Wednesday, August 29, 2018
Friday, August 17, 2018
If you are like me, you have seen the recent advertisments on Facebook by Walmart for "Funeral Potatoes." I could not help but wonder what the heck funeral potatoes were and why they would be called such a morbid name. So I decided to Google it and see what I could find out.
Most all places that I read agree that the expression "Funeral Potatoes" comes from the Relief Society of the LDS. They would frequently make the dish to serve at after funeral dinners. After a while, they began calling them funeral potatoes, even when they were not served at funeral dinners. Some articles I read stated that this potato casserole dish was also referenced as funeral potatoes in the south as they were preparted for after funeral church gatherings. I cannot say that this is correct, at least not in Arkansas and Missouri, as I lived there for almost ten years and I never heard the expression.
Anyway, while perusing the recipes for these potatoes, I noticed a strange familiarity with the ingredients. Furneral potatoes are nothing but another name for my familiy's favorite holiday potato dish Potatoes Deluxe! There were a few differences, but the base ingredients were the same: potatoes, sour cream, cream soup and cheese. Just about everyone that cooks has their own version of this recipe. I have heard them called cheesy potatoes, supreme potatoes and potato cheese casserole. They are all pretty much the same, a comfort food recipe based on potatoes and cheese.
Here's my recipe:
- 3 tablespoons butter
- 3/4 cup onion, diced small
- 2 cloves garlic, minced
- 12 small potatoes peeled and shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/4 cup Parmesan cheese
- 1 teaspoon Italian seasonings (basil and oregano mostly)
- 2 cup cheese, shredded (I use cheddar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed potato chips
Preheat oven to 350 degrees.
Spray a 13 x 9 pan with cooking spray
In a medium sized skillet, melt 2 tablespoons of butter and sauté onions and garlic and for 2 or 3 minutes
Remove from heat and set aside to cool.
In a mixing bowl, combine shredded potatoes, condensed soup, sour cream, Parmesan cheese, salt, pepper, Italians seasonings and 1½ cups cheddar cheese.
Add onions and garlic and stir to combine.
Pour mixture into your 13 x 9 baking dish and pat down with a spoon to even out.
Sprinkle remaining cheese on top, evenly
Pour crushed potatoe chips on top and spread evenly.
Bake for 50 to 60 minutes, checking to make sure the potatoes are cooked through.
I usually make my potatoes with raw potatoes, but you can save some time by using a bag of frozen shredded hash browns. The taste is close to the same, I just use real potatoes to save money and because I usually have a lot of potatoes on hand.
Our family usually makes this dish for holidays, usually Easter and Christmas Day dinner. I have to say we have never made them for a funeral, however, they are so delicious I would eat them wherever they are served!
Have a great weekend!
If you love potatoes like I do, this is the cookbook for you! Dozens of great recipes all based on potatoes. Lots of recipes for a very frugal price! I recommend it!
Thursday, August 9, 2018
A Low Carb Recipe
Recently my doctor told me I needed to go on a low carb diet. I was not terribly pleased to hear this, since I am a big fan of carbs. However, it has to be done, so I have to embrace it. As a result, I will be sharing some lower carb recipes on this blog. I hope you enjoy them. My first recipe that I tried was a real hit with the hubby. He is not a fan of rice, so I decided to forgo putting rice into these stuffed peppers, and I have to say, I liked them much better! The chicken, the peppers and cheese complimented each other perfectly. With these peppers, I served my cool cucumber salad with the oil dressing (find out how to make that here) and iced tea.
I am thinking this low carb thing might not be all bad!
- 3 cups cooked shredded chicken
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 green onions cut in 1/8 inch pieces (white and green)
- 1/4 cup water
- 1/2 cup teriyaki sauce
- 2/3 cup fresh mushrooms, chopped small but not diced
- shredded mozzerella cheese
- 4 red bell peppers with the top 1/4 cut off, interior cleaned of seeds and ribs
Preheat oven to 350 degrees
In a non stick skillet, heat olive oil
Add garlic and saute for 2 or 3 minutes
Add mushrooms and saute till they begin to brown
Add water and teriyaki sauce and stir to almost boiling
Add shredded chicken and onions a bit at a time while stirring
Reduce heat to simmer and let it cook while cutting and cleaning the peppers
Spray a baking dish with cooking spray and place the peppers in it
Sprinkle mozzerella cheese generously in the bottom of each pepper
Remove chicken mixture from heat and spoon the chicken into the peppers
Bake stuffed peppers for 15 minutes, remove from oven
Generously cover the top of each pepper with shredded mozzerella cheese
Return to oven and back for another 10 to 15 minutes until cheese is melted and bubbly
If you are not partial to teriyaki, you can make this with other flavors like lemon chicken, or barbecue. Just replace the teriyaki sauce with whatever you prefer.
Have a great weekend!
I love the taste of Red Shell Teriyaki sauce. Since
teriyaki sauce is salty by nature, I usually mix it with
water in the recipe to cut the sodium. Thats one reason
I like Red Shell, it is thicker to start with, so adding a
bit of water does not make the sauce thin and flavorless.
I recommend Red Shell.
Red Shell Teriyaki Sauce