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mormon funeral potatoes

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a good friend is cooking for me tomorrow at my house, and he said he'd make his childhood fav - mormon funeral potatoes. i hear they contain cornflakes.

should i be scared? :)

and more importantly, will it go with the wild ahi tuna steaks i'll be grilling? :D

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  1. Please DO report back - i am fascinated and curious.

    Some of the best comfort food recipes I know are chuch potluck food, Pennsylvania-Dutch family style favorites, Eastern European family recipes, Amish recipes, farm/ranch favorites, etc. so I feel Mormon Funeral Potatoes must be in that same category!

    1 Reply
    1. re: HomeCookKirsten

      hi hck :)

      i'm sure hoping so. i think its the inclusion of the word 'funeral' in the name of the dish that kind of threw me at first. i'll let you know how they were!!!

    2. It's shredded potatoes mixed with cream of chicken soup, sour cream, and cheese, topped with crumbled cornflakes and baked. It's darn near a universal side dish, just don't go too crazy with anything topping the ahi and you'll be fine.

      3 Replies
      1. re: JK Grence the Cosmic Jester

        lol - so they're low fat then? :D

        have you had them? how were they??

        1. re: winedubar

          As you might be able to guess from my name, I've had them plenty of times. I love them for the comfort food that they are, but as you can probably surmise from the ingredients, they aren't the most refined tasting of foods. Enjoy!

        2. re: JK Grence the Cosmic Jester

          I got this recipe from relatives in Ohio- only it also includes a stick of melted butter.Always a crowd pleaser. Good with ham and broccoli added- then you can try to pretend it is good for you!! We make them when we go the our beach vacations- there are 20+ people, and it is an easy to make dish for a crowd.

        3. You can get the recipe on Ore-Ida.com. They are suprisingly good, although I usually omit the cornflakes. I don't know how well they'd go with grilled ahi. More like grandma's comfort food.

          1. In Minnesota, that's "hashbrown hotdish", but I digress. They're actually pretty good and the cornflakes add a very nice crunchiness. I'm not sure if it's good with wild ahi tuna steaks, though. I picture it with ham or fried chicken or meatloaf. Something more "homey" than "gourmet". Just the thought of these potatoes takes me way back, though. Yum.

            4 Replies
            1. re: tara17

              i am from mn and never heard of them-- just had them for the first time a month ago-- in wisconsin, prepared by a woman from kansas city, who called them "texas potatoes." totally vile, but surprisingly comforting and very homey. i wouldn't pair them with ahi either. fried walleye maybe, or yeah, meatloaf!

              1. re: tara17

                Well in Southern Minnesota, they're called "party potatoes" ; )

                1. re: chrisinroch

                  Has anyone given an actual recipe yet? I would kind of like to make this thing for some night when I'm alone and tubbie hubbie is at a meeting and I've got a good movie to watch while stuffing my face with sour creamy potato-y Mormon goodness. Or should I just go to the Ore-Ida website?

                  1. re: niki rothman

                    Yes, there's a couple of recipes down below.

              2. Hmm never heard them called that! We make them for Christmas and Easter and serve with ham. We don't make ours from hashbrowns, my mom uses fresh potatoes, sour cream, cheddar cheese and green onion. Tops them with crushed cornflakes and butter. They are great as they can be made ahead of time or frozen for later use.

                1. I've had them plenty, including at my Grandma's funeral...hence the name. It is a tradition in the Mormon church (I am Mormon) to provide food for the family after a funeral, and a typical meal includes ham, funeral potatoes, green beans, salad, and rolls. Brownies/cookies for dessert and if you are lucky - yes, jello! That reminds me about another thing I need to specify about my funeral...food...

                  Yep, hash browns, some sort of creamy sauce topped with cornflakes. I don't like them much, too rich and heavy, but my husband and kids do... I can't see it with ahi - but then again, I don't have that deep love for them.

                  15 Replies
                  1. re: jsaimd

                    Interestingly, I associate a rather similar jewish dish (potato kugel: potatoes, eggs, matzo meal for the crunch; no cheese or dairy) with funerals, too! i guess it's not surprising--it's an easy casserole dish that isn't too challenging to make or consume, and that can feed a lot of people. People always joke that when someone in your family dies, you end up with dozens of potato kugels, noodle kugels, and hard boiled eggs.

                    1. re: another_adam

                      laughing about this, because as a second generation Irish Catholic (grandparents came her in the late 1920's as children), we always serve what we call 'the funeral ham'. Fortunately, these days, it is readily available at Heavenly Ham or Honey Baked Ham. I have never been to a wake or the reception after a funeral where the ham has not been in attendance. We Irish Catholics like it so much that we think of excuses to serve it. Christmas, Easter, graduation parties, birthdays, etc. We love the funeral ham. All Irish Catholics I know love the funeral ham.
                      Spiral sliced, on a roll, for breakfast, lunch, midnight snack, eggs benedict, whatever. It's a beautiful thing. Got to try the mormon potatoes.

                      1. re: another_adam

                        Wow! I've always hated kugel. But kept it to myself. Finally. A chance to vent. Does the word "slimy" strike a recognizable note with anyone else?

                        1. re: niki rothman

                          Ok - off-topic

                          Niki, it depends on which way you do the kugel. If you're talking sweet kugel, yes slimy comes to mind. But, in my house, we do a savory kugel, and it's called kiegel, and we fry it so it's crisp and full of onions and most assuredly NOT slimy!

                          1. re: sivyaleah

                            Please! No personal insult to your hamish minhag intended. I need a serious re-education about potato kugels. I don't like noodle kugel either, but we're not discussing that, or are we?There must be a curse hovering over my stove. My kugels have always come out horrible. But, I'm very willing to try your recipe if you care to post it on home cooking board when you have the time, or email me at your convenience. My email address is on my chow page.

                            Thanks!

                            1. re: niki rothman

                              Niki, no insult taken :-)

                              If I can come up with an actual recipe, I'll do that. I haven't made one in eons. It was something my mom did most of the time, and when she passed, the actual recipe went with her. I think I'd have to spend some time playing around with it a bit, call my sisters too, before I actually give it out to make sure it comes out the way I remember her making it! I'd hate to give the wrong proportions and have you wind up with another slimy mess!

                              1. re: sivyaleah

                                Thanks, in any case. With my luck it will still come out slimy even if your mom's, may her memory be for a blessing, recipe made by anyone BUT me would come out absolutely delicious.

                                And I definitely share the deep feelings you must have about wishing we had more of our female mispucha's recipes. I have two recipes written by hand by my beloved Grandma Gertrude (who lived to 100). One is for "parogen" (I think that must be either Latvian or Yiddish) - a minced leftover pot roast filled pastry, and her divine stuffed cabbage - which recipe I've posted here many times already.

                                1. re: niki rothman

                                  Alas, my grandmother makes (made) the best cheese blintzes in the world. I never got the recipe from her or my mom. My grandmother is 101, yes you read that right, but in no condition make them any longer, let alone remember the recipe and as I mentioned, my mom, nebuch (sp) is gone. I could kick myself now for not getting that recipe.

                            2. re: sivyaleah

                              Yes, my husband, Richard, says his maternal grandmother made a great "kiggel" as I would spell the way I hear him say it. But of course, all too often, all too sadly, nobody wrote his grandmother Pauline Abend's, of his blessed memory's, recipe down, and Richard's mother, Fannie, was just never much of a cook - so Pauline's recipes disappeared. This is a lesson for all chowhounds - get grandma's and mom's recipes while they are still able to give them to you. I cannot think of anything more precious.

                              Ah...there I go again. Well, YOUR kiegel sounds wonderful and I would love, love, love it if, one day when you have time you were to post it for us all to enjoy, or I would be so grateful if otherwise you might email it to me when you're having a slow day - my e-adress is on my chow page.

                              If I already asked you, please excuse me, it's been a very long day and I'm very tired.

                              Thanks!

                              1. re: niki rothman

                                It is great to save family recipes, there is a story attached to each one. Of course there's at least one of my family's traditional recipes that could vanish forever with no loss as far as I'm concerned.

                            3. re: niki rothman

                              The milchig noodle kugel my mother taught me is definitely not slimy. Rich & fattening (and forbidden the way I eat lately), but yummy. Crushed cornflakes on top add to the terriffic texture.

                              1. re: amymsmom

                                The recipe! Please, please, please!

                                And Thanks!

                                1. re: niki rothman

                                  Niki - I didn't forget - I have to look for it. Haven't made it in a few years - though I hope to this Yom Kippur.

                                2. re: amymsmom

                                  Got it, finally - look for the post "Noodle Kugel - just in time for Yom Kippur" - couldn't figure out how to point directly there. It's in "Home Cooking".

                            4. re: jsaimd

                              It's a tradition in many cultures (not just Mormon) to provide food under these circumstances. A creamy potato casserole reheats well and is always welcome.

                            5. Mormon potatoes, Jewish kugel, hashbrown hotdish, tater tot casserole, southern potato salad. Whatever we call it or however we make it, there seems to be something that ties all of our cultures together when we look to feed our bereaved. Nothing fancy, nothing gourmet. Comfort carbs and a joint of meat (mschow's funeral ham in my neck of the woods) rooted in the long ago despite some modern day twists, is what we bring and what we want to eat. Makes me wish we could put all the politicians and so-called diplomats on a long time-out and let the home cooks of the world take over for a while.

                              1 Reply
                              1. re: Old Spice

                                Amen, אָמֵן, آمين

                              2. I have a friend from Wisconsin who makes this with tater tots & says her family called them "party potatoes"! She gets very serious cravings for them..
                                Rather salty from all the processed stuff, better with a simple pork chop than paired with your lovely tuna.

                                1. Paraphrashed from my legit Mormon cookbook!

                                  12 large potatoes or 1 (32 oz) bag frozen hash browns
                                  2 cans cream of chick soup
                                  2 cups sour cream
                                  1 cup grated cheddar cheese
                                  1/2 cup butter, melted
                                  1/3 c chopped onion
                                  2 cups crushed corn flakes
                                  2 T butter, melted

                                  Peel potatoes, boil 30 min or until tender. Cool and grate into a greased 9 x 13 baking dish. OR Put hash browns into the baking dish. Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 T melted butter. Sprinkle on top. Bake at 350 for 30 minutes.

                                  ***I have made this type of dish many times...Just a note...I usually mix everything in a bowl and then dump the mix into the baking dish and then top. One more dish to clean, but I would think it difficult to give everything a proper mix in the confines of a 9 x 13 pan!

                                  1. well, it was pretty darn good. im convinced the potatoes are nothing more than a delivery mechanism for fat :D

                                    i love learning about people thru food. culinary anthropology - i think there's a dissertation there!!!!

                                    oh, the ahi was because i had to use it quickly. this is definitely a side dish for meatloaf!!

                                    here is our recipe :

                                    Mormon Funeral Potatoes

                                    1 36 oz Bag frozen Ore-Ida Shredded Hashbrowns
                                    2-3 cans Cream of Chicken Soup
                                    1 16 oz sour cream
                                    3 cups of cheese
                                    1/2 to 2/3 cube of melted butter

                                    Mix all together, put in casserole dish

                                    3-4 cups of cornflakes mixed with other 1/2 cube of butter
                                    for topping

                                    11 Replies
                                    1. re: winedubar

                                      The recipe I got from my relatives is:
                                      One bag hashbrown
                                      1 container sour cream
                                      1 stick melted butter
                                      1 can cream of chicken soup
                                      16 oz shredded cheddar
                                      grated onion
                                      top with corn flakes. My neice was making them once, had no corn flakes, so she used potato chips! We call them cheesy potatoes. Not for the calorie conscious!!

                                      1. re: macca

                                        Yeah--I call them cheesy (cheesie? chessey?) potatoes too and only just discovered them a couple of years ago. I pretty much only serve them with a big ham--they are the perfect accompiament for one. ANd they are pretty good, and very easy, and definitely not gourmet food at all

                                        I do actually follow macca's recipe, except that I use low-fat soup and sour cream, low-fat Velveeta and no or way less butter--and they still taste pretty darn good. :-)

                                        1. re: Karieann

                                          They are good- sometimes we add diced ham to the potatoes, too. We have family vacations (25+) on the Outer Banks, and these are always on the menu.Everybody loves them, and easy to feed a crowd. I also make them a few other times a year- usually when someone tells me they really are craving cheesy potatoes.
                                          I have made them with low fat soup and sour cream - but never with velveeta. Have always used grated cheddar. Will have to try with less butter. They are hard to mess up- this is definitely a case where the sum is greater than the parts!!

                                          1. re: macca

                                            Recently I had a revelation - how wonderful a very sharp cheddar was compared to just any old cheddar.

                                            1. re: niki rothman

                                              Yup- even though these potatoes may be pedestrian, I still grate my own cheese when I make them- and always use the sharpest cheddar I can find.

                                      2. re: winedubar

                                        That's what we went shopping for after dinner last night. Tara17's making meatloaf, although we do actually have an ahi steak in the freezer. :)

                                        1. re: Firenza00

                                          Here's how they looked after they came out of the oven. They are actually pretty good. I think I lost about 23% arterial capacity, though. :)

                                           
                                        2. re: winedubar

                                          That is so true of so many foods, like potatoes, they are nothing more than delivery systems for fat!
                                          Hilarious. Thanks for the chuckle!

                                          1. re: winedubar

                                            That's always been my theory about potatoes - they serve no other purpose as far as I'm concerned. Dry baked potatoes? Or worse, boiled potatoes? FEH!

                                            1. re: winedubar

                                              I grew up in Salt Lake City. This recipe doesn't surprise me at all. I can just picture it next to a bowl of green jello with diced pineapple in it. Thanks for the memories!

                                              1. re: winedubar

                                                You can use crushed potato chips on top instead of corn flakes making them a little more like their name "FUNERAL" potatoes or "sooner dead" potatoes as we call them with their fat content. They are Heavenly however! They are served at almost every funeral I attend here in Utah. That is the real origin of the name.

                                              2. After reading the recipes, I gotta ask: Are you sure they're not called Mormon more funerals potatoes?

                                                1 Reply
                                                1. re: burger

                                                  We're all chowhounds here - so we must put deliciousness first - even if it means we'll meet our maker a little sooner, we'll just look forward to enjoying that, no doubt cholesterol laden, "welcome to heaven" feast.

                                                2. Years ago, I came upon a recipe similar to those above. I subbed a 16 oz. box of cooked macaroni for the frozen hash browns, and used 2 cans of cream of mushroom soup, instead of the cream of chicken. Mix in the cheese, sour cream, and some dried onion flakes instead of the fresh. I top it with crushed French's Onion Crunch.
                                                  This makes a delicious macaroni and cheese casserole, that always gets raves.
                                                  It's actually the comfort food that I bring to homes of mourners, and they seem to really appreciate it. Yummy, but definitely not health food!!

                                                  3 Replies
                                                  1. re: Bzdhkap

                                                    That IS a great funeral dish - so very stodgy and comfortable, like a big old easy chair. I could even imagine crying while happily consuming it maybe with a serving spoon. I've never heard of French's Onion Crunch before - what is it? Where do you find it in a supermarket?

                                                    1. re: niki rothman

                                                      French Onion crunch is the stuff you put on top of the famous green bean casserole: you know, green beans, 2 cans cream of mushroom soup, water chestnuts, mix it all together and top with a can of these thinly sliced fried onions. They are usually out in a prominent place in the grocery store around the holidays. Near the bread/stuffing. Sometimes over with the vegetables or soup, other times of the year.
                                                      http://www.frenchsfoods.com/recipe/fr...

                                                    2. re: Bzdhkap

                                                      Just to clarify. This potato/cheese/sour cream/soup recipe that I came upon years ago was not called Mormon Funeral potatoes. So when I converted it to macaroni and cheese casserole, and began my tradition of bringing it to homes of mourners, it was my own intuitive feeling that this comfort food would be appropriate for such occasions. I'm really tickled to discover at this late date, through this board that it is traditionally known by that name.

                                                    3. I can do chi-chi food with the best of them but this downhome dish is one of my all time favourites!

                                                      So good, and so much better with frozen hashbrowns than fresh grated potatoes, IMHO.

                                                      7 Replies
                                                      1. re: orangewasabi

                                                        Just to clarify - this dish is always made with grated pre-cooked spuds, not grated raw spudes, right?

                                                        1. re: niki rothman

                                                          My mom typically boils potatoes and then grates them but I know many people just use the Ore-Ida frozen ones.

                                                          1. re: mollyomormon

                                                            I guess those ore-Idas are real time savers for some but with the miraculous Cuisinart - it grates, it chops, it slices, it dices - wasn't there a commercial like that for some handy dandy pre-cuisinart device? but Mollie, do you think those Ore-Idas are pre-cooked? You know, i watched an America's Test Kitchen recently and they were doing what they said were the best french fries and first they microwaved them, then they fried them twice at different temps. I wonder what process the ore idas undergo to get them to the proper state to make the perfect Mormon Funeral Potatoes. As I've never bought them, I'll depend on your take on it - do you think they are pre-cooked, blanched, or what?

                                                            1. re: niki rothman

                                                              I have only made them with the ore ida - either the shredded or the hash brown variety. Will have to try with myown potatoes sometime. But, given the rest of the ingredients, I am not sure it really matters!!:}
                                                              The recipe I got from western relatives is heavier on the cheese than some of the Mormon recipes I have seen posted here. We only use on can of soup, and more cheese- some of the posted recipes call for 2 or 3 cans of soup.

                                                              1. re: macca

                                                                Oh...it DOES matter whether you start with raw, blanched, or almost fully cooked spuds. Raw, in my experience will take MUCH longer to cook, and with the curse that seems to be on my potato kugels and latkes - come out slimy. And fully cooked is going to turn into mashed potatoes, I'm not sure if that is what you want as I've never tasted the dish (but want to make it). I'm betting on blanched, but with that Ore Ida label which reads like a chemical experiment gone awry and certainly not giving any info on how they were prepared prior to bagging, my question was - with the senses of an experienced cook, when you take those ore idas out of the bag, do they seem to have the texture and consistency of raw, or do they look more cooked?

                                                                1. re: niki rothman

                                                                  Sorry- I was talking about the taste- not the cooking method or cooking time. With the butter, cream soup, sout cream and cheese, I don't think it would be easy to tell if the potatoes were ore ida or freshly shredded.
                                                                  To answer your question, I don't think the ore ida are pre cooked- but I have only used them in this recipe.I will have to really read the label and maybe pull some out to try to make hash browns. I actually make them right from the freezer- just put into the casserole dish ( I usually use disposable tin foil, as I am usually making them while on vacation, or for a friend/relative), add the rest of the ingredients, mix well ( too cold to mix with hands-have to use a spatula), and then pop into the oven for about an hour. The recipe is really forginving, so a little more or less of any ingredient is fine.

                                                                  1. re: niki rothman

                                                                    They're definitely pre-cooked. I'd guess you could par-cook whole potatoes in the microwave then peel and shred and pop in the casserole.

                                                        2. We've always called them fabulous potatoes -- and they are! I like them better with diced potatoes than shredded.

                                                          1. I just heard of Mormon funeral potatoes last month (I work with a lapsed Mormon). I love the whole starch-on-starch food genre, don't you?

                                                            1 Reply
                                                            1. re: jillp

                                                              I am a lapsed Mormon, and I have never heard of them (but I did not grow up in Utah and my mom converted later, and was not raised Mormon; my Mormon grandmother did not cook). This entire post is an education for me.

                                                            2. try using roasted garlic cream of mushroom soup instead of the regular, I often add a package (powdered) of leek soup. It will be fine with the ahi, although the type and amount of cheese used will make a difference.

                                                              3 Replies
                                                              1. re: KaimukiMan

                                                                My mother loves that Knorr leek soup - but I find I it does make a good base for a cream of potato soup ar creamy spud preparation - then i start adding yogurt, sour cream, minced scallions, sauteed garlic, even a squeeze of lemon juice - all those flavors work together so well.

                                                                1. re: niki rothman

                                                                  For what it's worth here is the recipie that I more or less follow

                                                                  2 bags frozen hash browns (approx. 2lbs ea)
                                                                  2 Cans Cream of Mushroom Soup (with Roasted Garlic - optional)
                                                                  1 Can Cream of Celery Soup
                                                                  1 Packet Leek Soup Mix
                                                                  1 Container (8oz) Sour Cream
                                                                  1 Stick Butter - Melted
                                                                  2 Tablespoons Worcestershire Sauce (Optional)
                                                                  1 Packages (8oz ea.) Shredded White Cheese
                                                                  1 Package (8oz) Yellow or Mixed Cheese

                                                                  Completely thaw frozen hash browns (can be done in microwave)

                                                                  Preheat oven to 350

                                                                  In large mixing bowl combine Soups, Soup mix, Sour Cream, Butter
                                                                  and Worcestershire Sauce. Stir to mix.

                                                                  Mix in thawed hash browns

                                                                  Dump into 9x12 Baking Dish

                                                                  Top with Yellow Cheese

                                                                  Bake 1 hour at 350.

                                                                  Notes:

                                                                  If you are not able to thaw the potatoes ahead of time, increase baking
                                                                  time by approximately 30 minutes. Delay addition of yellow cheese.

                                                                  I like the cheese topping a little bit browned. For a softer topping
                                                                  add yellow cheese for last 20 minutes only.

                                                                  I have used frozen hash browns, tater tots, and once even frozen
                                                                  french fries. Hash browns seem to work best, but the others were fine.

                                                                  I don't add any other seasonings. You may wish to season to taste.
                                                                  (the lemon juice sounds interesting)

                                                                  1. re: KaimukiMan

                                                                    Very kind of you to share that rather long recipe with us. Now your funeral potatoes will live on through posterity!
                                                                    Thanks!
                                                                    I fully intend to expand all these posts and print them out and them sort of figure out an "America's Test Kitchen" "best of" version and then present it to my synagogue Shabbat lunch potluck (perfect - no meat and all dairy ingredients!) labelled "Mormon Funeral Potatoes" I feel like I'm reaching out interfaith style - this is what's great about the U.S.A.!

                                                              2. ah, funeral food, what a fabulous genre. When September 11th happened, no one in my closeknit neighbourhood really knew what to do, we were all kind of shell shocked. Finally, one of our neighbours pulled it together and made a huge southern funeral food feast, including possibly my favorite food title ever, "Death Corn" which is essentially the richest creamed corn you could ever make. It sort of got everyone restarted in reality again.

                                                                13 Replies
                                                                1. re: polyhymnia

                                                                  Ah yes, in the midst of death we are in life...heh...or something like that. Say, let's hear more about "death corn", or was it so good it was corn to die for? If so, please do give a general schematic of the procedure for creating it - you know, not a real recipe, to put us off-topic, but whats in it and basically, how was it prepared.

                                                                  Thanks!

                                                                  P.S.
                                                                  I think everyone loves the IDEA of creamed corn, but the canned stuff is so terrible I'd love to hear more about a creamed corn that was so good it helped a whole neighborhood pull themselves back to life!

                                                                  1. re: niki rothman

                                                                    There's a creamed corn recipe in August's Martha Stewart Living magazine that looks "to die for"..... pun intended. Lots of parmesan stirred into the creamy corn.

                                                                    1. re: yumyum

                                                                      Yum yum - I love that name. AND I thank you "heartily" I will check online and see if I can find Martha's recipe. BUT...I'm thinking, you know how you have a fantasy recipe in your mind, even before you read or hear someone else's version, and my own fantasy flavor profile that I'd be aiming for in putting together such a "to die for' creamed corn recipe would not contain parmesano - somehow it just does not seem like a likely fit with sweet corn, but I'm always ready to learn, that's part of being a chowhound and searching out deliciousness!

                                                                      I am thinking sweet corn, cut from the cob of course, and then using a knife to get all the corn "milk" off the cobs -- then making a very loose egg custard made with heavy cream, and baking it at a low temp to just set the custard - I'm almost thinking a touch of vanilla, although I usually dislike vanilla in savory dishes this is one place I think it might actually be sublime. Then, in my fantasy recipe, because i would want some crunch for contrast, i would, while the corn dish was in the oven, fry up some fresh corn fritters to lay on the edge of the creamed corn custard when plating it! maybe with a touch of finely minced fresh jalapenos in the fritters!
                                                                      Mmmmm!!!

                                                                      1. re: niki rothman

                                                                        niki -- thanks. Maybe the reason the parmesan addition appealed to me is I don't like things too too sweet. The sharp tang of really good parm grated into the corn and creamy goodness would be perfect to my palate. This is why god made chocolate AND vanilla. :-)

                                                                        1. re: yumyum

                                                                          I'm not ruling out the parm. - and you're right, the trap in the dish is making it to sweetie sweet.

                                                                          1. re: niki rothman

                                                                            We make a corn dish called Yum-Yum corn that is to die for or will surely kill you. Sort of a southern corn version of the Mormon Funeral Potatoes. Sorry don't have a real recipe but I usually make 8 servings.
                                                                            Fresh corn cut from the cob and milked - 8 ears
                                                                            1/2 chopped onion
                                                                            1/2 chopped red bell pepper
                                                                            1 can, drained, diced green chilies - not jalapenos
                                                                            1 8 oz. pkg cream cheese
                                                                            1/2 stick butter
                                                                            1/4 tsp. cumin
                                                                            1 tsp. sugar
                                                                            Salt and pepper to taste.
                                                                            Saute onions and peppers in butter. Add softened cream cheese and seasonings. Add the corn (in a pinch canned or frozen will do).
                                                                            Pour into casserole dish and bake at 350 degrees for about 30 minutes stirring once. Should be very bubbly when done.

                                                                            1. re: Pampatz

                                                                              The only odd touch is the cumin. Are from the southwest?

                                                                        2. re: niki rothman

                                                                          genius!!!! As a matter of fact, I have three left over ears of local grown corn. I like your ideas. No sure about the vanilla, but I do have lots of herbs in my garden- thai basil may work.

                                                                          1. re: macca

                                                                            On the Food Network website, Alton Brown has an excellent recipe for "Better Than Grannie's Creamed Corn." Don’t you just love that name? Reviewers give it five stars, the highest rating. I leave out the rosemary, which I find tends to take over, and add a pinch of freshly grated nutmeg and a dash of cayenne pepper.

                                                                            http://www.foodnetwork.com/food/recip...

                                                                            1. re: WendyBinCT

                                                                              The recipe looks great. I do have rosemary in my garder, but, like you, I think I would leave it out of this recipe. I think the strong woodsy flavor goes best with meats. I also have tarragon in my garden, which I have been using in lots of things. Maybe I will try some of that ( also have parsely and spicy globe basil)
                                                                              Am off to the farm for produce tomorrow, so maybe I will get some corn ( while it is still available) and try it. Will sub shallots for the onions, as I bought a ton of scallions a week or so ago., and need to use some of them!! Thanks for the recipe.

                                                                              1. re: macca

                                                                                it's not creamed corn rather corn pudding but this one from ina is SO rich and creamy and good... mmmmmmmm....

                                                                                http://www.foodnetwork.com/food/recip...

                                                                                1. re: AMFM

                                                                                  Thank you. I have bookmarked this thread, as I think the great corn will be gone before I can try all of the recipes. This does sound great, as do most of her recipes.

                                                                      2. re: niki rothman

                                                                        Try looking at a copy of BEING DEAD IS NO EXCUSE: THE OFFICIAL SOUTHERN LADIES GUIDE TO HOSTING THE PERFECT FUNERAL by Gayden Metcalfe available on amazon

                                                                    2. Has no one made the observation that the more of these you eat, the sooner your own funeral will probably come?

                                                                      (even though they sound yummy)

                                                                      1. Fascinating. Sounds yummy. Sheds new light on my Mormon stepmother's favorite recipe for mashed potatoes: Potatoes (of course), one stick butter, one package Philadelphia cream cheese. Rich.

                                                                        1 Reply
                                                                        1. re: KateC.

                                                                          Hi Kate - I was just telling a friend this morning that my trick for mashed potatoes is plain yogurt, plus plenty of butter, BUT the yogurt cuts the fat, adds the necessary moisture, all you need add is s & p. Now, I meant to state this as a substitute to that cream cheese you mentioned. But as I mentioned in another post the sharpest cheddar cheese is the best way to get flavor - and in terms of your own recipe - if you used intensely sharp cheddar plus plain yogurt and a bit of butter - I bet you'd like it as much if not more than the cream cheese.

                                                                        2. There is a dish that only appears at Louisiana/Mississippi funerals, generally in a white, ceramic casserole dish with a small blue flower printed somewhere on it. The less reverent members of my family refer to it as Funerary Broccoli and it’s arrival at the house after the funeral service is always welcome. The dish is a sort of cheesy, creamy baked vegetable concoction that may or may not have some crispy whatsits on it, canned-fried onions, Chex cereal, who knows. I am pretty sure there is a can of soup and/or a block of Velveeta in the dish. It is humble, delicious and, for some reason, only prepared when a family member dies.

                                                                          1. Funeral potatoes are delish, but not haute cuisine by any standard. I have them once a year, at Easter Brunch, and I think they are so good. But I try not to think about the fat and sodium content. They have condensed soup, sour cream and tons of grated cheese. They'll go with the grilled ahi just fine. Don't you love your friends?

                                                                            1. One of the best recipes I ever got was from my best friend's father's funeral. A neighbor brought this dish (made from a recipe on the back of the pasta box) and I've made it every summer since: Gruesome, I know. But so darn good!

                                                                              FUNERAL MACARONI SALAD

                                                                              16 oz cooked pasta shells
                                                                              drained, canned tuna and Swanson canned chicken combined to equal 1 and 1/2 cups. Mash these meats together into chunks
                                                                              one 12-oz can of tiny shrimp, drained (lately I’ve been substituting Roland canned crabmeat for this)
                                                                              3 Tablsp pickle relish
                                                                              1/2 small onion, minced, or a lesser amount of minced shallot
                                                                              1/2 cup diced celery
                                                                              1/4 cup diced green pepper
                                                                              1/8 teasp salt
                                                                              1/4 teasp pepper
                                                                              1/2 cup mayo
                                                                              1/4 cup sour cream
                                                                              some cooked, frozen peas
                                                                              parsley, chopped, for garnish

                                                                              Combine in order given and chill well overnight (this is a necessary step). Serve on lettuce leaves.

                                                                              1. This recipe should be on the same menu as the Dead Vegetable Soup mentioned in the Egad! Eggplant-o-rama thread.

                                                                                Though the occasion is long past, I'm a dissenter as far as pairing it with ahi goes - rather akin to having mac&cheese with your maki roll.