Recipes this month were contributed by members of the National Federation of the Blind of Utah.
by Dannielle Frampton, 1st VP, Salt Lake Chapter
Dannielle is the Residence Manager/Instructor for Utah’s Services for the Blind. She, her husband Cameron, and daughter Kada live in Salt Lake City.
Ingredients:
6 medium-sized potatoes or sweet potatoes, peal and dice
3 sticks of celery, finely minced
1 small zucchini, finely minced
3 cloves garlic, finely minced
1/2 pound lean or extra lean ground beef
1/2 cup shredded cheese
2 tablespoon butter
1/4 cup milk or cream
Method: Preheat oven to 375 degrees Fahrenheit. Peel and dice potatoes, and place in a pot of boiling water to soften. Finely mince celery, zucchini, and garlic. In a frying pan, start browning ground beef. Add minced celery, zucchini, and garlic to the pan and cook until vegetables are softened and beef is cooked through. Season to taste. Drain water from potatoes, add butter and cream, and mash thoroughly. Season to taste. In a six-cup non-stick muffin tin, oil before adding a small layer of cheese, then add a layer of mashed potatoes on the bottom of each cup. Spoon in meat and vegetable mixture, and top each one off with another layer of mashed potatoes. Sprinkle shredded cheese onto each mini-pie and bake uncovered for eight minutes. Remove from oven and let stand for two to three minutes. Carefully scoop out each mini-pie with a rubber spatula or put cookie sheet on top like a lid, and flip over for them to hopefully slide out on their own, and enjoy. Recipe makes six.
by Barbie Elliott, Secretary, NFB of Utah
Barbie is the Home Management Instructor at Utah’s Services for the Blind. She is also a proud mother and grandma. This recipe is a favorite amongst members of the Church of Jesus Christ of Latter Day Saints.
Why Are They Called Funeral Potatoes?
What's in a Name: As the name suggests, in Utah this cheesy potato comfort food is traditionally served at a meal for the grieving family following a funeral by neighbors and friends. Most commonly known as Funeral Potatoes in the western United States they are also known as a Cheesy Potato Casserole. Why Funerals: Besides cheese and potatoes being an ultimate comfort food and just delicious, they are easy to transport, easy to make, and easy to keep warm. Perfect for a potluck and a time of need.
Ingredients:
3/4 cup butter (divided)
1 small onion finely chopped (optional)
1 to 2 cloves garlic minced (optional)
1 28 oz. bag hash browns-frozen, shredded, or cubed hash brown potatoes, (I prefer the Ore-Ida Potatoes O’Brien with Onions and Peppers precut), or you can make your own
1 10.5 oz. can condensed cream of chicken soup (creates creamy goodness and flavor)
2 cups sour cream or plain Greek yogurt, for more creaminess and a bit of tang
1/2 cup parmesan cheese (optional) to add a nice punch to the cheese.
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sharp cheddar cheese, shredded and firmly packed, and don't skimp on the good stuff.
2 cups crushed corn flake cereal, panko bread crumbs, Ritz crackers, or French's fried onions—any of these will work
Method: Sauté: (If you choose not to add garlic and onions, skip this step.) In a medium skillet melt two tablespoons of butter. Add the onions and cook until translucent. Add the garlic and sauté, just until fragrant.
Mix: In a very large bowl combine the onions, garlic, soup, sour cream, 1/2 cup butter, parmesan cheese, salt and pepper and 1 1/2 cups cheddar cheese. Stir until well blended. Add the hash browns and stir until well coated.
Pan: Spread into a 9 x 13 pan and top with the remaining 1/2 cup of cheddar cheese. Crush: Put the cereal, crackers, or fried onions into a plastic bag and crush with a rolling pin or your hands or a glass to make crumbs. Melt: Melt the remaining 1/4 cup of butter and mix with the crumbs. Sprinkle on top of the potatoes.
Bake: Cover the pan loosely with foil and bake for 50-60 min. at 350 degrees until bubbly and cooked throughout.
Tips for the Best Funeral Potatoes:
1. Make Ahead: These are one of those wonderful dishes you can make ahead. Make as directed but do not put the crumb topping on. Refrigerate till ready to bake. Remove from the fridge and let come to room temperature, if you have time. Mix up the topping, put on top, and cook as directed.
2. Potatoes: Shredded potatoes as well as country style hash browns (cubed potatoes) will work in this recipe. I like the O'Brien potatoes best, since if using them you do not need to add onions because they have chopped peppers and onions in the frozen potato bag.
3. Bake Your Own Potatoes: Make your own hash browns by parboiling twelve small potatoes and grating them once cooled.
4. To Top or Not to Top: You can leave the topping off if you prefer. The crunchy topping does go slightly soggy if you have leftovers. So if you know you will have leftovers you might want to leave it off. Either way it's still amazing!
5. Leftovers: Store leftovers covered in the fridge for up to four days. They are almost even better the next day!
6. Make it a Meal: Add in diced ham, chicken, or bacon and turn this side dish into the main dish!
7. Spice it up: I sometimes add red pepper flakes or green chilies or Cajun spice.
by Cynthia Young
Cynthia Young is the treasurer of our Red Rocks Chapter located in St. George, Utah. This is her favorite dish!
Sauce Mixture:
1 8-oz. can tomato sauce
1/4 cup vinegar
1/4 cup brown sugar
1 teaspoon prepared mustard
Meat Loaf Mixture:
1 egg, slightly beaten with fork
2 pounds hamburger
1/4 cup minced onions
1 1/2 tsp. salt
1/4 cup quick oats or crushed
1/4 tsp. black pepper
Crackers
1/2 cup tomato sauce mixture
Method: Shape meat into oval loaf. Place in shallow baking dish. Pour rest of tomato sauce mixture on top. Bake at 400 degrees for 45 minutes. Serves eight.
by Lisa Rowberry
Lisa Rowberry is the treasurer of the Utah Valley Chapter and is an accountant with the State of Utah. Here is a favorite recipe passed to her by her grandmother.
Ingredients:
1 pound ground beef
1 chopped onion
1 teaspoon salt
1 teaspoon black pepper
1/2 cup milk
1 can cream of mushroom soup
1 can Rotel tomatoes w/green chilies
1 bag of Doritos (Nacho cheese)
1/2 pound grated cheese (I prefer mild cheddar)
Method: Brown ground beef and onion with salt and pepper. Mix together Rotel, cream of mushroom soup, and milk. Pour mixture into meat. Bring to a boil and then simmer on low for three to five minutes. Place a layer of crushed Doritos in bottom of 13 x 9 inch baking dish. Place a layer of meat-soup mixture over Doritos. Sprinkle with grated cheese. Repeat layers. Bake at 350 degrees until cheese melts (about twenty minutes).
Recipe makes six.
by Ulivia Guadarrama
Ulvia Guadarrama is the founder of the NFB of Utah Spanish-Speaking Division. She is also a low vision specialist at Utah’s Services for the Blind.
Ceviche is a South American dish. It can be served as an appetizer and as a side dish with tostadas or corn chips. Ceviche varies in flavor depending on the ingredients and taste. Ceviche is best when using fresh ingredients.
Ingredients:
Tomatoes
Onion (of choice, I used a purple/red onion)
Cilantro
Cucumber
Hot peppers
Imitation crab
Avocado
Tostadas/chips
Lemon
Salt
Method: Start by chopping a small onion into small cubes; once it’s cut place it in a dish and pour some lime juice to allow it to absorb the flavor until everything is all cut and ready to mix. Chop up in cubes: one jalapeño, one cucumber, two tomatoes (Roma tomatoes work great), and some cilantro. Shred the full packet of flaked imitation crab. Place the tomatoes, cucumbers, jalapeño, cilantro, onion with the lime juice, and the shredded crab, all in a mixing bowl. Add to taste: salt, black pepper, and the juice of three limes. Serve on a tostada or chips and top it with some avocado and Valentina hot sauce. Yummy, enjoy!