| FUNERAL POTATOES 6-8 large potatoes (9 -10 cups) ½ cup butter (1 cube) 1 large onion, chopped ¼ inch pieces 1 large carrot, chopped ¼ inch pieces 1 (10oz.) can cream of celery, mushroom or chicken soup (use your favorite) 2 cups sour cream ½ cup water 1 ½ cups grated cheese, any variety 1 ½ cups bread crumbs or crushed corn flakes Butter crumbs or corn flakes by cutting in ¼ cup butter with two knifes crisscrossing together until butter pieces are no longer visible or melt butter in a microwave and drizzle over the top of bread crumbs using a fork to fluff it in. Scrub potatoes, then place them in a large kettle. Cover potatoes just over the top with water and bring to a boil. Reduce heat and simmer on low until potatoes are semi-soft. (Usually takes 30 minutes to one hour depending on how thick the potatoes are.) When pierced with a fork they should feel tender but firm, not crumbly or mushy. Drain potatoes and then cool slightly. Using a paring knife, peel off the thin outer skin. Grate potatoes into a large glass bowl using the large-sized holes of your grater. In a frying pan, melt butter then add onion and carrot. Cook vegetables, stirring constantly until tender. (About 5 minutes.) Pour butter and vegetables over grated potato mixture. Fold in with a fork. Mix soup, sour cream and water together. Stir thoroughly. Pour over potatoes. Using a large fork, fold carefully into mixture. Mix well. The potatoes should appear moist but not soupy. Add more water if necessary. Pour into buttered 9 X 13 inch glass casserole dish and sprinkle with grated cheese. Top with buttered bread crumbs or corn flakes. Bake in the oven 350 F for about 45 minutes or until hot and bubbly and vegetables are tender. |