PARMESAN POTATOES
6 lg. potatoes
1/4 c. flour
3/4 tsp. salt
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
1/3 c. butter
Chopped parsley
Peel potatoes, cut in quarters. Mix flour, cheese, salt and pepper in bag. Wet potatoes with water and shake in bag to coat. Melt butter in 9 x 13 inch pan and put potatoes in to bake at 375 degrees for 1 hour turning once. When brown sprinkle with parsley.
PORK CHOP AND RICE CASSEROLE
SAUCE:
1/4 c. oil
3 medium tomatoes, chopped
2 medium onion, chopped
3 gloves garlic, minced
1 tbsp. sugar, if desired
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
Heat oil in fry pan. Add tomatoes, onion, and garlic; saute for about 5 minutes, stirring constantly. Add salt, pepper, and oregano. Cover; simmer for about 45 minutes on low heat. Set aside.
RICE:
1 c. rice (uncooked)
Water
Salt
Cook rice according to package directions until done. Rinse, drain, and set aside.
PORK CHOPS:
4 pork chops
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. oil
1 tbsp. butter
3 tbsp. Swiss cheese, grated
Season pork chops with salt, pepper, and paprika. Heat oil in fry pan. Add chops; fry 5 minutes on each side or until brown. Grease well a 2 quart casserole. Put half the rice in casserole; pour half the tomato sauce over rice. Arrange 2 pork chops on top. Sprinkle with half the cheese. Repeat layers; dot with butter. Bake in 350 degree oven 30 to 40 minutes.What are good recipes/food to bring to a potluck?
Beef and Olive Empanaditas
Prep: 1 hour
Bake: 15 minutes
Ingredients
6 ounces lean ground beef
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup chopped pimiento-stuffed green olives
1/4 cup tomato sauce
2 tablespoons golden raisins
1 recipe Empanadita Pastry
1 egg
1 tablespoon water
Directions
1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.
4. Empanadita Pastry: For pastry, in a large bowl, stir together 3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until mixture resembles cornmeal. Add 1/2 cup milk and 1 beaten egg; stir until mixed.
Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.
5. Make-Ahead: Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.
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Sweet and Sassy Meatballs
64 meatballs
Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)
Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
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Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
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.
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Cheesecake 12 slices Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten
Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
I like to bring the green bean, mushroom soup and french fried onion casserole. Pretty basic but everyone seems to like it. And it is inexpensive and easy to make.
It depends on two questions, or three.
1. Is it a Thanksgiving Potluck? If so check out my answer to ';Jessie'; about 40 minutes ago of ';Side dishes for Thanksgiving';.
2. Is the Potluck for over 50 people? If so make some jambayla or something that can be multiplied to make a larger amount ahead of time.
3. Is Potluck like a shower or workplace where there or 20 or so people? Then the time I have determines what I bring. A couple of items come to mind:
NO Time, Go to your local large grocery, like Jewels Food Stores, buy a round Hawian Bread and 1 lb container of their Deli spinach dip. Cut a circle in the middle of the bread the size of the dip and empty dip into bread on platter with extra pieces of bread arranged around. or
If you have time make
Veggie Pizza,
Buy two packages of cresent rolls,
a bag of your favorite chopped veggie like mushrooms, brocoli, califlower or green/red peppers or chop all yourself to bite size pieces.
Two small packages of Philly cream cheese, softened,
3/4 cup mayo
and a sprinkle of Dried Dill weed for the top.
Open the cresent rolls and stretch them out on a cookie sheet or a pizza stone and bake according to instructions to a medium golden brown. Take out of oven.
Mix cream cheese, mayo and some dill with handmixer until smooth.
When crust is cooled spread cream mixture across like pizza sause, 1/4-1/2 inch. Then sprinkle veggies over colorfully and sprinkle additional dill on.
Done.
POTLUCK POTATOES
1 (24 ounce) bag frozen hash browns (I use southern style)
2 cups sour cream
1/2 cup butter, melted
1/2 cup chopped onions
2 (10 3/4 ounce) condensed cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups corn flakes
Preheat oven to 350 degrees.
In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
Stir sour cream, butter, onion,soup, and cheese into potatoes.
Spread mixture evenly into a greased 9X13 inch pan.
Sprinkle corn flakes over top.
Bake, uncovered, for 45-50 minutes or until bubbly around edges.
POTLUCK SPAGHETTI
1 (16 ounce) package spaghetti, broken in half
3 medium tomatoes, diced
1 cucumber, seeded and diced
1 green pepper, diced
1 red onion, diced
1 (10 ounce) bottle Italian salad dressing
1 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt
Cook spaghetti according to directions; rinse in cold water and drain.
In a large bowl mix together spaghetti and vegetables.
In a small bowl mix together all the remaining ingredients.
Pour dressing over the spaghetti mixture.
Toss to coat.
Refrigerate overnight.
Toss before serving.
Ask family. There are probably some great ones. Salads and casseroles are good 'cause u can freeze 'em. Even lasagna is good.
I have a wonderfull chicken paprika recipe ,really easy to make and feeds quite a few . if you would like it then please just email; me . good luck and god bless.
I usually bring a bruschetta platter. Get a nice platter, put the bruschetta in a bowl in the center and put some nice crusty Italian Bread slices around the bowl. I always come home with an empty platter.
Mac and cheese. Pasta salad. Broccoli, cheese, and rice casserole.
I have brought Jambalaya,Buffalo Bites,Chili,Beef Barley Soup,Bird Nests,Chicken Kabobs and fruit and veggie platters.They all are the talk of all the potlucks I have been to.
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