The pains of the potluck!

[True North]

I need help, and I know the good people of the DIS are always there! A group of friends always have a potluck every 3 months to celebrate the season. People always bring wonderful ethnic foods that amaze me. This is not just the pasta salad and meatballs type of people. People bring samosas, indian, sushi, and all sorts of great foods. Now, I am not a bad cook, I just don't know what is appropriate. I tend to fail by the end. Also, it is DH and me so we need something a little more substantial then others. I have all day, but I need to figure this out!

Does anyone have any good advice for someone running out of time and ideas??

 

[Lil_Tink]

Maybe you could bring cookies? But a special one. Or be the simple one and bring a nice veggie/fruit platter?

 

[crz4mm2]

You don't know what is appropriate? Did your friend give you a hint on what to bring? As in: main dish, side dish, dessert etc? That would help us narrow it down to help you. I take my grandma's macaroni junk salad to almost every pot luck I go to. The one time I took something else (cause it takes a lot of TIME to make) I got too many comments about WHY I didn't bring it!!!

 

[True North]

Sorry about that. I am leaning towards I appetizer becuase I'm pretty sure sure someone is bringing a cake for a birthday. It tends to be a lot of appetizer kind of foods becuase people are all walking around talking, drinking, and having a good time. It's not a sit down meal.

As for what is appropriate, no one would ever say a thing. I could show up with nothing and no one would be mad. I have a great group of friends. I just feel like I tend to bring more traditional iteams, and would like to finally bring something a little more impresive.

 

[princess pooh]

Can you bring dessert? I'm just learning how to cook so I either bring dessert or buy something from a caterer.

If you're from Montreal, have you been to the Tavern restaurant? I always try to replicate their salad whenever I throw a potluck. It's mixed greens, craisins, mandarins, and sunflower seeds in an apple cider vinagrette. It's very popular and it looks pretty too.

 

[krcit]

I always bring taco salad to parties and it's always a big hit. It's so simple to make.

1 lb. ground beef or ground turkey
envelope of taco seasoning
1 tomatoe chopped
1 green pepper chopped
1 red onion chopped
about 1/2 can black olives sliced
head (or bag) of iceburg lettuce shredded
8 oz. of cheese(I use the bag of shredded Mexican or Taco cheese)
bottle of Catalina(California French) dressing
bag of Nacho cheese Doritoes(red bag)

Cook the meat and add the taco seasoning as directed. Put aside to cool. Toss together the lettuce, pepper, tomatoe, olives. Just before serving add the meat, the cheese, crushed up Doritoes and the dressing. I usually use about 3/4 of a small bottle-add a little at a time so you don't overdo it. It doesn't look the most appetizing dish(lol0 but it is REALLY tasty.

 

[True North]

krcit: I don't think that fits the theme I am going for, but boy does that sound good!! I'm saving that recipie and it might just be dinner tomorow!!

 

[JennyMominRI]

This one is a show stopper..I serve it with bread slices..french bread..Asiago cheese bread..etc.

Rachel Ray's bacon and Swiss dip

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Yield: 6 servings

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

 

[True North]

Jenny: That does sound good! I'm running low on time, so I think we found a winner!

Thanks to everyone! I would love to hear more ideas though, so many things people mention sound wonderful!

 

[clarabelle]

NINE-LAYER MEDITERRANEAN SPREAD

*

8 ounces low-fat (Neufchatel) cream cheese
4 ounces crumbled feta cheese
1 tablespoon Italian seasoning
1 cup shredded Parmesan cheese
1 7.5-ounce can Caponata (eggplant appetizer)
1 green onion, finely chopped
1 4-ounce can chopped black olives, drained
1 8-ounce jar marinated artichoke hearts, drained and chopped
Pita chips or crackers
Combine cream cheese, crumbled feta and Italian seasoning in a food processor or with a hand mixer in a medium bowl. Set aside.
Line a 1-quart bowl with plastic wrap, allowing 8 inches of wrap to extend over sides of the bowl. Layer ingredients in this order: 1/2 of the Parmesan, 1/2 of the Caponata, 1/2 of the cream cheese mixture, the green onions, olives, artichoke hearts, remaining Caponata, remaining cream cheese, remaining Parmesan. Fold plastic wrap over top and chill until firm.

To serve, remove from refrigerator and unfold plastic wrap. Place serving platter face down on top of bowl. Flip it over and remove bowl. Carefully peel off plastic wrap.
Serve with pita chips or crackers.
Makes 18 appetizer servings