Recipes from Natalie R. Collins

Natalie R. Collins is the author of WIVES AND SISTERS, available now in paperback, and the upcoming BEHIND CLOSED DOORS (January 2, 2007), both from St. Martin’s Press. She is also the author of the Jenny T. Partridge Mystery Series—debuting with TUTU DEADLY in April 2007 from Berkley Prime Crime, under the name Natalie M. Roberts. In addition, TWISTED SISTER, a sequel to her very first novel SISTERWIFE, will be available in 2007 from Five Star Press. Visit Natalie at www.NatalieRCollins.com

Comfort Eating :
Mormon Funeral Potatoes and
Peach Cobbler from author Natalie R. Collins

Comfort eating is a sport here in Utah. We do carbs like no other. Ice cream is the state food (I MIGHT be kidding) and the only Mormon function we do WITHOUT food is Fast Sunday. That’s the day Mormons spend trying to keep themselves from gnawing the arms off the person sitting next to them in church, because they are so damn hungry they can’t think or listen.

I grew up with that comfort eating, and Karin asked me to share two of my favorite recipes. So here you go. The first is Funeral Potatoes. And the second is Mormon Peach Cobbler.

Both of these things are GOO-OOOD. I’ve been known to crash funerals and Mormon missionary farewells just to get a bite of funeral potatoes. And peach cobbler is fantastic.

Mormon recipe - Funeral Potatoes

Ingredients:

• 6 cups diced potatoes
• 1 can (10 ¾ oz.) cond. cream chicken soup
• 1/2 soup can milk
• 1 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 1/4 cup grated onion (optional)
• salt and pepper to taste
• 3 tablespoons butter, melted
• 3/4 cup corn flake crumbs

Method

Cook fresh potatoes or thaw frozen potatoes (I recommend FRESH potatoes). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan. Combine soup, milk, sour cream, cheese, and onion and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes. Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

Mormon Peach Cobbler

Preparation: Preheat the oven to 350 degrees.

Fruit Mixture

• Six fresh peaches, peeled and sliced (or canned if no fresh ones are available)
• Excess peach juice
• 1/4 cup butter
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Put peach juice into a saucepan. Save a little to mix with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.

Heat until bubbly, stirring as needed. The syrup should thicken.

Pour syrup and peaches into a small casserole dish.

Topping

• 1 egg
• 1/3 cup milk
• 1/4 cup butter
• 4 tablespoons butter, melted
• 1 cup flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt

In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.

Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.

Spoon over the peach mixture so that the fruit is covered.

Bake for 45 minutes or until the top is a golden brown.

Enjoy!