Recipes by Arlene

• 5-6 slices fresh bread, buttered, with crusts removed
• ½ lb. sharp cheddar cheese, grated
• 1 lb. cook, crumbled bacon
• ½ tsp. dry mustard
• 1 tsp. salt
• 4 eggs, slightly beaten
• 2 cups milk
• Dash paprika

Combine crumbled bacon with cheese. Alternate bread and cheese/bacon in buttered 2-quart baking dish. Add eggs and milk. Bake 1 hour in 350° oven, until brown. Serves 6 to 8.

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.

• 4 English muffins, split and toasted
• 16 thin slices Canadian bacon
• 8 eggs
• ¼ cup margarine or butter
• ¼ cup all-purpose flour
• 1 tsp. paprika
• ⅛ tsp. ground nutmeg
• ⅛ tsp. pepper
• 2 cups milk
• 2 cups shredded Swiss cheese
• ½ cup dry white wine
• ½ cup crushed cornflakes (about 1 cup before crushing)
• 1 tbsp. margarine or butter, melted

Arrange muffins, cut side up, in 13 x 9 x 2 inch baking dish. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water; bring just to boiling. Break one egg into a dish. Carefully slide egg into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with slotted spoon. Repeat with remaining eggs. Place one egg on top of each muffin stack; set aside.

For sauce, in a medium saucepan melt ¼ cup margarine or butter. Stir in flour, paprika, nutmeg and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. Carefully spoon over muffin stacks. Combine cornflakes and the melted margarine or butter; sprinkle over muffin stacks. Cover and chill overnight.

To serve, bake, uncovered, in a 375° oven 20 to 25 minutes or until heated through. Makes 8 servings.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 1 Tbsp. margarine, melted
• 8 slices white bread, cubed
• 4 cups Cheddar cheese, shredded
• 4 cups Swiss cheese, shredded
• 5 eggs, slightly beaten
• 2 cups milk
• ½ tsp. dry mustard

Prepare the day before.

Melt margarine in 9 x 12 inch baking pan. Trim crust from bread before cutting into cubes. Layer on top of margarine. Top first with Swiss cheese; then Cheddar cheese. Mix eggs, milk and dry mustard. Pour over cheese. Cover with foil and refrigerate overnight.

Bake next day at 325 degrees for one hour. Remove foil for last 15 minutes.

Yield 8-10 servings.

This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet. Have guests write their name on a quart size Ziploc® freezer bag with a permanent marker.

• 2 eggs for each omelet
• Choice of fillings which can include:
• Ham
• Cheese
• Onions
• Tomatoes
• Hash browns
• Salsa
• Peppers
• Salt & Pepper

Crack two eggs into the freezer bag (not more than two!) and shake to combine them. Each guest adds their fillings of choice to their freezer bag and shakes. Make sure to get all air out of the bag before zipping closed. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open bags and omelets will roll out easily.