The Friendly Funeralista

Archive for the ‘recipes’ Category

Well, it’s snowing here in Toronto and today seems like a good day to make some chili.  This is an easy recipe for a week night dinner but would also be a great dish to bring to someone who is bereaved.  I am also sending a shout out to those who have been recently widowed … make up a pot of this chili,  freeze it, then zap it in the microwave when you just don’t feel up to making dinner.  To really lift your spirits … while preparing, put the Gypsy King’s “Volare” on the stereo (do we still play music on a stereo????).   Here’s the link to watch on you tube

Comfort Chili Recipe


1 lb of ground beef (my Mom calls it Round Steak Minced … go figure?)

1 28 0z can (796ml) of diced tomatoes

2 10 oz cans (284ml) of mushrooms (stems and pieces)

1 can (not sure the size, bigger than the mushrooms, but smaller than the tomatoes) red kidney beans

1 envelope of  Taco seasoning mix (I like Old El Paso right now because they are giving away Air Miles)

If you like onions, chop some up and throw them in there too!


1. In a big pot brown the ground beef.  If you are using onions, throw them in and brown with the beef.

2. Drain the fat from the beef, then throw in the tomatoes and kidney beans.

3. Drain the water from the mushrooms and add them into the pot.

4. Add the envelope of taco mix.

5. Turn up the heat to medium and let the chili simmer on the stove for 10 minutes or so.

6.  Enjoy with some great crusty bread!

* Another idea … serve chili on top of rice*


Here is a great recipe to make for a post funeral gathering or to simply serve as a side dish with ham.  Apparently, this recipe got its name for being a staple at luncheons served after Mormon funerals.  I lived in Kentucky for a time, and remember the funeral directors telling me that funeral potatoes were one of the traditional dishes served post funeral as well.   

Funeral Potatoes


  • 1 32 oz (900 grams) bag of frozen shredded* hash browns
  • 2 10 oz (284 ml) cans  Cream of chicken soup
  • 2 cups of sour cream
  • 1 1/2 cups grated cheddar cheese (use sharp for better flavour)
  • 1/2 cup melted butter or margarine
  • 1/2 cup chopped onion
  • 2 cups finely crushed corn flakes
  • 2 tblspoons butter or margarine melted


  1. Grease a 9×13 baking dish and preheat oven to 350 degrees
  2. In large bowl, combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter or margerine
  3. Gently fold hash browns into mixture
  4. Pour mixture into pan
  5. Combine crushed corn flakes and the 2 tbls of melted butter or margarine and sprinkle on top of potato mixture
  6. Bake for 30 minutes
  7. *If shredded hash browns are not available, you can use cubed potatoes instead, but you will need to increase baking time to 55 minutes.


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