Recipes Needed for a Potluck Friday Club!?

I am forming a potluck friday club at my work and I need a ton of recipes so that I don't keep bringing in the same dish. Please help me out!Recipes Needed for a Potluck Friday Club!?
I have tons..........which ones do you want to start with?





Hawaiian Style Chicken


INGREDIENTS:


1-3# cut up ready to cook fryer


1/4 cup melted butter


1/4 cup brown sugar


2 Tab. cornstarch


1 tsp salt


2 Tab chili sauce


1 tsp soy sauce


1/4 cup vinegar


1/2 tsp Worcestershire sauce


1/3 cup ketchup


INSTRUCTIONS:


In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing %26amp; dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover %26amp; bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.








Mama's Chicken and Rice





1/4 cup canola oil


1 chicken, cut up or pre-cut pieces


1 large onion


1 teaspoon salt


1/4 cup black pepper


2 cups raw rice


4 cups water


Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.








My Mam maw Jewell's Banana Pudding:





1 large package instant vanilla instant pudding


1 can sweetened condensed milk


12 oz carton whipped topping


1 large box vanilla wafers


6 large ripe bananas


Mix instant pudding mix as directed. Combine with condensed milk. Fold in whipped topping. Layer together with bananas and vanilla wafers. Sprinkle crumbled vanilla wafer crumbs on top.








Easy Stuffed Meat Loaf


2 lbs. lean ground round


1 large egg


½ C. A-1 sauce


2 T. chopped garlic


1 C. bread crumbs


1 box prepared Stovetop Stuffing


1 large onion, sliced thin


1 T. lemon juice


1/3 C. beef broth


1 can mushrooms


¼ C. chopped parsley


Mix egg, meat, A-1, garlic, parsley, lemon juice, beef broth and half can mushrooms.


Make two patties. Place one patty on aluminum foil on rack of grill. Place onions and remaining mushrooms and stuffing on that. Place second patty on top. Cover with foil. Cook approximately 10 minutes on each side.








Great-Grandma's Million Dollar Beans


½ lb. bacon


1 lb. hamburger


2 medium onions, chopped.


1 C. brown sugar


¼ tsp. dry mustard or 1 T. prepared mustard


½ C. vinegar


1, 15-oz. can lima beans, drained


1,15-oz. can kidney beans, drained


1, 30-oz. can pork and beans


½ C. ketchup


Fry bacon and drain. Cook hamburger and drain. Cook chopped onions with either bacon or hamburger. Add bacon, hamburger, onion, brown sugar, mustard and vinegar together and simmer 20 minutes. Add lima beans, kidney beans, pork and beans, and ketchup. Cook in crock pot slowly for 30 minutes or in a baking pan in the oven slowly. Cook’s Note: Any kind of beans may be used in this recipe.








WARM CARAMEL CAKE


1/2 cup butter or margarine


1/4 cup whipping cream


1 cup packed brown sugar


1/2 cup chopped pecans


2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)


1 box Betty Crocker® SuperMoist® yellow cake mix


1 1/4 cups water


1/3 cup vegetable oil


3 eggs


1/4 teaspoon apple pie spice


Topping


2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)


1/2 cup frozen (thawed) whipped topping


Caramel topping, if desired


Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.








MEXICAN CASSEROLE


2 lb. round steak


Dash of garlic powder


1/4 tsp. pepper


2-3 tbsp. chili powder


4 tbsp. mustard


1 onion, chopped


2 tbsp. salad oil


2 tbsp. butter


1 can pitted black olives


1 (1 lb. 12 oz.) can tomatoes


1 can red kidney beans


1/2 c. uncooked regular rice


Mix mustard, garlic powder, pepper, chili powder; spread over meat. Cut into 1-inch cubes. Saute onion in oil and butter. Slice olives in half. In Dutch oven or casserole, layer half of these ingredients: meat cubes, onions, olives, rice, tomatoes. Repeat layers. Be sure to pour in all the juice from the canned tomatoes. Top with kidney beans to which has been added 1-2 tablespoon chili powder. Bake at 350 degrees uncovered for 2 hours. Check after 1 hour to be sure there is sufficient moisture. If more is needed, add some bouillon. Serve with green salad and French bread and any one of the following: sour cream, green onions, grated cheese, hot taco sauce. Serves 6.





nfd♥





If you want more just ask! : )Recipes Needed for a Potluck Friday Club!?
Think international. the choices are unbelievable.If you want to try something Greek go to this site:


http://www.hummingbirdpublications.com The taste of Greece


[news letters]
for dessert try





1 (20 ounce) package chocolate brownie mix with pecans


1 (3.9 ounce) package instant chocolate pudding mix


1 cup milk


1 (8 ounce) container frozen whipped topping, thawed


1/4 cup shaved semisweet chocolate, for garnish (optional)


Cooking Instructions


Make brownies in a 9x13 inch pan according to package directions. Bake and cool.


In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.


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dip recipe





3/4 cup sour cream


3/4 cup mayonnaise


1 tablespoon minced onion


1 teaspoon Beau Monde ™ seasoning


1 teaspoon dried dill weed


1 teaspoon dried parsley


In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving





'''


6 cups diced zucchini


1 (10.75 ounce) can condensed cream of mushroom soup


1 cup sour cream


1 cup chopped onion


1 cup shredded carrots


1 (6 ounce) package herb-seasoned dry bread stuffing mix


1/2 cup margarine, melted














DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.


In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion and carrots.


In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.


Bake for 20 minutes in the preheated oven, or until the top is golden brown.








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enchildas


4 cooked skinless, boneless chicken breast halves


1 cup sour cream


2 cups shredded Cheddar cheese


4 green onions, chopped


1 tablespoon ground cumin


1/4 cup chopped fresh cilantro


salt and pepper to taste


1 (12 ounce) package corn tortillas


1 (8 ounce) jar salsa





Preheat oven to 350 degrees F (175 degrees C).


Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.


Bake for about 20 minutes, or until heated through





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pork chop casserole





6 pork chops (1 inch thick)


5 cups thinly sliced potatoes


1 cup chopped onion


1 can (10 oz.) cream of mushroom soup


1 cup milk


1 teaspoon sage


Salt and pepper











Directions:


Brown pork chops on both sides.








In a greased 9 x 13 inch pan, layer half of the potatoes. Top with half of the onions, then the remaining potatoes and onions.








Arrange the pork chops on top.








Mix mushroom soup, milk, sage, salt and pepper. Pour over the pork chops.








Cover and bake at 350 degrees F. for 1 hour.
yummy little smokies. I take a package of little smokies take hardsmoked maple bacon and wrap over the smokie secure it with a tooth pick and sprinkle brown sugar then I put another layer of bacon wrapped smokies on top of that and sprinkle some more brown sugar and turn it on low for 4-6 hours and the sugar carmelizes. thier usally a hit
CREAMY CHICKEN %26amp; NOODLES


Prep: 10 min., Cook: 15 min.





1 (0.6-oz.) envelope Italian dressing mix


1 (8-oz.) package wide egg noodles


2 tablespoons butter, softened


3 cups chopped cooked chicken


1 cup whipping cream


1/4 cup freshly grated Parmesan cheese


2 tablespoons chopped fresh parsley





1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.





2. Cook noodles according to package directions; drain well, and return noodles to pan.





3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: 6 servings





VARIATIONS:


1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.


2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.


3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.





--Southern Living


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CHINESE CHICKEN WITH ALMONDS





1 lb. boneless, skinless chicken meat


2 Tbsp oil


1 tsp. toasted sesame oil, optional


1 tsp salt


2 Tbsp soy sauce


2 sticks celery, thinly slices


2 oz fresh mushrooms, thinly sliced


4 oz frozen peas


1 cup chicken stock


2 tsp cornstarch


3 oz split, toasted almonds





Cut the meat into paper thin slices and salt. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.





Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.





Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.





Add the almonds and serve over white rice.


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Tortellini Salad





9 oz cheese tortellini cooked and cooled


1 cup julienned ham


3/4 cup frozen baby peas thawed


1/2 cup swiss cheese cubed


2 Tbsp minced green onions


1 Tbsp minced parsley


2 cups ranch dressing





Mix together and serve.


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LAYERED TACO SALAD





For dressing


1/4 cup fresh lime juice


1/2 cup chopped fresh cilantro


1 teaspoon sugar


1 tablespoon chili powder


1/4 teaspoon ground cumin


1/2 teaspoon salt


1/4 teaspoon black pepper


1/2 cup olive oil





For beef


1 medium onion, chopped


3 garlic cloves, finely chopped


1 to 2 fresh serrano chiles (including seeds), finely chopped


1 tablespoon chili powder


2 teaspoons ground cumin


2 tablespoons olive oil


1 1/2 lb ground chuck


1 (8-oz) can tomato sauce


1/2 teaspoon salt


1/4 teaspoon black pepper





For salad


1 (1/2-lb) firm-ripe California avocado


1 head iceberg lettuce, thinly sliced (8 cups)


1 large tomato (1/2 lb), chopped


1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)


1 (15- to 19-oz) can black beans, drained and rinsed


1 (6-oz) can sliced pitted California black olives, drained


Accompaniment: tortilla chips





Make dressing:


Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.





Cook beef:


Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.


Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.





Assemble salad:


Peel and pit avocado, then cut into 1/2-inch pieces.


Spread lettuce over bottom of a shallow 4-quart dish; drizzle dressing over salad. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Serve with additional dressing and tortilla chips.





Makes 6 servings.





--Gourmet, August 2003


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Asian Noodle Salad





SALAD:


1 packages linguine noodles, cooked, rinsed, and cooled


1/2 to 1 head sliced Napa cabbage


1/2 to 1 head sliced purple cabbage


1/2 to 1 bag baby spinach


1 red bell pepper, sliced thin


1 yellow bell pepper, sliced thin


1 orange bell pepper, sliced thin (if available)


1 small bag bean sprouts (also called “mung bean sprouts”)


3 sliced scallions


3 peeled, sliced cucumbers


½-1 bunch chopped cilantro


1 can whole cashews, lightly toasted in skillet





DRESSING:


Juice of 1 lime


8 tablespoons olive oil


2 tablespoons sesame oil


6 tablespoons soy sauce


1/3 cup brown sugar


3 tablespoons fresh ginger, chopped


2 cloves chopped garlic


2 hot peppers or jalapeños, chopped





Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.





*Dressing keeps up to three days before serving


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Exotic Chicken Salad





1 cup mayo


1½ tsp. curry powder


1 Tbsp. soy sauce


1 Tbsp. lemon juice (I have used lime, too)


Optional: ¾ cup Major Grey’s Chutney


4 cups chopped cooked chicken meat


1 (5 oz.) can sliced water chestnuts


1 cup finely chopped celery (about 2 stalks)


1 pound fresh seedless grapes, halved


1 cup toasted slivered almonds


1 (16 oz.) can pineapple chunks, drained





Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.





--“River Road Recipes 2” cookbook


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Lynn's Broccoli Rice Casserole





½ cup chopped onion


½ cup chopped celery (*I will often leave out if I have none)


4 T. margarine


2 cups cooked rice


1 (10½ oz) can cream of mushroom soup


2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained


1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)


1 4-oz) can water chestnuts, diced





Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!





--';River Road Recipes 2'; cookbook


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Grown-Up Macaroni %26amp; Cheese





4 oz thick-sliced bacon


Vegetable oil


Kosher salt


2 cups elbow macaroni or cavatappi


1½ cups milk


2 Tbsp. unsalted butter


2 Tbsp. all-purpose flour


4 oz Gruyere cheese, grated


3 oz extra-sharp Cheddar, grated


2 oz blue cheese, such as Roquefort, crumbled


¼ tsp freshly ground black pepper


Pinch nutmeg


2 slices white sandwich bread, crusts removed


2 Tbsp. freshly chopped basil leaves





Preheat the oven to 400ºF. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.


Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.


Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.





--Ina Garten
No Bake Cheese Cake





4 cups graham cracker crumbs


1-1/4 stick melted butter


1/2 cup sugar mix well and press in bottom of glass bake pan





2- 8oz bars cream cheese Softened


1 cup powdered sugar


1 large tub whip cream


mix sugar and cream cheese until fluffy add whip cream spread over crust. Top with 2 cans of your favorite pie filling. Chill a couple hours. This holds up well out of refrigerator











Pumpkin Dip





1 large can pumpkin


3 cups powdered sugar


1 8oz bar cream cheese Softened


3 Tablespoons pumpkin pie spice


mix cream cheese and sugar until fluffy add pumpkin and spices. Serve with graham cracker sticks, ginger snaps or vanilla wafers
foodnetwork.com
Luscious Spinach Artichoke Dip





NGREDIENTS


1 (14 ounce) can artichoke hearts, drained and chopped


1/2 (10 ounce) package frozen chopped spinach, thawed


1/2 cup sour cream


1/4 cup mayonnaise


1/4 cup cream cheese


1/4 cup grated Romano cheese


1/4 teaspoon minced garlicDIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.


Bake until heated through and bubbly, about 25 minutes.
I usually take deviled eggs:


Hard boil 12 eggs (they should have been in your refrigerator a couple weeks so they peel easily)


Cut them in half and take the yolks out and put them in another bowl.


Mash up the yolks and add:


Finely chopped green olives... any amount, I use about 6.


Garlic powder to taste


Salt and pepper to taste


Mayonnaise, enough to hold it all together, not too runny, have to be able to put it in the saved egg whites.


Put some in each of the egg white halves.


Sprinkly paprika on top to make them pretty.


Of course you could make more if you need to.





Baked beans:


I use Bush's original baked beans, about 3 of the large cans, drain off most of the sauce, put them in a casserole.


Brown a pound of ground beef, drain off fat.


Chop up an onion and add it to above meat and beans.


Then add ketchup, mustard, and brown sugar, about 1/4 cup of each.


Mix it all up and bake at 325 for a couple hours till it is hot and bubbly. You could put a lid on to bake so it don't dry out too much.
One of my FAVORITE things to bring to a potluck is a fresh veggie tray. While it can be a little pricer, it's a good change and it will be GONE before everything else. However, if you're looking to make or bake something, I LOVE this Pumpkin Muffin recipe - even in the summer!





Pumpkin Muffin





INGREDIENTS


2 eggs, beaten


1 cup sugar


1 cup canned pumpkin


3/4 cup olive oil


1/4 cup water


1-2/3 cup flour


1 teaspoon baking soda


3/4 teaspoon salt


1/2 teaspoon baking powder


1/2 teaspoon ground cloves


1/2 teaspoon nutmeg


1/2 teaspoon cinnamon


1/2 cup nuts, chopped (optional)





DIRECTIONS


1. Preheat oven to 350º F.


2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.


3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.


4. Add dry ingredients to wet, and stir to blend.


5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.


6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.
go to kraftfoods.com. they also have a magazine they send out too. the recipes are super simple, super quick and pretty darn tasty.
Buffalo chicken dip


2 pkgs cream cheese (8 oz)


2 cans chunk chicken (drained)


1 c shredded cheddar(divided) optional


3/4 c Franks red hot


1/2 c ranch dressing(optional) or Blue cheese





Cook chicken and red hot in a sauce pan until bubbling. Add the cream cheese, ranch and cheese. Stir until cream cheese is smooth. Transfer into crock pot. Sprinkle the top with the rest of the cheese.
This is very easy to make and is very tasty.





Asparagus Wraps





Ingredients:


Asparagus


10'; tortilla wraps


Flavoured cream cheese (my favourite is garlic and herb)





Microwave asparagus in covered dish with a little water in the dish for 3 minutes. Put immediately in cold water. Keep changing water until asparagus is cool. Dry by dabbing with paper towels.





Spread cream cheese on tortilla. Place 2-3 asparagus spears on one edge. Roll tightly. Repeat until you're out of asparagus. Store them tightly wrapped in fridge until ready to serve. (At least 2 hours)





Slice on the diagonal into 5-6 pieces.





Easy peasy and oh so yummy. I never have any to take home.