(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).

Potato Chip Cookie

• 3/4 cup sugar;

• 1 egg yolk;

• 1 1/2 cup flour;

• 3/4 cut butter;

• 1 tsp. vanilla;

• 3/4 cup crushed potato chips;

Cream butter and sugar very well. Add egg yolk, vanilla, flour and potato chips. Roll into marble or walnut sized balls and put on ungreased pan. Flatten with fork. Bake at 350º for 12 minutes.

Submitted in memory of Albertine Larson.

Baking Powder Biscuits

• 2 cups flour;

• 1/2 tsp. salt;

• 3/4 cup milk;

• 2 1/2 tsp. baking soda;

• 5 Tbsp. shortening

Mix all ingredients and drop off a spoon onto baking sheet. Bake at 450º until brown in color.

Submitted in memory of Rosella Graning.

Broccoli Puff

• 10 oz package frozen broccoli;

• 1/4 cup mayonnaise;

• 1 can cream of mushroom soup;

• 1/4 cup shredded sharp cheddar;

• 1 beaten egg;

• 1/4 cup bread crumbs;

• 1 Tbsp. butter;

• 1/4 cup milk.

Cook broccoli according to package directions. Drain thoroughly. Put in 8x8x2 inch baking dish. Stir soup and cheese together. Add mayonnaise and egg. Mix very well. Pour over broccoli. Mix bread crumbs and butter. Sprinkle over mixture. Bake at 350º for 45 minutes.

Submitted by Terry Graning