do you have a favorite dish you bring to potlucks if so what is it and how do you make itneed it for potluck?

Answer 1

Pasta Salad (serves 16)
3 cups dried wagon wheel macaroni or rotini pasta or other desired pasta (8-ounces)
1 medium summer squash or zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
1 cup frozen peas or frozen whole kernel corn, thawed
1 medium red pepper, cut into strips
8 ounces smoked cheddar cheese or cheddar cheese, cubed
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onions, chopped
2 tablespoons snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed
1 cup bottled balsamic vinaigrette or red wine vinaigrette dressing



1. Cook pasta according to package directions; drain.
2. Rince with cold water; drain again.
3. In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
4. Add dressing to pasta mixture; toss gently to coat.
5. Cover and chill for 2 to 24 hours.

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Hashbrown Casserole (Serves 5 or 6)
1 (24 ounce) bag frozen hash browns (shredded, NOT cubed!)
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



1. Preheat oven to 350 degrees.
2. In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
3. Stir sour cream, butter, onion,soup, and cheese into potatoes.
4. Spread mixture evenly into a greased 9X13 inch pan.
5. Sprinkle corn flakes over top.
6. Bake, uncovered, for 45-50 minutes or until bubbly around edges.

(Make sure you don't immedeatly cover it, or else the steam will make the corn flakes soggy.)

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Mexican Casserole (serves 12):

1/4 cup crushed saltine crackers
1 cup cooked rice
1 1/2 lbs ground beef
1 cup chopped onions
1 cup tomato juice
1/4 cup water
2 tablespoons taco seasoning
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
2 cups shredded lettuce
2 medium tomatoes, diced
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 lb cubed American cheese
1 1/2 cups shredded cheddar cheese
6 ounces chopped green olives
tortilla chips



1. Place cracker crumbs in 13x9 pan; top with rice.
2. Cook meat and onion until done, drain.
3. Add juice, water, and seasonings.
4. Simmer for 15 minutes.
5. Spoon over rice.
6. Sprinkle with lettuce and tomatos.
7. In saucepan, melt butter, stir in flour until smooth.
8. Slowly add milk; bring to a boil.
9. Cook and stir for 1 minute.
10. Reduce heat, add American cheese, stir until melted.
11. Pour over tomatoes.
12. Top with cheddar cheese and olives.
13. Serve with tortilla chips.

Answer 2

Try this, you can make it with or without the chicken, something a little more simple than the others posted:
Broccoli, Rice, Cheese, and Chicken Cassero


yield: 12 servings

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
US METRIC


INGREDIENTS
3 cups water
3 cups uncooked instant rice
3 (10 ounce) cans chunk chicken, drained
1-1/2 (10.75 ounce) cans condensed cream of mushroom soup
1-1/2 (10.75 ounce) cans condensed cream of chicken soup
1/4 cup and 2 tablespoons butter
1-1/2 cups milk
1-1/2 (16 ounce) packages frozen chopped broccoli
1-1/2 small white onion, chopped
1-1/2 pounds processed cheese food
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Answer 3

i've been taking this cheesecake to my best friend's parent's thanksgiving dinner every year for 5+ years... there are never any leftovers =) Pumpkin Swirl Cheesecake 25 Ginger Snaps, finely crushed (about 1-1/2 cups) 1/2 cup finely chopped Pecans 1/4 cup (1/2 stick) butter, melted 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup sugar, divided 1 tsp. vanilla 4 eggs 1 cup canned pumpkin 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Dash ground cloves PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan. BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by gently shaking the pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.

Answer 4

We love taking Texas Caviar, which is kind of a blackeyed pea salsa/salad. Once we've taken it somewhere, we are always either asked for the recipe or to bring it again (or both.)

You can play with the amount of garlic and cilantro to suit your taste. We like it really garlicky with extra cilantro. If you're not sure of your audience, err on the side of using less. Also, we use more balsamic vinegar to make the dressing than the dressing packet recommends because I like it zingy; again, you can always add more vinegar, but you can't take it out, so taste as you go.

The key is serving it with Fritos Scoops - the combination is outstanding, and we are always asked to bring it to parties.

Texas Caviar

2 cans blackeyed peas (plain, not seasoned)
1 bag (12-16 oz) frozen sweet corn kernels, thawed or not
(if you don't thaw, whack it on the counter to separate
the kernels - or you can use kernels from 4 fresh ears)
8 oz balsamic vinaigrette
(we use 1 packet Good Seasons Italian mix
with 1/2 cup olive oil and 1/4-1/2 cup balsamic vinegar)
1 T chopped fresh cilantro (more to taste)
1 cup chopped fresh parsley
2-4 cloves garlic (to taste), chopped
(please use fresh garlic, not minced from a jar!)
4 scallions, sliced
1 large tomato, chopped

2 bags Fritos Scoops (or other corn chip, if you really must)

Mix all ingredients (except the chips) in a large bowl and let sit about 4 hours; if you don't thaw the corn, you can skip the fridge! You can serve it sooner, but the flavors won't be as well blended. If it'll be more than 4 hours, refrigerate to be on the safe side. Serve with Fritos Scoops for, well, scooping.

Answer 5

Take one package Potatoes O'Brien, lightly defrost it in a bowl in the microwave. In a seperate bowl, mix 1 can Cream of Celery Soup, 1 stick melted butter/margarine (it may be 2 sticks, can't remember), 16 oz Sour Cream, and 1 cup shredded sharp cheese. Mix in the potatoes. Put the mixture in a 13x9x2 pan, and topped with crushed crackers. Cover with foil and bake at 350 for about an hour. Enjoy!

Answer 6

The most popular one I grew up with was Tator Tot Hotdish from church potlucks. It is so easy, but not the quickest to make. This recipe has been updated over the years at our house to make it easier.

Tator Tot Hotdish
1 lb hamburger, thawed (I use ground turkey)
1 can cream of mushroom soup
1 cans worth of frozen or canned vegetables of your choice
3/4 full can of milk
Tator Tots (about a half a bag or so depending on how much you like tator tots)
Pepper

Preheat oven to 350 degrees. Spread thawed meat on the bottom of your casserole pan and pepper. Mix the soup and the milk and then mix in the vegetables. Pour over the meat. Layer tator tots on top of the soup mixture. I used to line them all up, but most recently I have just started to just throw them in there in a pile. It works very nice, especially if you like tator tots. Bake at 350 degrees for 1-1/2 hours.

Answer 7

Caprese salad is always a big hit and easy to make and transport

1 ball Fresh mozarella
two large tomatoes
two ripe avocados
sweet onion
lemon pepper
fresh basil leaves
olive oil

Thinly slice the mozarella, tomatoes, and avocados and layer on a platter.

Thinly slice the onion and sparingly top the salad.

Drizzle with olive oil.

Sprinkle with lemon pepper.

Top with fresh basil leaves.

You can refrigerate this, but if you do, make sure it is at room temperature for at least 30 minutes.

Answer 8

I make a taco salad from cream cheese and hormel chili. Then I top it with things such as olives, tomatoes and jalapenos.

I also like to make guacamole to serve with the taco dip. I just use about 4 avocados, cilantro chopped up, red onion chopped fine (or you could use onion powder if you dont like onions) and chopped tomatoes, squeeze a little fresh lime juice and a pinch of salt and mix and you are ready to go.

Serve both with tortilla chips..my favorite are the scoops brand from tostidos?? (i think)

Answer 9

I like to make a simple 7 layer dip.

You will need:

2 pkgs cream cheese
taco sauce
1 can black beans (or pinto if you dont like black)
chopped tomato
shredded lettuce
guacamole
shredded cheese


First mix the cream cheese and taco sauce together until smooth. use as little or as much sauce as you like based on how flavorful you want it. Spread guacamole over cream cheese. Next you will drain the beans and dry them and sprinkle. Layer the rest of the ingredients as you please, I like to put lettuce, tomato, and then a little shredded cheese on top. I also like to add jalepenos for a little kick. Yummo! Serve with tortilla chips.

Answer 10

I often take deviled eggs, they are easy, inexpensive and I am always surprised at what a hit they are. I never have any to take home.
Hard boil one dozen eggs, quick cool them in cold or iced water.
Peel eggs and slice lengthwise. Set whites aside and put yolks in a mixing bowl; add 1/2 cup od mayonnaise, 1 teaspoon of vinegar, 1 teaspoon of yellow mustard and a dash of salt. Mix well, mashing yolks with a fork. Stuff egg whites with the yolk mixture. Garnish with paprika if desired.

Answer 11

We have pot lucks a bunch where I work. I am famous for my meatballs & it is the absolute easiest recipe of all time.

2 regular size bottles of the cheapest original barbeque sauce.
1 regular size bottle of the cheapest honey barbeque sauce.
Enough frozen meatballs to fill a crock pot.

Alternate the regular & honey sauce pouring it over the meatballs. Turn it on high & wait a few hours.

Somehow you can't tell the sauce is barbeque and it is really good.