(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).

Melon Summer Salad

• 1 cup watermelon balls;

• 1/4 cup honey:

• 1 cup cantaloupe or honeydew balls;

• Juice of one lemon;

•1/2 cup whipped cream.

Sprinkle fruit balls with lemon juice, then honey. Chill. Fold whipped cream into fruit just before serving. Serve on crisp lettuce leaf.

Submitted in memory of Josie Kobs.

No Bake Cookies

• 2 cups sugar;

• 1/2 butter;

• 1/2 cup peanut butter;

• 5 Tbsp. cocoa;

• 1/2 cup milk.

Mix above ingredients in a pan and boil over the stove. Then remove and add 5 cups of oatmeal. Stir well. Drop by teaspoonful onto waxed paper. Let sit for 30 minutes and serve.

Submitted by Jackie Johnson

Doughnuts

• 5 eggs;

• 4 1/2 heaping tsp. baking powder;

• 2 2/3 cup milk;

• 10-12 cups flour;

• 3 Tbsp. melted shortening;

• 3 cups sugar;

• 1 tsp. salt;

• Flavoring.

Mix together eggs, sugar, milk, and melted shortening. Combine flour, baking powder and salt. Add to liquid mixture and stir lightly. Fry in hot oil, 365º, for about 3 or 4 minutes and drain on paper towel. Makes 9 1/2 dozen doughnuts.

Submitted in memory of Dora Nelson