(Editor’s Note: The Patriot plans to run a recipe or two each week from locals and their favorite recipe books).

Danish Dumplings

1 medium- 

sized potato 

from hot soup;

1 teaspoon butter;

1 cup flour;

1/3 cup milk;

1 egg.

Take one potato from your hot soup and put in small bowl and mash with fork. Mix in remaining ingredients. Spoon into hot soup and cook for 15 minutes.

Submitted in memory of Muriel Gilyard.

Grandma Gilyard’s Sour Cream Cookies

Cream together:

2 cups white sugar;

1 cup shortening;

1/2 teaspoon salt.

Add:

4 well-beaten eggs;

Vanilla.

1 cup sour cream with 

pinch of soda;

Beat well.

Then add: 2 cups sifted flour with 4 teaspoons baking powder. Add about 4 more cups of flour until rolling consistentcy. Bake at 375 degrees until light brown.

Submitted in memory of Muriel Gilyard.

Swiss Oven Potatoes

4-5 medium-sized 

potatoes;

Onions (optional)

1/2 stick butter or 

margarine;

Salt and pepper.

Slice pared potatoes into a 1-quart greased casserole dish. Salt and pepper as desired after each potato. Add sliced onions if desired. Add slices of butter or margarine on top of the potatoes. Bake at 350 degrees for 50-60 minutes. Grated cheese may be added for variety.

Variation: Spread in a jelly roll pan and bake at 500 degrees for 20 minutes.

Submitted in memory of Muriel Gilyard.