I need a good recipe to take to our family gatherings. Everyone has a signature dish but me. Any ideas?

Answer 1

INGREDIENTS:
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, with liquid
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying

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DIRECTIONS:
In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Answer 2

Here is a salad recipe that I always get request for the recipe for.
Hint - make the dressing first so that it can be cooling while you are assembling the salad ingredients.

VEG-ALL MACARONI SALAD

1 box ring macaroni or 1/2 package small ditali pasta (cooked and drained)

1 large red onion, diced

1 cucumber, diced

1 cup celery, diced

2 (16 oz.) cans Veg-all vegetables, drained

1 (16 oz.) package frozen vegetable of your choice, cooked as directed on package (I usually use corn)

1-2 tomatoes or red pepper

Mix ingredients together, adding pasta last - add pasta a little at a time, it's easy to add too much, just put in as much as it takes to still look colorful from the other ingredients

DRESSING

Combine together:

1 1/4 cup sugar
1 tsp. salt
2 tsp. parsley flakes
1 Tbsp. dill weed
3/4 cup white vinegar
1 tsp. garlic powder
1 Tbsp. prepared mustard
1 1/2 tsp. pepper

Heat in pan until sugar is melted - don't have to boil it, just until sugar is melted. Cool and pour over salad.

Refrigerate overnight before serving. Stir before serving.

Answer 3

DUMP CAKE
1 lg. can apple pie filling
1 lg. can pineapple tidbits or chunks with juice
1 box white cake mix
11/2 sticks margarine or butter, melted
1 to 11/2 cups shredded coconut
1/2 cup chopped pecans

Preheat oven to 350. In a 9 X 13 inch pan, spread the pie filling. Spread the pineapple on top. Sprinkle the cake mix evenly over the pineapple. Drizzle with melted butter. Spread coconut over the cake mix and then top with nuts. Bake 40 to 45 minutes until bubbly around the edges. Is equally delicious served warm or cooled. Top with cool whip or ice cream if desired. The easiest cake you will ever make, and I always get asked to bring it.
Yum.. I'm going to go make one now!

Answer 4

If your family likes broccoli this is a great recipe that even the most finicky eaters in my family love.

Broccoli Salad

2 heads fresh broccoli
1 c. chopped celery
1 small jar green olives chopped
3 chopped hard boiled eggs
1/2 c. chopped onions
1 c. mayonnaise
2 tsp. lemon juice

Chop broccoli and steam just till crisp and tender. Run under cool water to stop cooking and drain.

Add rest of ingredients and mix. Refrigerate overnight to let flavors blend.

Answer 5

EGGPLANT TOMATO PASTA
1 medium eggplant, peeled and cut into ½” cubes
Coarse grained salt
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 teaspoons sugar, optional
Salt and coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
8 ounces bow tie pasta (farfalle), cooked al dente

Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes. Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

Answer 6

Try a nice cool cucumber/tomato marinade. I bring this to all of our family functions:

4 large cucumbers
6 tomatoes
1 large red onion
bottled red wine vineagrette dressing
salt
pepper
sugar

Slice cucumbers into large bowl
Cut up tomatoes...(sometimes I like to remove some of the seeds so that it's a 'dryer' salad') and add to bowl.
Slice the onion very thin and add to bowl.
Cover all with the bottle of dressing, more or less as you feel needed.
Salt and pepper well.
Sprinkle sugar lightly over all...and taste...add more if needed.
Toss in dressing and chill. Very very good!

Answer 7

I have one dessert that is easy and tastes real good. I have many other good recipes, but these tend to get complicated. If you are looking for something that is all-out then I wouldnt recommend this one, but I have never gotten any complaints, and it is always gone in no time. It's basically a pudding pie.

Cheescake Pudding Pie

9 or 10 inch prepared graham cracker pie crust (Preferably 10 inch)
1 large box of cheescake flavored pudding
1 can of strawberry or any other fruit pie filling

Prepare pudding as directed for pie, spoon into pie crust. Top with fruit filling and refrigerate overnight. One easy and tasty pie.

Answer 8

CADILLAC CAKE
1 angel food cake mix
1 20 ounce can crushed pineapple with juice
l small container low or no fat cool whip---thawed
Fruit as desired

Put dry cake mix in large bowl. Stir in can of pineapple with juice.
Batter will expand and become light and airy.

Spray a 13 x 9 inch cake pan with no fat cooking spray.

Add batter mixture and bake at 350 degrees for 30 minutes.

When cool spread container of cool whip over cake. Add fruit to your taste. I have used kiwi, strawberries, pineapple chunks and
mandarin orange segments. All were very tasty. Cover and chill
for 1 to 2 hours. Never have any left to bring home. It is very low
fat so many people who are watching their weight seem to like it.

Answer 9

How about Alaskan Salad? It is one of the desserts my Mom always brings to family reunions. It is really good!!

Alaskan Salad

1cup sour cream
1cup fine coconut
1cup pineapple tidbits
1cup miniature marshmallows
1 small can of mandarin oranges

Mix all together in a bowl and refridgerate, double recipe for more servings.

Answer 10

Greek Tomato Salad
Does well best as a marinated salad, although it could be served right away.
4 fresh tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, cut into 1/2 ",pieces
1/2 cup chopped red onions
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 tablespoon chopped fresh oregano
1/4 cup kalamata olives
1/2 cup feta cheese, crumbled (I use the fat free type)
6 servings

1. Mix together vinegars, oil, salt and oregano.
2. Add other ingredients.
3. Marinate several hours in refrigerator to allow flavors to blend.
4. Serve.