Recipe: "Funeral Potatoes" or Hash Brown Casserole

KSL.COM - Adapted by Paula A. Tomey-Allen

2 lb package frozen shredded hash brown potatoes
1 can (10 ¾ oz.) condensed cream of chicken soup
1 soup can milk (prefer condensed, evaporated milk undiluted)
1 cup sour cream
1 cup sharp cheddar cheese, grated

1 T dry onion flakes

1 tsp parsley
1 tsp salt
1/4 tsp paprika
1/4 tsp pepper
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Place potatoes in a 2-3 quart sprayed casserole dish or a 9x13 cake pan.
 
In a large bowl, combine soup, milk, sour cream, cheese, parsley, paprika, onion, salt and pepper. Mix well. Spread sauce over potatoes. Don't stir.

In medium bowl, melt butter and combine well with corn flake crumbs. Sprinkle crumbs over casserole. Bake, uncovered, at 350 F for 30-45 minutes or until hot and bubbly throughout.

Recipe serves approximately 8.

*Funeral potatoes name due to the fact they were served at many funerals.

Recipe: Mushroom Gravy and Round Steak

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Paula A. Tomey-Allen

2-3 lb Round Steak (Beef or Venison)

3 T. Canola Oil

1 Can Campbell's Mushroom Soup

4 Cans Water (2 Hot and 2 Cold)

3 T. Corn Starch

3 T. Kitchen Bouquet

1 T. Parsley Flakes

1 T. Beef Bouillon
2 tsp. Sea Salt

Pre-heat crock-pot on low setting. Heat Canola Oil in deep pan.

Cut up Round Steak into serving size pieces and brown in hot Canola Oil. Remove meat from oil and layer in crock-pot.

Add Campbell's Mushroom Soup to drippings in pan with HOT Water. Stir good to mix thoroughly. Simmer on low heat.

Add 3 T. Corn Starch to can and mix with COLD water. Mix thoroughly so that the Corn Starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT Water if necessary to thin. Add Kitchen Bouquet, Beef Bouillon, Sea Salt and Parsley Flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Venison usually requires more salt to remove “gamey” taste.

Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at low setting. Stir about every 45 minutes. Will be very tender.

Serve with mashed parsley potatoes.

Recipe: Potato Salad

Nobody can make it "just like mom's", but after trial and error, I think I came pretty close to replicate her memorable recipe!

Paula A. Tomey-Allen

2 Pounds potatoes (about 6 medium or 18 small), cleaned and peeled

4 Hard-boiled eggs (save one for top)

2 Stalks celery, chopped

1 T. Minced dry onion flakes

1/4 C. Sweet relish

1/2 C. Miracle Whip Mayonnaise

2 tsp. Mustard

1 tsp. Parsley flakes

1 tsp. Salt

Dash Black pepper

Paprika

Cut potatoes into medium size cubes. Cover potatoes with hot water in a large pot. Bring to boil over medium-high heat with lid tilted. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender approximately 25 to 30 minutes. Test with fork for doneness.

Drain and let potatoes cool somewhat in colander.

Place potatoes in large bowl. Add all ingredients, saving one egg for top. Mix with large spoon gently. Slice one egg and arrange on top. Sprinkle paprika lightly on top overall.

Cover bowl and refrigerate until cool. Best chilled overnight.

 Thelma L. Hall-Tomey

Recipe: Cream of Potato Soup

Paula A. Tomey-Allen

10 Medium size potatoes, cubed
3 Carrots, diced
3 Stalks celery, diced
6 Slices crisp bacon, crushed (Reserve approx. 3 T. drippings)
2 T. Parsley flakes
1 ½ Qt. Milk
1 T. Onion flakes
2 tsp. Salt
½ tsp. Pepper
Hot water to cover

Combine all of the above ingredients including bacon drippings in a large kettle and cover with hot water. Bring to boil and reduce heat and simmer until vegetables are tender. “Lightly” mash with potato masher. Don’t over-mash!

In a blender or with a whisk combine the following three ingredients, approximately 30 seconds. Stir into vegetable mixture and simmer and stir often to enhance flavor and thicken soup. Add more salt and pepper if needed.
¼ C. Instant creamer
¼ C. Flour
¾ C. Hot Water