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.

• 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.

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.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr. This is the last in this series of recipes!

• 2 slices bacon
• 1 tsp. (or 1 cube) instant beef bouillon
• 1 cup boiling water
• 1 lb. ground beef
• 1 egg
• ¼ cup bread crumbs
• ½ tsp. salt
• Dash of pepper
• 2 medium onions, thin-sliced
• 2 tbsp. flour
• ¾ beer
• 1 tsp. brown sugar
• 1 tsp. vinegar
• ¼ thyme, crushed
• 2 tbsp. snipped parsley

Fry bacon until crisp; crumble and set aside, reserving drippings. Dissolve bouillon in boiling water. Combine ¼ cup of the beef broth with ground beef, egg, bread crumbs, salt and pepper and mix well. Shape meat mixture into small balls and brown in bacon drippings. Transfer meatballs into 1½ qt. casserole.

In same skillet, cook 2 thinly-sliced medium onions until golden. Spoon atop meatballs. Stir flour into bacon drippings; add remaining beef broth and beer. Stir in brown sugar, vinegar, thyme, ¼ tsp. salt and a dash of pepper.

Cook and stir until mixture thickens and bubbles. Pour over onions and meatballs. Cover and bake in 350° oven for 45 minutes or longer. Top with parsley and crumbled bacon just before serving. Serves four as a main dish.

Note: This can be served as an entrée or an appetizer.Serve atop buttered noodles for the former or in a chafing dish with cocktail toothpicks for the latter.

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

• 1 cut-up chicken
• 1 cup catsup
• 1 can cola (not diet cola)
• Salt and pepper to taste

Place raw chicken in skillet. Mix catsup and cola. Pour over chicken. Add salt and pepper. Simmer in skillet for 3 to 4 hours. Serve when tender.

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

• 8 slices bacon
• 1 medium onion, diced
• 2 tbsp. flour
• ½ cup vinegar
• ½ cup water
• ½ cup sugar
• 4 tsp. salt
• Pepper to taste
• 8 cups (4-5 lbs.) potatoes, cooked in skins

Fry bacon until crisp; crumble and reserve. Sauté onion in drippings. Add flour, vinegar, water, sugar, salt and pepper. Cook until thickened. Add crumbled bacon.

Pour over sliced potatoes. Garnish with parsley. Serve hot. Can be assembled in baking dish and reheated in oven at serving time.

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.