Wednesday, January 9, 2013

Funeral Potatoes

 Made these today...was in the mood. Everyone simply loved them! So gratifying. Such a wonderful comfort food. No wonder they are served a lot at Mormon funerals.

Funeral Potatoes  

1  30 or 32 ounce bag frozen shredded potatoes for hash browns
1     10  1/2 ounce can cream of chicken soup
3   cups light sour cream
2  cups grated cheddar cheese
1/4 cup finely chopped onion
dash garlic powder
few dashes black pepper
1/3 cup melted butter
```````2 cups crushed cornflakes
        3 tablespoons melted butter
Directions: Grease a 9 x 13 inch baking dish. Put thawed shredded potatoes into the baking dish.Combine well (in large bowl) soup concentrate, sour cream, cheese, butter, onions, garlic powder and pepper. Gently blend into the potatoes.  Combine the crushed cornflakes and the 3 tablesp. melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.

Whip Cream Tip

When you need only a small amount of whipped cream, but don’t want to pull out the mixer and make a big batch (and mess)…use your immersion blender! Pour your whipping cream (1 cup or less) into a 4 cup measuring cup, and use immersion blender to whip cream until thickened. Add sugar and vanilla extract if needed. Half the time, half the clean up and no wasted whipping cream!
—Alison, This Homemade Life