(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).

Dill Pickle Soup

• 5-1/2 cups chicken broth;

• 1-3/4 lbs. russet potatoes, peeled and quartered;

• 2 cups chopped carrots, smaller dice;

• 1 cup chopped dill pickles (smaller dice - about 3 large whole dills);

• 1/2 cup unsalted butter;

• 1/2 cup all-purpose flour;

• 1 cup sour cream;

• 1/4 cup water;

• 2 cups dill pickle juice*;

• 1-1/2 teaspoons Old Bay seasoning;

• 1/2 teaspoon table salt;

• 1/2 teaspoon coarsely ground pepper;

• 1/4 teaspoon cayenne pepper;

• Optional garnishes: sliced dill pickles, fresh dill and black pepper.

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream 

and water, making a paste. Vigorously whisk sour cream mixture (2 tablespoons at a time) into soup. (This will also break up some of your potatoes, which is okay. You might see some initial little balls of flour form, but between whisking and boiling, all will disapppear - don’t panic!)

Add pickle juice, Old Bay, salt (*see above), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

Submitted by Sonya Stay

Scuffles

Soak 1 pkg. yeast in 1/4 cup lukewarm water and sugar for 15 minutes.

• 3 cups flour;

• 3 tablespoons sugar;

• 1/2 teaspoon salt;

• 1 cup butter.

Mix flour, sugar, salt and butter as pie crust. 

Add 1/2 cup milk, 2 eggs and yeast. Knead dough until soft. Let stand in refrigerator overnight.

Divide dough into 5 parts - roll as pie crust. Then, sprinkle a mixture of 1 cup sugar and 2 tablespoons cinnamon over it or both sides of dough. Cut into wedges and roll wide end to narrow end. Bake at 350 degrees for 15 minutes.

Submitted in memory of Esther Gunderson.