ISO: ISO Fav Main Dish to take to a potluck?

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mariadnoca

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For that matter I don't think we have a real Potluck thread and we should start a a fave potluck thread.

I may end up going at the last min tomorrow to a potluck (at someone's home I never met) and from what I see they need something main dishy or at least heavy to round out the menu.

What are your favorites?

 
When I did them for my cast & crew I often took Green Chile Stew with White Beans or a Gumbo.

Much plate licking ensued.

 
Hits brakes, tires squeal...wh-wh-what? You've never been? How did this happen?

I thought potlucks were something that happens throughout the land, far and wide, hill and dale...how is it you've never been?

(Oh we are so going to need to have a virtual potluck and invite Meryl now folks!)

 
Tex-Mex Beans-As a bonus, if there are salad & chips at the potluck they make a nice taco salad

1 pound dried pinto beans, cooked with salt & pepper

1 pound lean ground beef
1 chopped onion
1 chopped bell pepper
2 or 3 cloves chopped garlic
1 can rotel tomatoes
1 tsp chili powder
2 to 3 tsp cumin
Ground pepper to taste & a little salt

Brown meat & veggies together in a skillet, add spices & stir a minute. Add tomatoes, reduce heat and simmer about ten minutes until most of liquid is absorbed. Add meat mixture to the pot of cooked beans and simmer ten minutes or so until flavors blend. Can add jalapenos to meat mixture if desired. I like to do these the day before, then take in a crockpot. Good plain, can also be ladled over chips/fritos and lettuce, tomato, cheese, avocado, etc. for a taco salad.

 
A Potluck Thread sounds great. Following is a "Taco Casserole" I got from here and

an oldie I call "Karu" which I've been making for years. Both were very well received and Meryl, we have a potluck about once a month and you are welcome to attend.

Taco Casserole rz

1 pound ground beef
1 packageTaco Seasoning – OR – Copycat Taco Seasoning Mix
1 15 ounce can refried beans
2 cups Monterey jack cheese (½ cheddar ½ mozzarella)
1 cup salsa, mild
2 green onions sliced
1 can sliced black olives, optional
1 tomato, chopped, optional
2 cups Tostitos tortilla chips, coarsley crushed

Brown ground beef and drain. Add taco seasoning and cook according to package directions, adding the amount of water indicated on package.

Put crushed chips on bottom of slightly greased 8x8" dish.

Cook refried beans on stove until hot (I make Vickies low fat). Add 1 cup cheese and 1 cup salsa. Stir until combined and let cool slightly. (Consistency should enable you to spread the mixture without chips moving all over the place (like mashed potatoes). If too thick add a little water.) Drop heaping tablespoons all over the chips. Spread evenly with knife like you were icing a cake.

Add beef to top of beans. Sprinkle with remaining cup of cheese. Sprinkle onions over cheese.

Bake in a 350 degree oven until cheese is sufficiently melted and casserole is heated thru. (Doesn’t really need to cook)

Double ingredients for 9x13 dish.


Karu

½ cup onions, finely chopped or 4 tablespoons dried onion flakes
2 pounds lean ground beef
2 large cans tomatoes, whole or diced
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 bay leaves
4 tablespoons cornstarch
4 cups medium shell noodles (cooked)
2 cups grated cheddar cheese

Brown meat, pour off fat. Save ½ cup juice from tomatoes and coarsely chop the rest with a fork. Add to meat mixture, tomatoes, salt, pepper, chili, bay leaves. Bring to boil, cover, simmer 15 minutes.

Blend corn starch with ½ cup tomatoes juice; stir into meat mixture. Cook to thicken.

Mix noodles and meat mixture together in a large casserole. Stir in grated cheese (leave a little to sprinkle on top.

Bake in 350 degree oven for 30 minutes or until casserole is bubbly.

Freezes well.

 
Antipasti platters are fun to assemble and with meat and cheese, can round out the main course.

It sounds like you'll be in a hurry, but besides the usual meats and cheeses, include roasted red peppers, marinated mushrooms, marinated artichokes; all these can be purchased in a jar if you don't have time to make them. Olives, pickled peppers, cherry tomatoes, and even our famous Cauliflower Popcorn.

 
OK, I'm running the risk of "she's totally crazy" post but I just remembered

one of the "funnest" parties we have ever had. And I do keep in mind that living in Jeddah with a bunch of entertainment starved Americans and British may have added to the success of it. Keep in mind we had nowhere to go dancing, drinking, movie watching or basically...anything to do with fun! Everyone was always ready to enjoy. This was given to me by one of the ladies there from Texas. I did have 11 couples but this could be cut down easily. I didn't tell anyone what they were eating, just assigned the ingredient each couple was to bring. They were stumped. Just imagine you know you are to bring shredded coconut and another Fritos and another cooked rice etc. I made food tags for each item set on the table in the order that they were to be placed. I made the meat mixture and some appetizers. I was born and raised in AZ and had never heard of anything like this but you know what? It was delicious and everyone had a ball. OK, long winded....now the recipe.

Mexican Party Fiesta for 11 couples


Serving Size : 24
16 Cups Hot Rice
1 bag Fritos,Crushed
1 recipe Meat mixture (follows)
4 Tomatoes,diced
1 head Iceberg Lettuce,Chopped
5 Cups Cheddar Cheese,Shredded
2 lg. Onions,Chopped
1 1/2 Cups black olives, chopped
2 Cups Pecans
1 bag Shredded Sweetened Coconut
1 lg. Jar Picante Sauce

(Meat Mixture:)
4 Pounds Ground Beef
2 medium Tomatoes,Canned
1 can Tomato Sauce
1 lg. Red Kidney Beans with liquid
4 Tablespoons Chili Powder
1 Cup Onions,Chopped
1 1/2 Tablespoons garlic salt

Brown Meat and onions. Add remaining ingredients and simmer 30 min.

Each couple brings one ingredient and it is stacked on a plate or bowl in the following order:
1. Cooked Rice
2. Crushed Fritos
3. Meat mixture
4. Tomatoes, diced
5. Shredded Lettuce
6. Shredded Cheese
7. Chopped onion
8. Chopped olives
9. Pecans
10. Shredded Coconut
11. Picante Sauce



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NOTES : This is a fun Pot-luck type of way to have a Party

 
WAIT!! Now this is just NOT humanly possible Mery, unless you live in a cave in Siberia...

even then I'm not sure it's possible!

 
REC: Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.


1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream

1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.

2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)

Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)

CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g

Sunset, SEPTEMBER 2007

 
I like to make this chicken. REC: Fried Chicken (Jane Brody)

I usually like to bring something like this because there are so many pasta and potato salads. I remember one party I went to where the host didn't assign anyone a dish to make. I think there were like four potato salads. Luckily I had made this and everyone loved it. It is meant to be eaten cold or room temperature.

* Exported from MasterCook *

FRIED CHICKEN

Recipe By :Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken

Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.

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* Exported from MasterCook *

FRIED CHICKEN (big batch)

Recipe By : Jane Brody
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method12 chicken drumsticks -- skin removed
12 chicken thighs -- skin removed
1 quart Italian bread crumbs
1 teaspoon garlic powder
2 tablespoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup grated Parmesan cheese
Skim milk -- for soaking chicken

Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.

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What a fun idea for a party! I imagine it is even sillier, if the friends know each other, and

compare their assigned items with each other and try to figure out the menu! I really like this idea.

 
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