Then turn down to low heat for 6-8 hours until meat is very tender. Slice meat very thin and serve on rolls.