Thursday, August 7, 2008


We've got a Brunch Potluck for Kid's new school on Saturday. We're supposed to bring a dish to share. I don't want to bring fruit salad (as I assume many will) and I'd like to take something that is more of a main course. Any suggestions? It is going to be outside at a park.


Amy said...

Yes!! This is a hash-brown casserole and is really good:

You can add cubed ham for more of a breakfast-y type dish. I add a shredded rotisserie chicken for dinner sometimes. I also usually do crushed ritz-type crackers if I don't have cornflakes...and always put extra cheese on top!

This is always eaten quick at pot-lucks!

Haley said...

Hmmm...maybe a quiche of some sort? Depending on the level of hippiedom, you might want to stay veggie. Also, mini-quiches are fun, and easy to eat outdoors...

Claudia said...

This orzo salad has been a big hit every time I've served it...!

Julie said...

How about an asian slaw with chicken? So easy. There are many different variations of the recipe on the web. I don't know what one I have used off hand, but I remember it had sunflower seeds in it (that's pretty hippy, huh).

You can put chicken in it as well to make it more substantial.

It is so good.

Julie said...

I just checked out the orzo salad that Claudia suggested. It sounds delicious!

Nutmeg said...

I make a salad with couscous that can be made vegetarian and is delicious and can also be made with just a microwave!

I got the recipe from somewhere, but I dont' know where and I don't use it anymore.

So.. I use whole wheat couscous from TJs, but you can usually buy the boxes at the grocery store.

Per one cup of couscous:
I slice up about 3-4 green onions
a pint of grape tomatoes cut in half
a bunch of cilantro minced fine.
A cucumber, peeled, seeded and diced.
Some feta cheese crumbled on top.

Make the couscous according to directions (usually 2 c liquid to 1 c couscous) with chicken broth (or vegetable if you want it to be veggie) adding in the juice of a lemon, some lemon zest and a sprinkle of dried sage (like maybe 1/4 tsp.) and if you made it the morning of the potluck and stuck it in the fridge it would be perfect and delicious.

You can see I am a horrible recipe writer.

oh well...

it tastes delicious and

hk said...

Baked oatmeal squares/bars? Healthy and tasty!

Sara said...

Hi there, delurking (finally) to share my favorite potluck recipe. It's really good and really easy, so everybody wins.

The original recipe is from Cooking Light. I tried to post a link to it, but it was too long. If you go to their website, search for "Rigatoni Caprese." It's from the May 1998 issue. Over the years I've tweaked it a bit to make it easier. I use farfalle pasta (it's easier to stab with your fork) and I use the whole 16 oz. box, I use Italian seasoning instead of the fresh basil (just shake it in until you like the taste), I use maybe 1/2-3/4ths of the tomatoes called for (and you can use any kind you want; this is a very forgiving recipe), and I just put in a few handfuls of shredded mozzarella instead of cubing it. I get all the other ingredients ready while the pasta's cooking, and then just toss it all together. It tastes great hot and cold, and it works well with chicken in it if you want more of a main dish.

Ok, likely that was the longest delurk in the history of delurking. Anyway, good luck with everything! I just moved, too, so I'm dealing with getting settled, getting back into an exercise routine, and having to try to make friends at the same time, too. (And I have a kindergartener starting this week, too.)

Amy said...

The peaches/red pepper/basil combo is gorgeous and the salad is delicious - and no cooking needed.
3 lbs. Peaches (about 5 or 6) (must be ripe)
½ cup coarsely chopped FRESH Basil
1 red pepper halved, seeded and sliced fine
½ cup sliced red or Vidalia onion
½ cup olive oil
¼ cup white wine vinegar
2 or more T. sugar (I never use this much sugar - maybe a tsp or two)
½ tsp. each Rosemary, Thyme, Marjoram
Combine fruit, pepper and onion in bowl.
Combine dressing, mix well.
Pour over fruit and toss to coat. Refrigerate at least one hour before serving to allow flavors to blend.

Or I like to make a "Greek" pasta salad (Whole Wheat rigatoni, english cucumbers, tomatoes, fresh basil or mint, feta cheese, then a vinaigrette made with lemon or rice wine vinegar)

Both of these taste really good, and friends/neighbors request them if we're having a potluck.
Also, I've been to lots of summer picnics where I was sure there'd be a veggie tray and there was none. Major downer for me when I'm not so much a pasta salad fan.

Also, 1/2 pieces of corn on the cob are usually a good bet. And it's easy to make, unless you don't have a stove;)

michelline said...

What about homemade mac and cheese? I always get asked to make this for gatherings. If you're interested (and this is a main meal sort of thing because it has ham and lots of cheese in it), let me know and I'll email or post the recipe.

hicktowndiva said...

Do you have a stove yet?

Liz said...

Here is a good pasta recipe you can modify to your tastes. It is more like a pesto than an alfredo, and is good warm or room temp. I would use fresh basil and whole wheat pasta if I were attempting to make a good first impression with hippie parents!

Also a couple of people mentioned vegetarian quiches, those are always a good standby.

Mrs Furious said...

Thanks for all the recipes everyone!

Hicktown Diva,
no as of this morning I still don't have a stove... well we have the stove it's just not hooked up.
Mr F has said (we'll see) that he'll come home at lunch and do that. I'm not holding my breath.

Thanks for delurking! Too bad you didn't move here!!

Please post the recipe! I'm sure I'm not the only one who'd like it. Believe it or not I've never made it before. Definitely more of a Southern staple ;)

michelline said...

Michelline's Macaroni and Cheese

1 - 16 oz box of noodles (I usually use spirals or shells)
1 – 32 oz package of Velveeta
4 cups shredded sharp cheddar cheese
4 cups mozzarella cheese
1 egg, whisked
2 cups milk
Precooked ham cubes – optional

Preheat oven to 400.

Boil and drain noodles, remembering to slightly undercook. While noodles are boiling, melt** Velveeta, 2 cups cheddar and 2 cups mozzarella together with egg and milk. Stir ham in melted cheeses.

Put noodles in 9x13 baking pan and pour cheeses over top, mixing well. Mix remaining cheeses in bowl to mix the Mozzarella and Cheddar cheeses together. Sprinkle over top of noodle and melted cheese mixture.

Bake in 400 degree oven for 15 minutes to ½ hour or until cheeses are melted and slightly browned.

**The easiest way I’ve found the melt the Velveeta is to slice the log down the middle and then cut slices. Take the slices and put into a large microwave safe glass bowl and microwave for about 3 minutes or until mostly melted. Stir well and then pour in the milk and whisked egg. Add the cheddar and mozzarella cheeses and after stirring, return to the microwave and heat until completely melted. Stir frequently or you’ll burn the cheese.

I use whole wheat noodles and skim milk. You can also cut back on the cheese, but I always get complaints when I do :). It's amazingly cheesy, but the kids (and most adults) seem to love it.

michelline said...

There are some really great recipes here today. Thanks for sharing, because I plan to make several of these :)

Ms. Flusterate said...

Hi--I just wanted to add that I made the mac and cheese recipe posted above and I'm just checking to make sure the amounts are correct because we couldn't eat it as it was simply too much cheese. I didn't truly appreciate how much EIGHT cups of cheese are with an entire log of velveeta. Can that be right? Maybe we are just cheese wimps!? (also a possibility)

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