Moms Funeral Salad Recipes

MOM'S SALAD

Mom's Salad image

Provided by Michael Symon : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Combine the romaine, tomatoes, cucumber and onions in a large bowl.
Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

FUNERAL HOTDISH

Funeral Hotdish image

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound Italian pork sausage, casings removed
One 28-ounce can chopped tomatoes
2 cups macaroni noodles
1 1/2 cups vegetable or chicken stock
3/4 cup peas, fresh or frozen
Kosher salt and freshly ground black pepper
1 cup shredded cheese (I like a mix of Parmesan and mozzarella!)
A handful of fresh parsley or torn basil, for garnish, optional

Steps:

Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired.

MOM'S FUNERAL SALAD

Mom's Funeral Salad image

My Mom makes the best buttermilk jell-o salad and everytime there is a funeral at our church they call her to make the jell-o for the repast!!!! We've started calling this 'funeral salad', but we make it at home all the time as well!! As for the fruit in the recipe, Zaar wouldn't let me say smashed but that's what we do with the mandarin oranges, raspberries, strawberries, etc. We usually dice the pears, peaches and more firm fruits, Hope you'll get the drift here.

Provided by Chef53Kathy

Categories Gelatin

Time 25m

Yield 1 13x9 dish, 12-14 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) can crushed pineapple in syrup, undrained
6 ounces Jello gelatin
2 cups buttermilk
12 ounces Cool Whip
1 cup fruit, of your choice diced

Steps:

In a saucepan bring the pineapple, juice and Jell-O to a boil, set aside and cool well. Add the buttermilk, Cool Whip and fruit and pour into a 13x9 glass baking dish. If desired you can top with additional Cool Whip, we usually do.
Suggestions:.
Lime with pineapple or chopped pears.
Apricot with smashed canned apricots.
Peach with peaches.
Orance with mandarin oranges.
Raspberry with frozen raspberries.
Strawberry with frozen strawberries.

Nutrition Facts : Calories 185.1, Fat 7.6, SaturatedFat 6.4, Cholesterol 1.6, Sodium 116.5, Carbohydrate 27.7, Fiber 0.4, Sugar 26.7, Protein 3

MOM'S FUNERAL POTATOES

Mom's Funeral Potatoes image

The ultimate cheesy comfort food! Made famous at Utah funerals, there as many versions of this dish as there are cooks baking it. I've tasted a lot of them over the years but my mom's beats them all-never soupy and full of flavor. Some people put crushed crackers or bread crumbs on top. It's not healthy-it's greasy, cheesy heaven. Probably why funeral potatoes are often referred to as "potatoes au gratin on steroids."

Provided by BRENZ64

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

3 tablespoons butter
½ cup finely chopped onion
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper, or to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup shredded sharp Cheddar cheese
1 ½ cups crushed cornflakes cereal
¼ cup butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
Bake in the preheated oven until bubble, about 45 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 15.5 g, Cholesterol 54.7 mg, Fat 23.6 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 14.3 g, Sodium 463.9 mg, Sugar 0.9 g

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