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

Jello Tapioca Salad

2 packages tapioca pudding mix;

2-3 oz. packages of strawberry jello;

3 cups water

1 small container of frozen whipped topping;

1-1/2 cups of cut up strawberries.

Mix pudding, jello and water. Boil for one minute. Cool. Add thawed whipped topping and strawberries. Refrigerate until ready to consume.

Lady Fingers

5 tablespoons sugar;

1 cup butter;

1 teaspoon vanilla;

2 cups flour.

Mix sugar, butter, vanilla and flour. Roll in small fingers. Bake at 375º until light brown. When slightly cool, roll in cinnamon and sugar.

Canadian Bars

1/2 cup soft butter;

5 tablespoons sugar;

5 tablespoons cocoa;

1 teaspoon vanilla;

1 egg;

2 cups graham cracker crumbs;

1 cup fine coconut;

1/2 cup nuts;

4 tablespoons butter;

2 tablespoons instant vanilla pudding;

3 tablespoons milk;

2 cups powdered sugar;

1 package chocolate chips.

Stir soft butter, sugar, cocoa, vanilla and egg together. Set in bowl of hot water until butter is melted the consistency of custard. Mix crumbs, coconut and nuts. Add to cocoa mixture. Spread in a 9x9 pan. Cream 4 tablespoons butter, pudding, milk and powdered sugar. Spread on top of cocoa mixture. Chill a little while. Melt chocolate chips and spread on bars.

Submitted by Linda Keeler in memory of Hannah Keeler.

Interesting in submitting a recipe? Email it to reporter.bill@patriotnewsmn.com (include a photo if you can)