Bible Lesson #2: Funeral Potatoes are a Joyous Occasion

Now don't let the name startle you or deter you from making these simple yet oh so mouth-watering potatoes. Where I grew up this particular dish finds its way to the table at many a funerals (and especially Sunday dinners). It's a Northern delight. Once you try these, you will have died and gone to heaven and want these served at your own funeral! So whenever someone hollers out that they are craving some Funeral Potatoes, don't be concerned - get hungry!

I just had to try some right away... might have burned my mouth but so worth it!

Ingredients:

1 2lb. package frozen shredded Hash Browns
8 oz. sour cream
1 small can Cream of Chicken Soup
1 cube of butter
1/2 C. chopped onion
2 C. grated Cheddar Cheese (I like a  nice Colby-Jack blend myself)*

Directions:

Preheat oven to 350 *
Place potatoes in a greased 9X13 inch pan. Season with salt and pepper. Melt the butter in a microwave safe bowl. Once melted, add chopped onions, sour cream, and cream of chicken soup. Mix these items together.

Pour soup mixture over potatoes; sprinkle with the cheese. Bake for about 45 minutes at 350 degrees or until it's all completely warm and the cheese begins to melt.

Bible Lesson #1: Fried Pork Chops with Tomato Gravy & Split Spuds

First attempts can always be somewhat nerve-racking, but this time = success! I decided to start out strong with this recipe and just jump in. These pork chops have turned into one of my Favorite dishes, I've remade them about 3 times in the past month, and my roommates and friends told me they were belonged in the top 2 pork chops (restaurant included) they had ever had... soooooo good - and super easy! Make you and your man happy with this little number. Also I posted the recipe below for these easy and yummy baked potatoes with a flare. Dig in!

Fried Pork Chops w/ Tomato Gravy & Split Spuds & Veggies - YUM!

Lady's Fried Pork Chops & Tomato Gravy:

4 bone-in center-cut pork chops (1 inch thick, ½ pound each)
Salt and black pepper
¼ teaspoon garlic powder
3 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped onion
¼ cup all-purpose flour
1 1/2 cups whole milk
1 ½ cup chicken broth or water
1 can (14.5 ounces) diced tomatoes, drained


Directions:

Lightly sprinkle the chops on both sides with salt and black pepper, sprinkler with the garlic powder. In a large skillet, heat the oil over medium-high heat. Add the chops and cook, without moving, until a dark golden crust forms on the bottom of each, 5 to 6 minutes. Flip the chops and cook 5 minutes more. Transfer to a paper-towel lined plate to drain.

Add the butter in the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Go ahead and reduce the heat if the onions start to brown too quickly. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened, about 5 minutes. Whisk in the tomatoes, ½ teaspoon salt, and ¼ teaspoon black pepper. Spoon the sauce over the pork chops and serve up to a hungry family.

http://www.pauladeen.com/recipes/recipe_view/fried_pork_chops_with_tomato_gravy/

Jess' Split Spuds:

4 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Sea Salt or Kosher Salt
Freshly Ground Black Pepper
Directions:
Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.