Funeral potatoes, more commonly known as potatoes au gratin, are a popular dish at funeral dinners. This dish is usually made up of diced or cubed potatoes, cheese, onions and sour cream. Some chefs like to get creative and add cornflake or cracker-based upper crusts. In addition, you can substitute diced or cubed potatoes for hash browns.
If you'll soon be hosting a funeral dinner, there is no shortage of dishes you can serve. By selecting the right entrees and sides, you can provide grief-stricken friends and family members with some much-needed comfort. Serve up the right food to give your guests a sense of acceptance and inner peace.
Honey-baked ham is a common funeral dinner entree, particularly in the South. This dish is easy to prepare and ideal for sandwiches. Honey-baked ham is also a popular ingredient in casseroles and potato salads. If food preparation is the last thing on your mind, you can purchase this type of ham pre-cooked from a number of delis.
Hamburgers and Hotdogs
Since funeral dinners often take the form of family barbecues, hamburgers and hotdogs are popular entrees. These dishes serve as a perfect illustration of the fact that funeral food does not need to be fancy, particularly when being enjoyed by a closely knit family. Additionally, your side-dishes can be such simple fare as chips, mac-and-cheese or potato salad.
Texas Sheet Cake
You can satisfy any guests with a sweet tooth by serving Texas sheet cake, a popular funeral dessert, at the end of the meal. This tasty dessert is essentially a cross between chocolate cake and brownies that is topped off with pecans and chocolate frosting. Mourners can temporarily escape from their grief by sinking their teeth into a freshly cut slice of the cake.
- "Desert News"; Funeral Foods Should Feature Spuds, Please; Ann Cannon; January 2009
- The Good Funeral Guide; Hamine Eggs - Life Ends, and Life Begins; July 2011
- FuneralHome.net: Funeral Food
- "Esquire"; The Last Supper; Tom Junod
- "Houston Press"; The 5 Most Comforting Funeral Foods; Katharine Shilcutt; July 2010
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