(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).

Easy Hash Brown Casserole

• 2 lb. bag frozen hash browns;

• Chopped onions (optional);

• Leftover meat (ham, chicken);

• 1 1/2 cups grated cheese;

• Salt, pepper, and butter to taste;

• 1 pint heavy cream.

Preheat oven to 350º. Grease 9 x 13 inch cake pan or large casserole. Put in potatoes, onions, and meat. Add cheese and seasonings and pour cream over all. Bake for 1 - 1 1/2 hours until done.

Submitted by Marti Heath.

Bread Pudding

• 1 1/2 cups bread;

• 1/2 cup brown sugar;

• 1/4 cup raisins;

• 1 cup milk;

• Pinch each of salt, nutmeg, and cinnamon;

• 2 eggs (beat eggs separately, add last)

Bake in  slow oven (about 300º) until knife comes out clean. 

Submitted in memory of Myrtle Shaw.

Peanut Brittle

• 1 1/2 cups sugar;

• 1/2 cup syrup;

• 2/3 cups butter;

• 2 cups raw peanuts (or salted);

• 1/8 tsp. soda.

Bring sugar, syrup, and butter to a boil and add peanuts. Boil until the peanuts are roasted. Add soda. Start on high then turn to medium and cook until desired color – quite brown. Spread thin layer on a tray. Let cool, break, and eat.

Submitted in memory of Ellen Kisner.