>>13623
>>13629
Mormon Food Culture is a weird amalgam of various food cultures. Born and raised in the church here, so let me give yo some idea of how and why their food came to be what it is.
First off, as most everyone knows, Mormon families have a strong tendency for the nuclear family archetype with 3+ kids. This means that whenever you're hosting dinner for just one more family you're looking at feeding 10+ people. Combine that with the prevalence for large church activities featuring 50 more families, and LDS cooking becomes a matter of being able to make large amounts of decent, edible food, thus the prevalence of things like Jello and Funeral Potatoes.
There's also the fact that we're still a mid-west desert culture, so Browning's influence isn't lost here. Hunting and Fishing is plentiful here, as well as farming and ranches, so Meat preparation skills are often passed down father to son. I'm the son of the son of a pig farmer, and most families around here have a similar lineage.
And also the Church's recommendation that each family have at least a year's supply of food in storage as a matter of course, whether for financial or public crisis, so canning, pickling, and long-term food storage is practiced quite a bit.
Combine that with the close-knit cultures that encourage the "invite your family over for dinner" attitude, and recipes are often passed around as people try something, then ask for the recipe.
The end result is why you see a lot of "easy" prep recipes like Funeral Potatoes and Green Jello, as well as the odd cultural recipe like Teriyaki chicken, southern-style slow-smoked pulled pork roasts, crock-pot dinners, and traditional corn Tamales.