We are having an Xmas party at work, and it's a potluck; What would be a good idea to bring? I was thinking

Question

finger foods, like a relish tray,but others are making caseroles and lots of baked goodies, but to be honest, I am not that creative nor do I cook much at all. I usally get ready made meals...

Any help would be great...Oh, there are about 22 of us..If that helps any.

Answer 1

SUE's ALMOND PINECONE DIP:
1 1/4 cups whole natural almonds
1 (8 oz.) package cream cheese, softened
1/3 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper
Assorted Crackers for serving
Spread almonds in a single layer in shallow pan or cookie sheet. Bake at 300 degrees for 15 minutes, stirring often, until almonds just begin to turn color. Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into shape of pinecone on serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial or real pine sprigs that have been cleaned. Serve with assorted crackers.

LAYERED LETTUCE SALAD:
1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonnaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonnaise on top. Sprinkle sugar on the mayonnaise. Cover with cheese. Crumble bacon pieces on top. Refrigerate overnight or at least 6 hours to flavor.

(The next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)

KIELBASA WITH SAUERKRAUT:
2 lbs. kielbasa
1 lb. medium shell pasta
2 Tablespoons oil
2 onions, chopped
2 large cans sauerkraut
1 Tablespoon caraway seeds
salt and pepper to taste
In large saucepan; boil kielbasa for 10 minutes and cool. Reserving the same water; boil pasta as package directions, drain. In large skillet, saute onions in oil until transparent. Drain and rinse sauerkraut; add to onions. Add caraway seeds, salt and pepper. Slice kielbasa and add to mixture. Lightly brown sauerkraut; adding more oil if needed. Stir in pasta. Heat 5 minutes and serve.

Answer 2

NO, sorry, this is not a good idea. There is no written law saying that you need to have a lunch or brunch. When my daughter was in a wedding, they had a shower and it was simply a dessert/coffee/punch type of thing. Of course, with this type of thing, you cannot have it at a meal time. Have a shower from 2-4 p.m. or so. That would be a good time frame. If you want to do a game, do ONE game only. Then, have the bride open her gifts. Then have some dessert/coffee/punch. Offer punch to people as the bride is opening gifts also. For those who don't like sweets, have a fruit tray also and maybe some cheese/crackers. This type of shower should not cost you much at all.

Answer 3

You can buy a veggie tray with dip. I think that's a better idea than a relish tray. And veggie trays are ALWAYS a hit. Also, a fruit tray with fruit dip. Also always a hit. Both will go over well with everyone and you can pick 'em up at the supermarket on the way to work. You may need to order them, though. Check it out!

I know that both those trays always get hit HARD at all my office parties! Fresh foods. Fast.

Cave

Answer 4

I'd say take whatever you feel comfortable making or buying.
But if you really want to take something you make, how about a spinach dip. It is always a hit at any gathering and is really easy.

KNORR SPINACH DIP

PREPARATION TIME: 10 Minute(s)
CHILL TIME: 2 Hour(s)

INGREDIENTS
1 (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1 package Knorr ® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)


PREPARATION

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.


A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr ® Spinach Dip and garnish with a sprig of dill.

MAKES 4 cups dip


I usually hallow a sourdough bowl and serve in that. I also have served with Wheat Thins.

Answer 5

What if you brought some kind of appetizer. Like potato skins. Just get potatos and cut them in fourths. Then take out some of the middle of the potato so you're left with the skin. You then put cheese on them with maybe bacon or sour cream or whatever you like on a potato. Then just put them in the oven (maybe at 350 until they are a little brown and the cheese is melted.) They're relatively inexpensive and easy to make and everyone loves them.

Answer 6

RIGATONI AND HAM BAKE
3 c. rigatoni
2 c. diced cooked ham
4 oz. (1 c.) shredded Cheddar cheese
2 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dry mustard
2 1/2 c. milk
2 oz. (1 1/2 c.) shredded Cheddar cheese
1/2 c. crushed potato chips
Paprika, if desired

Heat oven to 350 degrees. Boil water (2 quart) in a large deep pot with 2 teaspoons salt and 1 tablespoon oil (to prevent boiling over). Add rigatoni noodles, stir to separate. Cook uncovered until water comes to a full rolling boil for 10-11 minutes, stir occasionally. Drain and rinse under hot water. In a large bowl, combine cooked rigatoni, ham and 1 cup cheese. In a medium saucepan, melt butter; blend in flour, 1/2 teaspoon salt and mustard. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Combine sauce with rigatoni mixture. Turn into 2 quart casserole. Toss 1/2 cup Cheddar cheese with potato chips; sprinkle over top. Sprinkle with paprika, if desired. Bake at 350 degrees for 25-30 minutes.

Answer 7

I've made roll-ups, using flour tortillas (they come in red - tomato and green - spinach and white), various cold cuts, lettuce, avocado, cheese and salad dressings.

You can make different ones, roll them up and slice on the diagonal and you have a festive tray of appetizers. You can even make some just veggie, with tomato, avocado, cucumber, etc.

Make them the night before. Don't put the dressings on the rollups, put a variety in little dishes (get them from the dollar store or fast food place) and let people choose.
Wrap the rollups well with plastic wrap.

Answer 8

I usually go all out, but with all of the baking I have been doing lately, I am burnt out. Therefore, I am making simple macaroni and chesse. Boil macaroni, layer in greased cassarole dish with salt, pepper and shredded cheese, drizzle all over with a little canned milk, bake at 350 for 45-1 hour.

Answer 9

We just had a Thanksgiving Potluck at work yesterday.
You might wait until a couple days before and see the list of what everyone is bringing and see what is missing. We had people making mashed potatoes, but nobody remembered to bring Gravy; we had dips for chips for nobody brought chips. We had rolls, but no butter. We had plenty of food, but no salt and pepper. Who's bringing plates, flatware, napkins? Could you decorate the room instead of bringing food?

Answer 10

Who is bringing the beverages?
sandwich tray is good too. buy little rolls, ham, turkey, lettuce, tomato, a little mayo( but not on all sandwiches) seperate them so people know which ones have it and which ones don't, put a little slice of avocado and vioala
I was at a potluck last week for the same amount of people, and there was only 2 two liters of pop we went thirsty.

Answer 11

I think a relish tray, or a cheese tray, would be great. Everyone isnt going to want to eat a heavy casserole and Im sure they will appreciate the lighter alternative.