You may have noticed that I didn’t post yesterday. I’m sorry I missed, but I attended a funeral of a sweet little girl. One of my friends’ four year old daughter passed away. It was a beautiful service, but the sadness was palpable. She was a spunky, sweet, silly, vibrant, darling little girl. She will be missed by so many. I am truly grateful for the knowledge of eternal families. I think losing a child or sibling or family member or friend is difficult enough, but knowing that we will see them again gives one hope for the future and helps to ease the pain of today.
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| In loving memory of Miss Mia. 7.8.8 -10.8.12 |
If you’ve ever been to a funeral, you may have had funeral potatoes. I like to call them sour cream potatoes because they shouldn’t just be eaten at a funeral. Here is my version.
8-10 medium potatoes – peeled, cooked and diced
1 C grated Cheese
1 pint sour cream
2 cans cream of chicken soup cooked and stirred (see directions)
1/3 C chopped onion
1/2 C melted butter
1/2 – 1 C Cornflakes crumbled.
In a medium sauce pan cook onions on medium low heat. Cook onions until they become translucent. Add both cans of cream of chicken soup. Stir well – cook just until warmed. About 5 minutes.
Place the cooked potatoes in a large bowl add these, sour cream and soup mixtures. Pour into a 9X13 baking pan and top with cornflakes and melted butter. Cook at 350 F for one hour. Enjoy!
I sometimes like to add a little more cheese to top of potatoes before I cover with cornflakes. It’s up to you!
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