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RECIPES FOR FUNERAL DINNERS
Meat Loaf (Winter Meals):
Combine 2 pounds of ground beef, 1 can of French onion soup,
2 cups of crushed Ritz crackers and 2 eggs and place in plastic bag.
***Meatloaf will be baked at church.
Scalloped Potatoes (Winter Meals):
Use a 9 x 13 pan.
Boil 5 pounds of potatoes, peel and slice.
Combine 2 cans cream of mushroom soup and 1 can milk.
Add salt to taste and sprinkle with grated cheddar cheese.
***Final baking is done at the church.
Potato Salad (Summer Meals):
Boil 5 pounds of potatoes, peel and slice.
Hard boil 6-7 eggs. Cut up and add to potatoes.
Add mayonnaise and salt to taste.
Jello Salad:
Use a 9 x 13 pan.
Spray pan with cooking spray.
Dissolve and mix 1 envelope Knox gelatin with 2 (3 oz.) boxes of Jello or
1 (6 oz.) box of Jello - your choice of flavors.
2 cups cold water & 2 cups hot water.
Please add fruit or vegetables. Salad should be VERY firm.
Cake:
Your choice - bake in a 9 x 13 pan. Frost cake.
***Cake will be cut at church.
BE SURE TO MARK YOUR NAME ON ANY DISHES
YOU BRING AND PICK THEM UP AFTER THE DINNER.