Recipes by Arlene

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.