POTLUCK RECIPES – Nov. 2008
Appetizers
Spicy Bagel Dip – A. Hardesty
2 packs of cream cheese
2 cans of old English cheese
Dab of hot sauce
Blend
Tear apart bagel of choice
Meatballs – J. Jacobs
1 2 lb. bag of Italian style meatballs (I use the Kroger brand that you can find in the frozen section)
1 jar of chili sauce (found right next to the cocktail sauce at most stores)
1 can of sauerkraut
1 can of jellied cranberry sauce (with the whole berries)
Approx. ½ cup to ¾ cup of brown sugar (or more to taste)
Combine all the ingredients in a slow cooker and cook until hot. (I usually start mine on high until the cranberry sauce has reduced and the liquid starts to bubble – then turn to low and keep warm until ready to serve. As with most foods, the longer you let it slow cook, the more infused all the flavors become.)
Side Dishes/Entrees
African Sweet Potato, Garbanzo Bean and Spinach Stew – R. Estes
1 tablespoon olive oil
1 onion, chopped
1 teaspoon ginger, minced
3 cloves garlic, minced
3 small sweet potatoes, diced into 1 inch squares
1 teaspoon ground cumin
1 teaspoon ground curry powder
1 teaspoon honey
1 tablespoon Dijon mustard
1 can crushed tomatoes
1 can garbanzo beans
3 cups vegetable broth
1 pound fresh spinach, washed and cut in strips salt and pepper to taste
Heat canola oil in large soup pot. Saute onion, ginger and garlic until fragrant and soft. Add sweet potatoes, cumin, curry, honey, Dijon mustard, tomatoes, garbanzo beans and stock. Simmer until potatoes are tender, about 20 minutes. Add spinach during last 3 minutes of cooking. Season with salt and pepper. Serves 4.
White Chicken Chili Recipe – R. Marshall
1 packet of McCormick’s White Chicken Chili Season Mix
2 large cans of chicken OR 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (15/16 oz) can of white beans
1 (15 oz) can of chicken broth OR 1 cup of water
Shredded cheese (optional for topping)
Mix everything but cheese in a crock pot, set on low for a few hours. Enjoy!
Broccoli Salad - B. Toth
6 stalks of broccoli
1/2 large red onion, chopped
A large handful of craisins (dried cranberries)
8 ounces sharp Cheddar, cut into very small chunks
1.5 cup mayonnaise (use light or olive oil mayo)
3-4 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
A handful of sunflower seeds/kernels, which were salted
Salt and freshly ground black pepper (to taste, but you should be able to see black pepper flakes in the dressing)
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the onion, craisins, sunflower seeds, and cheese. In a small bowl, combine the mayo, vinegar, sugar, salt, and pepper, stirring well. Add to broccoli mixture and mix well. Add halved tomatoes and gently toss. It is better to not add tomatoes early on, or they will get smashed while adding the dressing.
Ro-Tel Chicken Casserole – D. Moreno
8 Chicken Breasts
2 Green peppers, diced
2 onions, diced
1-16 oz can peas (or frozen)
12 oz Vermicelli (pasta)
1 can Ro-Tel tomatoes, diced
2lbs Velveeta, cubed
2 tblsp. Worcestershire sauce
Salt & Pepper to taste
Boil chicken in 2 qts water. Sauté green peppers and onions. Cook Vermicelli in broth from chicken. Dice chicken. Drain Vermicelli. Mix all ingredients. Pour into a greased casserole dish. Bake at 350 degrees for 30 minutes.
Heirloom tomato salad – C. Leslie
4 Heirloom tomatoes (Any good tomato is okay, cherry, roma’s, what ev. Hothouse tomato’s are not recommended) – cut into whatever bite size chunks you like.
I big onion sliced into crescent shapes
1 big or 2 small cucumbers cut into bite size pieces. I like to leave the peel on and the seeds in
3-4 oz feta cheese, cut into 1cm cubes
Big handful of fresh Basil, cut the leaves into little tiny thin strips.
Put it all into a big bowl
Add ½ cup olive oil
¼ cup of balsamic or red wine vinegar
2 teaspoons of salt
2 teaspoons fresh ground pepper
Toss lightly and stick it in the refrigerator for about an hour
Toss the salad again right before serving
The ingredients for this recipe are very forgiving. You can add a little here or there where ever you like. I never make it the same way twice.
Desserts
Easy Peanut Butter Fudge – S. Jordan
1 stick butter (do not substitute)
2¼ cups light brown sugar, lightly packed
1/2 cup whole milk (do not substitute)
3/4 cup smooth peanut butter
1 teaspoon vanilla extract
3½ cups powdered sugar
1. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and milk.
2. Turn up heat and bring to a full rolling boil. Boil for 2 minutes, stirring constantly.
3. Remove pan from heat. Quickly stir in peanut butter and vanilla extract.
4. Pour hot mixture over powdered sugar in a large mixing bowl.
5. Beat well with an electric mixer until smooth. (NOTE: Be sure to work quickly while mixture is still hot as it thickens significantly as it cools.)
6. Pour into an 8-inch square baking dish. Smooth out and pat surface down lightly.
7. Chill in refrigerator for 2 hours or until firm and completely cool. Cut into squares.
Nancy’s Ice Cream Pie – N. Richardson
(Really, this is what it was called—I got it out of a church cook book)
24 Oreos, crushed
4 squares semi-sweet chocolate
½ cup butter
3 eggs, beaten
2 cups confectioners’ sugar
¾ cup chopped nuts
½ gallon ice cream (your choice—mint chocolate chip is good)
Place crushed Oreos in 9 x 13 inch pan (save 1/3 cup for topping). Melt chocolate and butter. Add eggs. Cook and stir until thick. Mix in confectioners’ sugar and nuts. Pour over cookies and chill. Soften ice cream. Spread over chocolate. Sprinkle reserved cookie crumbs on top and freeze. Enjoy!
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