Funeral Potatos

This recipe is a classic LDS recipe and I hope I NEVER tire of it!

Potato Casserole (otherwise known as "funeral potatos")
This recipe comes from my "Lion House Recipes" book. The Lion House is a restaraunt in the Joseph Smith Memorial building in Salt Lake City, Utah.
5 large potatos
3 tablespoons melted butter
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs mixed with 2 tablespoons butter or margarine, melted
3 tablespoons parmesan cheese
Boil whole potatos until tender. Drain and peel. Shred coarsely. Place in 9x13 (2-3 quart) casserole dish. Pour 3 tablespoons of melted butter over potatos. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatos. Do not mix. Cover the top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees F. Make 8 to 10 servings.

Quick and Easy Sunday Meal

I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.

Quick and Easy Lemon Pepper Chicken and Linguine

3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked

Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)

I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.

Yamilicious!!!

My friend Jordana gave this recipe to me years ago (I can't believe it has been that long) during Dental School life. She called it "Aunt Kay's Yam Casserole". I would like to leave it at just "Yam-i-licious!!" You will never look at yam's the same.

I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.

"Yam-i-licious"
or
"Aunt Kay's Yam Casserole"

3 c. mashed yams
1 c. sugar

1/4 c. melted butter
2 eggs
1 tsp. vanilla
1/3 c. cream

Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.

Topping:
1/2 c. brown sugar
1/4 c. flour
2 1/2 tbs. butter (softened)
1/2 c. chopped walnuts or pecans (optional)

Crumble topping ingredients together until it is sand texture. Add nuts if desired. Sprinkle over yam mixture.

Bake at 350 degrees for 20-30 minutes.

Dinner of the Day

Today, it being Conference Sunday, I made the main course from the book "Essential Mormon Celebrations" that they suggest for this Sunday. This cookbook is split up into holidays and seasons and gives you suggestions for an entire meal for that holiday/season. It's kind of a fun book.

So, here was our menu:

Missionary Chicken (Essential Mormon Celebrations)

8 boneless, skinless chicken breasts
1 tsp. garlic powder
1 tsp. onion powder
S and P to taste
2 (10.5 oz) cans cream of Chicken soup
2 c. sour cream
1 8 oz. bag grated Parmesan cheese
2 c. sliced, sauteed mushrooms (optional)
16 asparagus spears, crisp cooked (optional)

Arrange chicken in a greased 9x13 baking dish. Sprinkle evenly with garlic powder, onion powder, and salt and pepper. In a bowl, mix cream of chicken soup and sour cream together. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears, if desired. Makes 8 servings. (I serve it with rice)

I've made it with and without the asparagus and mushrooms. Both ways are great although I think the asparagus gives a great flavor to it all. This is a really easy recipe which honestly, can magically make things taste a little bit better. :)

Jello of my own concoction
(Essential Mormon Celebrations suggested a Jell-o but since I didn't have what they suggested, I used what I did have, thus the title)

Make 1 box of Raspberry Jell-o as directed and add frozen (or thawed) sliced strawberries and mini marshmallows while still in liquid form. Refrigerate until desired texture.

Jell-o has been a staple side dish as of late. It has been on sale at Walgreens so I have many boxes. You can dress it up with fruit, whipped topping, nuts ... or you can dress it down by just eating it plain. Sometimes it's fun to substitute Sprite for the water part. Either way, it's a side dish your kids are sure to love.

What else:
I was going to steam broccoli (we LOVE fresh steamed broccoli) but my kids are still little and what I made already was going to fill them. So, it being Sunday, a day of rest, we kept it simple. Essential Mormon Celebrations suggested making Zucchini and a German Choc. Cake. I didn't have all those ingredients so I made a Pumpkin Crisp. It was good but I haven't decided if it's worthy to be one of my favorites.

Happy Conference!!