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Thread: What main dish do you take to potlucks?

  1. #26
    np3
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    Quote Originally Posted by irishrose
    I've been making pulled pork with a new recipe (for me, at least) with Taco seasoning and cream soup. The recipe called for refried beans added at the end, but so far they haven't made it. It is very good just as it finishes.
    And the recipe is????

  2. #27
    Senior Member merchjag's Avatar
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    Crock pot calico beans(Hamburger-3 types of beans-bacon and ketchup sauce) mmmmgood

  3. #28
    Super Member lovelyl's Avatar
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    Wow! Great ideas!

  4. #29
    Super Member GailG's Avatar
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    For a cool refreshing main dish, how about a big bowl of chicken salad with little potato rolls or Hawaiian rolls(that you've slit open)? I also make ham salad with a Southwestern flair that works well for a cooling lunch. The ham salad contains no mayo so won't spoil easily.

  5. #30
    Super Member GladGrams's Avatar
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    Indian curry chicken

    Purchase a broiled chicken from store (or make fresh)
    In casserole dish

    Place cut up chicken meat
    2 cans crushed tomatoes
    Curry powder to taste (2 good TBSP)
    Onion
    Creme fraiche (or yogurt but it may curdle)

    Bake 350 about 45 min or - crock pot it
    Serve with rice and crispy bread.

  6. #31
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    Lasagna

  7. #32
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    A good cold salad, I use tri-color noodles, and green onions (chopped), tomatoes (the small grape tomatoes), a sliced up cucumber, shredded carrots, you can add sliced pepperoni or salami, I don't like olives, but if you do add them. Add either fat-free or reg Italian dressing and mix well, I do not use the whole bottle. Its very good and filling. Good luck and have fun

  8. #33
    Super Member grannypat7925's Avatar
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    Crockpot Fiesta Chicken

    Put 5 or 6 chicken tenders in bottom of crockpot. Over this put one can (undiluted) cream of chicken or cream of mushroom soup.
    Mix together one can corn (drained)
    one can black beans (drained and rinsed)
    1 cup salsa of your choice
    2 TBSP. Taco seasoning
    Pour on top of soup in crockpot

    Cook on high 3-4 hrs. or low for 6 hrs.

    Cook some rice and add 2 cups of the cooked rice to the crockpot shortly before serving.

    Garnish with sour cream and/or grated cheese when served (if desire).

    Very easy and makes the crockpot full (3-1/2 qt. size pot)

    This keeps well and reheats well.

  9. #34
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    Bonnie

    I would love your BBQ recipe.

    thanks

    darlene

  10. #35
    martyquilter's Avatar
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    Wow guys what a bunch of great receipes & ideas!!! thanks
    so much & I am not even cooking for a crowd!!!!

  11. #36
    np3
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    There have been some great ideas here! I specifically need a main dish, but the salad ideas will be good at other times too. I'm pretty sure the crock pot will win out. Not much time involved and won't heat up the house.....or me!

  12. #37
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    How about a chicken salad. I simmer breasts, cut them into bite size pieces, add halved grapes, celery, and toasted slivered almonds. For dressing I use half mayo and half plain or vanilla yogurt. This is a summer time fav at my house.

  13. #38
    Super Member G'ma Kay's Avatar
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    chicken enchiladas in the summer, chicken and dumplings in the winter.

  14. #39
    Member BPKquilter's Avatar
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    Three or four bean salad. Make a day ahead and chill.

  15. #40
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    We had a church potluck the other day, and my friend Velma brought this vegetable casserole. We talked and we think it would be good with the addition of some chopped chicken/turkey, or possibly browned hamburger or tuna.

    Velma also added some cooked carrots the night she brought this.


    1 17 ounce can of whole kernel corn
    1 10 ounce package frozen cauliflower, cooked
    1 10 ounce package frozen cut broccoli, cooked
    4 or 5 carrots, cut in 1/2 inch pieces, cooked with other vegetables
    1 small can sliced mushrooms
    1 17 ounce can cream-style corn
    2 cups shredded Swiss cheese
    1 10 3/4 ounce can condensed cream of celery soup
    2 tablespoons oleo
    1 1/2 dup soft rye or white bread crumbs

    Drain whole kernel corn, cooked vegetables and mushrooms. Cut any large pieces. Combine cream-style corn, cheese and soup. Fold in drained vegetables. Pour in a greased 9 X 13 inch baking dish. Melt oleo & toss with the crumbs. Sprinkle on top of the mixture. Bake, uncovered, in a 375 degree oven about 30 to 35 minutes or until hot through. Serves 12 to 15.

  16. #41
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    Quote Originally Posted by running1
    Good old homemade macaroni and cheese... I got the recipe from Southern Living magazine maybe 30 years ago... I double the recipe and freeze an 8 x 8 aluminum pan for when I need to take food to someone:

    8 oz macaroni, cooked and drained
    Add: 2 c. cottage cheese
    8 oz. sour cream
    1 egg, slightly beaten
    3/4 t. salt
    2 c. sharp cheddar cheese (or a little more of any cheese)

    Mix; place mixture in a slightly greased 8 x 8 or 8 x 11 pan. Sprinkle the top with paprika and bake at 350 for 45 minutes.

    You'll get raves for this one!!
    Sounds DELICIOUS - would also be good if you add some left over ham - cut in cubes.

  17. #42
    Super Member irishrose's Avatar
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    I used
    1/2 of a pork loin roast
    1 pgk taco seasoning - mine is low sodium
    1 can cream of chicken soup
    1 cup salsa
    I added an onion and some garlic powder - neither was in the recipe. I probably added some Ortega taco sauce, too.

    Cook 4 or 5 hours in the crockpot. The recipe called for a can of refried beans added at this point, but I didn't bother. You can serve it just as meat dish, or a sandwich filling for buns or tortillas.

  18. #43

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    Someone brought this to a retreat and it was extremely good and super easy.

    In your crockpot place a bag of frozen meatballs. Add a large can of drained pineapple chunks, a jar of maraschino cherries, one each of sliced red and green bell peppers and a sliced onion. Top the whole thig with a jar of sweet and sour sauce.
    Set on low and it should be ready to eat in about 3 hours. It is really good served over white rice. The rice can be made and then transferred to another crockpot to stay warm.

  19. #44
    Senior Member quilter in the making's Avatar
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    Here is the absolutely most delicious Italian Beef recipe called Monica's Italian Beef Recipe. I have no clue who Monica is, but found this recipe by internet search about five years ago and it's the only Italian Beef recipe I use anymore. In fact, I doubled this recipe in my extra large crock pot yesterday to have ready today since the kids weren't sure what time they'd be here. This way it's ready whenever. I make it with the beer and instead of the peppers I use a bottle of mild Giardiniera. I prefer the hot Giardiniera, but that is too spicy for the family.

    Ingredients:

    1 (3 to 4 1/2 lbs) beef roast, trimmed (chuck works
    great)
    1 can (12 ounces) beer (you choose the flavor), or use
    1 1/2 cups beef broth
    1 envelope dry Italian salad dressing mix
    1 12-oz. jar Pepperoncini peppers, with the liquid
    Hard Rolls, Bulkie Rolls, French Bread, etc.

    Preparation:
    Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired.

    Serves 12 to 16

    Serve with forks and a stack of napkins.

  20. #45
    Super Member thimblebug6000's Avatar
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    Quote Originally Posted by Pegleg
    Someone brought this to a retreat and it was extremely good and super easy.

    In your crockpot place a bag of frozen meatballs. Add a large can of drained pineapple chunks, a jar of maraschino cherries, one each of sliced red and green bell peppers and a sliced onion. Top the whole thig with a jar of sweet and sour sauce.
    Set on low and it should be ready to eat in about 3 hours. It is really good served over white rice. The rice can be made and then transferred to another crockpot to stay warm.
    This sounds so good, I went and bought some frozen meatballs, I wonder are they supposed to be uncooked though? And I wonder about the approx. size of the bag? It seemed so simple until I got into the store, thanks!

  21. #46
    np3
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    The slow cooker will cook the raw meatballs and won't hurt the ones that are already cooked. The beauty of the slow cooker is that you can make any size you want, as long as it all fits inside with room at the top.

  22. #47
    Junior Member overdew's Avatar
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    Quote Originally Posted by running1
    Good old homemade macaroni and cheese... I got the recipe from Southern Living magazine maybe 30 years ago... I double the recipe and freeze an 8 x 8 aluminum pan for when I need to take food to someone:

    8 oz macaroni, cooked and drained
    Add: 2 c. cottage cheese
    8 oz. sour cream
    1 egg, slightly beaten
    3/4 t. salt
    2 c. sharp cheddar cheese (or a little more of any cheese)

    Mix; place mixture in a slightly greased 8 x 8 or 8 x 11 pan. Sprinkle the top with paprika and bake at 350 for 45 minutes.

    You'll get raves for this one!!
    I gained belly fat reading it! LOL

  23. #48
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    small curd or large curd cottage cheese?

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