I collect very few things. I do not have a stamp collection, a Marie Osmond Doll collection on my shelf, or a room decorated in everything watermelon. (Even though those are fine things to collect) One thing I love to collect is Ward Cookbooks. I love cookbooks in general and I could spend hours reading the recipes and looking at the photos of the finished dishes. I have lots of cookbooks but I always come back to my Ward Cookbooks. What I love about the Ward Cookbooks is I love the regional quality and individuality of each book but I also love the similar recipes that you find.
Each of my Ward Cookbooks has a recipe for a dish that is basically potatoes, sour cream, condensed cream of something soup and a cornflake crumb topping. Depending on which cookbook you read, the basic recipe may add cheese, green onions (my favorites), or yellow onions or even ham. In my house growing-up we called this dish Company Potatoes because my mother did not like the more common name for the dish; Funeral Potatoes. This dish is culturally Mormon due to the fact that it is an easy dish to make ahead of time, it is a comfort food, it feeds a crowd, and is quite frequently served at the luncheons the Ward provides for families following funerals, a.k.a. the name Funeral Potatoes.
Here is my favorite recipe for Funeral Potatoes:
Funeral Potatoes/ Company Potatoes
12 large potatoes cooked and cubed or 1 large (24 oz.) bag of hash browns
2 cans cream of chicken soup
2 c. sour cream
2/3 c. green onions, thinly sliced
1 c. grated Cheddar cheese
2 c. crushed corn flakes
½ c. melted butter
Mix together chicken soup, sour cream, green onions, and cheese. Add mixture to potatoes. Salt and pepper to taste. Top with crushed corn flakes mixed with butter. Pour into 9 x 13 buttered pan. Bake at 350 degrees for 35-45 minutes.
*My variation: I dislike condensed cream of whatever soup (lots of sodium and MSG). So I use an organic cream of chicken soup. The soup is not condensed so you have to play around with the sour cream/ cream of chicken soup ratio so it is not too running.
The other reason I love Ward Cookbooks is that I love to think of the stories behind the recipes. Did the best cook in the ward share her favorite recipe? Has this recipe been in the family for years? Is this a dish that is requested at every Relief Society dinner?
Here are some of my favorite recipes from different Ward Cookbooks:
Issaquah 2nd Ward (My brother and his wife lived in this ward)
Chicken and Rice
By Dee Ann Paxton
2 Tbsp. butter
1 medium onion, diced
1 clove garlic, minced
1 stalk celery, chopped
1 c. rice
1 c. chicken, cooked, cubed
2 c. chicken broth
½ tsp. salt
¼ tsp. pepper
1 c. pea (frozen)
¾ c. cheese, grated
Melt butter in a 9-inch skillet that can be put in oven. Add onion, garlic, and celery. Cook, uncovered, 3 minutes. Add rice and chicken. Cook 2 minutes. Add chicken broth, salt, pepper, and rosemary. Bring to boil. Cover and set in oven. Bake at 400 degrees for 10 minutes. Add peas and cheese on top. Cook 5 more minutes.
*My variations: I never have celery on hand so usually just do the basic onion, garlic, butter, rice, chicken broth, poultry seasoning and then I add peas (about 5 minutes before the end) and then at I add breadcrumbs and cheese and broil it for the last few minutes.
Kentlands Ward Cookbook (This is my current ward)
My Famous Gooey Pan Cookies
By Michele Gibbons
1 c. butter
1 c. light brown sugar
1 c. white sugar
2 extra large eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 ¼ c. flour
1 c. chocolate chips
Mix sugars and butter for 10 minutes. Add eggs and beat for 5 more minutes. Add the rest of the ingredients. Place in a greased 9 x 13 glass pan. Bake at 350 degrees for 20 minutes turn off oven and open door. Let cookies set. They will be gooey. Serve with ice cream and hot fudge sauce or just eat as is.
Recipe Note: Can be made with peanut butter chips, mint chips, or add ¼ c. cocoa powder and then add white chocolate chips-yum!
*It looks like a German Pancake coming out of the oven and it is very gooey on the inside. I usually serve it on special occasions because they are rich. They are also really good out of the refrigerator the next day.
If you are selling Ward Cookbooks, let me know because I am always looking to add to my collection.
Hungry yet? If you don’t have any Ward Cookbooks, never fear because some good Relief Society sister has created a new website. The website is www.wardrecipes.com. Now the unique regional recipes are right at your fingertips! You can submit your own recipes or try the others already posted. ENJOY!
Each of my Ward Cookbooks has a recipe for a dish that is basically potatoes, sour cream, condensed cream of something soup and a cornflake crumb topping. Depending on which cookbook you read, the basic recipe may add cheese, green onions (my favorites), or yellow onions or even ham. In my house growing-up we called this dish Company Potatoes because my mother did not like the more common name for the dish; Funeral Potatoes. This dish is culturally Mormon due to the fact that it is an easy dish to make ahead of time, it is a comfort food, it feeds a crowd, and is quite frequently served at the luncheons the Ward provides for families following funerals, a.k.a. the name Funeral Potatoes.
Here is my favorite recipe for Funeral Potatoes:
Funeral Potatoes/ Company Potatoes
12 large potatoes cooked and cubed or 1 large (24 oz.) bag of hash browns
2 cans cream of chicken soup
2 c. sour cream
2/3 c. green onions, thinly sliced
1 c. grated Cheddar cheese
2 c. crushed corn flakes
½ c. melted butter
Mix together chicken soup, sour cream, green onions, and cheese. Add mixture to potatoes. Salt and pepper to taste. Top with crushed corn flakes mixed with butter. Pour into 9 x 13 buttered pan. Bake at 350 degrees for 35-45 minutes.
*My variation: I dislike condensed cream of whatever soup (lots of sodium and MSG). So I use an organic cream of chicken soup. The soup is not condensed so you have to play around with the sour cream/ cream of chicken soup ratio so it is not too running.
The other reason I love Ward Cookbooks is that I love to think of the stories behind the recipes. Did the best cook in the ward share her favorite recipe? Has this recipe been in the family for years? Is this a dish that is requested at every Relief Society dinner?
Here are some of my favorite recipes from different Ward Cookbooks:
Issaquah 2nd Ward (My brother and his wife lived in this ward)
Chicken and Rice
By Dee Ann Paxton
2 Tbsp. butter
1 medium onion, diced
1 clove garlic, minced
1 stalk celery, chopped
1 c. rice
1 c. chicken, cooked, cubed
2 c. chicken broth
½ tsp. salt
¼ tsp. pepper
1 c. pea (frozen)
¾ c. cheese, grated
Melt butter in a 9-inch skillet that can be put in oven. Add onion, garlic, and celery. Cook, uncovered, 3 minutes. Add rice and chicken. Cook 2 minutes. Add chicken broth, salt, pepper, and rosemary. Bring to boil. Cover and set in oven. Bake at 400 degrees for 10 minutes. Add peas and cheese on top. Cook 5 more minutes.
*My variations: I never have celery on hand so usually just do the basic onion, garlic, butter, rice, chicken broth, poultry seasoning and then I add peas (about 5 minutes before the end) and then at I add breadcrumbs and cheese and broil it for the last few minutes.
Kentlands Ward Cookbook (This is my current ward)
My Famous Gooey Pan Cookies
By Michele Gibbons
1 c. butter
1 c. light brown sugar
1 c. white sugar
2 extra large eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 ¼ c. flour
1 c. chocolate chips
Mix sugars and butter for 10 minutes. Add eggs and beat for 5 more minutes. Add the rest of the ingredients. Place in a greased 9 x 13 glass pan. Bake at 350 degrees for 20 minutes turn off oven and open door. Let cookies set. They will be gooey. Serve with ice cream and hot fudge sauce or just eat as is.
Recipe Note: Can be made with peanut butter chips, mint chips, or add ¼ c. cocoa powder and then add white chocolate chips-yum!
*It looks like a German Pancake coming out of the oven and it is very gooey on the inside. I usually serve it on special occasions because they are rich. They are also really good out of the refrigerator the next day.
If you are selling Ward Cookbooks, let me know because I am always looking to add to my collection.
Hungry yet? If you don’t have any Ward Cookbooks, never fear because some good Relief Society sister has created a new website. The website is www.wardrecipes.com. Now the unique regional recipes are right at your fingertips! You can submit your own recipes or try the others already posted. ENJOY!
