Can someone on here please give me two recipes popular in Utah:';fry sauce';, and ';funeral'; potatoes? .

I want to make them, but will substitute low fat low cal ingredients. Thanks.Can someone on here please give me two recipes popular in Utah:';fry sauce';, and ';funeral'; potatoes? .
fry sauce


equal parts ketchup and miracle and a squirt of mustard and a little pickle


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boil 8 or 10 potatoes or use frozen


peel cut in to cubes


spray your casserole pan with Pam


put potatoes in the pan


in a bowl mix together 1 diced onion 2 small cans of


cream of chicken soup and a 16 oz sour cream


and a cup of shredded cheese what ever kind you want mix it together and pour on your potatoes cover with aluminum foil and


bake at 350 for 30 to 60 mins and is warm all the way threw


remove the cover and more cheese (if you want) put back in the oven until the cheese in meltedCan someone on here please give me two recipes popular in Utah:';fry sauce';, and ';funeral'; potatoes? .
funeral potato





32 oz bag of frozen shredded hash browns


2 (10 3/4 oz) cans Cream of Chicken Soup


2 cups Sour Cream


1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)


1/2 cup melted butter or margarine


1/2 c. chopped onion


2 cups finely crushed Corn Flakes


2 Tbs butter or margarine melted





Directions


Grease 9x13 baking dish and preheat oven to 350


In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.


Gently fold hash browns into mixture.


Pour mixture into pan.


Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.


Bake for 30 minutes.





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funeral potatos





Ingredients


32 oz bag of frozen shredded hash browns


2 (10 3/4 oz) cans Cream of Chicken Soup


2 cups Sour Cream


1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)


1/2 cup melted butter or margarine


1/2 c. chopped onion


2 cups finely crushed Corn Flakes


2 Tbs butter or margarine melted





Directions


Grease 9x13 baking dish and preheat oven to 350


In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.


Gently fold hash browns into mixture.


Pour mixture into pan.


Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.


Bake for 30 minutes.


*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.





fry sauce





INGREDIENTS


1/3 cup ketchup


2/3 cup mayonnaise





DIRECTIONS


Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.
Interesting 3 people have the exact same recipe...I mean exact...down to the ';I like to use sharp cheddar cheese';...





When my family makes funeral potatoes, they peel and mash real potatoes. I wish I had the recipe, but I don't. Sorry.
Funeral Potatoes 32 oz bag of frozen shredded hash browns


2 (10 3/4 oz) cans Cream of Chicken Soup


2 cups Sour Cream


1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)


1/2 cup melted butter or margarine


1/2 c. chopped onion


2 cups finely crushed Corn Flakes


2 Tbs butter or margarine melted





Directions


Grease 9x13 baking dish and preheat oven to 350


In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.


Gently fold hash browns into mixture.


Pour mixture into pan.


Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.


Bake for 30 minutes.


*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
fry sauce (my way):


one cup miracle whip.


1/2 cup katsup


1/4 cup mustard


2tsp jalepeno juice.
SAUCE


1/2 c. Argo cornstarch


1/4 c. brown sugar


1 tbsp. minced fresh ginger root


2 lg. cloves garlic, minced


1/2 tsp. ground red pepper


1/2 c. soy sauce


1/4 c. cider vinegar


2 c. chicken or beef broth


1/2 c. dry sherry (optional)


1/2 c. water





Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.





POTATOES


1 frozen bag of hash browns


1 can cream of potato soup


1 can cream of chicken with herbs


6 ounces sour cream


half of onion


1 stick of butter


Cheddar and Colby or Pepper Jack cheese


bread crumbs





While mixing the soups together with the sour cream, saute onions in butter. Mix onions with sour cream and soup mixture. Spray 9/13 pan with Pam with butter. Dump in frozen potatoes, spread on cream mixture. Top with your choice of cheese blend and top with bread crumbs (or corn flakes may be substituted for bread crumbs).


Bake at 350掳F for about 1 1/2 hours.





Watch theses potatoes disappear!





If These didnt help, Go 2 cooks.com Theres all sorts of different versions!