I bring this to most every potluck...mostly in the cooler months but just as good in the summer months.
Cast iron dutch oven is a real must but glass casserole will work almost as good. Dice up cooked potatoes to fill the pan or casserole, pour HEAVY cream over it until it is filled. Stir the potatoes and cream...add salt and pepper. Put in oven and bake at 350 until bubbly and brownish on top. The cream thickens...Optional: Put some ham slices on top.
The creamed potatoes made an area restaurant famous. But they have been using cast iron dutch ovens since the 1800's. I used to cook there so I know this. It does make a difference.
Also...when done cover and wrap in a huge towel or two and they will stay real hot!!
or
Kielbasa and sauerkraut
or
chicken with fettucini noodles with alfredo sauce, mushrooms and sliced black olives
Or
just bake a ham and slice itPotluck recipe for baseball banquet?
Taco salad. Easy, chips. tomatoes, cheese, sour cream, taco seasoning, cream cheese, lettuce, black olives. Mix the cream cheese and taco seasoning, and the sour cream together. Add seasoning to your liking. Put lettuce on top once in pan or tupperware, then cheesek, olives and tomatoes. Enjoy :)
http://www.recipezaar.com/47531
http://www.recipezaar.com/278657
Sweet and Sour Pork
1 pound pork rib chops
2 Tbsp. ground ginger (or fresh)
录 cup soy sauce
1/2 cup all purpose flour
陆 cup corn starch, divided
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
1 red and 1 green bellpepper, sliced
1 small onion, cut into large chunks
1 can pineapple chunks, drained %26amp; reserve juice.
4 cups oil
Cut meat into the size of small mushrooms. Marinate the meat with ginger, soy sauce, salt, for 15 to 20 minutes. Mix the flour and 录 cup corn starch together then toss with the pork. Let every piece of pork is coated by the flour. Put the wok on high heat, pour oil in and heat until it's half warm. Put the pork in one by one; fry until a crust forms. Switch to medium heat, cover the wok and fry until the crust is golden brown. Take the meat out and drain the oil. Leave about two tablespoons of oil in the wok. Put the vinegar and sugar in the wok; stir slowly until the sugar melt. Add sliced bellpeppers, onion, and pineapple chunks; stir. Mix 录 cup cornstarch w/ pineapple juice, add to wok and stir well. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce.
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Mama's Cheesy Meatloaf
1 lb. ground chuck
1 egg, beaten
2 tbls. worcestershire sauce
1 cup ketchup
1/2 tsp. onion salt
3/4 stack Town House Crackers, crushed
2 cups grated cheese (I like sharp)
Mix all ingredients, except cheese. Press meat out onto plastic wrap about 1/2 inch thick. Sprinkle cheese over meat evenly. Roll up the meatloaf, jelly roll style. Tuck in the ends, and secure with LOTS of toothpicks. Bake at 350 degrees for about 45 min.
Sauce:
陆cup ketchup
录 cup mustard
录 cup brown sugar
Combine, and heat thoroughly. About 15 min. or 20 min. before meatloaf is done, pour on some of the sauce, and finish baking. Keep the rest to pour onto the meatloaf slices at the table.
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Baked Meatballs
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
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Pot Roast
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the ';chunkies'; and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
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Gourmet Fried Chicken Recipe
1 broiler/fryer chicken, cut into 8 pieces
2 cups buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
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Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
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How about desserts?
Chocolate-Irish Cream Cheesecake
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Irish Cr猫me Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving
or
CHICKEN FAJITAS
2 tbsp. vegetable oil
2 yellow onions, sliced in 1/2 inch rings
2 green bell peppers, seeded %26amp; sliced into 1/2 inch strips
1 pepper, seeded, sliced into 1/4 inch slices
Optional: 1 jalapeno pepper, seeded %26amp; chopped fine (this will add fire - omit if milder fajitas are preferred)
3 to 4 whole boneless, skinless chicken breasts, sliced into strips 1/2 x 2 inch
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. cumin
1/4 c. fresh, mild salsa
1 pkg. fresh, lg. flour tortillas
CONDIMENTS:
Freshly grated Monterey Jack or cheddar cheese
Guacamole
Chopped fresh tomatoes
Fresh salsa
Sour cream
Saute onions and peppers in oil over medium heat until onions are translucent. Increase
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