Pot lucks

[Jessie Lyn]

OK folks.... what are your favorite pot luck recipes. Some clubs furnish the meat and some don't so all recipes are welcome.

Me first:

1 package pre cooked chicken slices
low cal Kraft ceasar salad dressing
1 sack romaine lettuce
1/4 c fresh parmesan cheese (not the stuff in the green shaker can)
Crutons

Toss everything except dressing. Then add dressing according to taste.

You can take all the parts with you in an ice chrest and through together when you get to the range.

[Iona Vaquero]

I usually end up making a main dish. I just take any old roast, throw it in the crockpot with a bottle of whatever sauce sounds good that day and let it cook. It transports really easy and heats up in the oven, on the stove top or if the generator is running, in the crockpot.

Depending on the sauce I either shred it and put in tortillas or on buns, or slice it and pour the sauce over.

[Lady LaSalle]

Noodle Pudding

8 oz wide noodles
1 cup butter
3 eggs, beaten
8 oz cottage cheese
8 oz sour cream
1.5 cups milk
1 jar apricot jam
1 tsp vanilla
3/4 corn flakes, crushed
1 tsp cinnamon
1 tsp sugar

Cook noodles per direction on box. Melt butter in baking pan. Put the cooked noodles in a bowl and cover with ½ melted butter. Add 3 beaten eggs, cottage cheese, sour cream, vanilla, and milk to other ½ of melted butter. Mix all ingredients together. Put ½ of mixture in pan. Dot with apricot jam. Repeat layer and cover. Let set in refrigerator over night. Preheat oven 350F. Cover mixture with corn flake crumbs, cinnamon and sugar to taste. Dot with butter and bake for 1 hour.

[Lizzie Marie]

Goulash

1 lb hamburger
onion chopped
can of tomatos
can of tomato sauce
garlic powder, oregano, thyme
can of corn drained
can of kidney beans drained
can of black olives drained and cut in half
1/2 pound of macaroni cooked and drained

brown hamburger and onion with garlic powder.....add tomatos and sauce and other spices (I don't measure just put some in to taste) then put in veges...and let simmer for about 1/2 hour.Stir in cooked macaroni and serve.
Can sprinkle with parmesan cheese....

really good the next day as left overs....but when I take to potluck usually none is left.....

[Accurate Allie]

Greek Pasta Salad
(Note: measurements are approximate, as I sort of throw things in the bowl till it looks good)

1 pkg Radiatore Pasta or pasta of your choice (large shells don't work well, small are ok)
2 jars marinated Artichoke Hearts
1 cup Sun Dried Tomatoes
1/4 cup Pesto
3 Tbs. Olive Oil
1/2 cup Feta Cheese
1/2 cup grated Parmisian Cheese
1 cup crumbled bacon
Optional: 1 can sliced black olives

Cook pasta, drain and either chill over night or rinse in cold water until cold. Chop Artichoke Hearts and Sun Dried Tomatoes smaller if necessary. Add everything in a big bowl, and serve.

[Hannah K. Gelt]

Noodle Pudding

Mmmmmm Kugel...
(ok one of the many variations at least)

[Jessie Lyn]

Everything sounds good.

Hey, AA - are you using the olive oil sun dried toms?

[Accurate Allie]

I think so - it is sometimes hard to find them though, I usually put the olive oil in last if the salad seems to need it, if it doesn't, I leave it out.

[Iron Ed]

Horse Doovers...

pepperoni
block of cheese (your choice.. pepper jack, monterey jack, cheddar, whatever
whole black olives (small or medium)
toothpicks

Slice the pepperoni 1/16"-1/8" thick, then cut the slices in half so they end up "D"-shaped.

Slice the cheese into chunks of a similar size.

Thread one slice of pepperoni, one slice of cheese and one whole black olive onto a toothpick and put a bunch of these assemblies out on a paper plate serving tray.

I make these for square-dance parties and usually take a couple of paper plates full, a couple of layers deep, and rarely have any left to take home.