Funeral Potatoes

Funeral Potatoes - Margie Harder (my mother-in-law)

2 lb Frozen Hashbrown Potatoes
1/2 cup melted butter
1 tsp salt (freshly ground if possible)
1/4 tsp black pepper (freshly ground if possible
1/2 cup chopped onions
1 can of cream of chicken soup
1 pint of sour cream
2 cup sharp cheddar cheese (shredded)

Topping

1/4 cup butter
2 cups Corn Flakes

Mix all non-Topping ingredients in a large mixing bowl.  Thawing the hash browns just a bit will make mixing much easier.  Make sure to mix thoroughly.  Place mixture in a 13x9 inch glass dish.

Make the topping by melting the butter over low heat and crushing the corn flakes in a plastic bag as much as you can with your hands.  Add the corn flakes to the butter and mix.  Place the corn flake mixture evenly over the top of the potato mixture.

Optional:  We have found that letting the mixture sit in the refrigerator allows the hash browns to thaw and the other ingredients soak into the hash browns.

Bake at 350 for 45 minutes.

These are an excellent side dish for any entree.

Au Gratin Potatoes

Provided by Dawn Huber - 2001

1 can (10 and 3/4 ounce) condensed cream of chicken soup, undiluted
1 cup (8 ounce) sour cream
3/4 cup butter or margarine, melted and divided
3 tbsp dried, minced onion
1/2 tsp salt
1 package (32 ounce) frozen, southern style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed corn flakes

In a large bowl, combine soup, sour cream, 1/2 cup butter, onions, and salt.  Stir in potatoes and cheese.  Transfer into a greased 13x9x2 inch pan.  Toss corn flakes and remaining butter.  Sprinkle over potatoes.  Bake uncovered at 350 degrees for 50 minutes or until heated through.  Yield is 8 to 10 servings

Black Bean Soup

Provided by Jean Root - 1997

1 pound bag of black beans (soak overnight and drain)
3-4 medium potatoes, cubed
12 ounces of ham cut into 5 or 6 large pieces
1 16 ounce can of crushed tomatoes
2 tbsp worcestershire sauce
1/2 onion diced
1 tbsp chili powder
1/2 tbsp crushed red pepper
4 cloves, garlic
3 beef bouillon cubes
1/2 cup salsa

In a large stock pot, place beans and enough water to cover them by about two inches.  Bring to a boil.  Add all ingredients except the salsa.  Simmer for 1 1/2 hours.  Remove the hame and dice.  Remove about 1 cup of band and mash with a fork.  Place diced ham and mashed beans back in the pot.  Add salsa, and simmer for 1/2 hour more.  Thicken with flour as necessary.  Serve with pita bread, and top with sour cream and cheese if desired.

Cheesy Potatoes

Provided by Lois Phillips (1998)

1-2 pound package of frozen, shredded has browns
1 8 ounce package of shredded cheddar cheese
1 can of cream of chicken soup (undiluted)
1 pint of sour cream
1 stick of melted margarine
1/2 cup of diced onions

Mix all ingredients together, and put in a 9x13 inch pan (greased).  Bake at 350 degrees for one hour.

Ham and Potatoes Au Gratin

Provided by Eva Myers (1995)

1/3 cup of butter or margarine
3 tbs flour
1 1/2 cups of milk
1 cup of shredded cheddar cheese
1 cup of cooked, diced ham
2 cups of cooked, sliced potatoes
1 tbs of chopped, fresh, parsley

Melt 3 tbs of butter, and stir in flour until smooth.  Slowly add milk, and heat until the mixture thickens.  Add cheese and stir until cheese melts.  Add ham and 1 cup of potatoes.  Pour into a casserole dish, and add potatoes to the top.  Melt remaining butter, and brush on potatoes.  Sprinkle parsley across the top.  Bake at 400 degrees for 20 minutes or until casserole is hot and bubbly.

Cheesy Scalloped Potatoes and Carrots

Provided by Eva Myers (1991)

2 tsp salt
5 cups of potatoes, pared and thinly sliced
1 1/2 cups of onions, sliced
1 cup of carrots, pared, and sliced diagonally

Cheese Sauce:

3 tbs of butter or margarine
2 tbs of flour
1 tsp salt
1/8 tsp pepper
dash of cayenne pepper
1 1/2 cups of milk
1 1/2 cups of shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Cook potatoes, carrots, and onions in the salt and 2 cups of boiling water for 5 minutes.

Make cheese sauce:  Melt butter, stir in flour, salt, pepper, and cayenne pepper.  Add milk, and continue cooking until thick.  Stir in 1 cup of cheese until melted.  Place half of potato mixture in a greased casserole dish.  Top with half the cheese sauce.  Repeat with other half of the potato mixture and cheese sauce.  Bake, covered with foil, for 30 minutes or until potatoes are tender.  Uncover, and bake for 10 minutes until brown.

Savory Beef Stew

Provided by Jessie Groff (my grandmother)

1 pounds of stew beef cubes
1/4 cup cooking oil
1/2 cup chopped onions
1 pound can of tomatoes or 2 cups of tomato juice
3 Tbs tapioca
1/8 tsp  garlic salt
1 tbs parsley
1 1/2 cups of whole small mushrooms
2 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
6 carrots diced
4 potatoes diced
1 1/2 cups of chopped celery

Brown beef in oil.  Add onions, tomatoes, tapioca, garlic, parsley, salt, and pepper.  Bring to a boil.  Cover and cook for one hour.  Add carrots, potatoes, celery, and mushrooms.  Cook for an hour or until the vegetables are soft.

Chicken Au Gratin

Provided by Carol Myers

Mix together:  cooked green beans, cooked and cubed potatoes, and cooked and cubed chicken.  Place in 13x9 inch greased pan.  Cover with 1 can of cream of chicken soup, 1 can of milk, and 1/2 can of water.  Salt and pepper to taste.  Mix together 4 cups of soft bread crumbs, 3/4 stick of margarine (melted), and 1 cup of grated cheese.  Spread on the top.  Bake at 350 degrees for 30 minutes, uncovered.

Pork Chop Casserole

Provided by Dawn Huber

4 large pork chops
6 medium potatoes, sliced thin
1 can of cream of chicken soup
1/2 soup can of milk

Brown pork chops in a skillet and set aside.  Blend soup and milk well, and then add potatoes.  Pour in a two quart buttered casserole dish.  Place pork chops on top and cover.  Bake for 1 and 1/2 hours at 350 degrees.