(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).

Egg Bake

• 16 slices bread, cut off crusts, cubed;

• 1-lb. cubed ham;

• 1/2-lb. sharp cheese, grated;

• 1-1/2 cups Swiss cheese, cubed;

• 6 eggs;

• 3 cups milk;

• 1/2 teaspoon each onion salt, dry mustard.

Grease a 9x13-inch pan and spread 1/2 of the bread. Add ham and cheese. Cover with the rest of the bread. Mix eggs, milk, salt and mustard. Pour evenly over bread and refrigerate overnight. Before baking, top with 1-1/2 cups crushed cornflakes and 1/4 cup butter, melted. Bake at 375º for 40 minutes. Let sit for five minutes before cutting.

Submitted by Caralyn (Florell) Bergstrom.

Rhubarb Dessert

• 2 cups flour;

• 2 tablespoons sugar;

• 1/2 cup butter;

• 6 eggs, separated;

• 2 cups sugar;

• 1/2 teaspoon salt;

• 1 cup milk;

• 5 tablespoons flour;

• 5 cups of cut-up rhubarb;

• 1 cup sugar.

Mix flour, 2 tablespoons sugar and butter  like pie crust. Spread into a 9x13-inch pan. Bake at 350º for 15 minutes. Put 5 cups rhubarb over baked crust. Make filling from egg yolks, 2 cups sugar, salt, milk and 5 tablespoons flour. Beat and pour over fruit. Bake 40 minutes at 350º or until set. Beat egg whites until stiff. Beat in 1 cup sugar and vanilla. Spread on baked dessert and brown in oven.

Submitted by Phyllis Olson.

Three-Hole Cake

• 3 cups flour;

• 2 teaspoons soda;

• 1/2 teaspoon salt;

• 1/2 cup cocoa;

• 2 cups white sugar;

• 2 tablespoons 

vinegar;

• 2 teaspoons vanilla;

• 3/4 cup oil;

• 2 cups water.

Sift dry ingredients together into a greased, 9x13-inch pan. Make 3 holes in dry ingredients - add vinegar to one, vanilla to second one and oil to the third. Pour water over all and mix with fork or potato masher just until blended. Do not beat! Bake 35-40 minutes at 350º or until done.

Submitted by Phyllis Olson.