What is a nice dish to take to a covered dish Xmas party?

Question

I always take something that I love, but it seems everyone loves the same thing. Any suggestions for something that everyone else is not thinking of bringing.

Answer 1

Devilled eggs. There is never enough of them and who doesn`t like them?

Answer 2

HASHBROWN POTATO CASSEROLE

2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese

TOPPING:

1 c. crushed corn flakes
3 tbsp. melted butter

Preheat oven to 350 degrees. Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 1/2 hours.

Answer 3

CROCK POT GREEN BEANS FOR 20.
Four 12 oz. frozen pkgs. C&W Harcots Verts (tiny whole green beans.
One 6 oz. can Cheddar French Fried Onions.
One Stick of Butter (*Tbsp. or 3/4 Cup).
One teaspoon each of Salt and Hot Pepper Sauce.

Steam cook the beans in 2 batches for 6 mins. each. Place beans in warmed crock pot/ Stir fry butter on low for 5 mins. Add salt and pepper sauce and sprinkle over beans. Broil and stir French fried onions for 1 to 2 minutes, then put in a separate container. Plug the crock pot back in when you get to the party. Add onions just before serving.

Answer 4

Corn Pudding

Answer 5

Hello,
Try this easy crab dip:

1 package imitation crab-chopped
1 cup of cream cheese
1 cup of mayonaise
1 cup of celery-finely chopped
1/2 cup cliced green onions
Salt/Pepper to taste

MIx all ingredients together..you can serve this with sqaures of bread or crackers. Its filling and easy to make.
Note- you may want to soften the cream cheese in the microwave a bit so that it makes mixing easier

Answer 6

Scalloped potatoes will pass with each and every of the main dishes. The "admired" eco-friendly bean recipe will additionally pass nicely with all of them. And appetizers, make your existence elementary and pass with a cheese/cracker and fruit platter.

Answer 7

Home baked apple pie

Answer 8

Guinness Sundae Recipe

Ingredients:
4 bananas
6 kiwi fruit ripe, but not too soft
2 cans Guinness "Pub Draft"
juice of 1 orange
2 rounded t fine orange zest
1-2 heaping T powdered chocolate
(I used Ghirardelli sweet ground chocolate and cocoa)
1 c maple syrup
1 c honey
1 T butter
cinnamon to taste (optional)
whipped cream
8 heaping Tablespoons chopped toasted walnuts

Directions:
Put the Guinness, maple syrup and honey in a saucepan over medium heat and reduce volume by about half.

While liquid is reducing, place walnut pieces (perhaps meat from eight medium size walnuts) on cookie sheet and toast lightly. Be careful not to over-toast - they burn easily and turn bitter. Chop walnuts to yield medium to fine pieces.

Stir orange juice into the liquid and add the orange zest. Add powdered chocolate gradually tasting several times. Stop short of using both tablespoons if you reach the point where you're happy with the flavor. Add the butter and a little cinnamon (to taste). Continue reducing mixture to desired thickness.

Slice banana into one half inch thick pieces and, after peeling kiwis, slice them into one quarter inch pieces. Place mixture of equal parts kiwi and banana in small bowl, pour warm Guinness syrup over top and garnish with whipped cream and toasted walnuts.
Serves 4. note: As prepared for the competition, both powdered chocolate and brown sugar were used (and in greater quantity), but no honey and no maple syrup. While the liquid reduced to a flavor that was attractive, desired thickness wasn't achieved. A professional chef has suggested this modification. I suggest you have fun and be prepared to taste frequently and adjust accordingly as you proceed.
----------------------------------------------------------------------

Sauerkraut Balls Recipe

Ingredients:
1 lb potatoes
4 - 6 oz sauerkraut, chopped
1/2 onion, finely chopped
1 to 1 1/2 cups flour
2 tablespoons butter
1/2 tsp ground nutmeg
1 egg, beaten
salt and pepper

Directions:
Cook the potatoes in their skins until tender. Peel them and rub
them through a sieve. Add all the other ingriedients and blend
with a wooden spoon until thoroughly mixed.

Turn out onto a floured surface and kneed slightly then shape into a roll about 1" thick. Cut them into even pieces, and then fry them in some heated oil until nicely golden.
--------------------------------------------------------------------------------
scrupelle Recipe

Ingredients:
1/2 cup mashed potato(do not add milk or butter)
1 egg
1c whole milk
4 tbl soft butter not melted
1package dry yeast
1/2 cup granulated sugar
1/2 tsp salt
1 1/1 tsp anise seed crushed
1/2 tsp real vanilla
canola oil or vegetable oil for frying


Directions:
mix all ingrediients together in a bowl. Start adding flour a little at a time and continue kneading the dough. Keep adding flour until the doughis just to the point it is no longer sticky. NOTE keep the flour to a mininun. knead until smooth. Cover and let dough rise until doubled in size.

When doubled in size punch down and cover it one more time let rise 1 hour

Roll out the dough on a lightly floured surface and cut odd shapes squares, triangles or use small dougnut cutter. place on floured sheet and let rise, just almost to double in size, when fried they will puff.

heat oil to 375 degrees in deep fryer, fry a few at a time turning to keep even brown. remove from oil and blot dry sprinkle with powdered sugar

about 3 dozen
-----------------------------------------------------------------

Cherry Pizza Dolce Recipe

Ingredients:
2 cups biscuit mix
2 tablespoons sugar
1/2 cup milk
3 tablespoons margarine, melted
1 can(1 lb.) apricot halves
1 tablespoon cornstarch
1/4 teaspoon allspice
1/8 teaspoon cinnamon
1 teaspoon grated lemon peel
1/4 cup red maraschino cherry juice
1/4 cup apricot jam
3 tablespoons Brandy, optional
1 cup red maraschino cherries
1/4 cup walnut halves
1/2 cup green maraschino cherries
1 can (8-3/4 oz.)pineapple tidbits, drained

Directions:
Blend biscuit mix and sugar. Stir in milk and margarine. Knead dough gently 10 times on lightly floured surface. Pat out on bottom and sides of a 12-inch pizza pan. Prick with fork. Bake in 450 degree F. oven (very hot) 10 to 15 minutes, until golden brown. Drain apricots; reserve 1/2 cup syrup. Mix cornstarch with spices and lemon peel in saucepan; stir in apricot syrup and cherry juice. Cook and stir until clear and thickened. Add jam; stir til it melts. Add brandy. Beginning at outer edge, fill pastry with circles or red cherries, walnut halves, apricots, green cherries. Fill center with pineapple. Pour glaze evenly over all. Serve chilled or heat briefly. Serve with ice cream if you like. Makes 8 servings.

Caffe Anisette:
Make strong, after-dinner coffee with the distinctive coffee-with-chicory blend adding 1/2 tsp. anise seeds for each 8-cup pot. Serve black in small cups with a twist of lemon.

Answer 9

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.
**********************************************************************

Cranberry-Barbecue Meatballs
Prep: 15 minutes
Cook: 4 hours on low; 2 hours on high

Ingredients
2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 16-ounce can jellied cranberry sauce
1 cup barbecue sauce

Directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.

3. Makes 64 meatballs

4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
*********************************************************************

Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes

Ingredients:
1/2 cup refrigerated or frozen egg product, thawed
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce

Directions:

1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.

2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).

To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.

5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.

6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.
**********************************************************************

Serve the following with chips or crackers:

Mango Salsa
2 cups
Ingredients
1 mango, peeled, seeded, and chopped (about 1-1/2 cups)
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 Scotch bonnet or hot green chile pepper, seeded and finely chopped
3 tablespoons olive oil
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In medium bowl stir together mango, sweet pepper, green onions, chile pepper, oil, lime peel, lime juice, vinegar, salt, and black pepper. Store in refrigerator up to 24 hours. Makes 2 cups.
**************************************...

Mango Salsa
about 2 cups
Prep: 20 minutes
Chill: 2 hours

Ingredients:
1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
1/2 cup chopped red or green sweet pepper
1/4 cup thinly sliced green onions (2)
1/4 cup snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

Directions
1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days.
**************************************...

Papaya Salsa

Ingredients
1/2 of a small papaya, peeled, seeded, and chopped
1 small nectarine, pitted and chopped
1 hot red or jalapeno pepper, seeded and finely chopped
1 tablespoon snipped cilantro or parsley
1 tablespoon lime juice
1 teaspoon honey

In a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.
**************************************...

Chunky Guacamole
Prep: 20 minutes
Chill: 1 hour

Ingredients
2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips

Directions
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.

2. Makes 2 cups (sixteen 2-tablespoon servings