Pot Luck

If you have a crock pot, an easy one is made with either cocktail weenies or meatballs. Mix an equal amount of grape jelly and ketchup for a sauce (I usually do about 16oz of each--depending on how much meat you use) and add whichever meat you prefer. It might sound a little weird but it tastes great. I dont think I have ever had leftovers. If you dont have a crock pot you can heat them in a 9 x 13 and keep covered with foil.

Here's a super easy one. Buy the large brie cheese wheel from the grocery store or if you have a Costco in your area get it there (about $5 at costco). Then buy two of the Pillsbury Crescent roll packages in the frozen section. Wrap the crescent rolls around the brie and bake it for 10 - 12ish minutes the night before(follow the instructions on the package of rolls). Then just wrap in foil and refrigerate. when you get to work and are ready to serve heat it for 1 - 1.5 minutes max in the microwave. Add cut fruit such as apples, pears and grapes and buy some little crackers to go with it. It's delicious and costs less than $20. A great little fruit and cheese plate to go with the main entrees.

My MIL just inquired about my crockpot lasagna for her school pot luck. It was a huge hit and she ended up having to print my recipe copy off for everyone. Here it is~

1 1/2 lb ground beef, cooked and drained.

2 16 oz. jars of PREGO spaghetti sauce (I am sorry but Ragu is too runny)

4 oz cream cheese

1/2 c. sour cream

2 t sugar

4 c uncooked medium egg noodles divided

1 1/2 lb tub of small curd cottage cheese

two handfuls of cheddar cheese ( I know, I am crazy)

two handfuls of mozzarella cheese ( I know!)

Here is the steps~

reserve 1 1/2 cups spagetti sauce.

Spray your crockpot with cooking spray. Spread the reserved (1 1/2 c) spaghetti sauce over bottom. Meanwhile pour the remaining spaghetti sauce in the ground beef. Add the cream cheese and sour cream. Add 2t sugar. Heat until well mixed.

Now, on top of the sauce in crockpot, layer the following, place 2 c noodles. Next pour 1/2 sauce over noodles. Layer 1/2 of the cottage cheese, handful of both cheeses each. REPEAT the layer in order ending in with the cheese. Now if you have a round crockpot you can make more layers. If you do just divide layers equally. For example instead of two layers you decide to do three layers, divide the ingredients by three instead of two.

Cook on high for 2-3 hours or low for 4 hours. Test noodles for doneness, do not overcook or it is dry and pastey.

Veggie Pizza always is a big hit! Here is a recipe I have used many times. For the vegetables I started buying the bags of stif fry with brocolli, carrots and cauliflower and sometimes add some green onion tops (optional)and green pepper, the one bag of stir fry is perfect size and less expensive than buying the items individually. Here is the link:
http://www.kraftfoods.com/kf/recipes/cool-veggie-pizza-ap...

If the link doesn't work, just go to kraftfoods.com and search cool veggie pizza!

Taco Salad
1-2 Tomatoes
Head of Lettuce
Tortilla Chips crunched up
1 can Kidney Beans
1 can Black Olives
1 Bottle Catalina dressing
1 lb taco meat

Cut everything up and toss it in a bowl at the last min add the chips, tomatoes and dressing. And Serve. Makes alot so have a big bowl:)

Hi L. -- Often when I'm looking at all the special dishes I think how nice a simple green vegetable would be, so I take a bowl of peas! Fresh or frozen, and often I saute some fresh mushrooms and add them.

Thanks to all the ladies who responded to you! I got some great ideas too!

L.

I always make "white castles", and everyone seems to like them. Here is the recipe...

Per 1 lb of hamburger:
1 packet Lipton Onion Soup Mix
1/2 cup mayo
1 cup shredded cheddar cheese
3-4 chopped pickles

Brown hamburger w/soup mix and drain (I use 93/7 hamburger, and I never drain) mix in mayo, cheese and pickles. Warm in oven for 20 min at 350, or I just throw in a crockpot. Then you serve on those tiny dollar buns.

Here is a recipe from Food Network that I think is the absolute best chicken tetrazzini I have ever had in my life. It makes about a 9 x 13 pan plus a second pan about half the size (a big one to take to the potluck and a small one for home) it is a lot of food. We took this to a church potluck last year and I had about 10 people ask for the recipe, and it was gone almost immediately.

This recipe takes a good two hours to make, so it is not something to make everyday, but I know it would be a huge hit at an all adult pot luck.

Print Recipe
Chicken TetrazziniPrep Time: 35 min Inactive Prep Time: hr min Cook Time: 1 hr 0 min Level:
Intermediate Serves:
6 to 8 servings 9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Printed from FoodNetwork.com on 11/10/2008
© 2008 Scripps Networks, LLC. All Rights Reserved

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How about stuffed mushrooms? They are pretty easy and are light enough for lunch. Also, breads, dips and soups.

Better Homes and Gardens New Cook Book 14th Edition

Potluck Pasta Salad

This crowd-leasing salad offers versatility: You can use any type of pasta, whatever vegetables are in season, and your favorite cheese.

Prep: 30 min.
Chill: 2 hrs.
Makes: 16 side-dish servings

3 cups dried wagon wheel macaroni, rotini or other desired pasta (8 oz.)
1 medium yellow summer squash or zucchini, halved lengthwise and sliced (2 cups)
1 cup frozen peas, thawed; or frozen whole kernel corn, thawed
1 medium red sweet pepper, cut into strips (about 1/2 cup)
8 oz. cheese, cubed (2 cups)
1 6 oz. can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup chopped red onion (1 medium)
2 tablespoons snipped fresh oregano or basil or 2 teaspoons dried
1 cup bottled balsamic vinaigrette or red wine vinaigrette salad dressing

1. Cook pasta. Rinse with cold water; drain again.
2. In a large bowl combine pasta, squash, peas, sweet pepper, cheese, olives, tomato, onion and spice. Add dressing to pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

*Suggestion* If you're in a hurry and don't have 2 hours to let it chill, mix the frozen peas/corn with the pasta. It helps cool the pasta off faster.

*Note* We didn't have any squash or zucchini so we put in broccoli. We didn't have red sweet pepper, so we put in green bell peppers and added a red serrano pepper. We didn't have any balsamic vinaigrette salad dressing, so we mixed an Italian dressing with some balsamic vinegar. As the recipe states, this salad "offers versatility." Enjoy!

This is one of my Grandmas recipe, my favorite and great for potlucks

Bean Casserole
Cook: 6 slices of bacon(cut in small pieces)
1 Cup chopped onion
1 Clove garlic cook until tender
Combine with:
1 can each-
- drained Lima beans, kidney beans, butter beans, garbanzo beans, and 1 can pork-n-beans
3/4 Cup Catsup
1/2 Cup Molasses
1/4 Cup br. sugar
1 T. prepared mustard
1 T. worchestershire
Mix together lightly and place in 3 qt. casserole dish
Bake covered at 375 degrees for 1 hr.