"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Funeral Potatoes, by Elaine Seeholzer, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Elaine Seeholzer Added: Wednesday, October 28, 2009
5 to 6 large potatoes or 2 lb. bag frozen hash browns 1 cube butter, melted 1 can cream of chicken soup 2 c. sour cream 1/2 c. milk 1 tsp. salt 1 tsp. pepper 2-3 T. chopped onion 2 c. shredded cheese
Mix all ingredients except the shredded potatoes over heat. Then add mixture to potatoes and sprinkle generously with grated cheese. Top with 1 c. crushed cornflakes mixed with 1 T. melted butter. Bake 350º for 30 minutes
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