From barbecues to ward potlucks to firesides, Mormons love socializing around a good plate of food. And no matter what event you’re at, there are a few staple“Mormon” foods you’ll likely find. Try your hand at some of the following recipes, including Jell-O, funeral potatoes, and pasta, collected in The Essential Mormon Cookbook.
Utah’s Famous Green Jell-O
1 cup water
1 (6 oz.) package lime Jell-O
1/2 cup sugar
2 tablespoons fresh lemon juice (optional)
1 cup crushed pineapple, undrained
2 cups whipping cream
Bring water to a boil. Put Jell-O and sugar in medium-sized bowl; add boiling water, stirring until gelatin is dissolved. Add lemon juice, if desired. Stir in crushed pineapple. Refrigerate until syrupy. Whip cream until stiff. Fold into Jell-O mixture. Place in 9×13-inch pan. Refrigerate for several hours until firm. Makes 12 servings.
Wedding Cookies
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
2 cups flour
1/4 teaspoon salt
1 cup pecans, chopped
Powdered sugar
In large bowl, cream together butter, sugar, vanilla, and almond extract (if desired). In another bowl, combine flour and salt. Add to creamed mixture and mix well. Stir in pecans. Mix dough until it holds together. Form dough into 1-inch balls. Place on greased baking sheet about 2 inches apart. Bake at 400° F for 10–12 minutes or until lightly browned. Cool cookies for a few minutes and roll in powdered sugar several times until well coated. Makes about 3 dozen cookies.
In large bowl, combine marshmallow crème, chocolate chips, and salt. Set aside. In saucepan, combine evaporated milk, butter, and sugar. Boil for 5 minutes, stirring occasionally. Remove from heat. Pour over marshmallow mixture and stir until dissolved. Add vanilla and chopped nuts (if desired). Pour fudge into greased 9×13- inch pan. Chill before cutting into 1-inch squares. Makes 2½ pounds.
Beef Stroganoff
1½ pounds top round steak, sliced to ¼-inch pieces
4 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter, divided
1½ cups chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1 (10½ oz.) can beef consommé
1 pound fresh mushrooms or 1 (8 oz.) can mushrooms
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8
Cut round-steak slices into strips about 1 inch wide and 2 inches long. Combine flour, salt, and pepper in paper lunch sack or plastic bag. Add meat strips and shake until well coated. In large frying pan, melt 4 tablespoons of butter. Add onion and garlic and cook until lightly browned. Place in bowl and set aside. In frying pan, melt remaining 2 tablespoons butter over medium heat. Add olive oil. Place meat strips in pan and brown on all sides. Add beef consommé and onion and garlic mixture. Cover and simmer over low heat for about 30 minutes. Add mushrooms and Worcestershire sauce and continue cooking until meat is tender, about 10 minutes.May be made a day ahead and reheated over low heat. Just before serving, top with sour cream. Serve over buttered noodles or rice.
Funeral Potatoes
12 large potatoes or 1 (32 oz.) bag frozen shredded hash browns
2 (10¾ oz.) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into greased 9×13-inch baking dish (or put hash browns in baking dish). Combine soup concentrate, sour cream, cheese, ½ cup butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and 2 tablespoons melted butter. Sprinkle on top. Bake at 350° F for 30 minutes. Makes 12 servings.
Mix all ingredients together and chill for several hours. Makes 10 half-cup servings.
Shrimp and Artichoke Fettuccine
8 ounces fettuccine
2 slices bacon, chopped
1/4 cup chopped onion
1 cup whipping cream
8 ounces artichoke hearts
1/2 cup crushed tomatoes
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound large fresh shrimp, cooked
1/2 cup freshly grated Parmesan cheese
Cook fettuccine according to package directions; drain well and set aside. In large skillet, cook bacon until cooked through but not crisp. Add onion and sauté for about 2 minutes. Stir in whipping cream, artichoke hearts, tomatoes, dried basil, salt, and pepper. Heat to a boil, reduce heat, and simmer until artichokes are tender andsauce is thick, about 10–15 minutes. Stir shrimp into artichoke mixture. Heat until warmed through and serve over cooked pasta. Top with Parmesan cheese. Makes 4 servings.
Hash Brown Quiche
8 shredded frozen hash brown potato patties
1/2 cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 teaspoon salt
Place hash brown potato patties ingreased9×13-inch pan. Pour melted butter evenly oversurfaceof potato patties. Bake at 350° F for 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheeses. Inlargebowl, beat eggs. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350° F for about 30 minutes. Serves 8.
Eric Eliason, a folklorist specializing in Mormon traditions, says that Utah scones, funeral potatoes, and green Jell-O are distinctive to Utah. In the 1980s, Jell-O had a marketing campaign promoting the snack as fun for children and easy for parents, which played well among family-oriented Mormons.
Powdered milk and eggs; dried beans; canned vegetables, fruit, and even canned meat and cheese are staples of many kitchens. (This may have something to do with the stereotypical blandness of traditional Mormon food.)
In adopting and making Jell-O “their” food, Mormons (or Lutherans or Methodists) are making a statement about their identity, accepting all of the food's positive connotations of family-friendliness, child-centeredness, and domesticity.
Fruits (fresh fruit, canned fruit, and fruit juices) Vegetables (leafy greens, raw and cooked vegetables) Grain foods and starches (corn, wheat, potatoes, pasta, and brown rice) Protein foods (fish, poultry, meat, eggs, dried beans, and nuts)
(Some other elements, church members have complained, go beyond exaggeration into la-la land. Yes, Mormons eat french fries and bonbons.) From the beginning, we're immersed in a somewhat insulated, Christianese-y, lemonade-drinking, 1980s LDS world.
But that dictate doesn't extend the scriptural health code's prohibition to all caffeinated products. So those cola drinks and that chocolate — either hot or cold — are fair game. Latter-day Saint authorities reaffirmed that stance in 2012, stating that “the church revelation spelling out health practices ...
To be specific, Jesus drank water and wine, ate only whole grain bread, abstained from pork and shellfish, and ate large quantities of healthy foods like olive oil, grapes, figs, pomegranates, various kinds of vegetables, and fish. This is “the Jesus way of eating” [p. xv].
While the most extreme practitioners tend toward apocalyptics, the Church offers a more practical reason for food storage: to ensure that “should adversity come, we may care for ourselves and our neighbors, and support bishops as they care for others.”
It is something commonly done by Mormon teens expected to remain virgins until marriage. Soaking (or marinating), according to Mormonism, does not count as sex. Thus, for movement, they ask a friend to jump on the bed to create a sex-like movement called “jump humping.”
Utah is famously known for its per capita consumption of Jell-O—so much so that two decades ago, in 2001, the Utah State Legislature voted to name Jell-O its official state snack.
In the Word of Wisdom, the Lord commands Mormons to abstain from harmful substances. Mormons are taught not to drink any kind of alcohol (see D&C 89:5–7). Mormons are also taught not to drink “hot drinks,” meaning coffee or any tea other than herbal tea (see D&C 89:9), and not to use tobacco (see D&C 89:8).
Mormons can drink hot chocolate, herbal teas and non-alcoholic cider – as long as it's not scalding. However, the LDS faith advises against hot drinks like caffeinated tea and requires that Mormons avoid coffee at any temperature.
They are the Mormons who did not go west and settle in Utah, and they are quite different theologically.” So, logically, all followers of the Church of Jesus Christ of Latter-day Saints are technically Mormons. But not all Mormons are members of the Church of Jesus Christ of Latter-day Saints.
Store foods that are a part of your normal diet in your three-month supply. As you develop a longer-term storage, focus on food staples such as wheat, rice, pasta, oats, beans, and potatoes that can last 30 years or more.
Unlike many other forms of livestock, pigs are omnivorous scavengers, eating virtually anything they come across, including carrion and refuse, which was deemed unclean.
Cultural practices which are centrally based on church doctrine include adhering to the church's law of health, paying tithing, living the law of chastity, participation in lay leadership of the church, refraining from work on Sundays when possible, family home evenings, and ministering to other church members.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
