From the 'Burg to Your Kitchen

With Easter coming up in just a few short weeks, I thought it was time to kick this back up with some Gorsuch family Easter traditions.

We were raised Russian Orthodox, and our old church is the current location of the River Valley Custom Apparel shop in Williamsburg (or what is considered to be Ganister.) Our Easter holiday doesn’t always fall with the Christian Easter holiday and is usually the week after. I have so many wonderful memories of Easter at the Orthodox Church. Waking up early, getting a fabulous Easter dress, and packing our baskets to be blessed. The Church then held a traditional ceremony in which I was always the lucky one to carry around a picture of Jesus leading the congregation around three times. After the baskets were blessed, we got to go home and celebrate Easter with our families and enjoy our Easter baskets.

For holidays, we travel off the beaten path at our house for meals and sides. Although we have a ham dinner, we enjoy some scalloped potatoes with our ham – rather than the traditional mashed. Here is a family recipe of “funeral potatoes” that is traditional in our home each Easter and many times throughout the year.

Funeral Potatoes

Ingredients:

1 – 32 oz. package frozen shredded potatoes

2 cups sour cream

1 – 10.5 oz. can cream of chicken soup

1/2 cup butter, melted

2 cups shredded cheddar cheese

1 tsp. salt

1 tsp. onion powder

2 -3 cups crushed corn flakes

1/4 cup butter, melted

Directions:

Preheat oven to 350 degrees. Place shredded potatoes in a colander and let sit until fully thawed and drained. Meanwhile, in a bowl, combine sour cream, soup, 1/2 cup butter and mix well. Add cheese, salt, and onion powder.

Add potatoes to cheese mixture and stir until combined. Place in a lightly greased 9x13 baking dish. Combine corn flakes and butter in a plastic bag and shake until cereal is coated. Sprinkle over potatoes. Bake for 42-46 minutes.