(Editor’s Note: The Patriot plans to run a recipe or two each week from locals and their favorite recipe books. If you have one you’d like to share, contact the Patriot at 763-275-0275).

Chicken Tortellini Casserole

• 1 pkg. (8-oz.) cheese tortellini;

• 1/2 stick butter;

• 4 chicken breasts, boned, skinned and cut up;

• 3/4 cups chopped onion;

• 1 tablespoon chicken boullion;

• 1 can (8-oz.) chicken broth;

• 1 teaspoon sugar;

• 4 oz. can mushrooms, drained;

• 1/2 cup sour cream;

• 8 oz. shredded Monterey Jack cheese.

Cook tortellini 5 minutes, drain and place in bottom of greased cake pan. Put 1/2 of cheese over tortellini. Lightly flour chicken and brown in butter. Place on top of tortellini. Cook onion in same pan after chicken is browned; add boullion, chicken broth, sugar and mushrooms. Bring to a slow boil and cook 5 minutes. Add remaining cheese and cook until cheese melts. Add sour cream and blend. Pour over chicken, cover with foil and bake 45 minutes at 275º to 300º.

Submitted in memory of Deanna Seeley

Cheesy O’Brien 

Egg Scramble

• 1 pkg. (28 oz.) frozen O’Brien hash brown potatoes;

• 1/2 teaspoon garlic salt;

• 1/4 teaspoon pepper;

• 1 can cheddar cheese soup. undiluted;

• 1-lb. sliced bacon, cooked and crumbled;

• 12 eggs, lightly beaten;

• 2 tablespoons butter or margarine;

• 2 cups (8 oz.) shredded cheddar cheese.

In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased, 2-1/2 quart baking dish. Top with soup. Set aside 1/2 cups of bacon, sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set. Spoon over bacon, sprinkle with cheese and reserved bacon. Bake, uncovered at 350º for 20 to 25 minutes or until cheese is melted. 

Submitted in memory of Harold Kolbinger

Lefse

• 8 cups riced potatoes;

• 1 tablespoon salt;

• 3 tablespoons sugar;

• 3/4 cups butter;

• 1-3/4 cups flour.

Boil and rice potatoes. Drain. While still hot, add salt, sugar, and butter to the potatoes. When cool, add flour and let cool longer. Put flour on surface and roll into balls. With rolling pin, roll thin on floured board. Fry on dry/clean griddle. Griddle should be hot. Eat with sugar and butter or butter and brown sugar..

Submitted in memory of Vernon Henry