From barbecues to ward potlucks to firesides, Mormons love socializing around a good plate of food. And no matter what event you’re at, there are a few staple “Mormon” foods you’ll likely find. Try your hand at some of the following recipes, including Jell-O, funeral potatoes, and pasta, collected in The Essential Mormon Cookbook.
Utah’s Famous Green Jell-O
1 cup water
1 (6 oz.) package lime Jell-O
1/2 cup sugar
2 tablespoons fresh lemon juice (optional)
1 cup crushed pineapple, undrained
2 cups whipping cream
Bring water to a boil. Put Jell-O and sugar in medium-sized bowl; add boiling water, stirring until gelatin is dissolved. Add lemon juice, if desired. Stir in crushed pineapple. Refrigerate until syrupy. Whip cream until stiff. Fold into Jell-O mixture. Place in 9×13-inch pan. Refrigerate for several hours until firm. Makes 12 servings.
Wedding Cookies
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
2 cups flour
1/4 teaspoon salt
1 cup pecans, chopped
Powdered sugar
In large bowl, cream together butter, sugar, vanilla, and almond extract (if desired). In another bowl, combine flour and salt. Add to creamed mixture and mix well. Stir in pecans. Mix dough until it holds together. Form dough into 1-inch balls. Place on greased baking sheet about 2 inches apart. Bake at 400° F for 10–12 minutes or until lightly browned. Cool cookies for a few minutes and roll in powdered sugar several times until well coated. Makes about 3 dozen cookies.
Family Night Fudge
1 (7 oz.) jar marshmallow crème
1 (12 oz.) bag chocolate chips
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup butter
2½ cups sugar
1 teaspoon vanilla
1/2 cup chopped almonds or walnuts (optional)
In large bowl, combine marshmallow crème, chocolate chips, and salt. Set aside. In saucepan, combine evaporated milk, butter, and sugar. Boil for 5 minutes, stirring occasionally. Remove from heat. Pour over marshmallow mixture and stir until dissolved. Add vanilla and chopped nuts (if desired). Pour fudge into greased 9×13- inch pan. Chill before cutting into 1-inch squares. Makes 2½ pounds.
Beef Stroganoff
1½ pounds top round steak, sliced to ¼-inch pieces
4 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter, divided
1½ cups chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1 (10½ oz.) can beef consommé
1 pound fresh mushrooms or 1 (8 oz.) can mushrooms
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8
Cut round-steak slices into strips about 1 inch wide and 2 inches long. Combine flour, salt, and pepper in paper lunch sack or plastic bag. Add meat strips and shake until well coated. In large frying pan, melt 4 tablespoons of butter. Add onion and garlic and cook until lightly browned. Place in bowl and set aside. In frying pan, melt remaining 2 tablespoons butter over medium heat. Add olive oil. Place meat strips in pan and brown on all sides. Add beef consommé and onion and garlic mixture. Cover and simmer over low heat for about 30 minutes. Add mushrooms and Worcestershire sauce and continue cooking until meat is tender, about 10 minutes. May be made a day ahead and reheated over low heat. Just before serving, top with sour cream. Serve over buttered noodles or rice.
Funeral Potatoes
12 large potatoes or 1 (32 oz.) bag frozen shredded hash browns
2 (10¾ oz.) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into greased 9×13-inch baking dish (or put hash browns in baking dish). Combine soup concentrate, sour cream, cheese, ½ cup butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and 2 tablespoons melted butter. Sprinkle on top. Bake at 350° F for 30 minutes. Makes 12 servings.
Five-Cup Salad
1 cup coconut
1 cup miniature marshmallows
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 cup sour cream
Mix all ingredients together and chill for several hours. Makes 10 half-cup servings.
Shrimp and Artichoke Fettuccine
8 ounces fettuccine
2 slices bacon, chopped
1/4 cup chopped onion
1 cup whipping cream
8 ounces artichoke hearts
1/2 cup crushed tomatoes
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound large fresh shrimp, cooked
1/2 cup freshly grated Parmesan cheese
Cook fettuccine according to package directions; drain well and set aside. In large skillet, cook bacon until cooked through but not crisp. Add onion and sauté for about 2 minutes. Stir in whipping cream, artichoke hearts, tomatoes, dried basil, salt, and pepper. Heat to a boil, reduce heat, and simmer until artichokes are tender and sauce is thick, about 10–15 minutes. Stir shrimp into artichoke mixture. Heat until warmed through and serve over cooked pasta. Top with Parmesan cheese. Makes 4 servings.
Hash Brown Quiche
8 shredded frozen hash brown potato patties
1/2 cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 teaspoon salt
Place hash brown potato patties in greased 9×13-inch pan. Pour melted butter evenly over surface of potato patties. Bake at 350° F for 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheeses. In large bowl, beat eggs. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350° F for about 30 minutes. Serves 8.
