OnTheGo

At this busy season with lots of potluck parties to attend, I like things that are simple to prepare, can be made ahead and are easily transported. Below are some of my favorites.

MANDARIN ORANGE & PINEAPPLE SALAD

1 16 oz. carton whipped topping
1 6 oz. box any flavor gelatin...use dry
1 20 oz. can crushed pineapple (drained)
1 11 oz. can mandarin oranges, drained

Mix all the above well and pour into 9" X 13" container with cover and refrigerate.

To this basic recipe, you may add cottage cheese, marshmallows, coconut, nuts and/or cherries before refrigerating for a more festive salad.
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CHILLED CORN SALAD

1 15 oz. can whole kernel corn, drained
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbsp. minced parsley
2 Tbsp. cider vinegar
1 Tbsp. oil
1/4 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Chill several hours or overnight.
Yield: 4 to 6 servings.
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LAYERED SALAD

1 head of lettuce, torn into bite size pieces
5 boiled eggs, chopped
10 oz. pkg green peas, thawed
1/2 cup green pepper, chopped
1 med. red onion, chopped
12 slices bacon, cooked and crumbled

Layer in order and top with:

2 to 3 cups mayonnaise mixed with 2 to 3 Tbsp. sugar. Spread mayo mixture to completely cover salad and seal to sides of bowl. Top with 4 oz. shredded cheddar cheese.

Cover & refrigerate 8-12 hrs. Garnish with additional crumbled bacon just before serving.
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COPPER PENNIES
(a sweet & sour marinated carrot dish that is better after a day or two)

5 cups sliced carrots, slightly cooked in water with 1 Tbsp. salt. Carrots should still be crisp. Drain.

Mix in bowl:

1 med. onion, diced
1 small green pepper, chopped
1 15 0z. can tomato sauce
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 Tbsp. Worcestershire sauce

Combine all ingredients including drained carrots. Refrigerate several hours. Will keep up to 2 weeks in refrigerator.
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HIDDEN VALLEY RANCH CRUNCHY PEA SALAD
( I love this one)

1 pkg. frozen baby peas, thawed ( 10 oz.)
1 cup diced celery
1/4 cup diced green onion
1 cup chopped cauliflower
1 cup chopped cashews
1/2 cup sour cream
1 cup prepared Hidden Valley Ranch"Original Ranch" salad dressing

Combine all ingredients. Chill. Garnish with crisp-cooked, crumbled bacon just before serving.
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Knot Sew

These sound good, I love vegetable, they are as good as a special desert. I will make some of these, can't wait :D :thumbup:

OnTheGo

Loretta, I use the cottage cheese with mine, too. The recipe I had listed it as an option at the bottom. I seldom go exactly by a recipe.......do you? I usually add pecans to this also and maraschino cherries which give it a festive look.

Knot Sew

I like grated carrots and crushed pineapple added to lime jello

OnTheGo

Ruth, I like the carrots and pineapple in gelatin salads, too. I like pineapple any way you can fix it.

Another refreshing salad is to add sliced or chopped cucumbers, minced dill and sour cream to lemon gelatin.

Gee, I'm getting hungry :!: :lol: :lol: :D

Kyiav10

I made this and it was pretty easy. I put two chickens deskinned about 3-4 pounds in my crock pot. Put 2-3 bottles of BBQ sauce and about 1/4 C. water cooked over night. In morning take meat off bone put in pot. Take some of the BBQ sauce out that was cooked in and put new BBQ sauce in. Makes good sandwiches.

Kyia

Feathers

OnTheGo:
Thank you for the potluck dishes recipes. I think I'll make the Copper Pennies for a dinner I'm doing for a bible study group later this month. They should look really pretty on the plate with my pork and bread stuffing/dressing entree, fruit salad and apple pecan pie. Thanks for the idea and for the final bit of color I needed for my dinner.

OnTheGo

Feathers, Here's a picture of Copper Pennies and Chilled Corn Salad....that's all that was left of some I took to a potluck luncheon.

Feathers

On the Go:
thank you so much for the picture of the corn salad and the carrots. I plan to make both for my Bibile Study dinner on the 18th. Wow, both are so colorful and pretty it is exactly what my dinner plate presentation needed. Thank you.