Recipes by Arlene

• 6 medium size red potatoes
• 2 cups cheddar cheese, shredded
• ¼ cup butter
• 1 ½ cups sour cream
• ¼ cup chopped onion
• 1 tsp. salt
• ¼ tsp. pepper
• Paprika

Cook potatoes in skins until just tender. Chill. Peel potatoes. Shred coarsely with grater or food processor. In saucepan over low heat, combine cheese and butter. Stir until almost melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into greased casserole. Sprinkle with paprika. Bake covered for 30 minutes at 350°.

• ⅓ cup packed brown sugar
• ⅓ cup broken cashews
• ½ tsp. salt
• ¼ tsp. ground ginger
• 4 medium sweet potatoes, cooked and sliced (about 3 cups)
• 1 cup drained and diced canned peaches
• 2 tbsp. butter or margarine

In small mixing bowl, blend together the packed brown sugar, broken cashews, salt and ground ginger. In 1½-quart casserole, arrange in alternate layers, half of the sliced sweet potatoes, half of the diced peaches and half of the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake casserole – covered – in a 350 degree oven for 30 minutes. Uncover and continue baking an additional 10 minutes. Garnish with additional peach slices, if desired. Makes 6 servings.

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

• 5 cups diced potatoes
• 2½ cups diced ham
• 2½ cups diced celery
• 3 hard-boiled eggs, diced
• ¼ tsp. ground pepper
• 2 tbsp. Dijon mustard
• 2 cups mayonnaise

Cook potatoes until tender. Drain and cool. Transfer to a large bowl. Add ham, celery and eggs. Mix pepper, mustard and mayonnaise in a small bowl. Add to egg mixture and toss to coat. Refrigerate for a few hours before serving.

Makes 8 to 10 servings.

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

• 8 medium potatoes, peeled
• 8 oz. cream cheese, softened
• 8 oz. sour cream
• ¼ lb. butter, softened
• Dash of garlic salt
• Dash of pepper
• ½ cup Cheddar cheese, grated
• 1 green onion, chopped [optional]

Cook potatoes until done; then mash. Add cream cheese, sour cream, butter, seasonings and onion [if desired]. Mix well. Pour into a 2½-qt. buttered casserole. Top with grated cheese. Bake at 350 degrees for one hour.

Yields 8-10 servings.

• 1 stick butter softened
• 1 can cream of chicken soup
• 16 oz. sour cream
• 8 oz. shredded cheddar cheese
• 24 oz. pkg O’Brien frozen hash browns (with onions and peppers)
• 1 cup cracker crumbs

Preheat oven to 350 degrees. Mix together butter, soup and sour cream. Add potatoes and cheese. Pour into greased 8 X 11” casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. This recipe freezes well.

Driesbach’s was a famous steakhouse in Grand Island, Nebraska for many years but has since closed its doors.

• 5 cups diced potatoes
• 2 cups small curd cottage cheese
• ¼ cup minced green onion
• ½ cup shredded American cheese
• 2 tsp salt
• 1 cup sour cream
• 1 clove garlic or dash garlic salt

Boil potatoes with skins on just until done–do not overcook. Combine cottage cheese, onion, salt, garlic and sour cream and fold into potatoes. Pour into 1 ½ qt. buttered casserole. Top with cheese and bake at 350 degrees for 40-45 minutes.

• 32 oz. pkg frozen hash brown potatoes (thawed in fridge overnight)
• 2 cans cheddar cheese soup
• 13 oz. can evaporated milk
• 1 can French fried onion rings

Mix all ingredients in crock pot holding back half the can of onion rings. Cook on low for eight hours. Top with remaining onion rings. Recipe can easily be cut in half if desired.