This article discusses how to choose a potluck dish recipe and includes two easy recipes even beginning cooks can succeed with.
Potluck. Covered dish. Hot dish. Smorgasbord. Whatever you want to call the community meals where everyone brings something, it's always an opportunity to sample good cooking and to eat too much. Many cooks stress out about what to take to a potluck dinner "" some because they don't have time to fix much, some because it is their first time to take something. They don't know what to fix or how to transport it. Relax. This article will take the stress right out of the potluck experience.
The first, most cardinal rule of potluck is: do not take something you've never made before, unless it comes from a box. There are exceptions to this rule, such as certain dips that only require mixing ingredients, but no cooking. But, in general, take something you've made before and are comfortable with. The afternoon before a potluck dinner is no time to experiment with that complicated cake recipe you've been wanting to try. Don't do it. Make your brownies that always turn out well, instead. Experienced cooks may be able to get away with taking a new recipe, but novices should stick to what they know.
Decide first whether you want to make something sweet or savory. Also, does the dinner have a theme, like sandwiches, or Mexican? If so, think along those lines for the savory dish. A sweet can run the gamut, and need not fit with a theme, which may make it easier to find something. A savory dish can be a side, a main dish, or a casserole combining the two. Look for recipes that can be made ahead of time, and with as few steps as possible.
Once the decision has been made, go ahead and go to the grocery store for the ingredients. Don't wait and find yourself running to the supermarket on the day of the event for that jar of mayonnaise you forgot. Also remember to buy any other accompaniments. If, for instance, you're taking a dip, get the crackers or chips to go with it on this grocery trip. Think about serving pieces, as well. Do you need something to hold chips? A deviled egg tray? Now is the time to get it. Don't snub plastic or disposable pieces, either. If it's a casual event, no one will be scrutinizing the serving ware, as long as it looks clean. Look in your kitchen to see what can pull double duty. A salad bowl is good for trifle, or as a large chip bowl. Do some of your serving pieces have wicker baskets to hold the dish when hot? Line them with paper napkins to hold crackers or chips. A cake plate can also hold brownies, cookies, or a cheese ball.
If something can be made ahead of time, use that recipe. There are two advantages here: first, you won't be running around as much the day of the event, and second, most things taste better the day after they are made, because the flavors have had time to blend and marry. If nothing else, chop, dice, shred or grate any ingredients that can be done ahead and put them in sealed sandwich bags or storage containers. Bread should be sliced or cubed last and stored in an airtight container, to preserve its freshness. Nuts can be chopped and placed in the fridge or freezer.
Always re-read the recipe before starting on it, just to refresh your memory. Read it twice, in fact.
Recipes that use slow cookers are good ideas, too. Put the ingredients on in the morning and take the finished dish that night.
If you will be at the facility for a program or presentation for some time before the meal, you may even be able to refrigerate the dish and cook it in the kitchen while the program is going on. This is especially true for church events. A cook can bring that casserole, put it in the oven before church, and take it out, ready to go, after church.
Be certain to bring along a serving spoon and make sure that all containers have well-fitting lids. You can even take the dish in a sealed storage container to the event, and plate it up for serving when you get there.
Here are two recipes that are guaranteed foolproof and are appropriate for most any gathering.
Barbecue Cocktail Sausages
Place 1-2 packages of cocktail sausages and 1-2 bottles of barbecue sauce (depends on how many people you're expecting) in a slow-cooker. Turn on high for one hour, then on low, until sauce is heated through. Provide a large spoon for serving.
Spinach dip
In a large bowl, combine 1 cup mayonnaise, 2 cups sour cream (can be low-fat, but not nonfat), four diced green onions, one envelope dry vegetable soup mix, one small box frozen, chopped spinach (thawed and drained). Season with garlic, Italian seasoning, cayenne pepper, to taste. Add one pack thin-sliced corned beef lunchmeat (diced), if desired. Refrigerate 2 hours. Serve with snack crackers.
Eat well! And don't forget to bring your dishes home. Carry a plastic bag for them.
