Tuesday, June 29, 2010

Week 17

A lot is going on this week.  We had a member of our church family pass away on Sunday.  In our church we have the viewing and funeral service at our building and then a luncheon for the family and close friends after the internment.  But in this case, the actual burial will be out of state.  That means that the luncheon will be immediately following the service.  Why am I going on about this?  Because I am in the Presidency of the women's organization, the Relief Society, and we are the ones that handle the luncheon.  They are expecting about 100 people.  So we whip into action and cook, set-up, provide linens, table decorations, serve and clean up all with 3 days notice.  The great thing about the Relief Society is, that we have lots of willing hearts and hands to assist us, so with some quick planning it is very doable, the family doesn't have to worry about it, they have a nice meal and can share time together without the worry. One of the standard dishes that everyone expects is a potato casserole that has come to be know simply as Funeral Potatoes.  It's a hearty, flavorful comfort food that everyone from 2 to 102 enjoys.  It is often the first item we run out of, so we always make sure there are extras.  Here is the basic recipe that can be changed by soup flavor or cheese used.

Funeral Potatoes
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted

Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter. Gently fold hash browns into mixture. Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.

Cook's Notes: I sometimes use the frozen potatoes O'Brien which have the bell pepper and onion. If you use those, bake for about 50 minutes. This is also an easy dish to double. Adjust cooking times as needed. I also use an aged cheddar cheese for more flavor.

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